Well, this vegetarian week is going way better than I thought. Come to think of it, I haven’t had any meat-based meals all week, except for one chicken-topped Lean Cuisine pizza! I do, however, really want a steak, or some sushi, or chicken… I’m such a carnivore! It has definitely been a nice, rather inexpensive change of pace though!
Tonight, we decided at the beginning of the week, was bean burger night. I was so torn: do I make the black bean burgers from last week that were so very good, or do I try to create a new one? I voted for creating a new one, and my creation was so delicious! Next time, I think I’ll use slightly less bread crumbs, but other than that, this recipe is a keeper.
Chipotle Pinto Bean Burgers
2 cans pinto beans, drained and rinsed
1 small green pepper, cut into chunks
2 chipotle peppers, cut into pieces
2 Tbsp. reserved adobo sauce from chipotle chiles
1 Tbsp. chili powder
2 garlic cloves
3/4 c. dry bread crumbs
In a mixing bowl, place the beans, chipotles, adobo, egg, garlic, and green peppers and blend with a stick blender (you can also do this in the food processor). Stir in bread crumbs. Heat a large frying pan with olive oil or spray, and spoon some of the mixture into the pan, creating patties of the size you want. Flip once after one side is browned. Enjoy!
We found that the smaller burgers cooked more evenly and got nice and crispy. My batch made 7 small, English muffin-sized burgers. For you WW folks, the NI comes to: 128 calories, 1 gram of fat, 5 grams of fiber when the recipe is made into 7 burgers.
I ate mine with a small side of a sliced tomato with olive oil, pepper, and shredded parmesan:
Also, a new favorite thing: pan roasted broccoli! I swear, anything would be better roasted (have I said that recently?)
I’m so beyond excited that tomorrow is Friday, and I do have to say… we may be doing sushi tomorrow, so Vegetarian Week may be over, but I’m so glad I’ve figured out these delicious meat-free dishes. They’re all things I think I’ll put into regular rotation!