Ingredients
16
16 servings
- •½ cup pinto beans
- •½ cup lentils
- •1 serving cooking spray
- •8 ounces fresh mushrooms, finely chopped
- •1 onion, finely chopped
- •1 red bell pepper, finely chopped
- •1 egg
- •1 teaspoon dried sage
- •1 teaspoon dried rosemary
- •1 teaspoon dried basil
- •1 teaspoon dried marjoram (Optional)
- •1 teaspoon salt
- •1 teaspoon garlic powder
- •1 teaspoon cayenne pepper
- •½ cup rolled oats
- •¼ cup shredded Cheddar cheese
- •¼ cup sunflower kernels, chopped
Instructions
- Put pinto beans and lentils into two separate pots of water; bring both to a boil, turn off heat, cover, and let stand 1 hour.
- Drain and rinse beans.
- Prepare a large skillet with cooking spray and heat over medium-low heat; cook and stir mushrooms, onion, and bell pepper in hot skillet until onion is soft and mushrooms are darkened, 25 to 30 minutes. Spread mushroom mixture onto a platter to cool.
- Process pinto beans, egg, sage, rosemary, basil, marjoram, salt, garlic powder, and cayenne pepper in a food processor until smooth; transfer to a bowl. Mix lentils, cooled mushroom mixture, oats, Cheddar cheese, and sunflower kernels with the processed pinto bean mixture until somewhat evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
- Prepare a large skillet with cooking spray and place over medium heat. Divide and shape mixture into 16 patties.
- Cook patties in batches in hot skillet until browned and heated through, about 7 minutes per side.
Nutritional Facts
Per 16 servings
- Calories: 91
- Carbohydrate: 12g
- Fat: 3g
- Fiber: 4g
- Protein: 5g
- Sugar: 2g
Related Recipes
Pinto Bean and Sausage Soup
Best of Everything Veggie Burgers
Vegetarian Baked Beans
Brats and Beans Soup
Red Beans and Rice with Sausage
Cajun Red Beans
Veggie Vegetarian Chili
My Red Beans and Rice
Baked Meaty Beans
Veggie Burgers
Vegetarian Baked Beans with Canned Beans
