Anasazi Bean Veggie Burgers Recipe #354770
Chef Brad Fosseen serves these delicious, hearty burgers at his Spokane restaurants and they are one of the most popular dishes on the menu! The burger is great as is or you can add additional seasonings (such as chili powder or curry) in the 4th step.
When sauteing the burgers, start with a cold pan; it gives them a nice crust.
At the restaurant, the chef sautees the burger for 2-3 minutes, flips it, adds a cheese slice, and then finishes it in a 400-degree oven for a couple more minutes. These can also be baked. This recipe makes 4 very large burgers or 6 medium size burgers.
by blucoat
1½ hours | 25 min prep
6 burgers
- 1 cup dried anasazi beans or dried pinto bean, no soaking necessary (can also use canned beans)
- 1 tablespoon olive oil, plus more as needed
- 1/4 cup yellow onion, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup carrot, diced
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- salt and pepper
- 1 egg
- 1 cup dried breadcrumbs, approximately
- Cook the beans in water (with a pinch of salt) for approximately 1 hour, until soft but not mushy. (Pinto beans will take about 20 minutes longer.) Drain (but don't rinse) and cool.
- Heat 1 tablespoon olive oil in a frying pan. Saute the onion, bell peppers and carrot until soft, about 10 minutes. Cool.
- Process the beans in a food processor until roughly chopped (only a couple of pulses). Remove the beans and repeat that step for the vegetables.
- Combine beans and vegetables in a large mixing bowl, season with cumin, cayenne pepper and salt and pepper to taste. Add the egg and then work the bread crumbs into the bean mixture, starting with small amounts and gradually adding more. It should hold together and have a texture similar to pie dough. If the mixture seems a little dry, add up to 1 tablespoon additional olive oil.
- Form patties. Starting with a cold pan, saute with 1 tablespoon olive oil until golden, approximately 3 minutes on each side. Add a slice of cheddar and serve with mayonnaise.
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5 stars