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.
2 ripe Avocado1 Diced Tomatoes(seeds removed)¼ cup Finely chopped Red Onions2 tbsp Finely chopped fresh Cilantro leaves2 tbsp Fresh-squeezed, strained Lime Juice1 tsp Minced Jalapeños (seeds and membranes removed)½ tsp Coarse Salt5 Grinds Black Pepper
¾ cup Diced Tomato (with seeds)¼ cup Corn kernels (if frozen, thawed and drained)2 tbsp Finely chopped Red Onions1 tbsp Fresh-squeezed, strained Lime Juice1 tbsp Finely chopped fresh Cilantro leaves1⁄8 teaspoon coarse Salt3 Grinds Black Pepper
One 15-ounce can Pinto Beans , rinsed and drained1 cup Panko breadcrumbs¼ cup shredded mild Cheddar Cheese¼ cup Finely chopped Red Onions1 tbsp Finely chopped fresh Cilantro leaves1 tbsp Ketchup1 tbsp Liquid from canned Chipotle chiles en adobo¾ tsp Coarse Salt , divided½ tsp Ground Cumin5 Grinds Black Pepper , divided1⁄8 teaspoon ancho chile Chilli Powder 1⁄8 teaspoon ground Coriander¼ cup Vegetable Oil , divided4 Burger Buns