- 1 can of pinto beans (or black beans)
- 1 small white or yellow onion
- 3/4 cup of chopped mushrooms (I think I used white button mushrooms?)
- 1/2 small bell pepper (I used yellow)
- garlic clove diced
- few shakes cumin or curry powder
- shake or two of sea salt and pepper
- dried of fresh parsley, basil, or oregano - whatever you have
- 1 tablespoon of avocado oil (or whatever you have) - divided
A few notes before the directions. I typically HATE mushrooms but I've been trying to make myself try things I don't like again. You don't taste them in this recipe at all. Also - I have already minced garlic in my fridge so I just used a spoon of that. Also, I often buy pre-diced onion. That makes the recipe a lot easier - I know that chopping anything at all can make things a hassle.
OK so - heat the onions and bell pepper in half of the oil until the onions soften. Drain and rinse the beans and add them to a large bowl. Smash the beans until they are somewhat smooth. You can add them to a food processor but that means a lot more dishes. A fork and maybe 30 seconds in the microwave if they're being tough will make them easy to smash.
Add the garlic, mushrooms, and spices to the onions and let this sizzle for about 5-6 minutes. Once this mix cools down, add them to the smashed beans and mix until they're combined. Form this mix into about 4 small 1 inch thick patties and fry them in the remaining 1/2 tablespoon of oil until they're brown on each side - about 2-3 minutes on each side.
Serve with vegan cheese, sriracha, avocado, or whatever sounds good. You can eat the patties alone. Crumble over a salad. Use a bun or your favorite bread. Or roll in a lettuce wrap like I did!
I'm not big on stressing over nutrition facts but these burgers are pretty low fat and if you eat them all like I did - it's over 20 g of protein. Let me know if you try these!