Southwestern Pinto Bean Veggie Burgers
Southwestern Pinto Bean Veggie Burgers is a side dish that serves 4. For $1.18 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 351 calories, 15g of protein, and 7g of fat. This recipe is typical of American cuisine. 29 people have made this recipe and would make it again. This recipe from Picky Eater Blog requires cilantro, barbecue sauce, red onion, and canned pinto beans. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a pretty good spoonacular score of 70%. Similar recipes are Southwestern Rice & Pinto Bean Salad, Tex-Mex Pinto Bean Burgers, and Southwest Pinto Bean Burgers with Chipotle Mayonnaise.
Servings: 4
Ingredients:
Baby spinach leaves
Ketchup or barbecue sauce (if you use bbq sauce, make sure you get one that's super low in sugar)
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can pinto beans, drained
1/4 cup chopped cilantro
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
1/2 cup dry breadcrumbs (I used Panko breadcrumbs because they're lighter and lower in calories than regular breadcrumbs)
1 large egg
1/2 teaspoon ground cumin
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce (I used Cholula sauce – pictured above)
1/2 cup diced onion (I used red onion)
Red onion slices
Roma tomato slices
1/8 teaspoon salt
Whole wheat or sprouted wheat hamburger buns – make sure you get buns with <200 calories per bun, and at least 4g fiber
Equipment:
food processor
potato masher
bowl
frying pan
Cooking instruction summary:
To prepare burgers, combine the first 9 ingredients in a food processor (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 a 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 canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 5-10 minutes on each side or until thoroughly heated through.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.
Step by step:
1. To prepare burgers, combine the first 9 ingredients in a food processor (this saves on cutting time if you have a good food processor).
2. Transfer to a large bowl, and mix in the egg.Put pinto beans and corn in a 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.
3. Heat canola oil in a large nonstick skillet over medium-high heat.
4. Add patties to pan, and cook 5-10 minutes on each side or until thoroughly heated through.Now it’s time for assembly!
5. 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 Information:
covered percent of daily need
