Ingredients Jump to Instructions ↓

  1. Beanburgers

  2. 4 servings 1 cup dried pinto beans

  3. 1 onion, chopped

  4. 2 tablespoons peanut oil

  5. 2 tablespoons bread crumbs

  6. 2 tablespoons chili sauce, or catsup

  7. 1/2 teaspoon prepared mustard

  8. salt

  9. dash dash cayenne pepper

  10. lowfat cheddar cheese

  11. 4 6-inch pita breads

  12. alfalfa sprouts

  13. tomato

  14. Soak beans overnight; drain water and add water; bring to a boil

  15. then soft boil about 35 minutes or until beans are soft enough to

  16. mash. Drain off water saving a bit for mix.

  17. Saute onion in peanut oil until golden. Add drained beans and mash.

  18. It is not necessary to have them smooth.

  19. Add bread crumbs, chili sauce, mustard, salt and cayenne. Mix well

  20. and moisten with a little of the reserved beans broth if necessary.

  21. Divide mixture into 4 parts. Form into large, flat burgers, and fry on one side on a skillet sprayed with cooking oil spray, over

  22. medium heat until lightly browned.

  23. Turn beanburgers over with large spatula and place cheese on top.

  24. Lay pita bread flat and cut horizontally, separating the top of

  25. the bread from the bottom. When beanburgers are done on the underside

  26. and cheese is soft, lift beanburgers onto the bottom halves of the

  27. pita bread. Sprinkle with a handful of alfalfa sprouts, lay on some

  28. sliced tomato. Top as you like with catsup, mustard, chili sauce,

  29. pickles, green onions, mayonnaise. Place the other halves of pita

  30. bread on top; enjoy.


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