I love to cook like a Southerner and load on the fattening stuff. I truly love all the foods that may contain a wee teeny tiny bit too many calories. SOOOO, I am thinking I need to think healthier. I’m Trying to incorporate some lower fat recipes into our diet meals.
I was getting the newspapers ready to recycle and found this recipe for Bean Burgers in the Weekend Magazine you get in the Sunday paper. I thought I would give them a try and lo and behold, they were good! Y’all will have to forgive the giant roll I served the bean burgers on. It’s what I had on the counter. Y’all enjoy! I also write my recipes on Examiner.com, please take a moment and subscribe to my them there.
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- 1 can pinto beans, drained with liquid reserved
- 1/2 cup bread crumbs
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- salt to taste
Mash the beans, with just a little liquid, with a fork or pulse in the food processor. Add more liquid as needed.
Add garlic powder, pepper and salt, if desired. Or, use your own hamburger seasonings.
Start with 1/4 bread crumbs and add more as needed.
Form into 1/2″ thin patties.
Generously spray cast iron skillet or non stick pan, with cooking spray.
Heat to medium and add patties.
Cook on medium low to medium until brown and starting to firm up.
Flip. Cook until bottom is brown and burgers are almost firm to firm, depending how you like them. Place on bun and your favorite fixings.
This one was mine!