bean burgers by anita cecena

1 Servings
½ cup Minced green onions.
1½ tablespoon Minced garlic.
2 tablespoons White wine/stock
29 ounces Cooked drained pinto beans
¾ cup Cracker meal or bread crumbs
Egg whites
½ cup Chopped fresh parsley
2 tablespoons Seasoned rice vinegar
½ teaspoon Italian seasonings (oregano, basil, etc.)

Preheat oven 350 degrees. Saute onions/garlic in stock/white wine. Combine with beans, cracker meal, egg whites, parsley, vinegar, seasonings. Mash well with fork until blended, but not entirely smooth. (Here I depart from recipe...I make up a bunch of hamburger sized patties, freeze some, refridge some, and cook them as needed for about 20 minutes in a toaster oven...I know they are done when the egg/bread crumbs are brown and the patty is a bit dry. I find this basic recipe can absorb many, many changes.I've used white beans, black beans, whatever, sauteed mushrooms, hot sauce, catsup, etc. The main thing is to get a good texture/cohesiveness in the final product, so it sticks together. Have fun!)

From Gemini's MASSIVE MealMaster collection at

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