Spicy Red Bean Burger2012-08-13
- Yield : 4 Burgers
- Servings : 4
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
It is hot outside, and peppers should be popping up at your local Farmer’s Market. I am always looking for ways to mix hot peppers into my food. Peppers are great sources of antioxidants that help reduce inflammation. They also taste great! I use jalapeno’s in this recipe, but you can replace them with any hot pepper you like. If you want more heat try using a Habanero Chili, if you want less heat, try an Anaheim Pepper.
If you do not have a food processor, you can mash the beans with a fork. It takes a little longer, but it works.
Give these burgers a try at your next BBQ. If you grill them, make sure you place them away from direct heat so they do not stick.
Friends don’t let friends eat store bought veggie burgers!
Estimated Cost Per Serving: $1.05
- 1 Can of Kidney Beans, rinsed and drained
- 1 Small Tomato, minced
- 1/2 Cup of Diced Onion
- 1 Jalapeno, minced
- 1 Jalapeno, sliced
- 1 Teaspoon of Chili Powder
- 1/2 Teaspoon of Ground Cumin
- 1/4 Teaspoon of Smoked Paprika
- 2 Cloves of Garlic, minced
- 2 Tablespoons of BBQ Sauce
- 1/2 Cup of Bread Crumbs
- Hamburger Buns
- Romaine Lettuce
- Tomato Slices
- Crispy Fried Onions
Place minced garlic, onion, and minced jalapeno in a non stick pan. Cook for 5 minutes.
Add minced tomato, chili powder, cumin, and paprika to the pan, continue to cook for 7 more minutes.
Remove from heat and place in fridge to cool.
While the tomato, pepper, and onion mix is cooling place the beans in a food processor.
Pulse beans until they are smooth. Transfer the beans to a large bowl.
Remove onion mixture from the fridge and mix in with the beans.
Add BBQ sauce and bread crumbs to the bean mixture.
Form 4 patties out of the mixture.
Cook the patties on the stove in a non stick pan, or on a BBQ.
Place patty on a bun, top with a slice of tomato, romaine lettuce, sliced jalapenos, and crispy fried onions.
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