No need to buy plant-based burgers when you can make these at home with great ingredients. You can use the seasonings suggested in the recipe or experiment with others based on your favorite flavors. These are great made ahead and cooked to order. They can be served in a bun like a traditional burger, crumbled in a pita, or on top of a salad. They freeze well raw or cooked.
- 2 (16-ounce) cans pinto beans
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- 1 carrot, peeled and grated
- ½ cup minced onion
- 1 egg
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 tablespoon whole-wheat flour
- ½ cup whole-wheat bread crumbs
- 1 cup cooked quinoa (you can use any type of quinoa)
- 2-3 tablespoons canola or olive oil
- Drain and rinse the canned beans.
- Cook the canned beans in water over medium heat for 10-15 minutes. Drain well.
- Place ½ of the beans in a food processor and pulse until coarsely chopped.
- Add the spices and pulse again to combine.
- Add the carrot, onion, and egg and process until mixed, the mixture will not be smooth.
- Place the bean mixture in a large bowl and add salt, pepper, flour, bread crumbs, quinoa, and remaining beans. Combine.
- Form into patties (form 8-10 depending on how large you want the burgers).
- Refrigerate the burgers for at least an hour. Can be overnight.
- Cook the burgers in a large skillet with vegetable oil over medium-high heat, approximately 3-4 minutes per side.
Nutrition Information per Serving
- Serving Size: 1 patty
- Vegetables: ¼ cup
- Fruits: 0 cups
- Calories: 141 calories
- Carbohydrates: 19 grams
- Fiber: 4 grams
- Protein: 5 grams
- Fat: 5 grams
3 thoughts on “Quinoa Pinto Bean Burger”
How do you keep the bean burgers from falling apart when you are eating them?
Try resting the mixture for longer, up to overnight, and forming more dense patties.
Love the cumin flavor. These held together well while cooking.