Southwest Pinto Burgers

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Vegetarianized! is back with the first Sunday Serving of 2009. This week it's some nice comfort food for vegetarians - or those meat-eaters with New Years Resolutions to eat healthier - Southwest Pinto Burgers. Give Boca Burgers a rest for a week and try these burgers that come together in a snap and give you a warm, fuzzy feeling on a cold, winters night.

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

Servings: 4

Time: 30 min active and total

Type: vegetarian; made vegan with egg replacer and vegan sour cream

Price: <$4.00 total; <$1.00 per burger

Nutrition (per serving):

Calories: 187

Protein: 9.3g

Fat: 3.5g

Saturated Fat: 1.3g

Cholesterol: 55.8mg

Sodium: 105.3mg

Carbohydrates: 30.9g

Fiber: 6.9g

1/2 medium onion, chopped fine

2 garlic cloves, minced

3/4 cup breadcrumbs

1/3 cup fresh cilantro, chopped fine

1/2-1 jalapeno, chopped fine - add to taste, 1 whole jalapeno is hot!

2 Tbsp sour cream

1 tsp chili powder

1/2 tsp ground cumin

1/8 tsp SnP each

1 large egg

15oz can pinto beans, drained and rinsed

1 cup frozen or canned corn (not creamed corn)

1. Put all the ingredients in a large bowl. I first tried to mash the mixture with a potato masher,

but found that it came together much quicker in the food processor. I guess it also depends on how big of veggie chunks you want in your burger...

2. Divide mixture into four equal portions, flatten into burger slightly smaller than the size of the bun you'll be using and fry in a cooking-spray-sprayed non-stick pan over medium-low heat. Lower heat will allow the burger to cook and firm up inside while browning at the same time.

3. Serve burger on a bun with your favorite toppings. I made homemade whole wheat baps and topped with homemade spicy ketchup and vegan mayo.