My favorite vegan recipes to create are burgers. You may call me the vegan burger queen. This recipe is inspired by my favorite character on one of my favorite shows, Bob’s Burgers. Bob also loves making burgers, and a good burger pun.
Pepper Jack Stuffed Pinto Bean Patties
- 2 8oz cans of pinto beans
- 2 cloves of garlic, minced
- 1/2 large sweet onion, diced
- 2 tbsp smoked paprika
- salt and pepper
- 1-2 tsp Sriracha
- 2 tbsp tapioca starch
- 1/4 cup ground flax seed + (more for pattying)
- cashew pepper jack cheese
- gooey mozzarella cheese + (1 tsp paprika, 1tsp Sriracha, ground pepper)
Make the cashew pepper jack cheese (you can definitely half the recipe unless you have other recipes in mind to use the remaining cheese) and set aside.
Rinse and drain the beans, you want to keep the moisture down because that means that less starch and flax seed you need to add to achieve a firm burger, so the longer they can dry the better.
Add beans, garlic, onion, salt and pepper, Sriracha, and paprika to a mixing bowl. Using your hands, mash it all together (you can also do this in a food processor, but I like having larger pieces of the beans).
Add the tapioca starch and ground flax and re-mash. You want the patty texture to feel like clay, so if it is still too moist add a bit more starch and flax.
Cube the pepper jack into small pieces and add some ground flax to a plate for pattying.
Scoop about 1/3 cup of the patty mixture into your hands and gently press as much of the pepper jack cubes as desired into the mix. Form into a patty and press both sides into the flax so that both sides are covered.
Repeat this process to form the rest of the mix into burgers.
In a pan over medium heat, fry the patties in oil approximately 7 minutes per side or until crispy and browned.
While the burgers are cooking, prepare the gooey mozzarella cheese.
Serve the burgers on a toasted bun, topped with the mozzarella cheese, lettuce, tomato and onion slices.