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