Vegetarian Pinto Bean & Parsley Burgers
Vegetarian Pinto Bean and Parsley Burgers recipe
Yield
4 servingsPrep
20 minCook
15 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | clove |
garlic
finely chopped |
|
| 2 | cups |
pinto beans
pea, or kidney beans, cooked, drained, mashed |
|
| ¼ | cup |
parsley leaves
chopped |
|
| ½ | cup |
bread crumbs, whole wheat
|
|
| 2 | large |
egg yolks
|
|
| 2 | tablespoons |
cream
or milk |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
oregano
dried |
|
|
wheat germ
|
*
|
||
|
butter
for sauteeing |
*
|
||
|
barbecue sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | clove |
garlic
finely chopped |
|
| 473 | ml |
pinto beans
pea, or kidney beans, cooked, drained, mashed |
|
| 59 | ml |
parsley leaves
chopped |
|
| 118 | ml |
bread crumbs, whole wheat
|
|
| 2 | each |
egg yolks
|
|
| 3E+1 | ml |
cream
or milk |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
oregano
dried |
|
| 1 | x |
wheat germ
|
*
|
| 1 | x |
butter
for sauteeing |
*
|
| 1 | x |
barbecue sauce
|
*
|
Directions
Heat the oil in a small skillet and sauté the onion and garlic until tender but not browned.
Combine with the beans, parsley, crumbs, egg yolks, cream, salt, pepper, and oregano and mix well.
Shape into 4 burgers and coat with wheat germ. Chill for 1 hour or longer.
Melt the butter in a large heavy skillet and sauté burgers until lightly browned. Serve with barbeque sauce.
