A protein lover’s dream, this burger. Made from mineral-rich pinto beans laced through with lots of veggies and smothered in a delicious may made from white beans…and did I mention that there is no saturated fat to go with all this protein?
Ingredients
½ cup diced red onion
½ cup whole wheat bread crumbs
¼ cup minced cilantro
2 tablespoons minced jalapeno pepper
2 tablespoons vegan mayonnaise or Tofu Mayo (see page )
1 teaspoon hot sauce
½ cup pureed silken tofu
Cracked black pepper
Sea salt
2 cups cooked pinto beans, coarsely mashed with a fork
1 cup fresh/frozen corn kernels
Extra virgin olive oil
1 recipe Tofu Mayo (see page )
greens:
extra virgin olive oil
4-5 leaves kale, washed, shredded
Sea salt
Whole grain burger buns
Directions
To make the burgers, combine the first seven ingredients in a mixing bowl. Season to taste with salt and pepper. Fold in beans and corn until ingredients are fully combined. Form the mixture into burger-sized patties. Arrange on a plate, cover and refrigerate for 10 minutes to set the patties.
Make the ‘mayo.
Place a small amount of oil in a skillet over medium heat. Lay patties in skillet and cook, until browned on both sides, about 4 minutes per side. Transfer to a plate and sauté greens. Place a small amount of oil in the same skillet and sauté kale until just wilted, about 2 minutes. Sprinkle with salt and sauté 1 minute more.
Assemble the burgers. Lay a pattie on the bottom half of a bun, spoon some
greens on top. Spread the cut side of the top half of the bun with bean ‘mayo’ and press gently on top of burger. Serve immediately. Makes 4-6 burgers.
Note: You can use store bought vegan mayo and skip the work involved to make it from scratch.
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