Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15 oz) can Hy-Vee pinto beans, rinsed and drained | ||
| ½ c. Hy-Vee shredded Colby Jack cheese | ||
| ¼ c. Hy-Vee whole wheat Italian seasoning bread crumbs | ||
| 2 tbsp. finely chopped red onion plus 4 thin slices | ||
| ½ tsp. ground cumin | ||
| ½ tsp. Hy-Vee garlic salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 1 tsp. Hy-Vee parsley flakes | ||
| 1 large egg white | ||
| 1 ½ tsp. Hy-Vee vegetable oil | ||
| ¼ c. Hy-Vee mayonnaise | ||
| ¼ c. Hy-Vee ketchup | ||
| 1 tbsp. Hy-Vee mustard | ||
| 4 Hy-Vee whole wheat hamburger buns | ||
| 4 iceberg lettuce leaves | ||
| Carrot sticks, optional |
Directions
- In a medium bowl, mash pinto beans with a fork. Add cheese, bread crumbs, chopped red onion, cumin, garlic salt, pepper and parsley. Add egg white and stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) patties.
- 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.
- In a small bowl, combine mayonnaise, ketchup and mustard. Place patties on bun topped with lettuce leaves, mayonnaise sauce and red onion slices. Serve with carrot sticks, if desired.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 25mg
- Sodium: 1350mg
- Total Carbohydrates: 52g
- Protein: 15g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 6%
0%
Iron 20%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Back to School 2013.