Pinto Burgers & Tzatziki Sauce
Pinto Burgers & Tzatziki Sauce
I’m always looking for ways to include different beans into my family’s meals. I could never really figure out how to use pinto beans, though, until one day when I decided to make burgers out of them. I usually skip the buns and serve them with cooked greens -- even healthier, and my kids absolutely LOVE them!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Allergens: Milk, Tree Nuts
- Servings: 6
Ingredients
- 1 tablespoon ground flax
- 3 tablespoons water
- 4 tablespoons extra virgin olive oil (divided into 1 tablespoon each)
- 1/2 cup shallots (finely chopped)
- 2 cloves garlic (minced)
- 1/3 cup almonds (toasted)
- 1 3/4 cups pinto beans (cooked)
- 2/3 cup gluten-free breadcrumbs
- 1/4 cup roasted red peppers (finely chopped, divided)
- 1 tablespoon whole mustard grain
- Kosher salt
- Fresh ground pepper
- 1 1/2 cups plain Greek yogurt
- 1 teaspoon ground cumin
- 1 teaspoon Himalayan salt
- 1 avocado (thinly sliced)
- Capers (for garnish)
- Lemon wedges (for garnish)
- Sprouts (for garnish)
Instructions
-
Combine ground flax and water in small bowl and set aside for 5 minutes to form.
-
Heat 1 tablespoon olive oil in small pan and sauté shallots and garlic until soft (about 5 minutes).
-
Pulse sautéed shallots/garlic, toasted almonds, beans, bread crumbs, ¼ cup roasted red peppers, and flax mixture in food processor until just combined.
-
Transfer pulsed mixture into large bowl, then fold in mustard grains, season with salt and pepper, and form ½-inch patties. Chilled patties are firmer and easier to flip, so store in refrigerator for up to 8 hours before next step.
-
Wipe skillet clean and heat remaining 3 tablespoons olive oil over medium heat.
-
Pan-fry patties on one side for 5 minutes, then flip and fry other side for another 5 minutes. Set aside.
-
For tzatziki sauce, combine and mix plain Greek yogurt, roasted red peppers, cumin, and Himalayan salt.
-
Spread sauce on burgers and serve immediately.