These BBQ quinoa and pinto bean burgers are everything you want in a veggie burger. They’re packed full of flavor from barbecue sauce, garlic, green onions, and cheese. They’re sturdy enough to hold all your favorite burger toppings.
And it all comes together in just about an hour.
Source of adaptation
These pinto bean burgers are an adaptation of my quinoa black bean burgers using red beans and barbecue sauce.
Tips and tricks for this recipe
This pinto bean burger recipe starts with drying the beans on a baking sheet in the oven. This step is critical for you to avoid the dread mushy bean burger.
This BBQ sauce in this recipe adds a bit of liquid. So the classic binders of egg and panko get a bit of extra help with the addition of cheese as binder.
Be sure to rest the formed patties for 30 minutes before you fry them.
FAQs about these BBQ quinoa and pinto bean burgers
Any combination of red or white beans can be used as a pinto bean substitute in this burger.
Yes, bake at 375 degrees on an oiled sheet pan. Bake them for 10 minutes, flip them over, and then bake them another 10 minutes, for a total of 20 minutes.
Of course. I’d recommend grilling them in a grill pan, just in case.
Yes, you can freeze these burgers for 3 to 6 months, either before or after cooking.
Yes. My family loves these pretzel rolls from America’s Test Kitchen Kids (see image below).
Yes, you can find that recipe here.
Check out other uglyducklingbakery burgers, meatloaves, and meatballs including some other vegetarian options like this black bean burger, this cauliflower burger, or these white bean quinoa balls. Or, if you want more bean recipes, try this cheesy white bean tomato bake or garbanzo bean soup.
If you love BBQ sauce, check out these braised BBQ chicken meatballs.
BBQ Quinoa and Pinto Bean Burgers
- 2 cans pinto beans
- ½ cup cooked quinoa
- ½ cup panko
- 1 tablespoon all purpose flour
- ¼ cup your favorite barbecue sauce
- 3 cloves garlic, chopped
- 2 green onions, chopped
- 2 tablespoons grated cheddar cheese (or Monterey Jack or any meltable cheese)
- 2 eggs, lightly beaten
- 1 tablespoon neutral oil (e.g. vegetable, corn, safflower) for frying
- Rinse the beans and drain. Put them in a large roasting pan and bake at about 375°F for about 10 to 15 minutes. Let cool at least slightly.
- Add the beans to a large bowl and mash with a potato masher or fork until the beans are mostly mashed but some large pieces remain.2 cans pinto beans
- Add the quinoa, panko, flour, BBQ sauce, garlic, green onions, and cheese, and mix until uniform.½ cup cooked quinoa, ½ cup panko, 1 tablespoon all purpose flour, ¼ cup your favorite barbecue sauce, 3 cloves garlic, chopped, 2 green onions, chopped, 2 tablespoons grated cheddar cheese, 2 eggs, lightly beaten
- Add the beaten eggs to the bean mixture and stir until the mixture comes together.
- Form into patties of desired size and let rest on waxed paper at room temperature for 30 minutes. If longer than 30 minutes, you will want to put these in the refrigerator.
- Heat a griddle, cast iron skillet, or other frying pan, and add the oil in a thin layer. Once hot, add the patties and fry for 5 minutes until browned.1 tablespoon neutral oil (e.g. vegetable, corn, safflower)
- Flip the burgers and cook on the second side for 3 to 5 minutes longer.
If you make these BBQ quinoa and pinto bean burgers, please leave a comment or rating.
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