Pinto 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 hea t 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. Sha pe 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 i n 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.)