BBQ & Grill
Pinto-Bean Burgers
Toasted almonds, panko, roasted red peppers, and feta add heft and flavor to these California-style veggie burgers. The patties can be made with any kind of beans. You can also swap homemade for a 15.5-ounce can -- just drain and rinse first.
Ingredients:
- ¼ cup extra-virgin olive oil
- ½ cup chopped shallot
- ⅓ cup toasted almonds, chopped, plus more for serving
- 1 ¾ cups cooked pinto beans
- ⅔ cup panko
- ½ cup chopped roasted red peppers
- 1 large egg, lightly beaten
- kosher salt and freshly ground pepper
- ½ cup crumbled feta
- ½ cup full-fat greek yogurt
- sprouts, sliced avocado, and lemon wedges, for serving
Directions:
- Heat 1 tablespoon oil in a large skillet over medium. Add shallot and cook until soft, 3 minutes.
- Pulse shallot, almonds, beans, panko, 1/4 cup roasted peppers, and egg in a food processor until just combined. Season with salt and pepper, fold in feta, and form into four 3 1/2-inch patties.
- Wipe skillet clean; heat remaining oil over medium-high. Cook patties, flipping once, 8 minutes.
- Mix yogurt and remaining 1/4 cup peppers. Spread on burgers and serve, with sprouts, avocado, lemon, and almonds.