Southwest Pinto Bean Burgers & Chipotle Mayonnaise Recipe (2024)

I took a few pointers from other reviewers. I made my burgers but added a splash of lemon juice. I placed them in a plastic container on parchment paper, covered and left in the freezer for 15 minutes before cooking. I decided to bake them, for 20 minutes at 375 degrees, turning them the final 5 minutes, to avoid the issue of them falling apart. These burgers were absolutely awesome and I am stuffed. Definitely a keeper.

Would be better as a hash topped with avocado and tomato. No bun needed, same good flavor.

Followed the recipe for the bean patty, came out perfect, as well as the mayo. I was out of lettuce, so I used tomato slices and avocado for my toppings and Whole Wheat Thin Rounds instead of buns; soooo good.

Made these last night. They were great! After reading the reviews about how the the burgers didn't hold together I tried a tip from Mark Bittman of the New York Times. When he makes salmon burgers he take a quarter of the fish and puts it in a food processor to create a paste to bind the burgers. I took about a third of the beans and did the same thing. It worked perfectly! I grilled them and they didn't fall apart at all.

Surprising. I thought they'd be too spicy for my family but they weren't. I thought they'd fall apart, but they didn't. DD said it tasted like a taco salad in a bun. We'd have these again. I think I'd like some sliced tomatoes on them next time. Avocado would be good too.

Great flavor and didn't have much of a problem getting them to stay together. We are not vegetarians, but didn't miss the meat and will definitely make this again. I served it with baked sweet potato fries.

The flavor of these is fabulous. I probably would have given them 5 stars if not for the falling apart factor. I just drained the beans and did not rinse since that was what the recipe called for, but that was a mistake since that made the mixture very soupy. Next time I will rinse and drain the beans well as well as freezing the patties before cooking as one reviewer recommended. But I definitely will be making these again!

Yum! These were awesome. I mashed the beans up really well and the patties stayed together through cooking. Delicious and very satisfying! Will definitely make again.

One of my favorite cooking light recipes. The burgers are hard to flip, and I've definitely had a few fall apart on me, but even if they are not perfect, they still taste great. My husband LOVES these and he is not even remotely a vegetarian!

These were very good - we substituted black beans for the pinto beans and I made my own breadcrumbs from leftover garlic bread I had made the night before. I had this without the bun and added a slice of pepper jack cheese and some sliced avocado. I will definitely be making these again but I will process the bean mixture without the corn in the food processor and then stir the corn in so they stay together better. Next time I will add roasted Hatch chili peppers to give the burger some more kick.

Wow really was awesome without the sauce next time will make the sauce. I just coud not find the chipotle chile in adobo sauce so just put miracle whip on it. I did add mushrooms to the mixture and used more fresh from the garden hot peppers garlic and used chipotle panko breadcrumbs instead of regular ones. I did double the recipe so I could freeze them for the future and have them ready to cook. Though I only used 1 egg not 2. I ate with a slice of tomato also on a 100 calorie whole grain flat round bread. It made 10 patties. I froze 8. Ate 1 and put 1 in fridge for supper.

Followed recipe using whole wheat Panko bread crumbs and divided into six patties to cut calories. Froze patties over night before cooking. They were a hit even with my meat-loving husband. I now make up the patties, wrap tightly and freeze. When we want an even quicker supper we just take them from the freezer and saute four minutes on each side. Upon occasion have served with shredded cabbage in lieu of romaine lettuce. Yes, they may tend to crumble when eating, but worth gathering every morsel.

The flavor of these was AWESOME but the amount of trouble it took to keep the patties together was a HUGE detractor. We'll definitely make these again, but next time I think I may put half of the beans and the sour cream in the food processor to make a paste to hold everything together better. I couldn't find minced chipotle chiles in adobo, so I just mixed some southwest seasoning and some chipotle chile powder in with some mayo and it was really good.

The flavors are just fantastic! Mine crumbled a bit while eating but it was good all the same. I'm not a spicy food person, but the chipotle mayo really added a nice depth to the flavor, so don't skip it! The only changes I made was to use panko bread crumbs instead of regular, and added tomatoes with the lettuce to go on the bun.

This recipe is simply amazing, flavors just exploding in your mouth. I did have to add a few more breadcrumbs to hold it together. My boyfriend said that if all vegetarian meals tasted like this he would almost give up meat.

We loved this recipe! A nice change from homemade black bean burgers, and the sauce was wonderful~!!! My patties were fine, but I added more bread crumbs. Went by feel and got a good consistency. Using or adding Panko crumbs will help them stick also. My changes were: 1) I bake the patties. I place a rack in my baking pan & spray with nonstick. Spritz both sides of the patties, place them on the rack & bake at 375 for 10 minutes, flip and bake another 10 minutes. It's a personal preference, I like to cook them this way better. and my other change: 2) I used low fat plain greek yogurt in place of mayo. Ended up being a good substitution & I'll use it again.

This recipe is EXCELLENT! Like the others reported, it is somewhat difficult to keep the patties together. But this is not a deal breaker. You just have to be careful as you flip them. The recipe makes more than 4 burgers: we made 7. These are the best non-meat burgers I have ever tasted. My boyfriend is not a vegetarian and he loved them!

I really thought these bean burgers were excellent - the chipotle mayo really added a depth of flavor also.

I have the secret to keeping these together: Make the patties a day before and FREEZE them. When it comes time to cook them, take them from freezer to heated skillet and cook as per the recipe BUT COVER THE SKILLET WITH A LID. This will brown them on the outside, heat them on the inside, AND keep them together. Good luck - the flavors are fantastic!!

My husband and I thought these were very good! Very flavorful without being as heavy as a real burger. I made two changes: I used red kidney beans since I couldn't find pinto beans, and my mayo had expired so I made a chipotle sour cream instead which was very good! Some people mentioned them falling apart, only one of mine was crumbly and it was the one I tried to press down on with the spatula while cooking, so I suggest forming the patties then only touching them to flip them. I would def make these again!

Yum! These are great. I was easily able to make 6 good sized patties, and they were really good with the chipotle mayo. I had good success using frozen corn briefly microwaved before combining into the other ingredients. Also, I refrigerated the patties for a few hours and then didn't disturb the patties, except to flip them, and they stayed together great.

I really enjoyed the flavors of this recipe, as did my meat eating husband. However, I had difficulty with the patties binding, and I'm not sure whether it was my fault or the recipe (since others have reported this problem). I had read the reviews here regarding the patties not sticking together, so I decided to add an extra egg white but not extra bread crumbs, which was a mistake. My bean mixture was way too wet, and was nearly impossible to form into patties. I also don't think I properly drained the beans enough (I just drained out of the can, but not with a colander). I couldn't really make patties, and it turned out more like a bean hash. I served it on the whole wheat bun with the chipotle mayo, and it tasted great, but was extremely messy since the beans were not in patty form. I will make this again since my husband liked it, but I will not add the extra egg white, and I will try to puree half the beans and corn in order to improve the binding of the patty. I served this with a modified version of the Mexican Salad with Pomegranate Lime Dressing also on this site.

The biggest problem is getting these burgers to stay together in the pan while cooking. I've tried a few of the previous suggestions. I'm not sure if they helped or actually would have been worse if I didn't follow the tips. They taste great, so it's worth the effort! The falling apart would prevent me from rating 4 stars or "worthy of a special occasion."