SOUTHWESTERN PINTO BEAN AND VEGGIE BURGERS WITH SLAW

Southwestern Pinto Bean and Veggie Burgers with Slaw image

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.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

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

Steps:

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.