Southwest Pinto Bean Veggie Burgers

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

Burger Ingredients 

  • 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

Other Ingredients

  • Ketchup
  • 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!

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Directions

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.

Shaped Patties post-refrigerator

Shaped Patties post-refrigerator

 

 

 

 

 

 

 

 

 

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).

Patties Starting to Cook

Patties Starting to Cook

 

Patties Finished Cooking

Patties Finished Cooking

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. 

Finished Product!

Finished Product!

Yummm

Yum!

 

 

 

 

 

 

 

 

 

 

Nutritional Information 

Calories: 411 (23% from fat)
Fat: 10.7g
Protein: 15.2g
Fiber: 9.1g

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1 Comment

Filed under Picky Cooks (Favorite Recipes)

One response to “Southwest Pinto Bean Veggie Burgers

  1. Pingback: Quick & Healthy: Black Bean and Pumpkin Veggie Burgers | The Picky Eater: A Healthy Food Blog

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