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Pinto Bean Burgers


6 Small Patties

Prep Time:

10 Minutes

Cook Time:

30 Minutes

Total Time:

40 Minutes

These burgers are packed with all sorts of veggies, legumes, and whole grains. This recipe can easily be cooked in an air fryer or the oven, but I suggest grilling the patties for the best flavor. I also usually grill the buns for a few minutes to make them a little toasty.


  • 1 can of pinto beans or 2 cups of cooked beans (drained and rinsed)

  • 1 grated clove of garlic

  • 1 cup of shredded carrots

  • ½ yellow bell pepper, chopped

  • 1 small anaheim pepper, chopped

  • 2 cups of oats

  • ¼ cup of cornmeal (plus a little extra for dusting)

  • 1-2 tablespoons of water

  • 1 tablespoon of ground flax

  • 2 teaspoons of vegan worcestershire sauce (I like Fresh Thyme brand)

  • ½ teaspoon of cumin

  • ½ teaspoon of smoked paprika

  • ½ teaspoon of taco seasoning

  • ¼ teaspoon of onion powder

  • ½ teaspoon of salt

  • Pepper to taste

Suggested Toppings:

  • Spinach or romaine lettuce

  • Red onions

  • Pickles

  • Ketchup

  • Vegan Mayo

  • Dijon Mustard


Add all the ingredients, minus the oats and corn meal, to a food processor and pulse a few times until all the ingredients are well mixed. Veggies should be chopped small but not a mushy paste. Transfer to a bowl and add in the oats and cornmeal. Form patties and lightly sprinkle each with a dusting of cornmeal.

If cooking patties in the oven, place patties on a pan lined with parchment paper. Cook each side for about 10-15 minutes at 375 degrees.

If grilling (which I highly recommend), grill at about 400 degrees for about 8-10 minutes each side.

Recipe Origin:

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