Pinto Bean Veggie Burger

Pinto Bean Veggie Burger

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Linda Winchell


I had a dinner for some friends Friday, fresh pinto beans, spanish rice. Had some left over of each, so I decided to make a veggie burger from them. WOW!!! Awesome flavor and texture!!!
And did I mention HEALTHY?


★★★★★ 1 vote

20 Min
10 Min


  • one c
    of cooked pinto beans
  • 1/2
    small sweet onion chopped
  • 1/4 c
    pinko bread crumbs
  • pinch
    small pinch of cumin or more if you'd like
  • one
    egg or egg substitute
  • pinch
    salt and pepper
  • 1/2
    half cup of cooked spanish rice

How to Make Pinto Bean Veggie Burger


  1. I put the complete mixture into my food processor. Pulse it don't blend it. Get's too mushy that way. After blended, place in a bowl and start making palm sized patties. Place in VERY hot skillet with coconut oil. Fry up on both sides about five minutes each side. If heat is too high, turn it down a tad. Don't want to burn dinner now do you? LOL
  2. I topped my (Open Face) veggie burger with chopped left over fresh tomatoes, shredded sharp cheddar cheese, and a dollop of light sour cream. A couple three or four large corn chips and you've got a great low fat, low carb. main meal or lunch?

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About Pinto Bean Veggie Burger

Course/Dish: Other Main Dishes Burgers
Other Tag: Healthy
Hashtag: #Burgers

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