PINTO BEAN BREAKFAST PATTY MELTS

By á-10254

Ingredients

• 2 Tbsp extra virgin olive oil, divided, plus more for frying
• 3/4 cup diced yellow onion
• 1 cup grated zucchini
• 2 jalapenos, stemmed and minced
• 2 Tbsp minced fresh garlic
• 3-1/2 cups cooked pinto beans
• 3/4 cup plain dry breadcrumbs
• 2 large eggs, beaten
• 2 Tbsp ground cumin
• 2 Tbsp freshly ground black pepper
• 1 tsp ground coriander
• 1 tsp salt
• 7 slices Monterey Jack cheese
• 7 English muffins, sliced, toasted

Preparation

Step 1

Makes 7


Heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium heat. Add onion and saute until golden, translucent, and fragrant, approximately 5 minutes. Add the zucchini, jalapenos, and garlic and saute for just 2 more minutes. Remove pan from heat.
Meanwhile, place the beans in a large, heat-proof bowl and mash with a fork or potato masher. Stir in the breadcrumbs, eggs, cumin, black pepper, coriander, and salt. Fold in the cooked onion mixture. Using a half cup measure, portion off and form seven ‘burgers’. Refrigerate if not using right away.*
Once ready to cook and assemble your melts, heat 1 tablespoon of oil in a large heavy bottomed, lidded skillet over medium heat. Add the patties and cook for 3 to 4 minutes on each side, applying pressure to the top of the patties to flatten once you have a cooked side facing up. Note that you may need to work in batches so as not to overcrowd your pan, so you may need to refresh your oil between batches.
Once patties are crisp on the outside and cooked through, top each with a slice of cheese, replace the lid on the pan and steam just 30 to 60 seconds to melt the cheese. Remove each patty melt to a toasted English muffin bun and serve immediately.
* Note: The patties can be made in advance. Simply separate them with parchment paper so that they don’t stick to each other. Store in the refrigerator until ready to cook and serve.