Recipe Category: Pinto-Bean
pagect=recipes,popular-recipes,pinto-bean,:recipes,popular-recipes,most-popular,popular+pinto-bean
Ingredients
Makes 4 patties
- 1 1/2 cups cooked or 1 can pinto beans, rinsed and drained
- 1 medium shallot, chopped
- 1 garlic clove, minced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon Creole seasoning
- 1/4 cup wheat gluten flour (vital wheat gluten)
- salt and freshly ground black pepper
- 1/2 cup dry unseasoned bread crumbs
- ¾ cup vegan mayonnaise
- 2 teaspoons fresh lime juice
- 1 serrano chile, seeded and minced
- 2 tablespoons olive oil
- bread, flour tortillas, or sandwich rolls shredded lettuce
- 1 tomato, cut into 1/4-inch slices
Method
- Blot the beans with paper towels to absorb excess moisture
- In a food processor, combine the beans, shallot, garlic, cilantro, Creole seasoning, flour and salt and pepper to taste
- Process until well blended
- Shape the mixture into 4 equal patties, adding more flour if needed
- Dredge the patties in the breadcrumbs
- Refrigerate for 20 minutes
- In a small bowl, combine the mayonnaise, lime juice and serrano chile
- Season with the salt and pepper to taste, mix well and refrigerate until ready to serve
- In a large skillet, heat the oil over medium heat
- Add the patties and cook until browned and crispy on both sides, about 5 minutes per side
- Spread the chile-lime mayo on the bread and top with the patties, lettuce and tomato
- Serve immediately
Full List of Pinto-Bean Recipes
Full List of Burger Recipes