Southwestern Pinto Bean Burgers
First, transfer red onion, panko breadcrumbs, cilantro, seeded jalapeño pepper, low fat sour cream, hot pepper sauce, cumin, pepper, and salt to a food processor.
Transfer to bowl with egg.
Put pinto beans and corn in the food processor, and then add to the mixture in the bowl. You can also mash the corn and beans in a bowl with a fork or masher.
Divide mixture into 4 portions. Shape into a 3 1/2-inch patty, and refrigerate for 10 mins.
Heat 1 Tbsp extra-virgin olive oil in a large skillet over med-high heat. Add patties to pan, and cook 5 mins on each side.
Cook an additional 5 minutes (flipping the burger patty once in between) to get a nice golden curst.
Assemble the burgers. Place patties on bottom halves of buns; top each patty with 1-2 Tbsp ketchup or BBQ sauce, red onion slices, Roma tomatoes, baby spinach leaves, & top half of bun.
Enjoy! For more recipes, visit pickyeaterblog.com!