Mexican Pinto Bean Burgers With Fresh Guacamole And Corn Pico De Gallo
Extract from Meatless All Day • By Dina Cheney • Published by GMC Publications
About
Meatless All Day
These burgers can be vegan if you use a soy Cheddar. If you’re not a fan of cilantro, swap in fresh parsley leaves. ❡ For ease, prepare the condiments before whipping up the burgers. Use a not-too-ripe tomato in the guacamole so the fruit holds together once you remove the seeds. Prepare the guac right before serving and cover it with a piece of aluminum foil or plastic wrap pressed down on the surface to prevent browning. Wearing rubber gloves makes mincing the jalapeño more comfortable. Unlike the tomato for the guacamole, choose a ripe, juicy one for the pico de gallo.
Serves 4; makes about 11⁄2 cups guacamole and 3⁄4 cup pico de gallo
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You Will Need
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Step 1
1⁄2 cup diced tomatoes (seeds removed)
1⁄41⁄2
3⁄4
1⁄4Make the guacamole
Combine all of the ingredients in a medium bowl and set aside.
Make the pico de gallo
Combine all of the ingredients in a medium bowl and set aside. -
Step 2
Make the pinto bean burgers
Combine the first 12 ingredients in the bowl of a food processor; purée until the mixture comes together, about 20 seconds. Turn out into a bowl, and gently knead with your hands. Form the mixture into four 1⁄2-inch-thick patties and indent the center of each a bit with your fingers.
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Step 3
Heat half of the oil in a 12-inch, heavy, nonstick sauté pan over medium-high heat. When hot, add the burgers and cook until golden brown on both sides, turning over halfway through and using the remaining oil when the pan gets dry, about 8 minutes total.
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Step 4
Place a patty on half of each bun. Top each patty with a couple of tablespoons of guacamole and about 11⁄2 tablespoons of pico de gallo. Serve immediately.
Serving suggestions: Loaded with flavor, these burgers would pair well with watermelon slices squeezed with fresh lime and sprinkled with chile powder; a margarita or limeade alongside wouldn’t hurt. For dessert, try Mexican chocolate brownies (brownies with vanilla and cinnamon).
Try This: Removing the seeds from tomatoes for guacamole is a must—you don’t want wet, gloppy seeds in the creamy dip! Here’s how to do it: Use a serrated knife to slice each tomato in half crosswise. Then, over the sink, gently squeeze out the seeds. Alternatively, use your fingers to scrape them out.
