Delicious Bean Burgers



Sep '07 Cooking Light

Prep time30 minutes


I found this recipe in Cooking Light magazine, the original recipe by Ann Taylor Pittman. The title is Falafel with Avocado Spread. However, when I made it I didn't have an avocado, so a slightly more simple version emerged. Also, I didn't have pinto beans, so I substituted White Northern beans. Both Josiah and I thoroughly enjoyed it.


1cn(15 ounces) white beans, rinsed and drained
1⁄2cshredded Monterey Jack cheese
2tbspfinely chopped green onions
1tbspfinely chopped basil
1⁄8tspground cumin
1 large egg white
1 1⁄2tspcanola oil
1cchopped tomato
4slired onion
1⁄4ccrushed tortilla chips (about 12 chips)
  sour cream
2 6-inch pitas, cut in half crosswise


1. To prepare patties, place beans in a medium bowl; partially mash with a fork. Add cheese and next five ingredients (through egg white); stir until well combined. Shape bean mixture into 1/2 inch thick oval patties.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

3. To prepare, place one patty in each pita half. Top with chopped or sliced tomato and onion and sour cream.