Bean Patties
Submitted by mercury
Crispy pinto bean patties with cheddar and Worcestershire on whole wheat buns, topped with a tangy yogurt-horseradish sauce. Vegetarian burgers in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThese bean patties are the weeknight vegetarian burger that actually holds together in the skillet.
Mashed pinto beans get bound with cheddar cheese, breadcrumbs, and egg white, then seasoned with Worcestershire and black pepper for a savory punch that rivals any beef burger.
Pan-fry them until they’re golden and crisp on both sides, then pile them onto whole wheat buns with lettuce, tomato, and a cool yogurt-horseradish sauce that cuts right through the richness.
Pro Tips
- Mash the beans well but leave a few small chunks. This gives the patties texture instead of a mushy, paste-like consistency.
- Make sure the skillet is properly heated before adding the patties. A cold pan means they’ll stick and fall apart when you try to flip.
- The yogurt-horseradish sauce is dead simple: just stir low-fat yogurt and prepared horseradish together. Make extra because you’ll want it on everything.
Variations
- Use black beans instead of pinto for a slightly earthier burger with a darker color.
- Add a teaspoon of smoked paprika or cumin to the patty mix for a Southwestern spin.
- Skip the bun and serve the patties over a bed of greens with the horseradish sauce as dressing.
Ingredients
Directions
Spray 10 inch nonstick skillet with nonstick cooking spray.
Mash beans in med bowl.
Mix in cheese, bread crumbs, onions, worcestershire, pepper, salt and egg white.
Shape into 4 patties.
Cook in skillet over med heat about 10 minutes turning once until light brown.
Serve on buns with horseradish sauce, tomato and lettuce.
Comments
This was my first time cooking them, I think next time, I might put the whole egg in. I found that the patty had a really hard time staying together. I think I might add more seasoning to it as well (rather bland).
All in all, I really liked it.