Southwestern Pinto Bean Burger Recipe
This is one of those leftover pinto bean recipes I would have never thought of but now can't live without! These pinto bean burgers really hit the spot when you're craving that Southwestern, Tex-Mex flavor. But beware, you won't want to go back to frozen veggie patties after these!
Servings: 4 servings
- 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
- 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
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.
Top Tips For Making Pinto Bean Burgers
Adapted from MyRecipes
- 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).
Serving: 1burger | Calories: 411kcal | Carbohydrates: 63.1g | Protein: 15.2g | Fat: 10.7g | Sodium: 837mg | Fiber: 9.1g