Recipe: BBQ Pinto Bean Burgers

BBQ Pinto Bean Burgers

A few weeks ago I had one of those crazy “I must cook something new right this second!” moments. Within 30 minutes of that “moment” I was chowing down on the burger you see above.  It was one of those wonderful and crazy cooking experiments that worked out really well. So not only did I eat the burger for lunch but I also ate it again for dinner and then if I remember correctly I ate it again for lunch the next day.

My favorite parts of this recipe are the raw onions and the BBQ sauce that are mixed into the burger. I always like raw onions on top of my veggie burgers but they always either fall off or you eat a huge chunk of the onion with one bite and it just doesn’t get evenly distributed between bites. I figured if I chopped them up and stuck them in the burger that would take care of those 2 problems and it did! Some of the onions got cooked while the burgers were frying in the pan but the majority of them were still raw-ish. You definitely got that raw onion flavor with every bite.  For the BBQ sauce, I alway’s knew I was going to put some on top of the burger, when I had the idea to make them, but I then decided to also put some into the burger to get that extra BBQ flavor. It was nice and subtle.

A few weeks after creating this burger I also used this recipe during a vegan cooking class I was teaching with 2 of my friends for our local vegan meet up group. Everyone really liked it and I hope you all like it too!

BBQ Pinto Bean Burgers
makes 4-5 burgers depending on the size you want

3 cloves of garlic, minced
1/2 of a red bell pepper, finely diced
2 tablespoon olive oil, divided
1 15oz can pinto beans, drained and rinsed
1/2 small onion, finely diced
1/2 cup vital wheat gluten
3 tablespoons of your favorite BBQ Sauce, I use Annies Smokey Maple
1 tablespoon tamari
1/4 teaspoon salt
2 tablespoons water (only if needed)
1 avocado, sliced
mesclun salad
burger rolls

In a medium or large saute pan, heat your olive oil over medium heat, add your chopped garlic and peppers and saute until soft. About 5 minutes.

In a medium size bowl mash the pinto beans with a potato masher or fork. Mix in the garlic-pepper mixture, onions, vital wheat gluten, BBQ sauce, tamari and salt. Ditch your mixing utensil and with clean hands kneed the burger mixture to help activate the vital wheat gluten (this is what makes the burgers hold their shape.) If the mixture seems too dry add the water 1 tablespoon at a time until your mixture is moist enough to hold it’s shape.

Form into whatever size burgers you want.

In the same pan you cooked the garlic and peppers add 1 tablespoon of oil and reheat the pan over medium heat. Cook the burgers until golden brown, approx. 3-5 minutes each side.

Place on bottom of a burger bun, spoon extra BBQ sauce, add some avocados and some mesclun salad, top the burger with the other bun and EAT!

13 Comments on Recipe: BBQ Pinto Bean Burgers

  1. Mihl
    July 13, 2010 at 8:03 AM (7 years ago)

    Those look perfect…let’s see if we have some bbq sauce in the fridge. Oh, yes!

    Reply
  2. Jenny
    July 13, 2010 at 12:00 PM (7 years ago)

    Now this sounds like a recipe my hubby would enjoy… he LOVES BBQ flavored things. Will have to make an effort to try this before the summer is out. Thanks for sharing the recipe! :)

    Reply
  3. Jes
    July 13, 2010 at 1:12 PM (7 years ago)

    Mmm those look perfect for grilling! Love the BBQ *in* them

    Reply
    • Lynell
      December 15, 2016 at 2:11 PM (3 months ago)

      Paolo, mi dai il voltastomaco! Hai mai visto qualcosa di più carino?Mia moglie, ogni giorno, da vet3a#n9;&nni.Mi sembra di sentire odore di focaccia nell'aria… :)

      Reply
  4. JoLynn-dreaminitvegan
    July 14, 2010 at 10:03 AM (7 years ago)

    Wow I’ve never thought of pinto bean burgers and then bbq to boot? yum!!!

    Reply
  5. Lizzie
    July 15, 2010 at 9:12 AM (7 years ago)

    This looks amazing! I have tried it with so many other beans but pintos have an earthy flavor that really bring the other ingredients alive! I bet some diced mushrooms would be great in the mix too! Thanks for the recipe!

    Reply
  6. Sheila
    August 17, 2010 at 2:50 PM (7 years ago)

    Mmmm… I made these for lunch today and I’m having them again at dinner. They are excellent: fast, nutritious, satisfying. I spread the word about their goodness too!

    Reply
  7. Bill Burns
    March 14, 2011 at 5:08 AM (6 years ago)

    this looks great for my culinary creations class!! thanks for the recipie lessss goooo!

    Reply
  8. Victoria Harris
    December 31, 2013 at 10:08 AM (3 years ago)

    I loved the flavor but I think I will use less wheat gluten next time. Not sure if I did something wrong but mine came out with a gluey consistency.

    Reply

4Pingbacks & Trackbacks on Recipe: BBQ Pinto Bean Burgers

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