Southwestern Pinto Bean and Veggie Burgers with Slaw

The earthy beans work well with the sweet juicy corn in this burger, which gets a bit of crispness with the help of a cornmeal crust.
  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Burgers:

1 tablespoon plus 2 teaspoons olive oil

1/2 cup frozen corn, thawed

1 red bell pepper, diced

1 medium shallot, finely chopped

Kosher salt and freshly ground black pepper

2 teaspoons minced chipotle 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

5 tablespoons cornmeal

Slaw:

1/2 cup chopped cilantro

2 tablespoons light 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

Directions

  1. For the burgers: Heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the corn, bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the chipotle in adobo, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool.
  2. 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 to the remaining cooled vegetables along with the Cheddar, 2 tablespoons of the cornmeal, and salt and pepper to taste. Stir to combine. Shape into four patties, each about 4 inches in diameter. Place the remaining 3 tablespoons cornmeal on a plate; coat the patties in the cornmeal, place on a platter and chill 20 minutes.
  3. For the slaw: Whisk 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.
  4. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the burgers and cook until golden brown on the first side, about 3 minutes. Flip and cook until the second side is golden brown and the cheese is melted, 2 to 3 minutes longer.
  5. To serve, place 2 or 3 slices of avocado on a serving plate. Add a burger and top with a spoonful of slaw. Repeat with the remaining ingredients. 
  6. Copyright 2016 Television Food Network, G.P. All rights reserved.
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