One of my favorite meals to make when I’m feeling lazy is mashed pinto beans with salt and pepper. It’s tasty, nutritious, inexpensive, and all I have to do is wait for the beans to cook. Whenever I eat this, I think about how the flavor of the mashed pinto beans with salt and pepper reminds of mashed potatoes, which naturally led me to thinking pinto beans and potatoes would probably make a really good vegan veggie patty.
This isn’t the prettiest homemade veggie burger, and it certainly doesn’t look like any frozen veggie patty you’d buy at the store, but it has a great texture and flavor. Since both pinto beans and potatoes are common ingredients used in southwestern cooking, I thought a veganized chipotle mayo would be the perfect sauce to compliment this burger.
This Veggie Burger…
- is easy to make.
- is inexpensive.
- contains basic and common ingredients.
- is nutritious.
- has a good spicy kick.
- holds together well without falling apart.
Spicy Pinto & Potato Burgers w/ Vegan Chipotle Mayo
Ingredients
Pinto & Potato Burgers
- 1 cup dried pinto beans
- 1 medium sized russet potato, chopped
- 1/2 medium white onion, chopped
- 2 cloves garlic
- 1 tbsp mustard
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1/2 tbsp chili powder
- 2 tsp cornstarch
- 1 tsp baking powder
Vegan Chipotle Mayo
- 3/4 cup vegan mayo – Vegenaise, Just Mayo, or other
- 1 chipotle pepper in adobo sauce
- 1 clove garlic
- 1 tbsp adobo sauce
- 1/2 tbsp fresh squeezed lime juice
Instructions
Burgers
- Add 1 cup of dried beans and 6 cups of water to a large pot and bring to a boil. Cover and simmer for 1 hour, and then remove the beans from the heat and drain the water from the pot. It typically takes 90 to 120 minutes to fully cook dried pinto beans, but if the beans get too soft, your patties will likely fall apart. The beans will finish cooking when you cook the patties.
- Add the chopped potato, onion, and garlic to the food processor and pulse on high for a few seconds until the ingredients are finely diced.
- Add the beans and the rest of the ingredients, then pulse on high for a few minutes, stopping every few seconds to scrape down the sides with a spoon or a spatula.
- Form into patties with your hands and place them on a nonstick cooking sheet or casserole dish. If you don't have a nonstick tray or dish, be sure to grease the cooking surface.
- Bake for 20 minutes at 415º F, carefully flipping once halfway through. You can also grill or fry the burgers if you like.
- Let stand for 5 to 10 minutes. You may be tempted to skip this last step, but this part is crucial. The burgers are sort of like fresh baked cookies – as they cool, they will stiffen and gel together.
Chipotle Mayo
- Combine all ingredients into a food processor or blender, and blend on high until the mixture is smooth and creamy.
Notes
I like to freeze my veggie patties before I cook them. This makes it easy to place them on the cooking surface without them falling apart. I think it improves the texture, too. It's not absolutely necessary, but if you don't mind waiting, it's worth it.
If you cook these patties on a grill, you should still put them on a cooking sheet or on tinfoil.
If your burgers look like they're getting too dry, spritz them with a little water as they cook.
Preheat your oven or grill while the beans are still cooking to save time.
https://veganfoodlover.com/spicy-pinto-potato-burgers-w-vegan-chipotle-mayo/© VeganFoodLover.com
Ingredients
- 1 cup dried pinto beans
- 1 medium sized russet potato, chopped
- 1/2 medium white onion, chopped
- 2 cloves garlic
- 1 tbsp mustard
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1/2 tbsp chili powder
- 2 tsp cornstarch
- 1 tsp baking powder
- 3/4 cup vegan mayo – Vegenaise, Just Mayo, or other
- 1 chipotle pepper in adobo sauce
- 1 clove garlic
- 1 tbsp adobo sauce
- 1/2 tbsp fresh squeezed lime juice
Instructions
- Add 1 cup of dried beans and 6 cups of water to a large pot and bring to a boil. Cover and simmer for 1 hour, and then remove the beans from the heat and drain the water from the pot. It typically takes 90 to 120 minutes to fully cook dried pinto beans, but if the beans get too soft, your patties will likely fall apart. The beans will finish cooking when you cook the patties.
- Add the chopped potato, onion, and garlic to the food processor and pulse on high for a few seconds until the ingredients are finely diced.
- Add the beans and the rest of the ingredients, then pulse on high for a few minutes, stopping every few seconds to scrape down the sides with a spoon or a spatula.
- Form into patties with your hands and place them on a nonstick cooking sheet or casserole dish. If you don't have a nonstick tray or dish, be sure to grease the cooking surface.
- Bake for 20 minutes at 415º F, carefully flipping once halfway through. You can also grill or fry the burgers if you like.
- Let stand for 5 to 10 minutes. You may be tempted to skip this last step, but this part is crucial. The burgers are sort of like fresh baked cookies – as they cool, they will stiffen and gel together.
- Combine all ingredients into a food processor or blender, and blend on high until the mixture is smooth and creamy.
Notes
I like to freeze my veggie patties before I cook them. This makes it easy to place them on the cooking surface without them falling apart. I think it improves the texture, too. It's not absolutely necessary, but if you don't mind waiting, it's worth it.
If you cook these patties on a grill, you should still put them on a cooking sheet or on tinfoil.
If your burgers look like they're getting too dry, spritz them with a little water as they cook.
Preheat your oven or grill while the beans are still cooking to save time.
We hope you enjoyed this recipe for pinto bean & potato burgers with vegan chipotle mayo. If you’d like to find more recipes like this one, check out more of VeganFoodLover.com.
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