This hearty vegetarian burger, adapted from from Cooking Light, is one of the tastiest I’ve ever had. Be prepared though, because it can be quite spicy. Serve with a side of potato fries for a complete meal. (*Indicates produce from Star Hollow Farm.)

INGREDIENTS

Burgers

• 1/2  cup diced onion
• 1/2  cup dry breadcrumbs or quick oats
• 1/4  cup chopped cilantro
• 2  tablespoons minced seeded jalapeño pepper
• 2  tablespoons reduced-fat sour cream
• 1  teaspoon hot pepper sauce
• 1/2  teaspoon ground cumin
• 1/4  teaspoon freshly ground black pepper
• 1/8  teaspoon salt
• 1  large egg*
• 1  (15-ounce) can pinto beans, drained
• 1  (8 3/4-ounce) can no salt-added whole-kernel corn, drained (or use frozen corn)

Chipotle Mayonnaise

• 1/4  cup  low-fat mayonnaise
• 1  teaspoon  canned minced chipotle chile in adobo sauce

Potato Fries

• 1-2 tbsp extra virgin olive oil
• 2-3 large potatoes, peeled and sliced into 3 inch strips*
• 1 tsp montreal steak seasoning (a spice blend made of coarse salt, black pepper, red pepper, garlic, fennel and other spices and herbs)

Other

• 1  tablespoon extra virgin olive oil
• 6-8  mini buns
• Arugula leaves*
• 6-8 thick slices of tomato*

DIRECTIONS

Potato Fries

1. Preheat oven (or toaster oven) to 425 degrees F.
2. Toss sweet potatoes with oil and seasoning. Place on a 9X13″ baking dish, coated with olive oil. Bake for 20-30 minutes, stirring every 10 minutes until sweet potatoes are tender in the middle and crispy and brown on the edges.

Burgers

1. To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
2. To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
3. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, arugula, one thick slice of tomato, and top half of bun.