How To make Pinto Burgers
1 pound dried pinto beans
1 teaspoon salt
1 1/2 cups uncooked quick-cooking oats
1 medium sweet onion
diced
1 4.5 oz. can chopped green chiles :
drained
2 large eggs (or substitute) -- lightly beaten
1 1/4 cups ketchup
1 teaspoon garlic salt
1/2 teaspoon pepper
3/4 cup flour
3/4 cup white cornmeal
1/2 cup vegetable oil
16 hamburger buns
condiments of choice
Place sorted beans in a Dutch oven. Cover with water 2-inches above beans and let soak for 8 hours. Drain. Cover with water 2-inches above beans. Bring to a boil, cover, reduce hea t and simmer, stirring occasionally, 2 hours or until tender. Add salt during last 30 minutes of cooking. Drain and cool. Coarsely mash beans. Stir oats and next 6 ingredients into beans. Cover and chill 1 hour. Sha pe mixture into 16 patties. Stir together flour and cornmeal; dredge patties in mixture. Heat 2 tbsp. oil in a large skillet over medium-high heat. Cook patties i n batches 3-4 minutes on each side, adding oil as needed. Serve on hamburger buns with choice of condiments (ketchup, mustard, mayo, lettuce, tomato, onion, pickles, etc.)
How To make Pinto Burgers's Videos
Pinto bean burger
sautee chopped onion and shallot, with little garlic and water
in food processor add tin of washed drained pinto beans, small pack of mushrooms, bunch of flat leaf parsley, large tsp cumin, 2 tsp smoked paprika, little chilli and tb balsamic vinegar, garlic
add the beans etc to the cooled onions and I added two tb of tomato puree and tsp colmans mustard powder and thyme
form into burger shapes and chill in the fridge
I then cooked in pan with fry light
(you could add an egg if you wanted or some breadcrumbs, I chose not to, they were fine on cooking and taste great but crumbs could help make a firmer burger)
Pinto Bean Beet Burger
These vegan pinto bean beet burgers hit the spot. We made them and froze them for meal prepping and they stayed good in the freezer for weeks! Get the recipe at
How to Make the Ultimate Vegan Pinto Bean Beet Burger
Becky shows Julia how to make amazing Vegan Pinto Bean Beet Burgers.
Get the recipe for Vegan Pinto Bean Beet Burgers:
Buy our winning food processor:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
BEST Veggie Burger~vegan/gluten free~no weird ingredients
This veggie burger is so tasty, even carnivores will love them! The ingredients are so simple you probably already have them. Original recipe does have gluten, but watch the video to find out how to make them gluten free!
Full printable RECIPE:
INGREDIENTS
50 grams carrot half medium
50 grams celery 1 small stalk
100 grams onion 1 medium
1 clove garlic
1½ teaspoons salt
2 cups quick cooking oats
½ cup whole wheat flour
1 teaspoon Italian herbs dry
½ teaspoon black pepper
1 - 19 fl. oz. can black beans drained but not rinsed
1 teaspoon soy sauce
INSTRUCTIONS
Using a food processor or a box grater, pulse or shred the carrot, celery, onion and garlic. Add the salt and stir together well, mashing the mixture so the salt can draw out liquid from the vegetables. Set aside.
In a large bowl combine oats, whole wheat flour, Italian herbs and black pepper. Mix until well combined. Add beans, vegetable mixture and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff, so feel free to add a spoonful or 2 of water. Do not add too much though or the burgers will be mushy.
Cover mixture and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is necessary.
When you are ready to cook the burgers, shape the mixture into 6 patties. Heat 1/4 inch oil in a skillet on medium high and sear the burgers on each side for 45 seconds to 1 minute. When both sides are golden brown, reduce the heat to the lowest temperature and cover with a lid.
Cook low and slow for 15 minutes on each side, checking frequently to prevent burning. By the end of cooking, the burgers should be slightly darker than when they were seared and cooked thoroughly. Serve on buns with your favorite condiments.
OVEN FRIES RECIPE:
If you liked this video, you might enjoy these ones too!
VEGGIE MEAT CRUMBLES:
CURRIED DAL:
CHOCOLATE AVOCADO CAKE:
Follow my FACEBOOK:
Follow my INSTAGRAM:
The SECRET Recipe for PLANT BASED Burgers (That taste just like a burger)
Sponsored By GreenChef For a total of $80 off of Green Chef, go to and enter code saucestache80
I recently saw a video featuring chef David Lee from Planta in Toronto. He gave a quick rundown of the ingredents and how he makes their plant based burgers. I put a little twist on the recipe to make it my own and WOW! All Plants and nothing too overly processed! Super simple vegan burger!
- JOIN the SauceSquad
Planta Video
- to print recipes and merchandise!!!
Music by Joakim Karud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
Black Bean Burgers | Sally's Baking Recipes
Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this bean burger recipe! They’re big, thick, and hearty and even meat eaters LOVE these.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#cooking #recipes #blackbeanburger
• More of Sally's baking recipes: