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!
Servings: 6
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
Total Time: 40 minutesmins
Ingredients
1tablespoonground flax
3tablespoonswater
4tablespoonsextra virgin olive oil, (divided into 1 tablespoon each)
1/2cupshallots, (finely chopped)
2clovesgarlic, (minced)
1/3cupalmonds, (toasted)
1 3/4cupspinto beans, (cooked)
2/3cupgluten-free breadcrumbs
1/4cuproasted red peppers, (finely chopped, divided)
1tablespoonwhole mustard grain
Kosher salt
Fresh ground pepper
1 1/2cupsplain Greek yogurt
1teaspoonground cumin
1teaspoonHimalayan salt
1avocado, (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.