- 1 (16-ounce) can pinto beans, rinsed and drained (or 1 3/4 cups cooked dried pinto beans)
- 1 cup cold mashed potatoes
- 1 avocado, thinly sliced, divided
- 1 egg
- 1 tablespoon olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 5 tablespoons quick (or old fashioned) oats
- 2 teaspoon ground coriander
- 3 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces Pepper Jack cheese (I used Cabot Pepper Jack, light)
- Salsa topping:
- 1 avocado
- 1 orange or yellow bell pepper
- 1–2 tablespoons fresh lime juice (or lemon juice if you’re out of limes, like me!)
- Preheat oven to 425°.
- Place pinto beans, mashed potatoes and half of avocado in a bowl. Mash well with a fork; add egg, mix well then set aside.
- Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add garlic and sauté another minute. Add oats, coriander, cumin, salt, and pepper; cook 3 minute, stirring constantly until oats are slightly toasted. Remove from heat to cool slightly.
- Prepare cheese ‘stuffing’ by slicing cheese into six 1-inch x 1-inch x ¼-inch thick slices. Top each with a 1-inch long slice of avocado. Cut eight (4-inch) squares of parchment paper. Place 1 of each ‘stuffing’ onto square of parchment paper.
- Add oat mixture to bean mixture, and stir well.
- Divide bean mixture into 7-8 equal portions, shaping around each cheese ‘stuffing’ and into 3 1/2-inch patties; place on a parchment paper square. Transfer parchment paper square with burger to cooking-spray covered baking sheet. Bake for 10 minutes, turning after 6 minutes and removing parchment paper.
- Top with salsa topping.
For a more golden colored burger, broil for 1 minute at the end of cooking; or make ahead and broil to warm up.