Whether you’re vegetarian or looking for a meat-free meal packed with flavor, this is destined to be your new go-to veggie burger. It leans into pinto beans for protein and is studded with delicious bursts of super sweet corn. Dredged in a cornmeal crust and cooked until golden, each patty is the perfect balance of crispy, creamy and bright.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 634 |
| Total Fat | 36 g |
| Saturated Fat | 8 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 14 g |
| Sugar | 16 g |
| Protein | 17 g |
| Cholesterol | 68 mg |
| Sodium | 933 mg |
Reviews
I know you may never have thought about trying a veggie burger, but this one is a must. I’ve always been a hamburger guy, but this recipe has so much flavor, spice and texture that will leave you asking for another burger. Very delicious!
I also, think the family will really like this recipe. It might convert you to veggie burgers.
I also, think the family will really like this recipe. It might convert you to veggie burgers.
My whole family enjoyed this, including my kids. I didn’t change anything except doubling the coleslaw ingredients to use a whole bag of coleslaw mix and having it as a larger side. I didn’t use the Serrano chile since I had children eating it. I’ll make this again!