Easy Vegan Pinto Bean Veggie Burger Recipe

Summertime makes me think about cookouts and enjoying those classic summer foods. Obviously, vegans don’t eat meat, but that doesn’t mean we can’t enjoy a burger! When it comes to grilling, serving up a tasty vegan pinto bean veggie burger is a crowd-pleaser for any type of eater.

This recipe takes 12 basic ingredients that can be found at any grocery store. In just 30 minutes and seven easy steps, you’ll have a mouthwatering pinto bean veggie burger ready to go!

Jump to Recipe

Here’s What You’ll Need For This Pinto Bean Veggie Burger Recipe:

Equipment

  • Cutting board
  • Knife
  • Skillet
  • Wooden spoon
  • Medium mixing bowl
  • Fork

Ingredients

  • ¼ cup red onion, chopped
  • 2 tsp garlic, minced
  • ¼ cup green bell pepper, chopped
  • 1 tbsp olive oil
  • 1 can of pinto beans
  • 1 tbsp Dijon mustard
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • ½ cup quick-cooking oats
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/8 cup cilantro, chopped

Instructions

Step 1. Prep and cook the vegetables.

Prepare the red onion, garlic, and green pepper as listed above. Then, heat a skillet with olive oil. Sauté the onion, green pepper, and garlic for a couple of minutes, removing the skillet from heat when the onion is just translucent.

Step 2. Prep the beans.

Drain the can of pinto beans, then add them to a medium mixing bowl with the Dijon mustard, ketchup, and soy sauce. Mash and combine the beans until completely mixed with the sauces.

Step 3. Add the oats and spices.

Stir in the oats, cumin, and paprika to the mashed bean mixture. Make sure ingredients are evenly combined throughout.

Step 4. Mix in the vegetables.

Add in the sautéed vegetables and cilantro, combining thoroughly. It may be helpful to add half of the vegetables first and mix before adding the rest. The mixture should be compact and moist, but not sticky or too saucy.

Step 5. Form the patties.

Divide the mixture into the desired number and size of patties. Each patty should be firmly packed into a circular shape. Place patties onto an oiled skillet or just the same skillet used earlier.

Step 6. Cook the burgers.

Using medium heat, cook the burgers until they are warm throughout. Flip the burgers every few minutes to prevent them from burning or sticking to the pan.

Step 7. Plate and enjoy!

A few minutes before the burgers are done, gather your favorite toppings and hamburger bun. Assemble your pinto bean veggie burger and enjoy!

Prep time 15 minutes
Cook time 15 minutes
Yield varies

 pinto bean burgers

Recipe Notes

The Beans

For this recipe, both canned and dry beans work. I personally think using canned beans is more convenient and helps keep the recipe quick.

Not a fan of pinto beans? No problem! Any type of bean works and combining more than one kind can lend some extra flavor and fiber.

The Patties

If your patty mixture didn’t come out with the right texture, don’t fret. It’s truly a quick fix to get the ratio right. Add more oats if the texture is too saucy and add more sauce if it’s too dry.\

Cooking

If you’re using the same skillet as earlier, wipe it clean of debris and add a little extra oil before putting the pinto bean veggie burgers on it. This recipe suggests using the stovetop, but these vegan pinto bean veggie burgers are great on the grill or baked in the oven.

 pinto bean veggie burger

Substitutions

  • Any kind of bean works for pinto beans
  • Flour instead of oats
  • Tamari for soy sauce
  • Any colored pepper for green pepper

Storage

Cooked pinto bean veggie burgers should be kept in the refrigerator for five days. Both cooked & uncooked pinto bean burgers store very well in the freezer, as well. Use parchment paper to separate patties and store them in freezer-safe containers.

To reheat, throw on a skillet or grill coated with cooking spray. Cook on low to medium heat until warm throughout, about 10 minutes.

Health Benefits of Pinto Bean Veggie Burgers

Made from wholesome ingredients, this vegan pinto bean burger recipe is full of fiber. Fiber is important to feel full after meals and promote digestive health. Women need 25 g and men need 38 g of fiber per day.

Are Pinto Bean Veggie Burgers Gluten-Free?

These are! The ingredients in this vegan pinto bean burger recipe are gluten-free. Purchase gluten-free oats and hamburger buns to avoid traces of gluten.

Ways to Eat Pinto Bean Veggie Burgers

Of course, eating these burgers in sandwich form is the most obvious way to enjoy them. However, there are a few other ways to creatively use these pinto bean veggie burgers.

  • Add to a bagel or toast for an open-faced breakfast sandwich
  • Stuff potatoes or tacos
  • Top off nachos or salads
  • Mix into a grain dish like rice or quinoa

Notes On Vegan Ingredients

Eggs

While oats work as the binder in this recipe, some veggie burgers will contain egg or egg substitutes. If you’re buying a veggie burger from the store, watch out for egg as an ingredient.

In cooking, eggs bind ingredients together, provide protein and structure, and thicken the texture. It’s hard to replace an egg exactly in vegan cooking, but there are a few vegan-friendly alternatives that act as an egg.

One of the easiest and most popular options is by using flaxseed, called a flax egg. This substitute creates a chewier texture compared to using an egg, but the flavor should be the same.

Mix one tablespoon of ground flaxseed and three tablespoons of water, leaving it to sit at room temperature for five minutes before using in a recipe. Chia seeds can also be used here instead of flaxseed.

 vegan pinto bean burger recipe

Conclusion

Next time you’re craving a burger, give this vegan pinto bean veggie burger recipe a try! Easy to make and nutritious, nothing beats a straightforward recipe to satisfy you and your guests this summer. Comment below if you try it out!

Pinto Bean Veggie Burger

Best Vegan Tips
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American

Equipment

  • Cutting board
  • Knife
  • Skillet
  • Wooden spoon
  • Medium mixing bowl
  • Fork

Ingredients
  

  • ¼ cup red onion chopped
  • 2 tsp garlic minced
  • ¼ cup green bell pepper chopped
  • 1 tbsp olive oil
  • 1 can of pinto beans
  • 1 tbsp Dijon mustard
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • ½ cup quick-cooking oats
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/8 cup cilantro chopped

Instructions
 

  • Prepare the red onion, garlic, and green pepper as listed above. Then, heat a skillet with olive oil. Sauté the onion, green pepper, and garlic for a couple of minutes, removing the skillet from heat when the onion is just translucent.
  • Drain the can of pinto beans, then add them to a medium mixing bowl with the Dijon mustard, ketchup, and soy sauce. Mash and combine the beans until completely mixed with the sauces.
  • Stir in the oats, cumin, and paprika to the mashed bean mixture. Make sure ingredients are evenly combined throughout.
  • Add in the sautéed vegetables and cilantro, combining thoroughly. It may be helpful to add half of the vegetables first and mix before adding the rest. The mixture should be compact and moist, but not sticky or too saucy.
  • Divide the mixture into the desired number and size of patties. Each patty should be firmly packed into a circular shape. Place patties onto an oiled skillet or just the same skillet used earlier.
  • Using medium heat, cook the burgers until they are warm throughout. Flip the burgers every few minutes to prevent them from burning or sticking to the pan.
  • A few minutes before the burgers are done, gather your favorite toppings and hamburger bun. Assemble your pinto bean veggie burger and enjoy!

Notes

For this recipe, both canned and dry beans work. I personally think using canned beans is more convenient and helps keep the recipe quick.
Keyword pinto bean burgers, pinto bean burgers vegan, pinto bean veggie burger, vegan pinto bean burger recipe

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