These Pinto Bean Burgers turned out better than I thought they would. I was afraid the texture would be too mushy. It is hard to make a bean burger that is not mushy. I have been able to make a firm burger with my Black Bean Burgers, but I wanted to try hand with a different type of bean. If you want to try something other than black beans, give this one a try. They are pretty tasty.
- 1 onion, medium, diced
- 1 tsp garlic, minced
- vegetable broth for sautéing
- 1 1/2 c pinto beans
- 1/2 c gf rolled oats
- 3 tbsp aquafaba (liquid from canned chickpeas)
- 2 tbsp walnuts, chopped
- 2 tbsp cilantro
- 2 tsp Smokey Southwestern Seasoning
Cook onions and garlic in a medium skillet over medium heat. Stirring frequently cook the onion mixture until it is soft and translucent. Use vegetable broth as needed to keep the onions from sticking to skillet. Transfer to a food processor.
Add beans, oats, aquafaba, walnuts, cilantro and Smokey Southwestern Seasoning. Process until the mixture is a chunky paste. Shape into 4 patties.
Make sure your skillet is hot before you begin to cook the patties. Cook the patties at medium heat, turning the patties when they are browned, about 6 minutes. Brown the second side of the patties.
Serve. Eat. Enjoy.
Note: These are good with BBQ sauce, salsa or a spicy aioli.