I recently found this great veggie burger recipe on myrecipes.com and I tried it out last night. It turned out great so I thought I’d share it – this is a great, hearty burger that will please veggie and meat eaters alike!
Yield – 4 servings
- 1/2 cup diced onion
- 1/2 cup dry breadcrumbs (Trader Joe’s has great organic dry breadcrumbs!)
- 1/4 cup chopped cilantro
- 2 tablespoons minced seeded jalapeño pepper
- 2 tablespoons reduced-fat sour cream (I used fat free sour cream to save calories)
- 1 teaspoon hot pepper sauce (Tabasco sauce works great!)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 large egg
- 1 (15-ounce) can pinto beans, drained
- 1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
- Red onion slices
- Roma tomato slices
- Baby spinach leaves
- Whole wheat hamburger buns – I used Oroweat’s Whole Grain Hamburger Buns – one bun has 180 calories and 6g fiber!
1. To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork (I used a potato masher and it worked really well). Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated (Mine took me about 4 min on each side to cook, but then I left the patties in the pan on low heat for about 10-15 min longer to cook them all the way through).
3. Place patties on bottom halves of buns; top each patty with 1 tablespoon ketchup, red onion slices, roma tomatoes, baby spinach leaves, and top half of bun.