Vegan, gluten free, and organic.
Because that's how I roll.
Spicy Pinto Bean Burger
Inspired by “Spicy Black Bean Burger” by TheVeganZombie.com
Makes: 6 or 7 veggie burgers / 30 min
Ingredients:
2 Tbs olive oil
1 large potato or 2 red potatoes diced
1 tsp rosemary
1 tsp fenugreek
1/2 tsp sage
1 to 3 Tbs chipotle powder
1 tsp sea salt
1 tsp pepper
1 cup onion finely chopped
2 cloves garlic grated
1 1/2 cups leek diced
1/4 cup sweet corn
1 1/2 cups pinto beans (smush 1/3 cup of them separately)
1 cup quinoa flour
2 Tbs coconut oil
1. Heat olive oil in frying pan on medium heat. Add potato, rosemary, fenugreek, sage, chipotle powder, sea salt and pepper. Fry for about 5 min. Add onion, garlic, corn and leeks and stir for 5 to 10 min.Don't let the potatoes get too brown.
2. Remove from heat and transfer to mixing bowl. Add pinto beans and let mixture cool down until you can touch it to smush everything together with your hands.
3. Add quinoa flour 1/3 cup at a time (don’t pour it all at once) to the mixing bowl and mash everything together with your hands. Mix until you have a firm consistency.
4. Form mixture into 3 inch diameter patties that are about as thick as your thumb.
5. Heat coconut oil on medium heat in frying pan. Place veggie patties in frying pan. Cook each side for about 5 min. or until they are nicely browned.
6. Serve on bun, lettuce, tomato and choice of condiments.
What I did in the picture above:
Condiment - Trader Joe’s Sweet Chili Sauce
Side - Baby spinach tossed with olive oil, salt and pepper, with sesame seeds sprinkled on top
Wrap in wax paper and put in Tupperware to store the extras.
Serving size = 1-2 patties.
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Spicy Pinto Bean Burger