Pinto Bean and Mushroom Burgers with Salsa
I love serving these burgers at parties. They’re richly flavored and have a great texture. They have a nice density without being heavy. I love them. They are really burger-y with no saturated fat.
Makes 4 full-size burgers or 8 miniature burgers
2 tablespoons extra- virgin olive oil
1 red onion, diced
3 cloves fresh garlic, crushed
4–5 whole green onions, coarsely chopped
Cracked black pepper
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon chili powder
1 cup coarsely chopped fresh mushrooms
1 (15-ounce) can pinto beans, drained and rinsed well
3–4 sprigs fresh basil, leaves removed, finely minced
4 whole wheat pita breads, split open
Romaine lettuce leaves
2 tomatoes, cut into slices
Handful of broccoli sprouts (optional)
1 jar medium heat salsa
Place oil, red onion, and garlic in a deep skillet over medium heat. When the onions begin to sizzle, add the green onions, a pinch of salt and pepper and sauté for 2–3 minutes. Add cumin, paprika, chili powder and chopped mushrooms, another pinch of salt and sauté until the mushrooms are tender, about 5 minutes. Transfer to a mixing bowl and set aside.
Mash the beans with a fork or potato masher until well smashed. Stir into the mushroom mixture and add basil and salt and pepper to taste. Mix very well.
Form the mixture into patties that are traditional burger-size. Heat about ¼-inch oil in a deep skillet and fry the burgers for 4 minutes on each side, turning once to ensure even browning.
To serve, split pita breads and spread one side with mustard. Lay lettuce leaves and a tomato slice in each pita. Slide the burger into the pita, top with sprouts and salsa and serve. Makes about 4 burgers .