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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.
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103.59375
156
103.59375

Southwest Pinto Burgers

January 11, 2009

30 min or less active, 30 min or less total, fall, sandwich, spring, summer, winter

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.
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Information

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: 0.98g
Saturated fat: 0.98g
Carbohydrates: 27.1g
Fiber: 5g
Sodium: 147.8mg
Cholesterol: 37.2mg
High In:
Good Source:
Low In:

Ingredients

  • 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

Preparation

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

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