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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Southwestern Pinto Bean Veggie Burgers

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Is this the best veggie burger ever?

Yes.

Will it please meat-eaters and vegetarians alike?

Yes.

Is it worth the 45minutes – 1 hour it takes to make?

Yes.

Is it healthy?

Of course!

Is it husband approved?

Absolutely! 🙂

Enough said. You should definitely try this veggie burger recipe. Making veggie burgers from scratch does take more time than heating up a frozen patty, but it is so, so worth it! I also like making veggie burgers myself because then I can control the ingredients that end up in the burger, and you can pretty much guarantee that nothing processed will be in your dinner.

This veggie burger recipe was inspired by one I found on myrecipes.com, and I almost followed the patty recipe exactly (my modifications are below), and then I added some more veggies/etc. for toppings to make it even healthier than the one on myrecipes.

The Ingredients

This recipe makes 4 burgers

Burger Ingredients

  • 1/2  cup  diced onion (I used red onion)
  • 1/2  cup  dry breadcrumbs (I used Panko breadcrumbs because they’re lighter and lower in calories than regular breadcrumbs)
  • 1/4  cup  chopped cilantro
  • 2  tablespoons  minced seeded jalapeño pepper
  • 2  tablespoons  reduced-fat sour cream       
  • 1  teaspoon hot pepper sauce (I used Cholula sauce – pictured above)
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  freshly ground black pepper
  • 1/8  teaspoon  salt
  • 1  large egg
  • 1  (15-ounce) can pinto beans, drained
  • 1  (8 3/4-ounce) can no salt-added whole-kernel corn, drained

Toppings

  • Ketchup or barbecue sauce (if you use bbq sauce, make sure you get one that’s super low in sugar)
  • Red onion slices
  • Roma tomato slices
  • Baby spinach leaves
  • Whole wheat or sprouted wheat hamburger buns – make sure you get buns with <200 calories per bun, and at least 4g fiber

 

The Directions

Step 1: To prepare burgers, combine the first 9 ingredients in a food processor (this saves on cutting time if you have a good food processor). Transfer to a large bowl, and mix in the egg.

Step 2: Put pinto beans and corn in a food processor, and then add to the mixture in the bowl. Alternatively, you can add the pinto beans/corn to the bowl and partially mash with a fork or potato masher.

Step 3: Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 5-10 minutes on each side or until thoroughly heated through.

When they’re done, they’ll look like this:

Now it’s time for assembly! Get your toppings ready…

Place patties on bottom halves of buns; top each patty with 1-2 tbsp ketchup or bbq sauce, red onion slices, roma tomatoes, baby spinach leaves, and top half of bun. 

Could that be any more delicious looking? And the best part, you won’t even realize how good this burger is for you. One HUGE burger has ~400 calories, ~11g fat, ~15g protein, and ~9g fiber. Now THAT’s a burger!

Print Recipe
0 from 0 votes

Southwestern Pinto Bean Veggie Burgers

Making veggie burgers from scratch does take more time than heating up a frozen patty, but it is so, so worth it! I also like making veggie burgers myself because then I can control the ingredients that end up in the burger.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 411kcal

Ingredients

Burger:

  • 1/2 cup diced onion I used red onion
  • 1/2 cup dry breadcrumbs I used Panko breadcrumbs because they’re lighter and lower in calories than regular breadcrumbs
  • 1/4 cup chopped cilantro
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons reduced-fat sour cream
  • 1 teaspoon hot pepper sauce I used Cholula sauce – pictured above
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 large egg
  • 15 oz pinto beans, drained 1 can
  • 8.75 oz no salt-added whole-kernel corn, drained 1 can

Toppings:

  • Ketchup or barbecue sauce if you use bbq sauce, make sure you get one that’s super low in sugar
  • Red onion slices
  • Roma tomato slices
  • Baby spinach leaves
  • Whole wheat or sprouted wheat hamburger buns – make sure you get buns with <200 calories per bun and at least 4g fiber

Instructions

  • To prepare burgers, combine the first 9 ingredients in a food processor (this saves on cutting time if you have a good food processor). Transfer to a large bowl, and mix in the egg.
  • Put pinto beans and corn in a food processor, and then add to the mixture in the bowl. Alternatively, you can add the pinto beans/corn to the bowl and partially mash with a fork or potato masher.
  • Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 5-10 minutes on each side or until thoroughly heated through.
  • Now it’s time for assembly! Place patties on bottom halves of buns; top each patty with 1-2 tbsp ketchup or bbq sauce, red onion slices, roma tomatoes, baby spinach leaves, and top half of bun.

Notes

Adapted from MyRecipes

Nutrition

Serving: 1burger | Calories: 411kcal | Carbohydrates: 63.1g | Protein: 15.2g | Fat: 10.7g | Sodium: 837mg | Fiber: 9.1g

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You won’t believe how flavorful these burgers can be! Help your budget and your belly with these affordable and nutritious burgers.

54 responses to “Southwestern Pinto Bean Veggie Burgers”

  1. Hi Anjali, this recipe looks like it tastes very good! I am allergic to dairy, is the sour cream absolutely necessary or can you recommend a substitute? Thank you!

    • Hi Darnise! I would actually just try leaving out the sour cream altogether. It’s mainly there as a binding agent — so if your burger patties aren’t sticking together very well, you can add in a tiny bit of egg whites to see if it helps. But I think you could probably make this recipe without the sour cream and it would still work pretty well! Let me know how it turns out – hope you like it!

  2. Thanks Anjali! I will definitely try those tips out next time I make these. For now, the left over mixture is going in my scrambled eggs tomorrow morning 🙂

    • Hehe awesome! Oh and I love the idea of using the mixture in scrambled eggs! I’m sure that was delish!

  3. These were SO YUMMY. The only issue I really had were that they didn’t firm up/hold as well as I would have liked. I even added more panko and I put the burgers in the freezer instead of the fridge for an extra ten minutes. Are there any ingredients you would recommend adding to make the patties less moist? Thanks!

    • Hi Aparna! I’m so glad you liked this recipe!! So I have two ideas for you to try: 1) Try using regular breadcrumbs instead of panko. They will absorb more moisture and will help make the burger patties firmer. 2) Don’t use a food processor to “mash” the ingredients. Instead, mash them with a potato masher or with your hand. The more chunky the mixture is, the better it will hold together. Let me know if either of these ideas end up working for you!! Thanks and I hope it is helpful!

    • Hi Seth! I’m so glad you like this recipe! And yes!! The bun is included in the calorie count and the rest of the nutritional information. As long as you get a bun that’s around 150-200 calories and whole wheat, the calorie count will be for one whole burger (bun included!)

    • Thanks Sagar! Try substituting finely chopped yellow bell pepper (instead of the corn) – that way you’ll still get the sweet, crunchy texture, but won’t have to worry about having corn in the recipe. Let me know how that turns out!

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