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Pepper Jack, Potato & Bean Cakes

  • Yield: 7-8 burgers 1x


  • 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
  • 12 tablespoons fresh lime juice (or lemon juice if you’re out of limes, like me!)


  1. Preheat oven to 425°.
  2. Place pinto beans, mashed potatoes and half of avocado in a bowl. Mash well with a fork; add egg, mix well then set aside.
  3. 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.
  4. 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.
  5. Add oat mixture to bean mixture, and stir well.
  6. 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.
  7. 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.