Pinto Bean and Beet Burgers

Author: Recipes_kw
No ratings yet
Prep Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 8 Servings


  • Stove
  • Food Processor
  • Oven


  • 1 tsp salt
  • 1 1/2 cups water
  • 2/3 cup bulgur rinsed
  • 9 oz beet peeled, shredded
  • 3/4 cup walnuts
  • 1/2 cup basil leaves fresh
  • 2 cloves garlic minced
  • 15 oz pinto beans canned, drained, rinsed
  • 4 oz carrots pureed
  • 1 tbsp mustard whole grain
  • 1 tsp black pepper fresh cracked
  • 1 1/2 cups breadcrumbs Panko
  • 6 tbsp olive oil extra virgin
  • 8 buns burger buns whole wheat


  • Bring the water to a boil with the salt in a small saucepan over high heat. Remove from the heat and stir in the bulgur, cover, and let stand until tender, about 15 to 20 minutes. Drain bulgur, spread onto rimmed baking sheet, and let cool slightly.
  • Place the beet, walnuts, basil, and garlic into a food processor and pulse until finely chopped, scrapping down the sides when necessary. Add in the beans, pureed carrots, mustard, and pepper and pulse until well combined. Transfer mixture to a large bowl and stir in panko and cooled bulgur.
  • Preheat the oven to 200 degrees while you divide the mixture into 8 equal portions and pack into 3 1/2 inch patties.
  • Heat 3 tbsp of olive oil in a large skillet over medium-high heat and cook up to 4 patties at a time until crisp and well browned on both sides. Transfer the cooked patties to a wire rack on a baking sheet and place in the oven to keep warm. Continue this process with remaining patties and olive oil .
  • Transfer cooked patties to the buns and garnish with your favorite burger toppings. Enjoy!

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