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.)
- 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)
- 1/4 cup low-fat mayonnaise
- 1 teaspoon canned minced chipotle chile in adobo sauce
- 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)
- 1 tablespoon extra virgin olive oil
- 6-8 mini buns
- Arugula leaves*
- 6-8 thick slices of tomato*
- Preheat oven (or toaster oven) to 425 degrees F.
- 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.
- 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.
- To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
- 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.