Recipe Thursday: Pinto Bean-Beet Burgers
I got a brand new Vegan cookbook called Vegan for Everybody and wanted to put it to good use this week so I can prepare some foods to eat at our family reunion next week. While there is always plenty of meat and cheese options for everyone else, I find that I have to fend for myself at these events and bring my own food. This week I decided to try out that Pinto Bean-Beat Burger recipe, and it did not disappoint. I will say, I only gave this recipe 1.5 thumbs out of two because of the messiness of the recipe, and also because the burger alone didn't impress me all too much. When put together with some awesome toppings though, it was delicious.
- Salt & Pepper
- 2/3 cup medium-grind bulgur, rinsed
- 1 large beet, peeled and shredded
- 3/4 cup walnuts
- 1/2 cup fresh basil leaves
- 2 garlic cloves, minced
- 1 (15-ounce) can pinto beans, rinsed
- 1 (4-ounce) jar carrot baby food
- 1 Tablespoon whole-grain mustard
- 1 1/2 cups panko breadcrumbs (I used whole wheat)
- 6 Tablespoon olive or coconut oil, plus extra as needed
- 8 burger buns
- Bring 1 1/2 cups water and 1/2 teaspoon salt to a boil in a small saucepan. Off heat, stir in bulgur, spread onto rimmed baking sheet, and let cool slightly.
- Meanwhile, pulse beet, walnuts, basil, and garlic in a food processor until finely chopped, about 12 pulses, scraping down sides of bowl if needed. Add beans, carrot baby food, 2 Tablespoons water, mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and pulse until well combined, about 8 pulses. Transfer mixture to large bowl and stir in panko and cooled bulgur.
- Divide mixture into 8 equal portions and pack into 3 1/2-inch-wide patties.
- Heat 3 Tablespoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay 4 patties in the skillet and cook until crisp and well browned on the first side, about 4 minutes. Gently flip patties and cook until crisp and well browned on the second side.
- Wipe out skillet with paper towel and repeat with remaining oil and remaining patties. Transfer to buns and serve.
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