Veggie Burgers Mexicali

  •  One 14 oz can lentils, rinsed and drained
  • One 14 Oz can pinto beans, rinsed and drained
  • Two tablespoons Chopped Ortega mild Chiles 
  • 2 tbsp sliced black olives
  • 2 tablespoons Rotel tomato pepper and onion mix
  • Two large eggs
  • 2/3 cup 50/50 mix of crimini mushrooms and baby carrots that have been chopped
  • 2/3 cup shredded cheddar cheese
  • 3/4 cup Blue Diamond almond flour, the finely sifted variety
  • 1/2 cup plain dry Progresso bread crumbs
  • 2 teaspoons Mrs. Dash salt free Southwest chipotle seasoning
  • A sprinkling of fresh, premium quality garlic powder or 3 teaspoons minced garlic
  • 1/4 cup each of chopped walnuts and sliced almonds that have been finely ground in a food processor or Ninja or Magic Bullet food processor. (You don’t want it to be finely ground you want to have some texture to it.)
  • About 2 cups of plain dry Progresso bread crumbs to dredge the veggie burgers in before frying in grapeseed oil.

    Recipe and all images by Paulette Motzko.

    November 2017. 5:40 p.m.

          HOW TO:

          • Mash the drained and washed beans in a large bowl with an old fashioned potato masher. This way you can control how fine the  beans are mashed. I like the texture in my veggie burgers so I like some of the beans left whole.
          • Add in the olives, green chiles and Rotel tomato onion chili mixture jelly with a large heavy spoon.
          • Add in the two eggs and continue mixing.
          • Add and the almond flour, and bread crumbs and continue mixing along with the mushrooms and carrots then cheddar cheese then seasonings.
          • Mix well, until the mixture feels right and you can form into patties.
          • This will make 14 patties.
          • In a large nonstick skillet put some of the grapeseed oil in the pan and heat to medium-high heat.
          • Turn on your vent over your range, to make sure that there’s no smoking whatsoever.
          • Form into 14 or 15 patties, you can use a stainless steel ice cream scoop for this if you like. Take the formed patties and then just dredge each veggie burger patty into some of the bread crumbs and then pan fry on each side until both sides to guarantee that the patties are nicely browned.

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