Pinto Burgers
Makes 16 Burgers

1 pound dried pinto beans
1 teaspoon salt
1 1/2 cups uncooked quick-cooking oats
1 medium sweet onion, diced
1 (4.5 oz.) can chopped green chiles, drained
2 large eggs (or substitute), lightly beaten
1 1/4 cups ketchup
1 teaspoon garlic salt
1/2 teaspoon pepper
3/4 cup flour
3/4 cup white cornmeal
1/2 cup vegetable oil
16 hamburger buns
Condiments of choice

Place sorted beans in a Dutch oven. Cover with water 2-inches above beans and let soak for 8 hours. Drain.

Cover with water 2-inches above beans. Bring to a boil, cover, reduce heat and simmer, stirring occasionally, 2 hours or until tender. Add salt during last 30 minutes of cooking. Drain and cool. Coarsely mash beans.

Stir oats and next 6 ingredients into beans. Cover and chill 1 hour. Shape mixture into 16 patties.

Stir together flour and cornmeal; dredge patties in mixture.

Heat 2 tbsp. oil in a large skillet over medium-high heat. Cook patties in batches 3-4 minutes on each side, adding oil as needed.

Serve on hamburger buns with choice of condiments (ketchup, mustard, mayo,lettuce, tomato, onion, pickles, etc.)