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Monday, June 25, 2012

Meatless Monday: Pinto Bean Burgers

My husband is pretty leery when it comes to recipes that have burger in the title but don't have any beef of it's kind involved in the ingredients.

Last month, my Everyday Food magazine featured this recipe and I gave it a whirl. Turns out, this may be the only non meat "burger" my husband will eat. He devoured two at dinner and ate the leftovers for lunch. Even my son, who only eats a handful of items, tried them and enjoyed it.

This recipe was incredibly easy to make and I wonder if I could sub the pinto beans for black beans as I always have black beans on hand.

What's your favorite meatless burger recipe?


Pinto Bean Burgers
by Everyday Food


Ingredients
2 cans (15.5 ounces) pinto beans, rinsed and drained
1 3/4 cups cooked long-grain white rice
1/3 cup plain dried breadcrumbs
1 bunch scallions, thinly sliced
1/4 cup chopped fresh cilantro
2 large eggs, lightly beaten
Coarse salt and ground pepper
1/3 cup olive oil, divided
8 hamburger buns
Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)

Directions
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.

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