Mexican Pinto Bean Burgers on a blue plate with a lime wedge

When it comes to burgers, I often go for chicken or vegetarian burgers. Not that I don’t love a good beef burger, but I’m just more of a chicken and veggie kind of girl. Of course, anything with Mexican flavors will always win me over. These super simple Mexican Pinto Bean Burgers are quick to mix up and super tasty!

Mexican Pinto Bean Burgers on a grill pan

Start by sauteeing some pinto beans with diced shallots, green chiles, and a blend of spices. Then dump the mixture in a food processor with some panko breadcrumbs, lime juice, and an egg. Pulse a few times until most of the mixture is broken up. Chill for a bit, form into patties, and grill! Or you can freeze them too! I left these in the fridge after cooking them and heated them up for a quick lunch. You can’t go wrong!

Mexican Pinto Bean Burger open-faced on a bun with sliced avocado

Recipe Tips and Suggestions

  • If pinto beans are not your thing, you can swap them for black beans or even white beans.
  • These burgers freeze well. Wrap each one individually in foil and place in a freezer-safe bag. Let the burgers defrost before grilling.
  • I like to make these on a grill pan since they are more delicate. If you want to make them on a regular grill, I recommend cooking them on top of a piece of foil. Be sure to flip them gently.
  • These cook best while still cold. The warmer the mixture is, the less well they stick together.
  • For more flavor, feel free to add more of each seasoning!
  • Suggested toppings: pepper jack cheese, sliced avocado/guacamole, tomatoes, cilantro, lettuce, sliced jalapenos, etc.

Mexican Pinto Bean Burger on a blue plate

Mexican Pinto Bean Burgers on a blue plate with a lime wedge
Yield: 3-4 burgers

Mexican Pinto Bean Burgers

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes

Mexican Pinto Bean Burgers - Simple vegetarian burgers made with pinto beans, green chiles, and Mexican spices!


  • 1 tablespoon olive oil
  • 1 shallot, finely diced
  • 1 can pinto beans, drained and rinsed
  • 1 can green chiles, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 lime, juiced
  • 1 large egg
  • 1/2 cup panko breadcrumbs


  1. In a skillet, add the olive oil and heat over medium high heat. Add the shallot and cook for about 2-3 minutes. Add the beans and chiles. Cook for 4 minutes. Sprinkle in the cumin, chili powder, garlic powder, salt, and 1 tablespoon of water. Stir the beans to coat in the seasonings. Remove from the heat. Let cool for 5 minutes.
  2. Transfer the mixture to the bowl of a food processor. Add the lime juice, egg, and the breadcrumbs. Pulse 3-4 times until most of the mixture is broken down, with some larger chunks of beans still intact. Transfer to a bowl and stir to ensure the mixture is well-combined. Chill the mixture for about 1 hour.
  3. Remove from the fridge. Divide the mixture into 3-4 evenly sized patties with your hands. If freezing, wrap each burger in foil and freeze.
  4. To cook, spray a grill pan with non-stick spray. Heat over medium high heat. Add the burgers and grill for about 4 minutes per side (or until golden), flipping gently. Add cheese if desired during last minute of cooking. Serve on buns with desired toppings.


If freezing, allow burgers to defrost before cooking.

Nutrition Information:



Serving Size:

1 burger

Amount Per Serving: Calories: 198Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 728mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 9g

the above does not include bun, cheese, or other toppings

Mexican Pinto Bean Burgers