2 cans (15.5 oz each) Brooks® Chili Beans
1/2 medium red bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1 small red onion, chopped
1/2 cup dry unseasoned bread crumbs
In a food processor, add half of the chopped peppers and 2 cans Brooks Chili Beans.
Process until fully smooth and there are no pieces of beans left. About 1 minute.
Remove ingredients from food processor, and transfer into a medium mixing bowl.
In the mixing bowl, add the rest of your chopped peppers, red onions, seasoning of choice, bread crumbs, and eggs. Stir to combine. Put into the freezer for about 10 minutes to make mixture easier to work with.
Using rubber gloves and a 1/3 Cup measuring cup, scoop heaping scoops of the mixture and use your hand to create patty shapes. Put them onto a foil-lined sheet pan to freeze for at least 1-2 hours before cooking.
Now to cook your patties! Add 1-2 Tbsp olive oil to your skillet, and get the heat pretty high, right before the oil begins to sizzle. Add patties to the skillet, and place a lid on top, so the oil does not spatter out. Cook for 3-4 minutes on one side, then very carefully, use a spatula to flip the patties. They must be cooked in olive oil on a higher heat so they do not fall apart.
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