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Pinto Bean Burger
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Easy vegan burger recipe that will satisfy your burger cravings! It’s oil-free, low-fat, and can be made gluten-free.

Course: Main Course
Cuisine: American
Keyword: burger, pinto beans
Servings: 6
Calories: 135 kcal
Author: Simple Fit Vegan
Ingredients
  • 1 ½ cups cooked and drained pinto beans
  • 1/3 cup red onion, chopped small
  • 1/3 cup cilantro, chopped small
  • 1 ½ tbsp tomato paste
  • ¼ cup ground pumpkin seeds (sub for sunflower seeds, oat flour, whole-wheat or white flour, breadcrumbs)
  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
  • ¾ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • Dash of black pepper
  • Dash of chili powder
Instructions
  1. Heat oil in small non-stick pan and caramelize onions, about 5 mins. If oil-free, use water or vegetable stock.
  2. In a separate bowl, mash pinto beans slightly with a fork. You want the mashed mix to be chunky.
  3. Add caramelized onions, cilantro, tomato paste, pumpkin seeds/breadcrumbs/flour, flax egg and spices. Mix everything with a rubber spatula until well combined.
  4. Heat non-stick pan over medium-low heat.
  5. Using 1/4 measuring cup, scoop out mixture and form patties with you hand. Gently place them on the non-stick pan and cook for 5 minutes. Then gently flip them and cook for another 5 minutes.
  6. Gently transfer each patty on to a plate and let cool. Patties will harden as they cool.
  7. Store in an airtight container for up to 3 days in the fridge or 1 month in the freezer.
Recipe Notes

Nutrition Information: Calories: 135 Fat: 2.4 g Saturated fat: 0.4 g Carbohydrates: 22.2 g Dietary Fiber: 7.3 g Sugar: 1.4 g Sodium: 359 mg Protein: 7.7 g