This classic bean burgers recipe is made with pinto beans and almonds for a perfectly textured meatless burger. Vegan, Gluten-free!Recipe
The pinto burger is a stand alone meal that can be eaten in a bun or in a lettuce wrap. This recipe offers simplicity and versatility. You can substitute the pinto beans for black beans, white beans or any other bean for the at matter. The seasonings may need to be modified a little depending on the type of bean but the texture should be similar.
The pinto burger is a stand alone meal that can be eaten in a bun or in a lettuce wrap, it’s tasty and light and low in calories. Give it a try and give your taste buds a tantalizing treat!
1/3 cup red onion (about 1/2 onion) chopped
1/3 cup of red peppers diced
2 cloves garlic of minced garlic
1/2 cup almonds chopped
1/2 cup fresh cilantro
1 teaspoon hot chili powder (optional)
1 teaspoon avocado oil
1/2 to 3/4 teaspoon salt
Fresh ground pepper
1/2 cup almond flour or dried bread crumbs
1/2 package of dried pinto beans soaked in water for at least 8 hours
Preheat a pan on medium heat.
Chop onions finely
Add 1/2 cup almonds, red chili flakes or cayenne pepper, 1 teaspoon avocado oil, and 1/2 teaspoon salt, and a good amount of fresh ground pepper. Pulse 10 to 15 times in a food processor until the mixture is coarsely chopped. (If you do not have a food processor, coarsely chop the almonds, and cilantro, and combine with the other ingredients.)
Drain and rinse the beans ( I prefer home cooked pinto beans but you can also use canned if you are in a pinch). In a medium bowl, mash the beans with a potato masher. Stir in the ingredients from the steps above and add 1/2 cup of almond flour or bread crumbs. Mix together with your hands; taste and add more salt if desired.
Form the mixture into patties. Place on a frying pan for about 2 to 4 minutes per side, on medium to low heat. Or, bake them in a 450°F oven for 30 minutes, flipping after 15 minutes.
Top with lettuce, tomatoes, ketchup and mustard.