Name: Southwestern Pinto Bean and Veggie Burgers with Slaw
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 3/4 cup frozen corn; 1 tablespoon plus 2 teaspoons olive oil; 1 red bell pepper, diced; 1 medium shallot, finely chopped; Kosher salt and freshly ground black pepper; 2 teaspoons minced chipotle peppers in adobo sauce; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 large clove garlic, minced; One 15-ounce can pinto beans, drained, rinsed and patted dry; 1 large egg; 1/2 cup finely diced Cheddar (about 2 ounces); 6 tablespoons cornmeal; 1/2 cup chopped fresh cilantro; 2 tablespoons mayonnaise; Juice of 1 lime; 1 small serrano chile, seeded if desired and minced, optional; Kosher salt; 2 cups packaged coleslaw mix; 1 ripe avocado, cut into 8 to 12 slices, for serving

For the burgers: Cook the corn according to the package directions; set aside.

Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes.

Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.

Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes.

For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.

Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer.

To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw.

Southwestern Pinto Bean and Veggie Burgers with Slaw

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