Adzuki and Pinto Bean Burger Patties
[Vegan]

For the Burger Patties:                                                                                          

• 2 cups home-cooked pinto + adzuki beans or 1 (15-oz) canned pinto beans (rinsed and drained)
• 1/2 cup corn (thawed if frozen)
• 1/2 cup onions, finely chopped
• 1/2 cup orange bell pepper, finely chopped (or any color on hand)
• 4 cloves of garlic, minced
• 1/2-inch piece of ginger, grated
• 1/2 cup Gluten free Panko breadcrumbs
• 1 teaspoon toasted and ground cumin
• 1/2 - 1 teaspoon cayenne pepper
• 1 tsp garam masala (optional)
• 1 Tbsp coconut oil or grape seed oil
• Cilantro for garnish

For the Green Chutney:

• 1 small organic tomato, roughly chopped
• 1 inch piece of ginger, cut into big pieces
• 1 clove garlic
• 1-2 green chilies or jalapeno, remove stem and cut into big pieces
• Freshly squeezed juice of 1 lime (about ¼ cup)
• 1 cup packed organic cilantro
• 1/4 teaspoon salt
• 1/2 teaspoon organic maple syrup or sucanat

For the Red Tomato Chutney

Part 1: For the “Tadka” or tempering

• 1 tablespoon coconut or grape seed oil
• 1 teaspoon mustard seeds
• 1 sprig of fresh curry leaves (available in Indian grocery stores)
• 1 green chili, cut into big pieces (optional)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper

Part 2: For the red tomato chutney

• 4 cloves of garlic, minced
• 1 inch piece of ginger, grated
• 2-3 large tomatoes, chopped
• 1 tablespoon Maple syrup or sucanat
• 1/2 teaspoon salt
• Cilantro for garnish