Some days, you just gotta have a burger! How about a delicious veggie bean burger, with a golden brown bean-patty, sandwiched between two warm, butter-toasted buns, the fresh crunch of lettuce and tomato, a slice of spicy pepper-jack, smothered in a sweet and spicy Sriracha-mayo sauce! By the time you’re done reading this post, I can guarantee that you’ll be craving for one!
My family loves burgers! Once a week, we either go out to our favorite burger place, The Habit, or I make one of my recipes at home. In this blog, I am sharing one of my all-time favorite, Veggie Bean Burger recipe with you all, which, even my meat-loving hubby relishes!
Loading The Burger Patty with Vegges
I make this recipe with all kinds of beans, I’ve made them with black beans, kidney beans, and even a combination of pinto and black. The addition of finely chopped bell peppers, or rainbow peppers, adds a great texture and taste contrast to the creamy beans. Fine chopping ingredients can be a pain sometimes, so, I de-seed the peppers, cut them into large chunks and pulse it a few times in my trusty Mini Food Processor by Ninja. Frozen corn adds just the right hint of sweetness. The shredded cheese binds these patties beautifully, and elevates the taste to a whole new level.
Beans: Canned or Dry
You can make this recipe with dry or canned beans. If using dry beans, rinse and soak them overnight. Rinse and drain them again before cooking. I pressure cook the beans in my electric pressure cooker, Instant Pot, which reduces the time and effort significantly. Drain the cooked beans and follow the recipe. If using canned beans, rinse and drain them well and use in this recipe.
This recipe calls for a large egg, which binds and helps hold these patties together. You can skip that and add about 1/2 cup breadcrumbs to the mix, to bind them. Adjust the quantity based on how wet your bean mixture is. This recipe also calls for shredded cheese. Cheese also helps bind these patties together. You can substitute with Coconut Flour or Corn Starch. The quantities are mentioned in the ingredient list.
Halving this Recipe
You can easily cut this recipe in half, and make 4 patties or so. In that case, since it’s difficult and messy to half an egg, use 1/4 cup Panko Bread Crumbs instead. Adjust the quantity based on how wet your bean mixture is.
Here’s how simple it is to make this fabulous burger patties:
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A delicious veggie bean burger, with a golden brown bean patty, loaded with vegges and Mexican spices, and smothered with a Sriracha Mayo sauce.
- 30 oz Pinto Beans (2 cans) or 1 cup Dry Pinto Beans, rinsed and soaked overnight
- 1 cup bell peppers, finely chopped. I use rainbow peppers, they're sweeter and crunchier
- 1 cup frozen corn
- 1 cup Mexican blend shredded cheese or your favorite shredded cheese (skip for vegan, add 2 tablespoons Coconut Flour OR Corn Starch instead, for binding)
- 1/2 cup chopped cilantro
- 1 large egg whisked (skip for vegan/egg-less, add 1/2 cup Panko Bread Crumbsinstead)
- 3-4 tablespoons Panko bread crumbs for coating patties : optional
- 2 tablespoons light olive oil for pan-grilling the patties
- 4 tablespoons taco seasoning mix : I use Trader Joe's brand
- 1 burger buns (I used honey whole-wheat)
- 1 sliced pepper-jack cheese
- Few slices of tomato
- Ice-berg or Romaine lettuce
Prepare the beans: I prefer using canned beans for this recipe. Just rinse out and drain the canned beans. If using dry beans, rinse and soak beans overnight in about 4 cups of water. Rinse out before cooking. Turn the Instant Pot on. Add beans, 1.5 cup fresh water, 1 teaspoon olive oil, 1 teaspoon salt, and close the lid. Set the valve to 'sealing' position. Cook on beans mode for 30 minutes. Let the pressure release naturally for 10 minutes, and then manually release the remaining pressure by turning the valve to venting mode. Open lid after pin drops. Drain the beans. Skip this step if using canned beans. Rinse out and drain the canned beans.
Make burger patties: In a large mixing bowl, add beans. Using a fork or a potato masher, mash the beans gently. You want them to hold together in a patty, so don't make a paste out of them. See the image for clarity. Add all seasoning ingredients, veggies, cheese and mix everything well. Add egg or breadcrumbs, whichever you're using. Mix well. Roughly score the patty-mix into 8 or so portions. Wet your palms with water and take one portion and gently shape it in a round patty. Alternatively, use an ice-cream scooper to scoop a portion and shape with your hands. Using this technique, form all patties and keep aside. As an optional step, you can coat these patties gently with Panko breadcrumbs to get a nice crunch on the outside.
Cook the patties: Heat a large skillet on medium-high heat. Drizzle a few teaspoons of olive oil (or any clear oil) and place the patties in. Cook them 6-8 minutes on each side, till they turn golden brown. This time may vary, depending on the type of skillet and heat intensity.
Prepare Sriracha-Mayo sauce: Mix all ingredients listed under 'sriracha-mayo sauce' and keep aside.
Build your burger: Warm or toast your burger buns using a little butter. This is an extra, but totally worth-it step. Spread some sriracha mayo sauce on the bottom bun. Place 1 or 2 patties on top, depending on your taste preference. Spread another teaspoon or two of the sriracha sauce. Place a slice of pepper-jack cheese, top that with slices of tomato and lettuce of your choice. Finally, spread some sauce on the top bun and place it on the lettuce, to finish building this masterpiece! Time to dig in!
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.