Vegetarian Burgers

Tonight I decided to experiment. I find that I have quite a few packets of beans (how on earth I have accumulated these, I have no idea) and I wanted to do something different other than a bean stew or other. So I decided to put my creative juices to the test and experiment with making bean burgers.

I was really not sure what I was going to do, or how I was going to do it, but I decided to take a cue from a recipe I created when I was a teenager and expand off of that a little.

As I fried these burgers up, I held my breath... would they hold up in a frying pan? What would they taste like... And of course, the biggest hurdle, would my husband like them.

My husband is a huge meat-eater, and a meal without meat seems somewhat lacking to him. So I had to really make sure that these would be filling and, most importantly, satisfying.

I don't know if it is the little prayer I say before cooking, or if there is some magic in my hands, but it has been a long time since I made anything that my husband could not palate and even raved about!

Tonight, it was another success as my husband ate mouthful after mouthful with delight and repeatedly telling me how delicious it was.

With his "stamp of approval", I am presenting the recipe here for you.

Happy Cooking, Happy Eating!

Ingredients:

1lb pinto beans
3 bay leaves
1 TBSP salt
Enough water to cover 3 fingers above top of beans

2 cups instant potatoes
2 tsp chicken powder (you can substitute for vegetable bouillon if you are vegetarian)
1/2 onion, blended
1/4 cup oil
1 tsp pepper
2 TBSP garlic powder
1/4 cup milk
3 eggs
oil for frying

1. Wash well and then soak the beans for 1 - 2 hours. Rinse the beans well after soaking, put in to a cooking pot with enough water for three fingers above the top of the beans. Add salt and bay leaves. Cook until beans are cooked through very well.
2. Drain and mash beans (you can also blend in a food processor to make it easier for you).
3. Add the instant potatoes, chicken powder, pepper, and garlic powder. Mix in (it'll be pretty dry) and then leave for about 1/2 an hour until the beans are cooled.
4. Blend the half onion with 1/4 cup of oil until like a smoothie.
5. Add onions, eggs and milk and then, roll up your sleeves and dig in, mixing very well until completely blended in. At this point, it will be pretty sticky. Leave for about 5-10 minutes. It will still be moist but not as sticky.
6. Heat oil in a pan, and scoop large tablespoons full into your hand and then roll and form in to a patty. Then place the patties into the hot oil and fry until golden brown, turn the patties over and fry other side until golden brown.

Serve with salad.

This recipe makes 15-18 bean burgers. They are very filling and very satisfying.