These burgers are my go-to recipe for vegan patties, and they smell as good as they taste. Feel free to substitute another type of bean for the pinto beans- I’ll often use black beans instead.
The quinoa adds extra protein to the meal, which I often prefer versus just rice- though I’ve used rice when that’s all I had on hand.
The salsa gives it a lovely kick, and the ketchup adds just enough of “something extra” to make them absolutely delicious. I’ve been known to eat more than my share when these are in the kitchen!
They keep well until the next day, but unless I double the recipe, we never have leftovers.
Ingredients
Method
- Preheat oven to 350°F
- Prepare a baking sheet with silpat liner (preferred) or thin spray of cooking oil.
- Combine all ingredients in large bowl. Use a masher or pastry cutter to mix well, helping some of the beans to mash in the process.
- Using your hands to form patties (mixture will be very wet), lay on prepared baking pan, 1" apart.
- Bake for 60 minutes or until hold up well on a spatula. Serve with or without buns- we prefer ours over salad and eaten with a fork.
These were great and very tasty. I would suggest you check your burgers at about 30 mins. I cook them for the full 60 mins and they were dry but still tasty. Thanks for a great recipe. 😉