We are 90% unpacked! The living room and kitchen are done. The bathrooms and master bedroom is done. I even (finally) planted my vegetable and herb seeds for the year! I feel so accomplished. We only have one room left to unpack – the second bedroom. Be afraid, be very afraid, because this room is brimming with all sorts of oddities – records, electronics, art supplies, artwork, etc. I don’t know where we’ll put all of it! TBD. I do need to go through it soon since my camera is lost in that black hole some where!
I’m not vegan but from time to time I like to indulge in a veggie burger. If done right, a veggie burger can rock your socks off as much as a regular burger. Mister and I have been living off of drive-thru meals and delivered pizza for the last two weeks. I figured our bodies could really use this vitamin and nutrient boost so I made these vegan burgers for our first meal in the new apartment.
Ever since my vegan friend shared findingvegan.com with me she has inspired me to cook more vegan dishes at home. Thanks Heather! This vegan Pinto Bean Burger is exploding with Southwestern flavors. I thought it was a fun twist on Cinco de Mayo.
The only reason I gave this recipe 4 stars instead of 5 is because this burger is not super sturdy. The second you take a bite the burger squishes out the sides of your bun so much that you’re eventually eating it out of your hands. Solution: try putting these ingredients into a vegan pita pocket instead! You’ll love the flavors and you wont get it all over your shirt!
Poblano Pepper, Sweet Corn and Pinto Bean Burgers with Chipotle Aioli
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serving Size: 4 small or 2 large burgers
15-ounce can of pinto beans, liquid reserved, rinsed and drained
1/2 cup sweet onion, diced
1/2 cup poblano (pasilla) pepper, seeds removed and diced
1/3 cup fresh corn, or thawed frozen corn
2 tablespoons canola oil
1/2 teaspoon garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon oregano
1/4 teaspoon chili flakes
1/4 cup cornmeal
1 tablespoon tomato paste
2 teaspoons reserved pinto bean liquid
1/8 cup green onions, thinly sliced
2 teaspoon cilantro, minced
Canola oil for sauteing
1 cup Vegenaise
2 chipotles in adobo sauce, minced
2 teaspoon adobo sauce, add less for a less spicy aioli
3/4 teaspoon agave syrup
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
4 burger buns, sandwich rolls or pita pockets
Thinly sliced tomato, optional
Thinly sliced avocado, optional
Lettuce pieces, optional
For the the Pinto Burgers:
In a large bowl, mash the beans with a large spoon or fork until about 70% are smashed. Next heat the the 2 TBS oil in a skillet over medium heat. Add the onions, poblanos, and corn. Saute for 5-7 minutes, stirring occasionally until tender and starting to to turn golden. Add the garlic, chili powder, cumin, salt, chili flakes, and oregano to the pan, heat another 1-2 minutes stirring constantly. Remove this mixture from the pan and add to the bowl of smashed pinto beans. Add cornmeal, tomato paste, green onions, and cilantro. Use a large metal spoon to both stir and mash all the ingredients until they start to come together. Spray a large plate with cooking spray, next spray or oil your hands. Form into four equal sized burger patties and place on prepared plate. Add more oil or spray to your hands if the burger starts to stick to them.
In a large nonstick skillet, heat a very thin layer of oil over medium heat. Add the burgers and cook for about 3-4 minutes on each side until golden brown.
For the Chipotle Aioli:
Add all the aioli ingredients into a small bowl and gently fold the mixture until everything is combined. Be sure to do this gently as the Vegenaise will break down and get runny if you stir too intensely. Cover with wrap and set aside.
Spread the inside of each roll with the chipotle aioli, top with a burger and whatever veggies your heart desires. Enjoy while still warm.