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
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.
OLD FASHIONED PINTO BEAN PATTIES - PINTO BEAN PANCAKES
Old Fashioned Pinto Bean Patties are an economical meal from the past. Pinto Bean Pancakes use leftover beans, onions, egg, flour, salt and pepper and are fried until golden brown. Learn how to make bean cakes with these easy directions.
Provided by Barbara
Categories Appetizer Entree Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Drain pinto beans well.
- Mash pinto beans to coarsely or to desired texture using a potato masher, fork or pulse in a food processor.
- Add diced onions, egg, flour, salt and pepper. Mix.
- Form into patties and fry in hot vegetable oil in a large skillet over medium high heat. Fry for approximately 5 minutes or until golden brown; flip and fry the other side.
- Drain on paper towels, and serve hot.
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.
PINTO BEAN AND CHEDDAR PATTIES
This is another recipe I found in the mag. SELF. For those watching calories this is what was printed in the mag. "322 calories per serving, 8.9 g fat (1.2 g saturated), 41.8 g carbs, 7 g fiber, 19 g protein"
Provided by KTLynn
Categories Lunch/Snacks
Time 3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat broiler.
- Place 1 1/2 cups breadcrumbs on a baking sheet and toast under broiler for several seconds or until browned. Remove; let stand 5 minutes.
- Mash beans in a mixing bowl. Add cheese, chile, toasted breadcrumbs, chili powder, cumin, oregano, and salt and pepper to taste.
- Form mixture into 4 patties about 3 inches across. Dredge patties in remaining 1/2 cup untoasted breadcrumbs.
- Heat oil in a medium sauté pan over medium heat. Cook patties until crisp and golden brown, 3 to 5 minutes per side. Serve hot with 2 tbsp fresh salsa.
Nutrition Facts : Calories 224.5, Fat 8.7, SaturatedFat 1.3, Sodium 623.9, Carbohydrate 30.1, Fiber 6.5, Sugar 2.8, Protein 8
SOUTHWESTERN BEAN PATTIES
"I first made this recipe for a crowd of 11 people," recalls Debby Chiorino in Pt. Hueneme, CA. "And everyone-from little kids to teens and adults-loved the Southwest flavor...and the guacamole topping. A real hit!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer. , In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal. , In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned. , Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.
Nutrition Facts : Calories 312 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 801mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges
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