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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a money saving recipe from Grandma Margaret that was featured in Woman's World magazine, 7/19/10 issue which hit the stands this week-end. The description said they are crisp and crusty on the outside and moist on the inside. I am posting the recipe here for safe keeping as I haven't yet made it. Ingredients:
2 (19 ounce) cans dark red kidney beans, rinsed, drained, and mashed |
3/4 cup italian-seasoned dry breadcrumbs |
2 eggs, beaten |
1/4 cup onion, finely diced |
2 tablespoons ketchup |
1 tablespoon worcestershire sauce |
1/4 teaspoon garlic powder |
1/4 teaspoon ground pepper |
4 tablespoons oil, divided |
Directions:
1. In a large bowl, add the mashed beans, breadcrumbs, eggs, onion, ketchup, Worcestershire sauce, garlic powder and pepper.
2. Mix together all above ingredients .
3. Shape into 6 (3/4-inch) patties.
4. Heat 2 tablespoons oil in large heavy skillet over medium heat.
5. Add 3 patties; cook, turning them once, about 5 minutes per side, until browned on both sides and cooked though. Remove and reserve on plate.
6. Repeat with remaining 2 tablespoons oil and remaining patties.
7. Place patties on buns with lettuce and tomato. If desired serve with ketchup or mustard.
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