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    Home » Burger Recipes

    Pinto Bean Broccoli Lentil Burgers

    Published: Jun 8, 2015 · Modified: Feb 5, 2018 by Richa 36 Comments

    Jump to Recipe   Print Recipe

    Easy Pinto Bean Broccoli Lentil Burgers. Serve with Pico de gallo, hot sauce, guacamole/avocado and hot sauce! Vegan Soy-free Burger Recipe

    Jump to Recipe   

    Pinto Bean Broccoli Lentil Burgers | Vegan Richa

     Oh my, I haven’t posted any burgers this season yet. That needs to be corrected Starting now! With these fabulous Veggie Beany Lentil Broccoli Burgers. These patties are like a burrito in a burger! Plus they have some hidden broccoli in them. Win! Serve with pico de gallo, guacamole, vegan sour cream, a dash of tabasco and a side salad or in a burger.

    Simple ingredients, simple flavors! Add other veggies of choice. Use other cooked beans for variation. 

    I will be giving away a Spice tiffin on Instagram this week! So keep an eye out!  


    Pinto Bean Broccoli Lentil Burgers | Vegan Richa


    More burgers from the blog and there are so many tried tested and loved!

    • The famous Lentil Cauliflower burger with Chipotle Habanero Mayo and Onion rings
    • Spicy Chickpea Lentil Burgers
    • Sweet Potato Peanut Burgers. 
    • BBQ Lentil Veggie Burger with Mango Carrot Slaw
    • Artichoke Spinach Cauliflower Bean Burgers. Grill-able 

    Pinto Bean Broccoli Lentil Burgers | Vegan Richa

    What are some of your favorite veggie burgers ? 

    Pinto Bean Broccoli Lentil Burgers | Vegan Richa

     

    Recipe Card

    Print Recipe
    5 from 8 votes

    Pinto Bean Broccoli Lentil Burgers

    Easy Pinto Bean Broccoli Lentil Burgers. Serve with Pico de gallo, hot sauce, guacamole/avocado and hot sauce! Vegan Soy-free Burger Recipe
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Burger
    Cuisine: fusion
    Servings: 6
    Calories: 186kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (90 g) dry red/pink lentils masoor dal
    • 1/2 cup (74.5 g) chopped tomato
    • 1/3 tsp (0.33 tsp) garlic powder
    • 1/3 tsp (0.33 tsp) salt
    • 3/4 cup (187.5 ml) water
    • 1 cup (91 g) chopped broccoli 1/2 inch (if using broccoli stems, remove tough stem and woody edges and chop them finely)
    • 15 oz (425.24 g) can of Pinto beans or 1.5 cups cooked
    • 1/4 tsp (0.25 tsp) cumin powder
    • 3/4 (0.75) + tsp chipotle pepper powder
    • 1/2 tsp (0.5 tsp) sweet paprika
    • 1/2 tsp (0.5 tsp) dried parsley or 1 Tbsp fresh
    • 1/4 tsp (0.25 tsp) cayenne pepper or to taste
    • 1/4 cup (35 g) finely chopped red onion
    • a few drops of lemon juice
    • 3 to 4 tbsp bread crumbs or oat/wheat/chickpea flour

    Instructions

    • Wash the lentils. Drain and add to pan. Add the tomato, garlic, salt and water, partially cover and cook over medium heat for 10 minutes.
    • Add broccoli and mix in. Cook uncovered for 10 to 12 minutes or until the lentils are tender and all the liquid is gone. Stir once or twice in between to avoid sticking. Cool slightly. Drain if there is excess water.
    • Add the cooked lentils, pinto beans, spices to a bowl and mix well. Mash so that most pinto beans are well mashed and mix. Add onion and lemon juice and mix in. Taste and add more salt if needed (depends on if the pinto beans were salted, you might need 1/4 to 1/2 tsp more). The mixture will be soft. Chill in the freezer for 15 minutes (or 25 minutes in the refrigerator).
    • Add flour or breadcrumbs. Mix in. Add more if needed. Shape into patties by pressing into a cookie cutter and pan fry 3 to 4 minutes on each side with a little oil. Or Bake at pre-heated 400 degrees F / 200ºc for 20 minutes, then flip and bake for 5 to 10 minutes.
    • Serve with salsa, guacamole, vegan sour cream/mayo, hot sauce/tabasco!

    Notes

    Variation: add other veggies like beet, zucchini, cauliflower etc with the broccoli. Use other cooked beans like black beans or kidney beans for variation.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Pinto Bean Broccoli Lentil Burgers
    Amount Per Serving
    Calories 186 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 213mg9%
    Potassium 559mg16%
    Carbohydrates 33g11%
    Fiber 12g50%
    Sugar 1g1%
    Protein 11g22%
    Vitamin A 415IU8%
    Vitamin C 16.6mg20%
    Calcium 66mg7%
    Iron 3.3mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

    Pinto Bean Broccoli Lentil Burgers | Vegan Richa

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Lisa Davis

      May 03, 2021 at 7:03 pm

      Hello!
      Can I omit bread crumbs?

      Reply
      • Vegan Richa Support

        May 11, 2021 at 3:27 pm

        you’ll be fine to omit them

        Reply
    2. Gabi

      September 23, 2020 at 11:03 am

      5 stars
      This recipe is super delicious! I added a few drops of my favorite hot sauce to the lentils when they were cooking, and I also made 5 veggie patties instead of 6. The patties were pretty crumbly and didn’t look like the picture on the site, but they were good anyway so I didn’t really care.

      Reply
      • Richa

        September 23, 2020 at 11:05 am

        Awesome

        Reply
    3. alyce

      January 09, 2020 at 1:50 am

      hi i’m making these tonight- is one serving one burger?
      cheers

      Reply
      • Richa

        January 09, 2020 at 10:37 am

        yes

        Reply
    4. Tawana Martin

      January 06, 2019 at 4:54 am

      5 stars
      This looks so good ! I can’t wait to try these delicious plant burgers. Glad my friend told me about this site.

      Thanks,
      Tawana

      Reply
    5. RG

      May 13, 2016 at 11:01 am

      5 stars
      Thank you for sharing a great recipe Richa,

      I have read your blog a few times earlier but this is the first recipe I tried and it turned out yummy. I followed your general recipe outline with making a few flavor changes as I had the ingredients available. Overall and great recipe and my family loved it. I plan to freeze these for weekday lunches.

      Stay blessed.

      Reply
      • Richa

        May 13, 2016 at 11:44 am

        Awesome!

        Reply
    6. Convention Killed the Cat

      April 01, 2016 at 3:38 am

      The best part of my day was finding your website! I am utterly in love with it. Thank you.

      Reply
    7. madeleine kelly

      September 28, 2015 at 2:08 pm

      Hi! I am making this tonight! I am substituting black beans and red kidney beans, though. Will the water still be necessary in the first step since I am not using dry lentils?

      Reply
      • Richa

        September 28, 2015 at 2:30 pm

        yes you dont need the first step, just add everything to a bowl, mash and make into burgers.

        Reply
    8. Sharon

      August 11, 2015 at 1:43 am

      5 stars
      Made these tonight yummy!
      Great to be able to make such a tasty vegan burger.
      Would just like to know if these are freezer friendly

      Reply
      • Richa

        August 11, 2015 at 10:39 am

        Most bean burgers i have tried to freeze, do well in the freezer. Shape the mixture and freeze on a tray, once frozen, store in ziplock or air tight container. To make, thaw the patties and pan fry or bake.

        Reply
    9. Lani

      July 01, 2015 at 3:51 pm

      I’m excited to try your new burger recipe. Your cauliflower lentil burger is amazing, and it is a regular in my weekly veggie burger rotation. I am not vegan, but I appreciate great vegan food, and every recipe of yours I try is delicious. I’m making this ASAP!

      Reply
    10. Lani

      July 01, 2015 at 3:06 pm

      I loooove your cauliflower lentil burger, and I can’t wait to try this pinto bean broccoli burger. I am not vegan, but I do enjoy cooking and eating vegan food, and the recipes of yours that I have tried are stellar. Thank you!

      Reply
    11. Pongodhall

      June 23, 2015 at 3:53 am

      Oh lovely. Recently got pinto beans and needed a recipe to open proceedings!
      I have really got into these burger ideas, so good and never been into a burger parlour. They don’t look very comfortable and the menu in the window is it our type of thing at all. Not on the list for odd treat.
      I was wondering about a good teff wrap with no yeast too! Teff is wonderful, expensive but then (like coconut flour) it goes a long way.

      Reply
    12. Evi @ greenevi

      June 18, 2015 at 12:10 pm

      5 stars
      This looks super delicious! Growing up we always ate pinto beans and now I’ve just realised I haven’t had any for ages…this recipe sounds just perfect to eat some again 😉

      Reply
    13. Amanda @ Sweets and Greens

      June 14, 2015 at 6:00 pm

      Ahhh, the hidden broccoli. Perfect for adding in extra veggies.
      They look so good.

      Reply
    14. Hannah

      June 10, 2015 at 3:29 pm

      Perfect time for BBQ and picnic season! I’d sure love to throw a couple of these patties on my grill come 4th of July. They look so wonderfully thick and hearty, I could definitely get down with veggie delight.

      Reply
    15. James

      June 10, 2015 at 5:49 am

      5 stars
      Once again you come through. I’ve been looking for a lighter version of a veggie burger and this one is it. This contains 3 of my favorite ingredients and the flavor combination is awesome!

      Reply
    16. IR

      June 09, 2015 at 6:00 pm

      These look amazing! Great way to sneak in more broccoli =). I like veggie burgers with avocados, mixed veggies and a tasty blend of spices.

      I hope your mom gets better soon! God bless!

      Reply
    17. Maria

      June 09, 2015 at 5:30 pm

      I love the simplicity of this recipe, and the easy modifications you suggest. That way you can make them slightly different every time and it will seem like a different burger! Beautiful as always. Thanks!

      Reply
    18. Christine (The Raw Project)

      June 09, 2015 at 3:41 pm

      Gorgeous pictures and this looks like such a fun and festive summer recipe. Thanks!

      Reply
    19. Lucie

      June 09, 2015 at 7:01 am

      5 stars
      Veggie burger with hidden veggies? Count me in! There can never be enough ways to disguise broccoli since so many people hate it (I never got why though).

      Reply
    20. Nina

      June 09, 2015 at 2:49 am

      Looks so good! It has been a while since I have made a veggie burger. My favourite until now has been your BBQ Lentil veggie burger. That one is so good! But this one is going at the top of my ‘to try’ list 😀

      Reply
    21. Cassie Tran

      June 08, 2015 at 8:59 pm

      I love me some veggie burgers 😛

      Reply
    22. judee@ Gluten Free A-Z Blog

      June 08, 2015 at 8:25 pm

      5 stars
      Beautiful photos and looks delicious!

      Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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