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.).