Quick and Easy Walnut Pinto Bean Burgers

Makes 6 Burgers

Crispy on the outside, tender on the inside, and perfectly grillable, these protein-packed burgers are guaranteed to satisfy vegans and meat-eaters alike! Plus, these burgers will be on the table in under 30 minutes!


1 can pinto beans (15 oz)

½ cup toasted walnuts

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon soy sauce or tamari

1 tablespoon olive or canola oil

2 tablespoon fresh lemon juice (about ½ a medium lemon)

½ cup white or whole wheat flour

2 teaspoon baking powder 


Open can of pinto beans, rinse and drain.

Pour beans into a blender or food processor and add remaining ingredients, minus flour and baking powder. Pulse until mixture is still slightly chunky. Transfer to a large mixing bowl, then fold in flour and baking powder.

Once everything is well incorporated, mixture should be firm, almost like a dough.

Chill in fridge for 30-35 minutes (optional).

Once chilled, add oil to a grilling surface on medium-high heat.

Take a heaping ¼ cup scoop of mixture and roll it into a ball between your hands. Place the ball on a cutting board and flatten it to your desired thickness. Then shape the patty into a circular shape and place on grilling surface using hands or a spatula.

Cook for 2-3 minutes on both sides or until outside is crispy and patty has darkened.
Remove burger from heat and place it onto a paper towel to absorb any excess oil.

Store any remaining burgers in an airtight container in fridge for up to 4 days. If stored in freezer, they will keep for months. I recommend reheating in the oven rather than microwaving to maintain crispiness.


For a nut-free option, replace walnuts with toasted seeds of choice (sunflower seeds, pumpkin seeds, etc.).


Try these burgers with a side of Thin and Crispy Restaurant-Style French Fries or Simplest Creamy Cheese Sauce (Nut-Free) for an irresistible combination!

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