INGREDIENTS
2 can(s) (15-ounce) pinto beans
8 ounce(s) fresh white mushrooms, finely chopped
1/2 cup(s) shelled edamame
2 small carrots, finely grated
1 small onion, finely chopped
1 1/2 cup(s) panko bread crumbs
2 tablespoon(s) chopped fresh cilantro
1 large egg white
3/4 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1/2 teaspoon(s) ground cumin
4 teaspoon(s) vegetable oil
10 English muffins
Directions
- Drain and rinse pinto beans. In a medium bowl, lightly mash beans. Toss with mushrooms, edamame, carrots, onion, panko bread crumbs, and cilantro.
- Mix in egg white, salt, pepper, and cumin. Form into 10 patties. Heat vegetable oil in a large nonstick skillet over medium heat.
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| GREAT AS A BBQ BURGER TOO! |
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| SPICE IT UP BY ADDING JALEPENO PEPPERS AND CHIPOTLE MAYO CHIPOTLE MAYONNAISE: 1/4 cup low-fat mayonnaise 1 teaspoon canned minced chipotle chile in adobo sauce  CORN ADDED AND CHIPOTLE KETCHUP  |
SOUTHWESTERN WITH PEPPERJACK CHEESE AND SALSA
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| GREEK BURGER WITH TZAZIKI SAUCE |
Tzaziki Sauce
Combine together:
1 Cup Greek Yogurt – regular works too
1 Tbsp Lemon Juice
½ Cup Chopped Cucumber
1 Tbsp Fresh Minced Garlic
1 tsp Dried Dill Weed
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| GRILL IT WITH BELMONT SAUCE AND SAUTEED GREEN PEPPER AND ONION Belmont Sauce 3 Tbsp butter (melt in saucepan) Stir in: 1/2 C Ketchup 1 Tbsp lemon juice 1 tsp Wocestershire sauce 1 tsp prepared mustard 1 tsp tabasco sauce 2 Tbsp sherry wine Bring to a simmer and reduce by 25% or until nicely thickened so it will stick to the burger. |
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| BUFFALO BLUE BEAN BURGER Blue Cheese Slaw Mix just before serving so it doesn’t get runny: 3 Celery Stalks sliced thin and on the bias 3 Cups Shredded Cabbage or Cabbage Mix 1/2 – 1 Cup Blue Cheese 1/2 Cup Ranch Dressing Fresh Ground Black Pepper Red Hot Sauce In heavy saucepan over medium low heat combine: 1/2 Cup Red Hot Sauce 1/4 Cup Butter 1/4 Cup Honey 1 Tbsp Corn Starch Simmer until thickened |
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| RASPBERRY CHIPOTLE Pickled Onion: Place in ziploc bag mix together and let sit in fridge until ready to use: 2 Medium Red Onions Thinly Sliced 2 tsp Sugar 2 Tbsp White Vinegar Sauce: Combine in sauce pan and reduce to half over medium to low heat: 1/2 Cup Raspberry Jam 1/2 Cup Sweet Baby Ray’s BBQ Sauce 1/2 Cup Crushed or Diced Canned Tomatoes 1 Tbsp Chipotle Sauce 2 Tbsp White Vinegar |
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I LOVE SANDWICH PITA'S COCONUT THAI BURGER Carrot & Pear Slaw: In quart size ziploc bag combine: 1 tsp Sugar 1 Tbsp Lime Juice 1 Cup Shredded Carrots 1 Cup Sliced (matchstick size) Asian or other type of Pear Zip up and shake to distribute well. Let sit in fridge while making rest of burger. Peanut Pesto: Combine in food processor: 1/2 Cup Roasted Chopped Peanuts 1/2 Cup Fresh Basil 1/4 Cup Cilantro 2 Tbsp Shredded Coconut 2 Tbsp Oil – peanut or olive 1/2 tsp Kosher Salt Process until pasty then fold in: 1/2 Cup Chopped Tomatoes |
