Pinto Burgers
Yield
16 servingsPrep
10 minCook
130 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pinto beans
dried |
|
| 1 | teaspoon | salt |
|
| 1 ½ | cups |
oats, quick cooking
uncooked |
|
| 1 | medium |
onions
sweet, diced |
|
| 4.5 ounce | can |
green chili peppers
chopped, drained |
*
|
| 2 | large |
eggs
lightly beaten |
|
| 1 ¼ | cups | ketchup |
|
| 1 | teaspoon | garlic salt |
|
| ½ | teaspoon | black pepper |
|
| ¾ | cup | all-purpose flour |
|
| ¾ | cup |
cornmeal
white |
|
| ½ | cup | vegetable oil |
|
| 16 | hamburger | buns |
*
|
Trans-fat Free, Good source of fiber
Directions
Place sorted beans in a Dutch oven.
Cover with water 2-inches above beans and let soak for 8 hours.
Drain.
Cover with water 2-inches above beans.
Bring to a boil, cover, reduce heat and simmer, stirring occasionally, 2 hours or until tender.
Add salt during last 30 minutes of cooking.
Drain and cool. Coarsely mash beans.
Stir oats and next 6 ingredients into beans.
Cover and chill 1 hour.
Shape mixture into 16 patties.
Stir together flour and cornmeal; dredge patties in mixture.
Heat 2 tablespoon oil in a large skillet over medium-high heat.
Cook patties in batches 3 to 4 minutes on each side, adding oil as needed.
Serve on hamburger buns with choice of condiments (ketchup, mustard, mayo, lettuce, tomato, onion, pickles, etc.)
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