With This Burger You Won't Be Asking Where's The Beef?

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With apologies to the late Clara Peller and Wendy's, you can look all you want, but you'll never find the beef in this burger.  And chances are pretty good you'll never miss it!  Dina Cheney who wrote Meatless Every Day came by Tonia's Kitchen to talk about her fantastic bean burger.  Dina uses both beans and lentils, because, when combined, canned or boxed beans provide an inexpensive, healthy alternative to the cow!  She says pinto beans or lentils can provide a deliciously moist and juicy base for a wonderfully tasty burger.

For the guacamole

2 ripe Avocado 1 Diced Tomatoes (seeds removed) ¼ cup Finely chopped Red Onions 2 tbsp Finely chopped fresh Cilantro leaves 2 tbsp Fresh-squeezed, strained Lime Juice 1 tsp Minced Jalapeños (seeds and membranes removed) ½ tsp Coarse Salt 5 Grinds Black Pepper

For the corn pico de gallo

¾ cup Diced Tomato (with seeds) ¼ cup Corn kernels (if frozen, thawed and drained) 2 tbsp Finely chopped Red Onions 1 tbsp Fresh-squeezed, strained Lime Juice 1 tbsp Finely chopped fresh Cilantro leaves 1⁄8 teaspoon coarse Salt 3 Grinds Black Pepper

For the Mexican pinto bean burgers

One 15-ounce can Pinto Beans , rinsed and drained 1 cup Panko breadcrumbs ¼ cup shredded mild Cheddar Cheese ¼ cup Finely chopped Red Onions 1 tbsp Finely chopped fresh Cilantro leaves 1 tbsp Ketchup 1 tbsp Liquid from canned Chipotle chiles en adobo ¾ tsp Coarse Salt , divided ½ tsp Ground Cumin 5 Grinds Black Pepper , divided 1⁄8 teaspoon ancho chile Chilli Powder 1⁄8 teaspoon ground Coriander ¼ cup Vegetable Oil , divided 4 Burger Buns

• Step 2
  

  Make the pinto bean burgers

  Combine the first 12 ingredients in the bowl of a food processor; purée until the mixture comes together, about 20 seconds. Turn out into a bowl, and gently knead with your hands. Form the mixture into four 1⁄2-inch-thick patties and indent the center of each a bit with your fingers.
• Step 3
  

  Heat half of the oil in a 12-inch, heavy, nonstick sauté pan over medium-high heat. When hot, add the burgers and cook until golden brown on both sides, turning over halfway through and using the remaining oil when the pan gets dry, about 8 minutes total.
• Step 4

  Place a patty on half of each bun. Top each patty with a couple of tablespoons of guacamole and about 11⁄2 tablespoons of pico de gallo. Serve immediately.

  Serving suggestions: Loaded with flavor, these burgers would pair well with watermelon slices squeezed with fresh lime and sprinkled with chile powder; a margarita or limeade alongside wouldn’t hurt. For dessert, try Mexican chocolate brownies (brownies with vanilla and cinnamon).

  Try This: Removing the seeds from tomatoes for guacamole is a must—you don’t want wet, gloppy seeds in the creamy dip! Here’s how to do it: Use a serrated knife to slice each tomato in half crosswise. Then, over the sink, gently squeeze out the seeds. Alternatively, use your fingers to scrape them out.