Pinto Bean Burgers

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These delicious pinto bean burgers are packed with flavor and vegetarian protein. Perfect as a tasty weeknight dinner or for your summer BBQ!

Prep Time5

Cook Time25

Course: Dinner, lunch, Main Course

Cuisine: American, International

Keyword: burgers, nut free, pinto beans, vegan

Servings: large burgers

Calories: 125kcal

Author: Tonje

Cost: Cheap

Ingredients

2 14 oz cans of pinto beans
1 ½ cup cooked quinoa
½ cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoon paprika
2 teaspoon cumin
pepper (to taste)
1 teaspoon olive oil

Instructions

You will need cooked quinoa for this recipe. You can find precooked quinoa in most supermarkets, or you can buy dried quinoa and cook it yourself following package instructions. Boiling quinoa is easy, and only takes about 15 minutes.
Drain and rinse canned pinto beans, then place them on a sheet pan or baking tray. Bake them in the oven at 180 °C / 355 °F for about 5 minutes, or until the beans are slightly dried. This step will ensure that the burgers have a nice, solid texture.
Combine the breadcrumbs, roasted pinto beans and cooked quinoa in a food processor along with the seasoning. Process until the beans are mostly mashed, but not so much that the mixture is pasty. You’ll want to keep some chunks in there!
Use a spoon and your hands to shape the bean mixture into burger shaped patties. You can make them small or big to suit your preferences. Make sure to shape them in similar sizes to allow them to cook evenly.
Place the burgers on a baking sheet covered sheet pan or baking tray, and bake for about 10 minutes. Flip, and bake for another 10 minutes. The burgers are ready to serve when they are golden and slightly crispy on the outside, and warm throughout.
Serve them immediately while they are still hot!

Notes

Does this recipe suit my diet? – This recipe is suitable for many diets, including weight watchers and slimming world. It is also egg free, dairy free, vegan, low calorie, nut free and soy free.

Can I use any other beans? – Absolutely. You can substitute kidney beans or black beans for the pinto beans if you prefer.

Leftovers

Here is how you can handle your leftover pinto bean burgers:

Storing: Store the burgers in airtight containers in a fridge for up to 4 days.
Freezing: Freeze the burgers individually wrapped in freezer safe containers for up to 6 months. Thaw them in the fridge overnight before use.
Reheating: Leftover burgers are best served warm. Reheat them at 180° C / 355 °F in an oven or air fryer for 5-10 minutes, or on a grill until they are heated through. I don’t recommend reheating the burgers in a microwave, as they tend to dry out and become mushy.

Top tips for great veggie burgers

Here is how you can make delicious veggie burgers:

Dry the beans before use! This will prevent the burgers from having a soggy and mushy texture.
The breadcrumbs help all the ingredients bind together. If necessary, you can use gluten free breadcrumbs.
Change up the seasoning however you want. Add some chili powder or red pepper flakes for a spicy pinto bean burger, or add curry powder for an Indian version.

Nutrition