pinto bean veggie burger
(1 rating)
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I had a dinner for some friends Friday, fresh pinto beans, spanish rice. Had some left over of each, so I decided to make a veggie burger from them. WOW!!! Awesome flavor and texture!!! And did I mention HEALTHY?
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
10 Min
Ingredients For pinto bean veggie burger
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one cof cooked pinto beans
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1/2small sweet onion chopped
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1/4 cpinko bread crumbs
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pinchsmall pinch of cumin or more if you'd like
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oneegg or egg substitute
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pinchsalt and pepper
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1/2half cup of cooked spanish rice
How To Make pinto bean veggie burger
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1I put the complete mixture into my food processor. Pulse it don't blend it. Get's too mushy that way. After blended, place in a bowl and start making palm sized patties. Place in VERY hot skillet with coconut oil. Fry up on both sides about five minutes each side. If heat is too high, turn it down a tad. Don't want to burn dinner now do you? LOL
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2I topped my (Open Face) veggie burger with chopped left over fresh tomatoes, shredded sharp cheddar cheese, and a dollop of light sour cream. A couple three or four large corn chips and you've got a great low fat, low carb. main meal or lunch?
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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