My sister gave me this super recipe she found on myfitnesspal. I did a little tweaking and both Ted and I enjoyed a wonderful meatless meal.
If you’re hosting a picnic and you have a vegetarian joining the crowd, make sure to keep this recipe on hand.
Ingredients for the “Burgers” Serves 4
- 15 oz can Dark Red Pinto beans, drain and rinse
- 1/4 cup feta cheese
- 1/4 cup grated parmesan cheese
- 1/3 cup multi grain tortilla chips
- 3 green onions, finely chopped
- 1 TBS fine chopped cilantro
- pinch of ground cumin
- 1 large egg, slightly beaten
- 1 1/2 tsp olive oil
For the burgers, mash the beans in a medium bowl. Add the rest of the ingredients but not the oil. Shape into 4 x 1/2 inch thick patties and chill in the fridge until ready to cook.
When ready, heat the oil in a non stick skillet. Add the patties and cook 3 minutes per side on medium high heat.
Ingredients for the Avocado spread
- 1 large avocado, peel and mash
- 8 – 10 grape tomatoes, sliced small
- 1/4 onion, chopped fine
- 1 small tomatillo, chopped fine
- 2 TBS plain Greek yogurt
- 1 1/2 tsp lime juice
- pinch salt and pepper – as needed.
Make the Avocado spread
Combine all spread ingredient in a bowl and stir well. Chill until the burgers are ready to serve.
To complete the meal, you need 1 cup salad greens
To serve: Place salad greens on plates. Top with a bean patty and place a TBS or so of avocado spread on top or to the side.
ENJOY!
- Ingredients for the “Burgers” Serves 4
- 15 oz can Dark Red Pinto beans, drain and rinse
- 1/4 cup feta cheese
- 1/4 cup grated parmesan cheese
- 1/3 cup multi grain tortilla chips
- 3 green onions, finely chopped
- 1 TBS fine chopped cilantro
- pinch of ground cumin
- 1 large egg, slightly beaten
- 1 1/2 tsp olive oil
- Ingredients for the Avocado spread
- 1 large avocado, peel and mash
- 8 – 10 grape tomatoes, sliced small
- 1/4 onion, chopped fine
- 1 small tomatillo, chopped fine
- 2 TBS plain Greek yogurt
- 1 1/2 tsp lime juice
- pinch salt and pepper – as needed.
- For the Burgers: Serves 4
- Mash the beans in a medium bowl. Add the rest of the ingredients but not the oil. Shape into 4 x 1/2 inch thick patties and chill in the fridge until ready to cook.
- When ready, heat the oil in a non stick skillet. Add the patties and cook 3 minutes per side on medium high heat.
- For the Avocado spread
- Combine all spread ingredient in a bowl and stir well. Chill until the burgers are ready to serve.
- To complete the meal, you need 1 cup salad greens
- To serve: Place salad greens on plates. Top with a bean patty and place a TBS or so of avocado spread on top or to the side.
Joanne
