Southwestern Pinto Bean Burgers

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Let me introduce you to my hearty pinto bean burgers – loaded with flavor thanks to fresh cilantro, jalapenos, and cumin. Perfect for lunch or dinner, these veggie burgers can be made from scratch and on the table in just one hour. This fool-proof recipe results in super satisfying burgers that taste way better than their frozen counterparts and I even share a vegan variation so everyone can enjoy them!

I might be a little biased, but my pinto bean burger recipe is the best spin on the veggie burger I’ve ever had. They are way better than anything I have found at the grocery store and I love that I can control all the ingredients used to make them. I know there is nothing ultra-processed sneaking into my meal!

My homemade burger recipe uses canned pinto beans that are chopped – not pureed – for the perfect “meaty” texture. Then, they are pan-seared in a skillet until they get that mouth-watering crisp on the outside! Even with just one bite I know you’ll love their Southwestern flair just as much as my family does!

These are the perfect burger night option for pleasing picky eaters or veggie burger skeptics. While I love them as a classic on summer nights, they are equally comforting and delicious for the cooler fall and winter evenings. This recipe has quickly become my go-to since it makes for such an easy weeknight meal

Want even more savory and healthy plant-based burgers? Give my spicy black bean burgers or hemp burgers a try. Plus, scan through my list of 39 easy last-minute dinner ideas to create a tasty meal line up for the whole week.

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🥘 Ingredients

Ingredients for my southwest pinto bean burgers are easy to find at any grocery store. I usually have these ingredients in my pantry already! Here is what I use:

Bread Crumbs, Sour Cream, & Egg: I use whole wheat panko bread crumbs (for more whole grains), low fat sour cream, and one egg to help bind the burger mixture, ensuring my pinto bean patties hold together without falling apart.

Cilantro & Jalapeno Pepper: I love adding fresh cilantro and spicy jalapeno for extra brightness and a bit of heat.

Hot Pepper Sauce: I love to use Cholula sauce for an extra dash of spicy flavor. If I’m out of hot sauce, I can easily swap in Adobo Sauce or Chili Powder.

Ground Cumin, Black Pepper, Salt: These spices give the burgers a nice southwestern flavor. Sometimes, I’ll throw in garlic powder or a clove of garlic for a little more punch.

Pinto Beans: The star of the show! Of course, pinto beans are a must, but honestly, black beans or kidney beans would work just as well. I have also used dried pinto beans, soaked and cooked, when I have some on hand and have the spare time!

Corn: I like adding corn for some texture and a touch of sweetness.

Buns: Whole wheat or sprouted wheat hamburger buns are my go-to for extra whole grains and fiber—much healthier than white buns.

Toppings: The options here are endless, and I like to mix it up depending on my mood. Sometimes it’s classic ketchup or barbecue sauce, and other times I’ll add red onion, lettuce, bell pepper, tomato, spinach, hot sauce, salsa, or even guacamole or sliced avocado. Roasted garlic and sautéed mushrooms are also great with pinto beans, and when I sandwich everything between two buns, it’s a filling, flavor-packed meatless meal!

👩🏽‍🍳 How to Make Healthy Pinto Bean Burgers

Learn how to make a delicious southwest veggie burger with pinto beans! I’ve created a summary of instructions below, but see the recipe card at the end of this post for the complete recipe with ingredients and instructions.

Blend Patty Ingredients: To make my pinto bean patties, I start by combining the first nine ingredients in a large bowl or using my food processor. If I use the food processor, I can skip dicing the onion and mincing the jalapeno, which saves me some prep time. 

Add Additional Ingredients: Once the mixture is ready, I transfer it to a large bowl and mix in the egg. Then, I put the pinto beans and corn in the food processor and chop them up, making sure not to puree them. Alternatively, I also mash the beans and corn with a fork or potato masher before adding them to the bowl.

Shape The Patties: Next, I divide the mixture into four equal portions, shaping each one into a 3 1/2-inch patty, and pop them in the fridge for about 10 minutes to firm up. 

Pan Fry The Patties: When I’m ready to cook, I heat a tablespoon of extra-virgin olive oil in a large skillet over medium-high heat and cook the patties for five minutes on each side. Then, I reduce the heat to medium, cooking another five minutes and flipping them once to get that delicious caramelized crust.

Remove Excess Oil: Once the patties are done, I transfer them to a plate lined with paper towels to drain.

Assemble: Now comes the fun part—assembling the burgers! I place each patty on the bottom half of a burger bun, then top them with a couple of tablespoons of ketchup or barbecue sauce, red onion slices, roma tomatoes, and baby spinach. I finish it off with the top half of the bun, and there you have it—a homemade pinto bean burger! 

📖 Variations

Make It A Burrito: I make it into a burrito by breaking up the pinto bean burgers and serving them in a tortilla with fajita ingredients like guacamole, shredded cheese, and roasted peppers.

Serve It Open-Faced: I sometimes go for an open-faced option by serving the patties on buns with all my favorite toppings piled on top.

Make It A Hash: I turn it into a hash by cooking chopped onion, mushrooms, and peppers in olive oil or butter, then adding cheese and broken-up burger patties until everything is melted together.

Use Different Beans: I switch up the beans if I’m not in the mood for pinto beans—black beans work great, or I mix different beans to create a diverse bean burger.

Less Spicy: If I want to make it less spicy, I leave out the jalapenos and hot pepper sauce and instead use savory roasted sweet peppers, like a mix of red, orange, and yellow.

Make It Gluten-Free: I swap the breadcrumbs for oats, which add more fiber and a heartier texture. I just make sure to use certified gluten-free oats.

Make It Vegan: For a vegan pinto bean burger recipe, I replace the sour cream and egg with vegan sour cream or a vegan mayo (like Vegenaise), and a flax or chia egg. With just these 2 quick substitutes, I end up with delicious vegan burgers! Then, I’ll top it with vegan cheese or these plant based cheese curds! 

🍽 Serving Suggestions

When serving this pinto bean burger recipe, I stick to classic pairings! Here are some of my favorite options:

Side Dishes: These burgers are fantastic with all the usual sides like regular fries or parmesan truffle fries, air fryer mozzarella sticks, vegan stuffed jalapenos, or a side salad. Even greasy fries can be made a little healthier by making air fryer sweet potato fries or without all that oil! 

Condiments: Instead of ketchup and mustard, I like to shake up the flavors with a spicy vegan sriracha mayo, vegan aioli, or vegan bbq sauce.

🧊 Storing And ♨️ Reheating

When it comes to storing homemade pinto bean burgers, I’ve found a few easy tips to keep them fresh. 

Refrigeration: I store cooked, cooled patties in an airtight container in the fridge for up to 4 days, making them perfect for meal prep. 

Freezing: If I need to keep them longer, I freeze them in a single layer on a baking sheet before transferring them to a freezer bag, where they’ll stay good for up to 3 months. Defrost in the fridge overnight.

Reheating: To reheat the patties from the fridge, I heat them in a skillet on medium heat until warmed through.

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