5 tb Sunflower oil
1 lg Onion (3/4 c); diced
4 cl Garlic (1 tb); minced
1/2 ts Oregano
1 sm Hot pepper (1 tb); minced
1 sm Green bell pepper (1/2 c);
-diced
2 c Cooked pinto beans; drained,
-mashed
1/2 c Bread crumbs
1/2 ts Ground cumin
1/2 ts Salt
1/2 ts Chili powder
2 tb Fresh parsley; minced
Whole wheat flour
5 sl Jalapeño pepper Jack cheese
5 Whole wheat rolls or English
-muffins
Lettuce leaves
1 lg Tomato; sliced
Onion rings (optional)
Salsa
Heat 10" frying pan over medium heat and add 1 tb oil. When hot, add
the onions, garlic, oregano, and hot pepper. Stir occasionally, then
when onions just begin to brown, add green pepper and sauté mixture
2 minutes more. Remove from heat.
In a medium-sized bowl, mix vegetables with mashed beans. Stir and add
bread crumbs, cumin, salt, chili powder, and parsley. Mix well and
form into patties, using about 1/2 cup mix per patty to form 5
patties. Dip into whole wheat flour so burgers are lightly coated
with flour.
Set 10" frying pan over medium heat and add remaining 4 tb oil. When
hot, add burgers. Brown on one side, flip over, and top each patty
with a slice of cheese. Lower heat and cover pan. Cook until cheese
has melted nicely and burger is browned (approximately 5 minutes).
Serve on rolls with lettuce on the bottom, tomato slices, onion
rings, and salsa on top, and extra salsa on the side.
Recipe by Horn of the Moon Cookbook by Ginny Callan
