Classic Bean Burgers

Classic Bean Burgers |

Would you make bean burgers 10 (ten) times to get the recipe just right?

Me, either.

But they would! Meet Alex and Sonja of A Couple Cooks

A Couple Cooks

Well, actually, the one in the blue plaid who looks like he might have something stuck in his throat is not Alex. That’s Bjork. And the one in the other blue is me. So, really this is just a cute picture of Sonja. And their delicious paella.

Annnnd, those 3 pictures? Yeah, they took those, too.

They do it all and I just try to be friends with them.

Here’s an inside look at how the perfect bean burger recipe was born!

Which bean burgers were most memorable between attempt #1 and attempt #10?

Sonja: The most memorable of our attempts for me was actually our first two tries from last season, which turned out like mashed potatoes on a bun! I had no idea that veggie burgers could be so hard to perfect.

Some of my favorites from the ten attempts this round were when we added too much pre-made grill seasonings (too salty to eat!), and too much egg (horribly hard to work with!).

Classic Bean Burgers with Tomatoes and Sprouts | pinchofyum.comWhy no eggs?

Alex: For a while (like attempts 1-8) we thought that the egg was key to a final product that held together. Unfortunately, the eggs made the mixture pretty runny so you could not place them straight on the grill. Giving up on using egg as a binder was the key to final success!

What’s your favorite way to top them?

Alex: Bun, Burger, Ketchup, Tomato, Spicy Mustard, Lettuce, Bun.

Sonja: Since we’ve been so focused on perfecting the burger, I feel like I still have some work to do on toppings! Toppings are key with bean burgers, since they provide a bit more moisture to the dry texture. While I love the ketchup/mayo/onion/cheese combo, I’m hoping to try out some spiced Greek yogurt with cucumbers and red onions. Look for a potential recipe to come!

Healthy Classic Bean Burger |

5.0 from 1 reviews
Classic Bean Burgers
  • ⅓ cup red onion (about ½ onion)
  • 5 cloves garlic
  • ½ cup almonds
  • ½ cup sunflower seeds
  • ½ cup fresh cilantro
  • 1 teaspoon hot chili powder
  • 1 teaspoon olive oil
  • ½ to ¾ teaspoon salt
  • Fresh ground pepper
  • ½ cup dried bread crumbs
  • 1 15-ounce can pinto beans
  1. Preheat a grill to medium heat.
  2. Peel the 5 garlic cloves. In the bowl of a food processor, add ½ red onion and garlic and process until finely chopped. (If no food processor, chop finely with a knife.)
  3. Add ½ cup almonds, ½ cup sunflower seeds, ½ cup fresh cilantro, 1 teaspoon hot chili powder, 1 teaspoon olive oil, and ½ teaspoon salt, and a good amount of fresh ground pepper. Pulse 10 to 15 times until the mixture is coarsely chopped. (If no food processor, coarsely chop the almonds, sunflower seeds, and cilantro, and combine with the other ingredients.)
  4. Drain and rinse the beans. In a medium bowl, mash the beans with a potato masher. Stir in the ingredients from the steps above, and add ½ cup bread crumbs. Mix together with your hands; taste and add more salt if desired.
  5. Form the mixture into four patties. Place on a grill and grill for 6 to 8 minutes per side, depending on the heat of the grill. Or, bake them in a 450°F oven for 30 minutes, flipping after 15 minutes.
  6. Top with toppings of your choice, and enjoy!

Super Healthy Bean Burger |

Soo…I’ll just throw this out there….

Not only are the bean burgers are amazing, but the bean mixture itself is good enough to eat plain. Or spread on a wrap. Or with salty chips. Don’t judge.

I know we all have different feelings on this, but how do you feel about veggie burgers?

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  1. Just tried these and they were great! I appreciate that they don’t require eggs–best vegan veggie/bean burger I’ve made! I didn’t add any salt and they were plenty salty for me. Topped with spinach and vegan mayo for a little added moisture, totally fantastic! Mine made 6 good-sized patties. Thanks for the recipe!

  2. I JUST made these tonight, although i changed mine just a tiny bit.

    I added 8 minced up button mushrooms to the mixture, as well as only using black beans instead of pinto.

    i served them on brioche rolls with a avocado salsa spread on the bottom with sautéed mushooms on top.

    couple all that with grilled shish kabob vegis and i had one heck of a dinner.


  3. I’ve been on a quest to find a great homemade veggie burger. Can’t wait to give this a try!

  4. Wow!! These are great veggie burgers, and not too starchy. I am gluten-free, so I used almond meal instead of the bread crumbs. I also added a chopped chipotle & roasted red peppers to the mix. Served w/ sliced avocado, roasted red pepper yogurt & slaw. Thanks for sharing.

  5. Made these for my mother in law for her birthday. When she heard what we were having she was a bit worried (she is a big meat eater). But she loved it! Then we ate an amazing caramel cake. (YUM!) I loved the recipe so much I want to make it again and I want to triple it and freeze them so they will always be on hand. Do you think that will work out okay?

  6. I tried it and it worked out fine. Even though you didn’t answer me, I wanted others to know it works well tripled and frozen if the’re curious.

  7. Hi there, You have done an incredible job. I’ll certainly digg it and personally
    recommend to my friends. I’m confident they will be benefited from this site.

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