I am loving the farm share this summer. It’s such a different experience than from our first go of it. The first time we did the farm share, we received huge, overflowing bags of all sorts of produce and grains I had never even heard of. (Hello, spelt berries?) I did a lot of Googling. Everything from how to store produce to recipes for things like kohlrabi and fennel.
I definitely learned a lot from that first summer and I feel that having that experience has left me much better equipped for this summer’s experience. I’ve received many tried and true favorites (kale, spinach, beets) and some other things that I still haven’t made anything with (sorghum syrup).
A couple weeks ago we received a pound of dry pinto beans. The week after that we received rolled oats. So last week I decided to combine the two to make a scrumptious, filling, and delightful burger. I originally intended on winging it with the recipe but on the evening I was planning on making them, I kind of ran out of
patience time — so to the internet I went. I found a lovely recipe with almost all of the ingredients I had on hand. I did change quite a few things from the original but it came out just wonderful. I highly recommend these burgers. Vegetarian eater or not, these are really yummy. Plus, with the 4th of July coming up, they’re a delicious alternative to the typical meat-heavy American grill-out fare! Nom nom nom…
Pinto Bean Burgers with Oats
as adapted from Holy Cow!
- 1 C dry pinto beans
- 1 large onion, minced
- 3 Tbsp ketchup
- 3 Tbsp Tamari
- 1 1/2 C rolled oats, lightly processed
- 1 tsp ground cumin
- 1 1/2 tsp chili powder
- 1 carrot, grated
- 4 cloves garlic, minced
First things first — prepare your beans! Rinse 1 C dry beans and place them in a medium saucepan. Cover with 3 cups of water and let soak overnight (or at least 6 hours). After soaking beans, drain and rinse. Place back in the saucepan, cover with 3 cups of water, and very gently simmer for one hour, or until fork tender. After the beans are soaked and cooked, proceed to the next step.
Heat a skillet and saute onion and garlic until translucent. Add carrot, chili powder, and cumin and cook until the carrot is tender. Turn off heat and set aside.
Mash beans in a large bowl, leaving some beans whole for texture. Add the carrot mixture, ketchup and tamari, and oats. Mix well.
Lightly grease a non-stick skillet and heat over medium heat. Shape mixture into 6-8 patties and cook over medium heat for 4-5 minutes on each side, or until golden brown.
Serve and enjoy!
I know some people like to add ketchup, mustard, relish, etc., etc., etc., to their burgers and such. But to be honest, these truly don’t need any dressing up. They are full of flavor and just so darn good.
Have a great day!