Favourite Bean Scallion Burgers

These pinto bean and scallion burgers are the smart make-ahead vegetarian option that beats every gummy frozen veggie patty at the grocery store. The whole batch can be formed, frozen raw, and pulled out one at a time for a quick toaster-oven dinner that beats fast food on every score.

Mashing the pinto beans with a fork rather than pureeing in a food processor is the right move here. You want partial mash, partial whole-bean texture, so the patties have some bite instead of turning into homogenous paste. About 70% mashed is the sweet spot.

Deglazing the scallions and garlic with white wine before mixing is a Stove top trick that brings restaurant-grade depth into a humble bean burger. The wine cooks off most of the alcohol while leaving behind the bright fruity acidity that complements the savory beans. Skip it and the burgers taste flat.

Rice vinegar is the surprising addition that makes the difference. It brings a clean, mildly sweet acidity that lifts the heavy bean flavor without turning the patties sour. Two tablespoons might sound like a lot, but it disappears into the mix and just adds brightness.

These are oven-baked, which keeps them low-fat without sacrificing texture. Bake until the egg-white binder is firm and the breadcrumb-dusted exterior browns up nicely. Serve on whole-grain buns with avocado, tomato, and a tangy sauce.

Kitchen Tips

• Drain and pat the beans very dry before mixing. Wet beans equal soggy patties.
• Form patties slightly thinner than you would for beef burgers. They don’t shrink and need to cook through.
• Freeze formed patties between sheets of parchment so they don’t stick together.
• Top with crushed tortilla chips or panko before baking for extra crunch.

Variations

• Sub black beans for pintos and add a teaspoon of cumin for a southwestern profile.
• Stir in a quarter cup of grated carrot or zucchini for added vegetables and moisture.
• Use chickpeas instead of pintos and add lemon zest and tahini for a falafel-leaning patty.