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“Haven't tried this. Saving it for when my vegetarian friends comes to visit.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium bowl, with potato masher, mash pinto beans until smooth. Stir in cumin, chipotle, pickled jalapeno, 2 tbsp salsa, and 2 tbsp breadcrumbs until combined.
  2. Place remaining 3 tbsp breadcrumbs on sheet of waxed paper. With floured hands, shape bean micture into four 3-inch round burgers; coat with breadcrumbs.
  3. In nonstick, 12-inch skillet, heat oil over med-high heat. Add burgers and cook until slighlt browned on both sizes, about 8 minutes, turning burgers halfway through cooking.
  4. Spoon remaining 1/2 cup salsa on bottom halves of buns. Top with lettuce and burgers. Serve burger with cilantro, onion, and sour cream if desired.

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