Easy Pinto Bean Broccoli Lentil Burgers. Serve with Pico de gallo, hot sauce, guacamole/avocado and hot sauce! Vegan Soy-free Burger Recipe
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!
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
What are some of your favorite veggie burgers ?
Pinto Bean Broccoli Lentil Burgers
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
Nutrition
[email protected] Gluten Free A-Z Blog says
June 8, 2015 at 8:25 pmBeautiful photos and looks delicious!
Cassie Tran says
June 8, 2015 at 8:59 pmI love me some veggie burgers 😛
Nina says
June 9, 2015 at 2:49 amLooks 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 😀
Lucie says
June 9, 2015 at 7:01 amVeggie 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).
Christine (The Raw Project) says
June 9, 2015 at 3:41 pmGorgeous pictures and this looks like such a fun and festive summer recipe. Thanks!
Maria says
June 9, 2015 at 5:30 pmI 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!
IR says
June 9, 2015 at 6:00 pmThese 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!
James says
June 10, 2015 at 5:49 amOnce 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!
Hannah says
June 10, 2015 at 3:29 pmPerfect 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.
Amanda @ Sweets and Greens says
June 14, 2015 at 6:00 pmAhhh, the hidden broccoli. Perfect for adding in extra veggies.
They look so good.
Evi @ greenevi says
June 18, 2015 at 12:10 pmThis 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 😉
Pongodhall says
June 23, 2015 at 3:53 amOh 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.
Lani says
July 1, 2015 at 3:06 pmI 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!
Lani says
July 1, 2015 at 3:51 pmI’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!
Sharon says
August 11, 2015 at 1:43 amMade these tonight yummy!
Great to be able to make such a tasty vegan burger.
Would just like to know if these are freezer friendly
Richa says
August 11, 2015 at 10:39 amMost 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.
madeleine kelly says
September 28, 2015 at 2:08 pmHi! 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?
Richa says
September 28, 2015 at 2:30 pmyes you dont need the first step, just add everything to a bowl, mash and make into burgers.
Convention Killed the Cat says
April 1, 2016 at 3:38 amThe best part of my day was finding your website! I am utterly in love with it. Thank you.
RG says
May 13, 2016 at 11:01 amThank 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.
Richa says
May 13, 2016 at 11:44 amAwesome!
Tawana Martin says
January 6, 2019 at 4:54 amThis looks so good ! I can’t wait to try these delicious plant burgers. Glad my friend told me about this site.
Thanks,
Tawana
alyce says
January 9, 2020 at 1:50 amhi i’m making these tonight- is one serving one burger?
cheers
Richa says
January 9, 2020 at 10:37 amyes
Gabi says
September 23, 2020 at 11:03 amThis 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.
Richa says
September 23, 2020 at 11:05 amAwesome