The problem with veggie burgers is that they either a) don’t taste anything like burgers or b) are packed with a lot of preservative filler (meaning you get less nutrition at an already sub-par taste). Neither of those conditions are the case with this week’s Intro to Cooking recipe, which will crush any other bun-filler contender. Ladies, I present to you the economical,(g)astronomical, pinto-bean veggie burger!
This Week’s Ingredient: Pinto Beans
Most beans are excellent sources of fiber and protein, and the same is true for pinto beans. The speckled legumes,which also deliver daily doses of folate and iron, are the ideal choice for these burgers because of their rich, moist texture.
If you don’t happen to follow the mouth-watering blog Kath Eats Real Food, I highly suggest an addition to your bookmarks menu. Today’s do-it-yourself veggie burger is just one of her well-photographed and scrumptious offerings.
1 cup pinto beans
3 tbsp whole wheat flour
1 tsp Worcestershire sauce
1 tsp red curry powder
Salt and pepper to taste
Monterey Jack Cheese, sliced
1) In a large bowl, mix all of the ingredients (except cheese) together until they form an even-textured paste.
2) Break paste apart into three equal servings and form into patties with your hands.
3) Heat a greased skillet on high heat and place the patties in one at a time (unless you can fit them all simultaneously). Let sit for 3 minutes, then flip.
4) Placed sliced cheese on top of patty as the other side cooks. Serve on a toasted bun with ketchup!