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Vegetarian Tex-Mex Burgers

Who knew beans were so versatile? This recipe was not tested by Bob's Red Mill.

  • 1 cup Tomato chopped
  • 1/2 cup Red Onion chopped
  • 1/4 cup Cilantro minced
  • 2 Tbsp Jalapeño Chili Pepper seeded and minced
  • 12 Tbsp Lime Juice
  • 3-1/2 cups Pinto Beans cooked
  • 4 tsp Olive Oil
  • 2/3 cup Onion minced
  • 4 Garlic cloves, minced
  • 4 tsp Brown Rice Flour
  • 1 Tbsp Ground Cumin
  • 1/4 tsp Sea Salt
  • 1/2 tsp Black Pepper


Step 1

Combine the first 5 ingredients (fresh tomato through lime juice) for salsa. (May use small part of it to mix with remaining ingredients for moisture.)

Step 2

Follow basic bean recipe for cooking raw beans.

Step 3

Place cooked pinto beans into a small bowl; partially mash with a fork and set aside.

Step 4

Heat oil in a skillet over medium-high heat; add onion and garlic; saute for 3 minutes until tender. Add flour, cumin, salt and pepper; cook 1 minute, stirring constantly. Add this mixture to the mashed beans; add 1/4 mixture of salsa, mix well. (May need a couple of extra teaspoons of brown rice flour to hold together.)

Step 5

Form 6 large patties and place on lightly oiled (may use cooking spray) cookie sheet.

Bake at 425°F for 10-15 minutes, until lightly brown and heated throughout.
Vegetarian Tex-Mex Burgers

Prep Time: 75 minutes

Cook Time: 15 minutes

Total Time: 90 minutes

Servings: 6


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Products Used in this Recipe

Grains Beans Seeds
Pinto Beans

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Flours & Meals
Brown Rice Flour

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Baking Aids
Sea Salt

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