PINTO-BEAN BURGERS
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
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.
ANY BEAN BURGERS
Steps:
- In a food processor, pulse the beans until coarsely chopped, then transfer to a large mixing bowl. Pulse the walnuts in the food processor until finely chopped, then transfer to the mixing bowl with the beans. Add the breadcrumbs, salt, onion powder, garlic powder, pepper, egg and 2 tablespoons of the BBQ sauce and mix well. Divide the mixture into 4 equal parts. Shape into burger patties and refrigerate for 30 minutes.
- Heat a nonstick skillet over medium-high heat. Add the olive oil. Brush the top of each burger with the remaining 1 tablespoon BBQ sauce. Cook the burgers BBQ sauce-side down for 3 minutes. Flip and top each with a slice of cheese if using. Cover and cook until the cheese is melted and the burgers are heated through, about 3 minutes. Place the burgers on the buns and top with desired toppings.
SOUTHWESTERN PINTO BEAN AND VEGGIE BURGERS WITH SLAW
Whether you're vegetarian or looking for a meat-free meal packed with flavor, this is destined to be your new go-to veggie burger. It leans into pinto beans for protein and is studded with delicious bursts of super sweet corn. Dredged in a cornmeal crust and cooked until golden, each patty is the perfect balance of crispy, creamy and bright.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the burgers: Cook the corn according to the package directions; set aside.
- Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes.
- Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.
- Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes.
- For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.
- Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer.
- To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw.
SOUTHWESTERN PINTO BEAN BURGER RECIPE
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
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-AND-RICE BURGERS
Make and share this Pinto-And-Rice Burgers recipe from Food.com.
Provided by jlw19803
Categories Beans
Time 40m
Yield 1 burger, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Form into eight 3/4-inch patties.
- In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.
Nutrition Facts : Calories 442.8, Fat 13.1, SaturatedFat 2.3, Cholesterol 46.5, Sodium 262.1, Carbohydrate 64.5, Fiber 11.6, Sugar 3.9, Protein 17.4
SOUTHWEST PINTO BEAN BURGERS WITH CHIPOTLE MAYONNAISE
In my search for something my vegetarian teenage daugher will eat, I ran across this recipe in the Jan/Feb 2005 Cooking Light. I sauteed the onions and jalapenos so they would be softer. Now, you might ask what to do with the leftover chiles and adobo sauce once you open the can. Try freezing them in an ice-cube tray. Remove frozen cubes from tray, cover in plastic wrap, and store in a zip-top bag in the freezer. Use cubes to flavor chili or next time you need it in a recipe.
Provided by SharleneW
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes. (I didn't like the idea of those whole corn kernels in the mixture, so I gave them a couple of pulses in the food processor. That made the mixture a bit softer, so I ended up adding a bit more bread crumbs to stiffen it up).
- To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside. If you want it smoother, give it a whirl in the food processor.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Toast buns. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.
Nutrition Facts : Calories 477.3, Fat 9.7, SaturatedFat 2.1, Cholesterol 49.4, Sodium 449.3, Carbohydrate 81.3, Fiber 14.2, Sugar 8.8, Protein 20.2
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SOUTHWEST PINTO BEAN BURGERS & CHIPOTLE MAYONNAISE …
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- To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
- To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.
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