Easy Pinto Bean Burgers With Spinach and Feta Cheese
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These Pinto Bean Burgers are easy to make, baked in the oven, and are ready in just about 20 minutes! They’re great for meal prep, freezing, or serving as a quick weeknight dinner!
These delicious Pinto Bean Burgers are a go-to recipe for us during the week because they’re yummy, quick, and so easy to make!
My family also loves this burger recipe, which also uses pinto beans. These Black Bean Fritters With Quinoa also make great work lunches or can be served as a yummy dinner!
What You’ll Love About This Recipe
- Fast – Prep time is about 5 minutes or so and the baking time is 15 minutes, so this is a fast dinner recipe for your family!
- Easy – I love that you blend all of the ingredients in a food processor and then bake these vegetarian burgers on a sheet pan!
- Freezable – You can make these burgers in advance and freeze them, for easy lunches or dinners at a later time.
Recipe Ingredients
You’ll need the following ingredients to make these Pinto Bean Patties:
Ingredient Notes
- Pinto Beans: You can interchange various other kinds of beans such as white beans, red kidney beans, or black beans.
- Panko Crumbs: Regular bread crumbs work fine here as well.
How to Make Pinto Bean Burgers: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1:
Add all ingredients to the bowl of a food processor and blend until mostly smooth.
STEP 2:
Form burger patties with the bean mixture using your hands and place patties on a baking sheet lined with parchment paper.
STEP 3:
Bake in the oven at 425 degrees Fahrenheit for 15 minutes, flipping them halfway.
Recipe Tips & Tricks
- Double the recipe – I love doubling this recipe and freezing half of the burgers for an easy dinner or lunch another day! Also, if you like to eat leftovers for lunch, then definitely double the recipe so you have some leftovers for the next day!
- Pan-Fry the burgers – If you want the burgers to have more of a fried, crispy effect, you can fry them in a large skillet (instead of baking them) over medium-high heat until they’re golden brown on each side!
- Potato masher – If you don’t have a food processor, you can add all the ingredients to a mixing bowl and use a potato masher to mash them together.
Storage & Reheating
- Fridge: Store leftovers in an air-tight container in the fridge for 3-4 days.
- Freezer: Let the cooked burger patties cool completely and then transfer the bean burgers to an air-tight freezer-safe container or bag. Be sure to separate the patties with parchment paper or wrap each burger in plastic wrap to prevent them from sticking to each other.
- Reheating: Reheat burgers in the microwave or a large nonstick skillet.
Additions & Substitutions
Additions:
- Sun-dried tomatoes: Sun-dried tomatoes may add a great additional flavor, making them similar to these delicious burgers my family loves – Sun-Dried Tomato Chickpea Patties.
- Hemp seeds/flaxseed: For some added nutrients, you could add some hemp hearts or flaxseed meal to the burgers.
Substitutions:
- Eggs: The eggs serve as a binding agent for the burgers. If you need to make this recipe egg-free, you could try making flax eggs by combining 2 tablespoons of flaxseed meal with 5 tablespoons of water. Wait about 5 minutes until it coagulates and then add it to the food processor. I haven’t personally tried using flax eggs in this recipe, so if you try it, let me know in the comments how it turns out!
- Cheese: If you need the recipe to be dairy-free, you can try using a vegan parmesan and feta cheese. You could also try using nutritional yeast as a replacement, though I have not tried this myself and can’t guarantee how it would turn out.
- Panko Crumbs: Regular bread crumbs work fine here as well.
What to Serve With Pinto Bean Veggie Burgers
- Your favorite burger toppings such as a lettuce leaf, tomato slice, pickles, bell peppers, red onion, mustard, BBQ sauce, and ketchup.
- Top with cilantro lime yogurt sauce or a chipotle mayo.
- Avocado or guacamole with lime juice and fresh cilantro (and tortilla chips, of course!)
- Sweet potato fries or regular fries
- Wheat hamburger buns or roast some sweet potato rounds and use them as your burger buns (as featured in the photos!)
- A side salad
- Crispy Roasted Green Beans With Slivered Almonds
- Dairy-Free Coleslaw With Chia Seeds
Frequently Asked Questions
Yes! They’re great for meal prep. I love doubling the recipe and storing half of the burgers in the freezer (separated either by plastic wrap or parchment paper) and using them on a later day. You could also make a batch of burgers over the weekend and eat them for lunch all week!
I haven’t personally tried making this recipe without eggs before, so I can’t guarantee the results, but you could try replacing the eggs with flax eggs. To do this, combine 2 tablespoons of flaxseed meal with 5 tablespoons of water. Wait about 5 minutes until it coagulates and then add it to the food processor.
You can try using a vegan parmesan and feta cheese. You could also try using nutritional yeast as a replacement, though I have not tried this myself and can’t guarantee how it would turn out.
Yep – I do! I serve them as is (no burger bun…all by themselves), but do what works for your family! I also serve other things on the side, like a vegetable, avocado, some fruit, ketchup and ranch, and typically some homemade sweet potato or regular fries! This gives picky eaters some options if they’re not feeling ready to try the burger.
All your favorite burger toppings, sweet potato fries or regular fries, a side salad, broccoli, coleslaw, or avocado. Instead of burger buns, I love serving these burgers over a bed of lettuce or roasting some sweet potato rounds (I roast them while the burgers are baking!) and using them as the buns!
Tools For This Recipe
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I hope you love these Pinto Bean Burgers! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!
Easy Pinto Bean Burgers With Spinach and Feta Cheese
Ingredients
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 teaspoon olive oil
- ¼ cup Parmesan cheese
- ¼ cup feta cheese
- 2 eggs
- 2 teaspoons coconut aminos, or soy sauce
- 1 cup spinach
- ½ cup Panko bread crumbs
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Add all ingredients to a food processor and blend until mostly smooth.
- Form burger patties with the bean mixture using your hands and place patties on the lined baking sheet.
- Bake in the oven for 15 minutes, flipping halfway. Alternatively, you can pan-fry the patties by heating oil in a large skillet over medium heat and frying the patties until cooked through and golden brown on each side.