PINTO BEAN BURGER
Skip the meat and give these pinto bean burgers a try! These tasty burgers are loaded with flavor and they're ready in just 20 minutes!
Provided by Liz Thomson
Categories Burgers
Time 25m
Number Of Ingredients 10
Steps:
- Place two large paper towels on a cutting board and set aside.
- Drain and rinse the pinto beans, then spread onto the paper towels and gently pat to dry.
- Add the tortilla chips, pinto beans, onions, and cilantro to a food processor and pulse 3-4 times.
- In a small bowl, whisk together the flour, garlic powder, cumin, and salt.
- Add the flour mixture to the food processor and pulse 5-6 times until combined.
- The mixture might look dry, but it will hold together when packed.
- Shape the mixture into 4 large patties.
- Heat the oil in a large nonstick skillet over medium heat.
- Add the burgers and cook for 4-5 minutes on each side.
- Brush with barbecue sauce or hot sauce, if desired.
- Place on a bun and add all your favorite toppings + sides!
Nutrition Facts : ServingSize 1 burger patty, Calories 255 calories, Sugar 2.4 g, Sodium 172 mg, Fat 6 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 40.7 g, Fiber 10.9 g, Protein 11.2 g, Cholesterol 0 mg
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.
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.
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.
REALLY SIMPLE BEAN BURGERS
If you think a thick juicy beef burger is the one dish you could never give up, try these bean burgers. Over the years I've made many grain, bean, and veggie burgers that just weren't worth the effort. Not these. You'll find really simple, really delicious burgers come together almost as quickly as it takes to flavor and form beef patties. Best of all, the only simpler vegetarian burgers you'll find are the ones in the freezer case. No need to cook grains, beans, or vegetables-it's just 2 cans of drained beans-1 mashed, 1 left whole-bound with dried breadcrumbs and eggs. The mix of whole beans and mashed works well, the whole beans providing texture, the mashed ones binding the patties. As with regular burgers, you've got a choice of cooking method-stovetop or grill-and the flavoring and topping possibilities for these bean burgers are endless.
Provided by Cooking Channel
Categories main-dish
Yield 6 burgers
Number Of Ingredients 7
Steps:
- Drain 1 can of beans, reserving the liquid, and mash the beans in a medium bowl. Drain the second can, add to the bowl with the breadcrumbs, eggs, pepper, and garlic powder. Stir in Extra Flavorings if using. If necessary, add a little of the bean liquid until the mixture holds together but is not wet. Divide into 6 equal portions and shape into 4-inch patties. Warm the buns in a 300 degree F oven for about 5 minutes. Meanwhile, heat % cup olive or canola oil in a large (12-inch) skillet over medium-high heat. Add the patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total. If you've chosen a burger that gets topped with cheese, add it now. Cover the skillet, turn the heat to low, and let the burgers continue to cook until the cheese melts. Top the burgers as desired.
- The Classic: Make the burgers without any extra flavoring and cook according to Stovetop or Grill Method, topping the burgers with 6 thin slices of sharp Cheddar cheese when instructed. Stir together 1/2 cup mayonnaise and 1 tablespoon coarse-grain mustard; spread over warm buns and dress the burgers with green leaf lettuce, lightly salted tomato slices, and thinly sliced red onion. Serve with ketchup.
- The Southwestern: Mix in 1/2 cup prepared salsa, 1 teaspoon ground cumin, and 1/4 cup chopped fresh cilantro before forming the burgers. Cook burgers according to Stovetop or Grill Method. Mix 2 mashed avocados with 1/2 cup mayonnaise, 2 teaspoons fresh lime juice, and salt and pepper to taste. Spread over warm buns and dress the burgers with lightly salted sliced tomatoes and thinly sliced red onion.
- The Neapolitan: Mix in 1/4 cup chopped fresh basil leaves and 1 tablespoon balsamic vinegar before forming the burgers. Cook the burgers according to the Stovetop or Grill Method, topping the burgers with 6 slices mozzarella cheese when instructed. Stir together a generous 1/4 cup mayonnaise and 1/4 cup pesto. Spread over warm buns and dress the burgers with lightly salted sliced tomatoes.
- The Curry: Mix in 1/4 cup chopped fresh cilantro, 1/4 cup Major Grey's chutney (mincing any large mango pieces), and 1 tablespoon curry powder before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Spread chutney over warm buns. Dress the burgers with cilantro and pickled carrots (4 peeled and coarsely grated medium carrots tossed with 4 teaspoons rice vinegar and a big pinch of salt).
- The Cajun: Mix in 1 tablespoon fresh thyme leaves, 2 tablespoons vegetarian Worcestershire sauce, and 2 teaspoons Cajun spice before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Dress the burgers with slaw (4 cups shredded cabbage mixed with 1/2 cup finely diced bell pepper, 2 thinly sliced scallions, 3 tablespoons mayonnaise, 4 teaspoons cider vinegar, and 2 teaspoons Cajun seasoning).
- The Tahini: Mix in 1/4 cup fresh cilantro, 2 tablespoons tahini, 1 teaspoon ground coriander, and 1 teaspoon ground cumin before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Dress the burgers with tzatziki (1 hothouse cucumber-grated and squeezed dry-mixed with 1 cup 2% Greek yogurt, 2 minced garlic cloves, 4 teaspoons red wine vinegar, and salt and pepper to taste).
- The Five-Spice: Mix in 1/4 cup fresh cilantro, 3 tablespoons soy sauce, 2 teaspoons sugar, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, and 1 1/2 teaspoons five-spice powder before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Spread the buns with Thai sweet chili sauce. Dress the burgers with cilantro sprigs and pickled cucumber (1 thinly sliced hothouse cucumber, 2 tablespoons rice vinegar, 2 teaspoons sugar, and salt to taste).
- Grill Method Heat all burners of a gas grill on high. Lightly brush the tops of the patties with oil. Place the patties on the hot rack, oiled side down, cover, and grill until spotty brown, about 3 minutes. Lightly brush the tops with oil and flip the burgers. Replace the cover and continue to grill until the burgers are spotty brown on the second side, about 3 minutes longer. If you've chosen a burger that gets topped with cheese, add it now. Place the buns on the grill rack, turn off the heat, and let burgers and buns continue to cook until the cheese melts and the buns are warm. Top the burgers as desired.
VEGGIE BURGER RECIPE
This easy veggie burger recipe is so delicious and easy to prepare, it's quickly become a weeknight vegan staple in our home.
Provided by Chocolate Covered Katie
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- These burgers can be baked, grilled, or fried, and feel free to use whatever veggies you have on hand. For the burgers in the pictures, I used roasted mushrooms, asparagus, and onion. You can also change up the flavor by adding different spices, such as paprika, cumin, or curry powder.To make the veggie burgers, first drain, rinse, and mash the beans either by hand or in a food processor, depending on desired burger texture. Stir in all other ingredients, and form patties. (Add more flour if too soft to form patties.) Either pan fry--flipping halfway through cooking--or place on a parchment-lined pan and bake at 350 F for 10 minutes. Flip, then bake an additional 10 minutes or until desired texture is reached. (You can also grill the burgers. Grilling instructions are listed earlier in this post.) Leftovers can be refrigerated or frozen in meal prep containers for a later day. If you make the burgers, be sure to rate the recipe below!View Nutrition Facts
Nutrition Facts : Calories 70 kcal, ServingSize 1 serving
PINTO-AND-RICE BURGERS
The perfect bite of protein awaits in these vegetarian burgers that are packed with flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
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 377 g, Fat 13 g, Fiber 7 g, Protein 13 g, SaturatedFat 2 g
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
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
PIZZA QUINOA BURGERS
Vegetarians and non vegetarians love these hearty, filling, and completely vegan quinoa burgers.
Provided by Chocolate Covered Katie
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Combine the quinoa, water, and 1/4 tsp of the salt in a pot. Bring to a boil. Cover and simmer 14 minutes or until fluffy. If you wish to bake instead of fry the burgers, preheat oven to 400 F. Mash beans fully, then stir together all ingredients, including the quinoa. Form patties, and either fry over medium heat in a little oil OR place on a greased baking sheet and bake on the center rack 15 minutes, flip carefully (smushing back together if they crack while flipping), and bake an additional 6 minutes. Let cool completely. They are delicate due to the lack of flour, but they do hold together nicely as long as you use a spatula to move the patties. Top with traditional burger toppings or pizza toppings (such as fresh basil and tomato sauce) as desired.View Nutrition Facts
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
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- You will need cooked quinoa for this recipe. You can find precooked quinoa in most supermarkets, or you can buy dried quinoa and cook it yourself following package instructions. Boiling quinoa is easy, and only takes about 15 minutes.
- Drain and rinse canned pinto beans, then place them on a sheet pan or baking tray. Bake them in the oven at 180 °C / 355 °F for about 5 minutes, or until the beans are slightly dried. This step will ensure that the burgers have a nice, solid texture.
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