Pinto Bean Burgers

Adapted from a Vegetarian Times recipe for Chipotle Bean Burgers.

oil, for sauteeing
2 cups unsalted, cooked, drained pinto beans
1 onion, chopped
1 large clove of garlic, minced
1/2 chipotle pepper in adobo sauce, minced
1 teaspoon cumin
1/2 teaspoon oregano
1 roasted red bell pepper, chopped*
1/3 cup, or more, large flake oats
2 tablespoons whole spelt flour
about 1/4 cup corn meal, for coating patties

In a large skillet, saute onions in a little oil until softened. Add garlic, chipotle and spices and saute until fragrant. Add beans and roasted red pepper. Lightly mash. Season with salt and pepper to taste. Transfer mixture to a bowl and allow to cool a bit. Mix in spelt flour and 1/3 cup oats, using more, if needed, to hold the mixture together. (Mixture will be soft, but will firm up more after refrigerating.) Pour about 1/4 cup corn meal onto a plate. Form 9-10 3” patties, coating each one with a little cornmeal. Cover and refrigerate patties at least an hour or two to firm up.

To cook, heat an oiled skillet and brown patties on both sides.

* Note: I used chopped, roasted red bell pepper in the patties as I happened to have roasted peppers on hand. I've also used chopped raw bell peppers in the past but saute them with the chopped onion first.

This recipe is part of my personal "Getting Back On Track" Meal Plan. Follow the link to see the 5-day dinner plan and recipes.