Southwest Pinto Burgers

Vegetarianized.com is back with the first Sunday Serving of 2009. This week it's some nice comfort food that will make summer feel not so far away. Serve with my homemade mustard, ketchup, hot sauce and zucchini relish.

Tweet

Southwest Pinto Burgers
Adapted from a recipe in Cooking Light January 2005

Servings: 6

Time: About 30 minutes active and total

Price: About $4.30 total; $0.72 per burger

Nutrition (per serving):

Calories: 160.2

Protein: 7.4g

Fat: 2.8g

Saturated Fat: 0.98g

Carbohydrates: 27.1g

Fiber: 5g
Cholesterol: 37.2mg

Sodium: 147.8mg

1 cup fresh, frozen or canned corn (not creamed)
1/2 medium onion, chopped

2 garlic cloves, minced

1/3 cup fresh cilantro, chopped

1/2-1 jalapeño, chopped
1-1 1/2 cups breadcrumbs

2 Tbsp sour cream

1 large egg
1 tsp chili powder

1/2 tsp ground cumin

1/8 tsp SnP each

15 oz can pinto beans, drained and rinsed

1. Put all the ingredients in a food processor, and puree until thickened and smooth. Refrigerate 30 minutes.

2. Divide mixture into six equal portions, flatten into burgers and fry in a cooking-spray-sprayed non-stick pan over medium heat. Serve burger on a bun with your favorite toppings.