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Pinto Burgers with Bean 'Mayo'

Hearty and satisfying, these burgers will satisfy even the more demanding carnivore.

1/2 cup diced red onion
1/2 cup whole wheat bread crumbs
1/2 cup minced cilantro
2 tablespoons minced jalapeno pepper
2 tablespoons soy mayonnaise 
1 teaspoon hot sauce
1/2 cup pureed Mori-Nu 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 cup cooked white beans
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons Suzanne's Specialties brown rice syrup
1/2 teaspoon sea salt
1/2 teaspoon dry mustard
2/3 cup avocado oil
unsweetened almond or soymilk

extra virgin olive oil

4-5 leaves kale, washed, shredded 
Sea salt 

Whole grain burger buns 

To make the burgers, combine the first 7 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 all the ingredients, except the oil, in a blender. Puree, while slowly pouring in the oil to create a smooth "mayo"texture. Slowly add a small amount of milk to thin the mayo to your taste. Transfer to a bowl, cover and set aside to allow flavors to develop.

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 saute greens. Place a small amount of oil in the same skillet and saute kale until just wilted, about 2 minutes. Sprinkle with salt and saute 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. 


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