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Easy Pinto Bean Broccoli Lentil Burgers. Serve with Pico de gallo, hot sauce, guacamole/avocado and hot sauce! Vegan Soy-free Burger Recipe
Oh my, I haven’t posted any burgers this season yet. That needs to be corrected Starting now! With these fabulous Veggie Beany Lentil Broccoli Burgers. These patties are like a burrito in a burger! Plus they have some hidden broccoli in them. Win! Serve with pico de gallo, guacamole, vegan sour cream, a dash of tabasco and a side salad or in a burger.
Simple ingredients, simple flavors! Add other veggies of choice. Use other cooked beans for variation.
I will be giving away a Spice tiffin on Instagram this week! So keep an eye out!
More burgers from the blog and there are so many tried tested and loved!
- The famous Lentil Cauliflower burger with Chipotle Habanero Mayo and Onion rings
- Spicy Chickpea Lentil Burgers
- Sweet Potato Peanut Burgers.
- BBQ Lentil Veggie Burger with Mango Carrot Slaw
- Artichoke Spinach Cauliflower Bean Burgers. Grill-able
What are some of your favorite veggie burgers ?
Pinto Bean Broccoli Lentil Burgers
Ingredients
- 1/2 cup dry red/pink lentils, masoor dal
- 1/2 cup chopped tomato
- 1/3 tsp garlic powder
- 1/3 tsp salt
- 3/4 cup water
- 1 cup chopped broccoli, 1/2 inch (if using broccoli stems, remove tough stem and woody edges and chop them finely)
- 15 oz can of Pinto beans , or 1.5 cups cooked
- 1/4 tsp cumin powder
- 3/4 + tsp chipotle pepper powder
- 1/2 tsp sweet paprika
- 1/2 tsp dried parsley , or 1 Tbsp fresh
- 1/4 tsp cayenne pepper or to taste
- 1/4 cup finely chopped red onion
- a few drops of lemon juice
- 3 to 4 tbsp bread crumbs, or oat/wheat/chickpea flour
Instructions
- Wash the lentils. Drain and add to pan. Add the tomato, garlic, salt and water, partially cover and cook over medium heat for 10 minutes.
- Add broccoli and mix in. Cook uncovered for 10 to 12 minutes or until the lentils are tender and all the liquid is gone. Stir once or twice in between to avoid sticking. Cool slightly. Drain if there is excess water.
- Add the cooked lentils, pinto beans, spices to a bowl and mix well. Mash so that most pinto beans are well mashed and mix. Add onion and lemon juice and mix in. Taste and add more salt if needed (depends on if the pinto beans were salted, you might need 1/4 to 1/2 tsp more). The mixture will be soft. Chill in the freezer for 15 minutes (or 25 minutes in the refrigerator).
- Add flour or breadcrumbs. Mix in. Add more if needed. Shape into patties by pressing into a cookie cutter and pan fry 3 to 4 minutes on each side with a little oil. Or Bake at pre-heated 400 degrees F / 200ºc for 20 minutes, then flip and bake for 5 to 10 minutes.
- Serve with salsa, guacamole, vegan sour cream/mayo, hot sauce/tabasco!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I am making this tonight! I am substituting black beans and red kidney beans, though. Will the water still be necessary in the first step since I am not using dry lentils?
yes you dont need the first step, just add everything to a bowl, mash and make into burgers.
Made these tonight yummy!
Great to be able to make such a tasty vegan burger.
Would just like to know if these are freezer friendly
Most bean burgers i have tried to freeze, do well in the freezer. Shape the mixture and freeze on a tray, once frozen, store in ziplock or air tight container. To make, thaw the patties and pan fry or bake.
I’m excited to try your new burger recipe. Your cauliflower lentil burger is amazing, and it is a regular in my weekly veggie burger rotation. I am not vegan, but I appreciate great vegan food, and every recipe of yours I try is delicious. I’m making this ASAP!
I loooove your cauliflower lentil burger, and I can’t wait to try this pinto bean broccoli burger. I am not vegan, but I do enjoy cooking and eating vegan food, and the recipes of yours that I have tried are stellar. Thank you!
Oh lovely. Recently got pinto beans and needed a recipe to open proceedings!
I have really got into these burger ideas, so good and never been into a burger parlour. They don’t look very comfortable and the menu in the window is it our type of thing at all. Not on the list for odd treat.
I was wondering about a good teff wrap with no yeast too! Teff is wonderful, expensive but then (like coconut flour) it goes a long way.
This looks super delicious! Growing up we always ate pinto beans and now I’ve just realised I haven’t had any for ages…this recipe sounds just perfect to eat some again 😉