Pinto Bean Burgers with Chile-Lime Mayo Recipe

Recipe Category: Vegan

Pinto Bean Burgers With Chile-Lime Mayo Recipe


Makes 4 patties

  • 1 1/2 cups cooked or 1 can pinto beans, rinsed and drained
  • 1 medium shallot, chopped
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon Creole seasoning
  • 1/4 cup wheat gluten flour (vital wheat gluten)
  • salt and freshly ground black pepper
  • 1/2 cup dry unseasoned bread crumbs
  • ¾ cup vegan mayonnaise
  • 2 teaspoons fresh lime juice
  • 1 serrano chile, seeded and minced
  • 2 tablespoons olive oil
  • bread, flour tortillas, or sandwich rolls shredded lettuce
  • 1 tomato, cut into 1/4-inch slices


  1. Blot the beans with paper towels to absorb excess moisture
  2. In a food processor, combine the beans, shallot, garlic, cilantro, Creole seasoning, flour and salt and pepper to taste
  3. Process until well blended
  4. Shape the mixture into 4 equal patties, adding more flour if needed
  5. Dredge the patties in the breadcrumbs
  6. Refrigerate for 20 minutes
  7. In a small bowl, combine the mayonnaise, lime juice and serrano chile
  8. Season with the salt and pepper to taste, mix well and refrigerate until ready to serve
  9. In a large skillet, heat the oil over medium heat
  10. Add the patties and cook until browned and crispy on both sides, about 5 minutes per side
  11. Spread the chile-lime mayo on the bread and top with the patties, lettuce and tomato
  12. Serve immediately

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