PINTO BURGERS

1 (15-ounce) can pinto beans, drained and rinsed
1 egg
1 medium carrot, peeled and grated
1/4 cup minced red bell pepper
1 large green onion, minced
2 teaspoons Tabasco brand Pepper Sauce
1 teaspoon salt
1 tablespoon vegetable oil
FOR SERVING:
3 whole-wheat rolls, split
Vegetable toppings such as spinach leaves, alfalfa or radish sprouts, sliced red onion, cherry tomatoes (optional)

Preheat broiler or grill.

Mash beans in a large bowl with potato masher until most beans are crushed. (Or process beans in food processor.) Add egg, carrot, red bell pepper, green onion, Tabasco Sauce and salt; stir until well blended. Shape into three (3/4-inch-thick) patties.

Spray burgers with nonstick cooking spray. Broil or grill 4 to 6 inches from heat source for about 3 minutes on each side.

TO SERVE:
Place burgers on bottom halves of rolls; top with desired vegetable toppings and remaining roll halves.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Burger Magic, Easy Home Cooking, Vol. 1, No. 39, April/May 2004