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Pinto Bean Burgers
Lurie Family, River Vale, NJ
“I would usually just buy frozen veggie burgers for Sarah. However, when I made my own veggie burgers we all really enjoyed them. You can easily switch the pinto beans for black beans and use pe- cans instead of walnuts, if you prefer.” Debbie Lurie
INGREDIENTS Makes 4 burgers
1 cup chopped yellow onion
1 3⁄4 cups drained and rinsed canned pinto beans
1⁄2 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
1⁄3 cup chopped walnuts
1 large egg
1 teaspoon chili powder
1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (optional)
4 whole wheat buns, toasted
Toppings, such as lettuce, to- mato, red onion and cheese
Condiments, such as ketchup, mustard or mayonnaise
PREPARATION
1. Heat a large nonstick skillet sprayed with nonstick
cooking spray over medium heat. Add the onion and cook, stirring often, until beginning to brown around the edges, about 5 minutes. Transfer to a food processor.
2. Add the beans, oats, wal- nuts, egg, chili powder, salt, black pepper and cayenne, if using, to the food proces- sor and process until fairly smooth, stopping the ma- chine occasionally to scrape down the sides of the bowl.
3. Remove the blade from the food processor. Use clean, wet hands to form the mix- ture into 4 patties, each 1⁄2 inch thick. (The mixture will be sticky.)
4. Spray the skillet with non- stick cooking spray and heat over medium heat. Add the patties and pan-fry until golden brown on both sides, about 10 minutes total, turning once.
5. Serve the burgers on the buns along with desired toppings and condiments.
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