Pinto bean burger
sautee chopped onion and shallot, with little garlic and water
in food processor add tin of washed drained pinto beans, small pack of mushrooms, bunch of flat leaf parsley, large tsp cumin, 2 tsp smoked paprika, little chilli and tb balsamic vinegar, garlic
add the beans etc to the cooled onions and I added two tb of tomato puree and tsp colmans mustard powder and thyme
form into burger shapes and chill in the fridge
I then cooked in pan with fry light
(you could add an egg if you wanted or some breadcrumbs, I chose not to, they were fine on cooking and taste great but crumbs could help make a firmer burger)
Pinto Bean Beet Burger Recipe
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Ingredients:
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
Directions:
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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NEW!!! Pinto Bean Fritters – Struggle Food for Hard Times - Meat Substitute – The Hillbilly Kitchen
Pinto Bean Fritters –Meat Substitute - One Pot Leftover Meal – Veggie Burgers – The Hillbilly Kitchen
Pinto bean fritters are tasty little treats that you can mix up for pennies. You can eat them as a snack, appetizer, side dish, meal or a veggie burger. They are super easy with endless varieties. Have fun with this recipe. Change the ingredients to suit your taste or use what you have on hand. Whatever you do don’t throw out the few spoons of leftovers you have the next time you make beans and taters for dinner, save them for some Pinto Bean Fritters.
Pinto bean fritters are another old recipe that saved our ancestors from starvation, and they are much tastier than any of that outrageously expensive emergency food. Make sure you have a bag of pinto beans in your pantry.
Put God First!!! ????
Ingredients:
15 ounce can Pinto Beans or 1 ½ cup leftover Pintos
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½ cup Breadcrumbs or Flour or Cornmeal (leftover cornbread)
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1 Egg
Milk to adjust consistency
Salt, Pepper and Spices to taste
Options:
½ cup Grated Cheese (add in mix or top)
Sour Cream (add in mix or top)
½ cup Chopped Peppers
½ cup Chopped Onions
½ cup Corn
Leftover fried Potatoes (add in mix or on the side)
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Alex likes them with a little ketchup to dip them in.
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Special thank you for all of the sweet letters and cards from our Hillbilly Kitchen family that continue to arrive daily with blessings, encouragement and comfort: Dana Pearce, Linda Wagner, Kim Ballan, Noah Counts, Marie Cochran, Sue Faber, Susan Bruce & Mom, Linda Light, Unknown from MN, Jackie Koliais, Tom & Sharon Costello, Nancy Mehay, Lydia Hinojosn, Debbie Jewell, Sherry Crosby, Lillian Hiyama, Rick & Marilyn Hansen, Irene Romero, Terrica Jestice, Charlotte Ochoa, Kimberly Copeland, Sissy Sheets, Debbie George, Diane in NJ, Jodie Jividen, Wanda Brown, Julie Bancroft (Bret was a huge Zig Fan ???? ), Raymond & Monica Leung, Phyllis Kerr (Stamps), Jamie Codima, Linda Richards, Mary Ward, MA Watson, Kristen Schnese, Tracy Prock, Susan Brungard, Rachel Bang, Brittany Ricker, Wanda Sopchak, Joyce Edwards, Roger Swayze, Tina Hitz, Carol Ramsey, Tom & Linda Grimes (Donated 5 Bibles in Bret’s Memory!!! ), Carol Belau, Dorinda Castillo, Brenda Wood and Deborah Bentley ( sent a gift that made Charlotte smile )
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