Pinewood Pinto Bean Burgers
1 cup cooked pinto beans
1/2 large onion, roughly chopped (about 1 cup)
4 tablespoons finely chopped fresh cilantro
1 small bell pepper diced
1 teaspoon sea salt
1 seeded & chopped jalapeno pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons gluten free flour
Juice of one large lime
Coconut oil or olive oil for light frying
. Place the rinsed and drained, pinto beans, bell peppers, cilantro, garlic, jalapeno and the onions in the bowl of a food processor fitted with a steel blade and blend - do not over process leave some chunks of beans. In a separate bowl whisk together all of your dried ingredients the salt, gluten free flour, baking powder and cumin. Add in a separate mixing bowl combine your dried ingredients with your pinto bean mixture - don't be afraid to get your hands sticky work it all together to form small patties or larger burger size. If your dough is too dry add more lime juice if its too wet add a little more gluten free flour.
. Heat 3 inches of oil to 375ºF in a deep pot or wok and lightly fry until crispy brown on each side flipping only once. Drain on paper towels. Serve with yummy chipotle aioli for a dipping sauce or serve as a burger replacement and use all your favorite toppings.