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