Poblano, Corn & Pinto Burger

Ingredients

Burgers

15 oz. can of pinto beans, liquid reserved, rinsed and drained

1/2 c. sweet onion, diced

1/2 c. poblano pepper, seeds removed and diced

1/3 c. fresh corn, or thawed frozen corn

2 tbsp. canola oil

1/2 tsp. garlic, minced

1 tsp. chili powder

1 tsp. cumin

1/2 tsp. sea salt

1/4 tsp. oregano

1/4 tsp. chili flakes

1/4 c. cornmeal

1 tbsp. tomato paste

2 tsp. reserved pinto bean liquid

1/8 c. green onions, thinly sliced

2 tsp. cilantro, minced

canola oil for sautéing

Chipotle Aioli—Whisk ingredients in a small bowl.

1 cup Veganaise

2 chipotles in adobo sauce, minced

2 tsp. adobo sauce, add less for a less spicy aioli

3/4 tsp. agave syrup

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

Directions

In a large bowl, mash the beans with a large spoon or fork until about 70 percent are smashed. Next, heat the oil in a skillet over medium heat. Add the onions, poblanos, and corn. Sauté for 5 to 7 minutes, stirring occasionally, until tender and starting to turn golden. Add the garlic, chili powder, cumin, salt, chili flakes, and oregano to the pan, heat another 1 to 2 minutes, stirring constantly. Remove this mixture from the pan and add to the bowl of smashed pinto beans. Add cornmeal, tomato paste, green onions, and cilantro. Use a large metal spoon to both stir and mash all the ingredients until they start to come together. Spray a large plate with cooking spray, next spray or oil your hands. Form into four equal sized burger patties and place on prepared plate. Add more oil or spray to your hands if the burger starts to stick to them.

In a large nonstick skillet, heat a very thin layer of oil over medium heat. Add the burgers and cook for about 3 to 4 minutes on each side until golden brown. Spread the inside of each roll with the chipotle aioli, top with a burger and veggies. Enjoy while still warm. Makes 4 burgers.