Mexican Pinto Bean Burgers
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!
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!
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.
If freezing, allow burgers to defrost before cooking. the above does not include bun, cheese, or other toppings
Serving Size: 1 burger
Amount Per Serving: Calories: 198Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 728mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 9g
If freezing, allow burgers to defrost before cooking.
the above does not include bun, cheese, or other toppings