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Vegetarian Pinto Bean & Parsley Burgers

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Submitted by bozilla

Vegetarian pinto bean and parsley burgers blend mashed beans with sauteed onion, garlic, and oregano, then crust with wheat germ for crunch. Pan-fried and served with barbecue sauce.

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

hrs

Vegetarian pinto bean and parsley burgers are a richer, more elegant veggie burger than typical blender bean patties. Mashed pinto beans (or pea or kidney) bind with two egg yolks, whole-wheat breadcrumbs, and a splash of cream for a custardy interior with real heft. The flavor base comes from sauteed onion and garlic, fresh chopped parsley, and dried oregano for a Mediterranean-leaning herbal profile.

The wheat germ coating is the smart twist that distinguishes this from standard bean burgers. It crisps into a nutty, golden crust during the pan-fry, adding texture contrast against the soft bean interior. The 1-hour chill before cooking is what locks in the shape, so the patties hold together cleanly during the flip.

Butter for the saute (rather than vegetable oil) gives the patties a deeper, browned-butter flavor that plays beautifully with barbecue sauce on the plate.

Pro Tips

  • Drain the cooked beans thoroughly before mashing. Excess liquid makes patties too wet to hold shape and they fall apart in the pan.
  • Saute the onion and garlic until just tender and translucent, not browned. Browned aromatics taste burnt against the mild bean base.
  • Press the wheat germ firmly into the patty surface so it sticks during cooking. Loose germ falls off and burns in the butter.
  • The 1-hour chill is non-skippable. Cold patties hold structure when flipping; warm ones crumble.
  • Cook in butter over medium heat, not high. High heat scorches the wheat germ before the inside heats through.

Variations

  • Stir in 2 tablespoons of grated parmesan with the breadcrumbs for an Italian-inspired version.
  • Swap parsley for fresh cilantro and add 1 teaspoon of cumin for a Tex-Mex pinto burger.
  • Use black beans instead of pinto for a darker, earthier flavor.

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
1 1
MEDIUM MEDIUM ONION
finely chopped
1 1
CLOVE CLOVE GARLIC
finely chopped
2 473
CUPS ML PINTO BEANS
pea, or kidney beans, cooked, drained, mashed
¼ 59
CUP ML PARSLEY LEAVES
chopped
2 2
LARGE EACH EGG YOLK
2 30
TABLESPOONS ML CREAM
or milk
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
½ 2.5
TEASPOON ML OREGANO
dried
1
1
X BUTTER
for sauteeing *

Directions

Heat the oil in a small skillet and sauté the onion and garlic until tender but not browned.

Combine with the beans, parsley, crumbs, egg yolks, cream, salt, pepper, and oregano and mix well.

Shape into 4 burgers and coat with wheat germ. Chill for 1 hour or longer.

Melt the butter in a large heavy skillet and sauté burgers until lightly browned. Serve with barbeque sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 351 29% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 1159mg 48%
Total Carbohydrate 16g 16%
Dietary Fiber 11g 43%
Sugars g
Protein 33g
Vitamin A 11% Vitamin C 14%
Calcium 12% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 
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