Every know and then its nice to have a vegetarian dinner. I know most people think of vegetarian as either carbohydrate heavy, leaving you hungry, or composed of ingredients that no one ever keeps in their house. This meal is different because its packed with protein and super filling. The only different ingredient is wheat germ, which gives the meal a nice boost of folic acid and vitamins. Wheat germ is extremely versatile so I don’t mind having it in my kitchen. It adds a nice texture to yogurt, it makes a great addition to oatmeal cookies, and is better then bread crumbs for meatloaf.
Anyway, here is my recipe for a bean burger that gives regular old burgers a run for their money.
RECIPE: Pinto Bean Burgers
Makes 5 Servings
Cast iron pan
3 small Potatoes
2 t Avocado Oil
1 chopped Scallion
1 cup Mixed Greens
3 sprigs Fresh Parsley
3 t Penzy Vindaloo Seasoning
2 t Chili Powder
1/3 Cup Wheat Germ
Leftover Mustard Drip
3 1/2 Cups drained Pinto Beans
1) Chop potatoes and scallions. Toss potatoes in a hot pan with avocado oil and cover.
2) Throw beans in blender and mix until mostly liquefied but some larger bean chunks remain.
3) Mix in one egg, parsley, the green part of the chopped scallion, Vindaloo seasoning, wheat germ, and chili powder to the beans.
4) In hot cast iron, drop bean mixture into patty shapes. You should hear a sizzle.
5) Stir potatoes and toss in salt and pepper to taste.
6) Flip burger patties ensuring it browns on both sides.
7) Assemble bun with mixed greens on bottom, and mustard dip and white part of the scallions on top.
8) Serve patties on the buns with potatoes on the side.
Here is the final assembled product ready to be eaten!