This is a super easy bean burger recipe that you have to try. It is flavored with ketchup and mustard so kids tend to like the flavor. It is also a favorite of us Mommies as we love having them at our company meetings. It is great for dinner as well as a leftover lunch. The patties can stay in the refrigerator for at least a week and can be re-heated very easily. Hope you enjoy!
Better Bean Burgers
1 can Pinto Beans (rinsed & drained)
1 can Black Beans (rinsed & drained)
1 pepper, minced (I prefer to use a yellow or red, but a green bell pepper works great)
1/4 medium onion, minced
2-3 cloves garlic, minced
3 TBS ketchup
1-2 TBS mustard
1 TBS Wheat Germ (heaping)
1/4 cup sunflower seeds, ground
1 egg (OPTIONAL)
Red/Green Bell Pepper
Preheat oven to 350 degrees. Saute the pepper, onion and garlic until slightly soft (using a small amount of oil). Mash the beans with a potato masher or in a food processor (leave slightly chunky). Add the saute mixer to the beans along with the ketchup, mustard and wheat germ and mix together until smooth. If you want to add an egg to help the burgers stay together, fold the egg after everything is mixed.
Drop the mixture onto a greased cookie sheet into approx. 9 patties. The consistency of the mixture will be slightly wet so the patties will not form easily. Drop the mixture into the shape as best as you can.
Bake for 25 minutes and remove from oven to let cool slightly. Then flip each pattie over and bake them for 10 more minutes.
Serve on top of whole wheat buns and add all your desired toppings. The patties themselves taste really good, but I find my family likes them so much more if we have all of the fun toppings.