Ingredients:

  • 1 (15 oz / 425g) can pinto beans, drained and rinsed
  • 1/2 cup (45g) rolled oats
  • 1/4 cup (60ml) BBQ sauce
  • 1 tbsp (15ml) soy sauce
  • 2 tbsp (30g) ground flaxseed
  • 3 tbsp (45ml) water
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (15g) finely diced red onion
  • 2 tbsp (30ml) avocado oil

Instructions:

  1. Drain and rinse the pinto beans. Place them in a bowl and mash with a potato masher until mostly smooth, leaving a few chunks.
  2. Mix the flaxseed and water in a small cup and let it sit for 2 minutes. Note: This creates the egg binder.
  3. Stir the BBQ sauce, soy sauce, flax gel, paprika, garlic powder, salt, and pepper into the beans. Mix until it looks like a thick paste.
  4. Fold in the rolled oats and diced red onion.
  5. Let the mixture sit for 5 minutes. Note: This allows the oats to hydrate so the burgers don't crack.
  6. Divide the mixture into 4 equal portions. Shape them into patties roughly 3/4 inch thick.
  7. Heat avocado oil over medium high heat.
  8. Fry the Pinto Bean Burgers for 4-5 minutes per side until a deep golden brown crust forms.
  9. Alternatively, air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through.