Southwestern Pinto Bean Burgers
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
🌟 Why I Absolutely Love This Recipe
Burger nights are a favorite in my household, but they tend to complicate things when I’m trying to stick to a whole food, clean diet. Luckily, with my pinto bean veggie burger recipe, I know exactly what’s going into my burgers and my kids’ tummies, too! I am able to skip all the inflammatory oils, added sugar, and unnecessary ingredients.
While this recipe does require a bit of extra patience and effort, the results are totally worth it. I use my food processor to do most of the heavy lifting so I only have to spare 30 minutes of prep time!
Sticking to a vegetarian diet can be tricky, and the frozen veggie burgers from the store don’t make it any easier! While there are tasty options, I am personally not a fan of the ingredient lists. Plus, some tend to fall apart or have a crumbly texture… but not these!
The texture of these bean-based burgers is perfect with little bits of beans and corn. The ingredients are super affordable too, which makes them a great budget-friendly meal.
I love that they’re easy to adapt to a vegan diet and those seeking healthier alternatives. Another great thing I love: I can skip the bun to lighten the meal even more…I don’t even miss the bread because they taste so good on their own.
The best part? Each one has around 400 calories, 11 grams of fat, 15 grams of protein, and 9 grams of fiber. Now that’s a veggie burger I can get excited about!
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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!
💭 Expert Tips
My #1 Secret Tip for this recipe is to let the patties chill in the fridge for at least 10–15 minutes before cooking.
This helps firm them up so they don’t fall apart when I put them in the pan. If I have extra time, I’ll even leave them in there for 30 minutes. It really makes a difference in getting that perfect texture and holding everything together while cooking.
Other Tips To Keep In Mind:
- Use a Food Processor: I like to use a food processor to chop the first 9 ingredients since it saves me a ton of time in the kitchen.
- Make Ahead: The pinto bean burger patties will keep fresh in the fridge for up to 4 days, making them perfect for me to prepare in the morning for dinner that evening.
- Drain the Beans: I always make sure to drain and rinse the beans before using them, so the mixture doesn’t end up too wet.
📖 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.
❓Recipe FAQs
WHAT CAN I USE IF I DON’T HAVE BREADCRUMBS?
If you don’t have breadcrumbs, I recommend using oats as a substitute. They’ll work fine and still help bind the burger mixture.
CAN I GRILL THESE BURGERS?
Yes, but if you want to grill them, I suggest freezing these overnight and handling gently to avoid them falling apart on the grill. Using a grill basket can also help keep them together. Alternatively, I have used a cast iron grill pan to get the same effect without the potential for mess!
HOW DO I KNOW WHEN THE BURGERS ARE DONE COOKING?
The burgers are done when they have a nice golden-brown crust on the outside and are heated through inside. They should be firm to the touch but not dry. If the burger patties still seem mushy or difficult to pick up with a spatula, they likely need more time to crisp and firm up.
CAN I MAKE THESE WITH REFRIED BEANS INSTEAD?
Yes! Since making bean burgers from scratch takes a while, using refried beans is actually my favorite busy mom hack! I replace the cooked whole pinto beans with a can of refried beans. Don’t worry, you won’t end up with a mushy burger.
The rest of the recipe can stay the same (you can just mix the corn into the refried beans and leave them whole). And since you’re using refried beans, which are already mashed and creamy, you don’t have to use a food processor – that’s one less thing to wash! Just mix with a fork instead of a spoon to break up the veggies a bit.
Refried beans are actually perfect for this particular pinto patty recipe because it’s already Southwest-style!
🍔 More Delicious Burger Recipes!
📋 Recipe Card
🎥 Watch How to Make It
Southwestern Pinto Bean Burger Recipe (Hearty + Easy!)
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!
Servings: 4 servings
Calories: 411kcal
Ingredients
For The Burger Patties
- ½ cup diced red onion
- ½ cup dry whole wheat panko breadcrumbs
- ¼ cup chopped cilantro
- 2 tablespoons minced seeded jalapeño pepper
- 2 tablespoons low fat sour cream
- 1 teaspoon hot pepper sauce or Cholula sauce
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- 1 large egg
- 1 15oz can pinto beans, drained 1 can
- 1 8oz can no salt-added whole-kernel corn, drained Or 1 cup frozen or fresh corn
- 1 tbsp olive oil
Toppings
- ketchup or barbecue sauce If you use bbq sauce, make sure you get one that’s super low in sugar (less than 4 grams per serving)
- red onion slices
- roma tomato slices
- baby spinach leaves
- whole wheat or sprouted wheat hamburger buns Make sure you get buns with <200 calories and at least 4 grams of fiber per bun
Instructions
- To prepare burgers, combine the first 9 ingredients in a large bowl or food processor. If you use a food processor, you don't have to dice the onion or mince the jalapeno pepper ahead of time. (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 the 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 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add patties to pan, and cook 5 minutes on each side. Reduce to medium heat, cook an additional 5 minutes (flipping the burger patty once in between) to get a nice caramelized crust. Transfer burgers to a plate lined with paper towels.
- 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
Top Tips For Making Pinto Bean Burgers
- Use whole wheat panko breadcrumbs because they lighter and lower in calories than regular breadcrumbs.
- Use a food processor to cut up the first 9 ingredients, to save time.
- Make sure you don’t skip refrigerating the burger patties before cooking them! That really helps them hold together and have that meaty feel.
- The pinto bean burger patties will keep in the fridge for up to 4 days. To store: let the patties cool completely. Then transfer them to an airtight container and place in the fridge. You can also freeze them for up to 3 months (just thaw in the fridge to defrost and heat in a skillet on medium heat until warmed through).
Nutrition
Serving: 1burger | Calories: 411kcal | Carbohydrates: 63.1g | Protein: 15.2g | Fat: 10.7g | Sodium: 837mg | Fiber: 9.1g
Hey, I made this tonight! These burgers were delicious!!! BUT I ended up with wayyy more patties than I had anticipated! I have some in the freezer now! I am not complaining, I LOVE leftovers!! Especially ones as yummy as this! but did you really just get 4 patties from this recipe!?!?!
Haha!! Oh my gosh – well freezing them was definitely a great idea! 🙂 I think you just ended up making smaller patties for your burgers – which you totally can do with this recipe! I did get 4 patties but my patties were pretty big and hearty – so if you want a lighter meal you can totally make smaller patties from this recipe and then save the rest for later like you did! Just keep in mind the nutritional info in this recipe is for 4 patties, so if you make more than 4, you can cut the nutritional info/calories down to accomodate your modified recipe. Hope that helps!
Hello! I made these tonight but they fell apart. I didn’t changed any of the ingredients or instructions, but they didn’t stick together very well at all. Do you have any suggestions? They still tasted delicious, so I’d love to try again!
Hi Tracey! I have a couple tricks that might help your burgers stick together better: 1) Try using regular whole wheat breadcrumbs instead of panko. They tend to be heartier and might help with the texture of the burger. 2) Try making the patties and then refrigerating them for about 10-15 minutes before you cook them in the pan. That will help the ingredients sit and bind together a bit before you cook them – which should help the patties hold together better after you’re done cooking them. Let me know if either of those ideas work!!
Hello! I just wanted to take a moment to thank you for this recipe and your site! I always enjoy browsing the latest entries. These veggie burgers in particular were a hit! I really like that you incorporate lots of bold flavors and spices in your recipes. My other half is an Indian and he is sure to dislike anything that is bland! I can always count on your site to give me fresh and flavorful inspiration. Thanks for making lots of tummies happy!
Aw thank you so much Jes!! I’m so glad that you like my recipes and my blog! 🙂 I’m so happy that you and your other half both enjoyed the burgers too – they’re definitely a favorite of my husband’s as well!
These were fantastic. I did steal the yogurt/sour cream/cholula sauce from Caroline’s comment. It was amazing. These will be made again in our house! (and that sauce is going over tofu tacos next week as well!)
Yaaay! I’m so glad you liked them! I agree with you about Caroline’s comment – that yogurt sauce is delicious! I love tofu tacos btw – if you have a good recipe that you use let me know!
https://peasandthankyou.com/2011/04/05/tofu-love/
This one is my favorite! I learned how to cook tofu from reading this and haven’t strayed far when it comes to tacos. These are my fave!
Oh awesome!! Thanks Melissa – I’ll definitely try it!
Phenomenal! Love Cholula as well, it’s the best and not an overbearing amount of heat.
Thanks Scott! 🙂 Totally agree – other hot sauces are just too spicy and “one-note” for my tastes – I love the balance of spice and heat in Cholula!
I made these tonight. They were delicious! Even my meat-loving husband liked them. The flavors were a bit reminiscent of flafels. Instead of ketchup, I made a spread that contained reduced-fat sour cream, fat-free greek yougurt, lime zest and juice, and Choula chili and lime sauce. It was a nice complement to the burger. Thanks for sharing the recipe.
Woohoo!! So happy to hear that! And you’re totally right – the last time I ate these, I thought of falafels too! Your spread sounds delicious – I’m totally going to try that next time!
How creative! I am definitely going to try this recipe, it looks wonderful. And an additional kudos for my favorite hot sauce, Cholula! 🙂
Thanks Renee!! And omg – I’m totally with you – Cholula is the BEST 🙂
This looks mouth watering Anjali… and that’s coming from a proud meat eater.
Looking forward to your answers on those questions 😀
Woohoo!! So glad to hear that Brian 🙂 I’ll be getting back to you very soon!
This looks delicious! You should try this gluten-free Veggie Nut Burger recipe too!
https://rkbrownrice.tumblr.com/post/20007801189
Thanks!
These do look very nice. My problem with most of the veggie pattie recipies that I have tried is that they fall apart. I hope that this will hold together for me, since I’ll have to replace the panko breadcrumbs with something gluten free. I usually use crushed gluten free Rice Krispies, and I hope those will work.
Ha that’s why my husband has an issue with veggie burgers as well! But I have to say – these hold together really well – it’s the combination of the breadcrumbs and the egg that just binds it all together perfectly. Instead of gluten free rice krispies, you might want to try making your own gluten free breadcrumbs by just taking a piece of toasted gluten-free bread and putting it in the food processor – it’s super fast and I think the gluten-free bread might be more “binding” than the rice krispies. I’m definitely interested to hear how it turns out – so let me know!
I’ve made lots of black bean burgers but have never thought to use pinto beans! Love this…will be trying it out at some point! Thanks for sharing!
I know what you mean! I used to mainly make black bean burgers as well – but I think I might like this recipe even better than the traditional black bean burgers! It has more of a kick – and I think the pinto beans make it creamier. Hope you like it!
Oh my gosh, these look incredible! I’ve been looking for some great burger recipes recently. Bookmarked!
Thanks so much Sarah!! I can’t wait for you to try them! 🙂
Looks delicious. We’re not vegetarians but still love a veggie burger once in a while.
Thanks!! I’d love to hear what you think from the “meat-eater” perspective! 🙂
wow this looks delicious! cant wait to try it!
I’m sure you will love it Arpita!!
These look amazing. What a great combination… I’m trying these soon.
Thanks Denise!! Let me know how you like them!
Yes please!!! LOOOVE veggie burgers!
Hehe yay!! Me too – veggie burgers are the best 🙂