Red Bean Serrano Burgers

red bean serrano burger

I’ve been in the mood for a new vegetarian burger lately.  Bean burgers are pretty easy to make and can be varied by type of bean and veggies added to the mixture.  This burger can be made with any canned bean (pintos or black beans would be excellent too).  Wheat germ or oat bran can be subbed for part of (I would not replace all , though) the bread crumbs in this recipe.  These patties hold together very well and can also be grilled.  This recipe makes 6 bun-sized patties.  Cook them all and freeze any leftovers.  They can be be reheated in the microwave for a quick meal.  I served the red bean serrano burgers with crispy oven fries.

Red Bean Serrano Burgers

1 (15.5oz) can kidney beans, drained
3 T. freshly minced onion
1 serrano chile pepper, seeded and minced (jalapeno may be used instead)
1 clove garlic, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
salt and pepper, to taste
2 T. barbecue sauce
1 egg
1/3 to 2/3 cup bread crumbs (a little more if needed)

In a bowl, mash beans with a fork. Add minced onion, serrano, garlic, seasoning, barbecue sauce, and egg.  Mix well.  Add bread crumbs, enough so the mixture can be formed into patties that hold together.  Take about a palm-ful amount of mixture and shape into a pattty (roll mixture into a ball and then press down gently with fingers, turning to ensure evenness, to flatten).  Repeat with remaining mixture.

Fry patties in a small amount of oil or butter in a (cast-iron or other nonstick) skillet over medium-high heat, about 3 minutes on each side.  Sliced cheese may be melted over the top.

Serve burgers on toasted whole grain buns with desired condiments.  I like mine with brown mustard, lettuce, sliced tomato, pickles, and pepper jack cheese.


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