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Hello! I’m Anjali. I’m a board certified health coach, 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!

Anjali See what I'm eating this week

Southwestern Pinto Bean Veggie Burgers

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!

 

Southwestern Pinto Bean Veggie Burgers

Total Time: 60 minutes

Yield: 4 servings

Serving Size: 1 burger (patty + toppings + bun)

Calories per serving: 411

Fat per serving: 10.7g

Nutritional Info Per Serving: 411 Calories, 10.7g Fat, 63.1g Carbs, 837mg Sodium, 9.1g Fiber, 15.2g Protein

Ingredients

    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

Instructions

  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.
  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.
  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.
  4. 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

https://www.pickyeaterblog.com/southwest-pinto-bean-veggie-burgers/

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56 responses to “Southwestern Pinto Bean Veggie Burgers”

    • 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!

  1. 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!

  2. 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!

    • 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!

  3. 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!)

  4. 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!

  5. 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!!

  6. 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!

  7. Wow, I wish I lived in San Francisco and could hire you to cook for me. This looks amazing! I’ll give a whirl and hopefully it will turn out.

    • Aw! haha thanks so much Charles! I hope it turns out well for you when you try it! 🙂

  8. Made these tonight for dinner. Made a few modifications… used Sriracha, and fresh corn OFF the cob, and did saute the onions and jalapenos before adding them to the mixture. I used Greek yogurt instead of sour cream, and I baked them instead of pan frying them… and the result.. AWESOME!! Such a good change of pace from the “normal” black bean veggie burgers! Thanks for the recipe!!

    • I LOVE your modifications Margaret!! Especially the Greek yogurt instead of sour cream, and baking vs. pan frying. I bet baking them allowed you to make a ton of burgers in one shot (vs. pan frying individual patties). Great idea! Can’t wait to try your version next time, and I’m so glad you liked the recipe!

    • I’ve heard that you can use ground flaxseed as a binder instead of eggs, but I’ve never tried it myself. You can also try using more breadcrumbs, avocado, or tahini in the burgers. I think with one of these options, you should be ok with leaving the eggs out. I’d love to hear what ends up working out for you! Hope you enjoy the burgers!

    • 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!

    • 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!)

  9. 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!

  10. 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!

  11. 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!

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