Southwest-Style Pinto Bean Burgers

The mild, nutty taste of pinto beans make them a sponge for Tex-Mex spices, giving our latest bean burger recipe a fun flavour profile. Add all your favourite toppings for an unbelievably unique burger experience!

Course Dinner & Main Course

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 30

Cook Time 45

Total Time 1 15

Servings burgers

Calories 424

Ingredients

Pinto Bean Burgers

4 cups (1 L) cooked or canned pinto beans, drained & rinsed (see notes)
1 large egg
1/2 cup (125 mL) cooked quinoa
1/2 cup (125 mL) shredded cheddar cheese
1/2 cup (125 mL) breadcrumbs
1/4 cup (60 mL) BBQ sauce
2 tsp (10 mL) chili powder
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) oregano
salt & pepper, to taste
oil for the grill/pan

For serving

hamburger buns, cheese, chipotle mayo, lettuce, pico de gallo, avocado

Instructions

Preheat oven to 400°F (200°C). Pat beans dry with paper towel, spread in an even layer on a large baking sheet, and cook for 20-35 minutes, until cracked and crispy. Remove from oven, transfer to a medium bowl, and set aside to cool slightly, about 5 minutes.
When beans are cool enough to handle, use a fork (or your hands) to mash beans until semi-smooth.
Add egg, quinoa, cheese, breadcrumbs, BBQ sauce, chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper to the bowl with the mashed beans.
Use your hands to combine until all ingredients are well incorporated, then form the mixture into 4 patties, about ½- inch (2 cm) thick. Place on a plate to rest for 15 minutes at room temperature.
When ready to cook, preheat a grill, grill pan, or skillet over medium heat. (If cooking on a traditional grill, line with a grilling mat or foil for best results). Brush cooking surface lightly with oil, then cook, about 4-5 minutes per side, or until burger is warmed through.
Serve on hamburger buns with cheese, pico de gallo, avocado, chipotle mayo, lettuce or your favourite toppings and enjoy!

Notes

A 19 oz (540 mL) can of pinto beans, drained and rinsed, yields 4 cups (1 L) cooked beans.

Nutrition