Southwestern Pinto Bean And Veggie Burgers With Slaw Recipes

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SOUTHWESTERN PINTO BEAN BURGER RECIPE



Southwestern Pinto Bean Burger Recipe image

This is one of those leftover pinto bean recipes I would have never thought of but now can't live without! These pinto bean burgers really hit the spot when you're craving that Southwestern, Tex-Mex flavor. But beware, you won't want to go back to frozen veggie patties after these!

Provided by Anjali Shah

Categories     Main Course

Time 1h

Number Of Ingredients 18

½ cup diced red onion
½ cup dry whole wheat panko breadcrumbs
¼ cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons low fat sour cream
1 teaspoon hot pepper sauce or Cholula sauce
½ teaspoon ground cumin
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 large egg
1 15oz can pinto beans, drained (1 can)
1 8oz can no salt-added whole-kernel corn, drained (Or 1 cup frozen or fresh corn)
1 tbsp olive oil
Ketchup or barbecue sauce (If you use bbq sauce, make sure you get one that's super low in sugar (less than 4 grams per serving))
Red onion slices
Roma tomato slices
Baby spinach leaves
Whole wheat or sprouted wheat hamburger buns (Make sure you get buns with

Steps:

  • To prepare burgers, combine the first 9 ingredients in a large bowl or food processor. If you use a food processor, you don't have to dice the onion or mince the jalapeno pepper ahead of time. (This saves on cutting time if you have a good food processor). Transfer to a large bowl, and mix in the egg.
  • Put pinto beans and corn in the food processor, and then add to the mixture in the bowl. Alternatively, you can add the pinto beans/corn to the bowl and partially mash with a fork or potato masher.
  • Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
  • Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add patties to pan, and cook 5 minutes on each side. Reduce to medium heat, cook an additional 5 minutes (flipping the burger patty once in between) to get a nice caramelized crust. Transfer burgers to a plate lined with paper towels.
  • Now it's time for assembly! Place patties on bottom halves of buns; top each patty with 1-2 tbsp ketchup or bbq sauce, red onion slices, roma tomatoes, baby spinach leaves, and top half of bun.

Nutrition Facts : ServingSize 1 burger, Calories 411 kcal, Carbohydrate 63.1 g, Protein 15.2 g, Fat 10.7 g, Sodium 837 mg, Fiber 9.1 g

PINTO-BEAN BURGERS



Pinto-Bean Burgers image

Toasted almonds, panko, roasted red peppers, and feta add heft and flavor to these California-style veggie burgers. The patties can be made with any kind of beans. You can also swap homemade for a 15.5-ounce can -- just drain and rinse first.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1/2 cup chopped shallot
1/3 cup toasted almonds, chopped, plus more for serving
1 3/4 cups cooked pinto beans
2/3 cup panko
1/2 cup chopped roasted red peppers
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
1/2 cup crumbled feta
1/2 cup full-fat Greek yogurt
Sprouts, sliced avocado, and lemon wedges, for serving

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium. Add shallot and cook until soft, 3 minutes.
  • Pulse shallot, almonds, beans, panko, 1/4 cup roasted peppers, and egg in a food processor until just combined. Season with salt and pepper, fold in feta, and form into four 3 1/2-inch patties.
  • Wipe skillet clean; heat remaining oil over medium-high. Cook patties, flipping once, 8 minutes.
  • Mix yogurt and remaining 1/4 cup peppers. Spread on burgers and serve, with sprouts, avocado, lemon, and almonds.

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