Southwest Pinto Bean Burgers with Chipotle Mayonnaise
Dive into bold, smoky flavors with these Southwest Pinto Bean Burgers with Chipotle Mayonnaise—a plant-based twist on a classic that's perfect for weeknight dinners or weekend barbecues. Made with hearty pinto beans, warm spices like cumin and smoked paprika, and a hint of chili powder, these flavorful patties are crispy on the outside and tender on the inside. A zesty homemade chipotle mayo, infused with chopped chipotle pepper and a splash of lime juice, takes these burgers to the next level, adding a creamy, spicy kick. Pile on fresh lettuce, juicy tomato slices, and creamy avocado for the ultimate southwest-inspired bite. Quick to prepare and easily customizable with a vegan option, these veggie burgers are ready in just 25 minutes and pair beautifully with sweet potato fries or a crisp green salad.
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Recipe Information
Ingredients
- 15 oz canned pinto beans
- 0.5 cup bread crumbs
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 egg (or flax egg for vegan option)
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 chipotle pepper in adobo sauce
- 0.25 cup mayonnaise (or vegan mayonnaise)
- 1 tbsp lime juice
- 4 burger buns
- 4 leaves lettuce
- 4 slices sliced tomato
- 1 sliced avocado
Instructions
Drain and rinse the canned pinto beans thoroughly, then pat them dry with a paper towel.
In a large mixing bowl, mash the beans with a fork or potato masher until mostly smooth but still with some texture.
Add the bread crumbs, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, egg (or flax egg), salt, and black pepper to the bowl. Mix everything together until well combined.
Form the mixture into 4 evenly sized burger patties. Place them on a plate or tray and refrigerate for 10-15 minutes to firm up.
While the patties are chilling, prepare the chipotle mayonnaise. Finely chop the chipotle pepper in adobo sauce and mix it with the mayonnaise and lime juice in a small bowl. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Cook the burger patties for 3-4 minutes per side, until golden brown and heated through.
Toast the burger buns lightly in the skillet or toaster, if desired.
Assemble the burgers: Spread the chipotle mayonnaise on the inside of each bun, then layer with lettuce, a pinto bean patty, a slice of tomato, sliced avocado, and the top bun.
Serve immediately, paired with your favorite side dish.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3968 mg | 173% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 21.3 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 478 mg | 37% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2230 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
