Warmer weather makes me start to think about burgers & BBQ’s!! I’m a sucker for interesting veggie burgers…and these Pinto Bean Beet Burgers are one of my fav’s. They’re beautifully colored (from the beets) & oh so delish!
Serves 8 – Pinto Bean Beet Burgers
- 2/3 c bulgur
- 1
lg (9oz) beet, peeled & shredded - 3/4 c walnuts
- 1/2 c basil leaves
- 2 garlic cloves, minced
- 1 15oz can pinto beans, rinsed
- 1 4oz jar carrot baby food (yes…really!!)
- 1
tblsp whole-grain mustard - 1-1/2 c panko bread crumbs
- 6
tblsp vegetable oil - 8 burger buns
Directions
- Bring 1-1/2 c water to boil in small saucepan. Off heat, stir in bulgur, cover & let stand until tender, 15-20 minutes. Drain, spread onto rimmed baking sheet & let cool slightly.
- Pulse beet, walnuts, basil & garlic in food processor until finely chopped, about 12 pulses, scraping down sides as needed. Add beans, carrot baby food, 2 tblsp water, mustard, 1-1/2 tsp salt, 1/2 tsp pepper & pulse until well combined, about 8 pulses. Transfer mixture to large bowl & stir in panko & cooled bulgur.
- Divide mixture into 8 equal portions & pack into 3-1/2” wide patties.
- Heat 3 tblsp oil in 12-inch skillet over medium-high heat until shimmering. Gently lay 4 patties in skillet & cook until crisp & well browned on 1st side, about 4 minutes. Gently flip patties & cook 2nd side, about 4 minutes.
- Transfer burgers to wire rack in 200-degree oven to keep warm. Repeat w/ remaining patties. Enjoy!
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