Pinto Bean Burgers

This was a pretty yummy recipe, although the presentation is not the best. These were also tough to flip, which negatively affected the presentation. But the flavor was great. I will try rinsing and draining the beans next time to see if it would improve consistency.

• 1/2 cup diced onion
• 1/2 cup dry breadcrumbs
• 1/4 cup chopped cilantro
• 2 tablespoons reduced-fat sour cream
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 large egg
• 1 (15-ounce) can pinto beans, drained
• 1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
• 1 tablespoon canola oil
• 4 hamburger buns (whole wheat), toasted (if desired)
• Lettuce leaves (if desired)
• Chipotle ranch dressing

[the original recipe calls for making your own chipotle mayo, but I could not find the ingredients, not even in Whole Foods]

1. To prepare burgers, combine the first 9 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a patty and refrigerate for 10 minutes.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan and cook 4 minutes on each side or until thoroughly heated. Place patties on the buns; top each patty with the dressing and lettuce (if desired).

Yield: 4 servings