Monday, October 15, 2012

Simple Pinto Bean Burgers


We have made black bean burgers a million times -- that might be an exaggeration -- and they are one of our favorite meatless meals to make.

But we have never tried pinto bean burgers. We had no choice but to remedy that.

We went the simple route, with standard ingredients (for us) like red onion, eggs and panko breadcrumbs. But we spiced them up with some of our homemade pickled jalapenos, queso fresco, taco seasoning and a helping of a batch of guacamole.

Melissa makes fairly large-sized burgers, but if you're inclined to have the same number of burgers as buns in a package, you can easily make 8 smaller-sized burgers.

Pinto Bean Burgers
6 to 8 servings
printable recipe

29 ounces pinto beans, rinsed
1 lime, juiced
1/2 medium red onion, diced
2 small pickled jalapeno slices, minced
1 egg
4 to 5 ounces queso fresco
1/2 cup panko bread crumbs
1 tablespoon taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon toasted minced onion
salt and pepper to taste
6 to 8 hamburger buns

1. In a large bowl, mash the pinto beans until the beans are nearly all smashed.

2. Add the lime juice, red onion, pickled jalapeno, egg, queso fresco, bread crumbs, taco seasoning, cumin, chili powder, minced onion and salt and pepper. Mix to combine.

3. Form 6 to 8 burger patties and set on a plate.

4. Cook burgers on griddle or grill.

5. Serve on hamburger buns. Top with guacamole, more queso fresco or other toppings.

What is the best vegetarian burger you have ever had?

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