Most vegan burgers you see in the store are a mish-mash of soy proteins or a variety of black bean. Because I love bean burgers so much and tend to eat them a lot, I have been searching for a way to make them at home with minimal ingredients. I have also been trying to find a way to mix it up a bit so I’m not eating black bean burgers all the time!
Pinto isn’t a traditional burger base, but I have found that it does make a good burger and it is bland enough that you can season it any way you like. Best of all, it requires very little ingredients (and stuff that I always have in my pantry!). This is going on my list of frequently made foods for sure.
Basic Pinto Bean Burger Recipe
- 1 can pinto beans, drained and rinsed
- 1/4 cup rolled oats
- White onion to taste, diced
- 2 tbsp ground flaxseed
- Salt, pepper, garlic powder
- Process together in a food processor until well mixed. Add any additional seasonings or sauces you prefer. (It goes especially well with BBQ sauce and a grilled pineapple ring!)
- Spray a heated skillet with some olive oil spray and cook until the bottom is browned and crispy, flip and repeat. I haven’t tried this on the grill yet but I’m afraid it can be a bit delicate…if you do want to grill it I would suggest grilling on top of some foil in case it tries to fall apart on you.
I have also had it smothered with wing sauce to make a Buffalo Bean Burger
Here I basted it in teriyaki sauce (a Tone It Up recipe, but any bottled sauce would work) and topped it with caramelized onions.
Or you can always eat it classic burger style.
I can’t wait to make a million different burger variations…and share them with you of course!