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Grilled Bean Burgers


  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 medium carrot, shredded
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 1-1/2 cups quick-cooking oats
  • 8 whole wheat hamburger buns, split
  • 8 lettuce leaves
  • 1/2 cup salsa


  • 1. In a large nonstick skillet, heat oil over medium-high heat; saute onion 2 minutes. Add garlic; cook and stir 1 minute. Stir in carrot and spices; cook and stir until carrot is tender, 2-3 minutes. Remove from heat.
  • 2. In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup and carrot mixture. Add oats, mixing well. Shape into eight 3-1/2-in. patties.
  • 3. Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 4 in. from heat until lightly browned and heated through, 4-5 minutes per side. Serve on buns with lettuce and salsa.

Nutrition Facts

1 burger: 305 calories, 5g fat (1g saturated fat), 0 cholesterol, 736mg sodium, 54g carbohydrate (8g sugars, 10g fiber), 12g protein. Diabetic Exchanges: 3-1/2 starch, 1 lean meat.


Average Rating:
  • preachermom
    Jun 2, 2018

    I really want to like these better than I do. Part of my angst comes from the fact that I cannot get these to hold together well enough for grilling and pan cooking requires a lot of oil to prevent sticking.

  • sgugle
    Apr 7, 2017

    These were delicious! I think they were even better than regular burgers. They held their shape and were easy to grill without sticking to the grates. I mashed the beans in a baggie. Also, I used Coconut Aminos instead of soy sauce. They taste really good with Sandwich Thins and all of the toppings listed in the recipe.

  • umamibrain
    Dec 31, 1969

    I've tried a lot of meatless burger recipes and this was one of the best. I had two cups of cooked black beans and no pinto beans, so I cut the recipe in half. I mashed the beans with a potato masher to leave them chunky, which helped add texture. I only had old-fashioned oats so I used those: more texture. I doubled the amount of oil (they're still a lot lower in fat than meat burgers) and used the higher amount of chili powder. I let the mixture rest a little before cooking to blend the flavors. Finally, I made the burgers smaller (eight from a half recipe) to fit the smaller slider buns I had on hand. I'll be saving this recipe for sure.

  • michelecarlesi
    Apr 21, 2013

    I followed the recipe but the result wasn't good. The paddies look was ok but they were too soft.

    The taste was also strange. It can be a matter of personal taste but i believe the onion and the mortared were too much and the soy sauce wasn't suitable at all.

    I'll try to do this in a more "mediterranean" way adding salt instead of soy sauce, tomato instead of ketchup, a little onion, celery and white flour to make them more solid. Thank for the inspiration anyway.

  • Rockamama
    Sep 3, 2012

    We found these to be bland and too soft to handle. For those expecting this recipe to replace real burgers, save your money.

  • sbhkc90
    Aug 20, 2012

    Very hard to puree even in my food processor because they beans were so dry. I used a pastry cutter which helped a lot. Little bland in taste but will make again and try to punch them up. Froze the ones I didn't grill between wax paper. Hopefully they will cook up fine.

  • becky66
    Jul 21, 2012

    I had never tried making bean burgers before, but I was very happy with this recipe. I did change just a couple of things: I pureed the beans in a food processor for a smoother texture, and made them into sixteen mini patties, or "sliders," and as another person suggested, I refrigerated them (layered in wax paper) for a couple of hours before cooking. I did grill them on my charcoal grill, but put them on foil that I had coated with vegetable oil. They cooked up in minutes, and I kept them in a warm oven in a baking dish covered with foil until serving time. Delicious!

  • RJGoldman
    Jan 11, 2012

    I followed the recipe exactly. Both my wife and I found it to be very bland with no identifiable taste. It took a big effort and the results were very disappointing. The remaining Burgers are now becoming part of a rice and cheese casserole!

  • vegelady
    Nov 25, 2011

    easy to heat oh Forman grease!

  • Sunny1978
    Jul 20, 2011

    As far as meatless burgers go, this is by far one of the best I've tried. Further to a similar comment someone else made, I made these burgers ahead of time then chilled them between two pieces of wax paper. They came off the paper nicely and held their shape when I was ready to put them on the BBQ.

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