Poblano Pepper, Sweet Corn, & Pinto Bean Burgers w/ Chipotle Aioli

Posted by Noelle on April 30th, 2012
Categories: Entrees, Sandwiches
Tags: ,,,

I really lucked out at the local vegetable market. Not only did they have sweet corn, but they had tons of beautiful dark green poblano peppers. I didn't have plans for these beauties but I knew they were coming home with me. So on the drive home I obsessed over poblanos. That night I had weird poblano dreams, and by the next morning it all came together. Burgers. Not the usual variation of a black bean burger. No, something different. Pinto beans. Pinto beans would be the base for this burger. Why? If you have ever made them from dried beans you can appreciate how lovely these protein packed powerhouses truly are. They actually have this amazing and artsy pattern on their skins... they're pretty. I said it. I called a bean pretty. You don't get that dramatic beauty when you open a can of pinto beans, the art is all gone, but the convenience takes it's place. As much as I enjoy putting the love into a pot of dried beans... I work, I like my house to be somewhat clean, I like to spend time with my family, you know what I mean. Sometimes I have time, but most days I don't. So this one uses canned beans, but you can close your eyes and imagine them in all their pretty dried glory for a moment before you unleash all the days frustrations out while mashing them. So this is not only a burger, this is also a stress reliever. You're welcome 🙂 I pair this burger with a chipotle aioli, mostly because I love chipotles and well it sounds gourmet when you say aioli. But these are seriously good on their own or with whatever condiment you have on hand. Enjoy!

Ingredients:

Pinto Burgers:

Chipotle Aioli:

Remaining Ingredients:

Directions:

For the the pinto burgers... in a large bowl, mash the beans with a large spoon or fork until about 70% are smashed. Next heat the the 2 TBS oil in a skillet over medium heat. Add the onions, poblanos, and corn. Saute for 5-7 minutes, stirring occasionally until tender and starting to to turn golden. Add the garlic, chili powder, cumin, salt, chili flakes, and oregano to the pan, heat another 1-2 minutes stirring constantly. Remove this mixture from the pan and add to the bowl of smashed pinto beans. Add cornmeal, tomato paste, green onions, and cilantro. Use a large metal spoon to both stir and mash all the ingredients until they start to come together. Spray a large plate with cooking spray, next spray or oil your hands. Form into four equal sized burger patties and place on prepared plate. Add more oil or spray to your hands if the burger starts to stick to them.

Next make the chipotle aioli. Add all the aioli ingredients into a small bowl and gently fold the mixture until everything is combined. Be sure to do this gently as the Vegenaise will break down and get runny if you stir too intensely. Cover with wrap and set aside.

In a large nonstick skillet, heat a very thin layer of oil over medium heat. Add the burgers and cook for about 3-4 minutes on each side until golden brown. Spread the inside of each roll with the chipotle aioli, top with a burger and whatever veggies your heart desires. Enjoy while still warm. Makes 4 burgers.