Pinto Burgers & Tzatziki Sauce
Pinto Burgers & Tzatziki Sauce
I’m always looking for ways to include different beans in 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!
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 a small bowl and set aside for 5 minutes to form.
- Heat 1 tablespoon olive oil in a 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 a food processor until just combined.
- Transfer pulsed mixture into a 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 them in the refrigerator for up to 8 hours before the next step.
- Wipe the skillet clean and heat the remaining 3 tablespoons olive oil over medium heat.
- Pan-fry patties on one side for 5 minutes, then flip and fry the 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.
