It’s Veganuary and I made vegan pinto bean burgers with smokey flavors. Now you probably think a burger without meat, but does it taste good at all? Well, everyone here in this house is absolutely blown away. The vegan option is made with very simple ingredients and lots of flavor. A savory patty made of pinto beans, mushrooms, walnuts, parsley and chickpea flour is packed into the burger buns. Special spices provide a wonderful smoky aroma.

They are topped with crisp lettuce, fresh tomatoes, and sour burger pickles. They become juicy with pickled red onions or with a delicious onion jam. Add some ketchup or burger relish on top and the vegan delight in a healthier fast food version can begin. The vegan burger is plant-based, gluten-free, and simple and inspires vegans, vegetarians, and all those who find vegan not so great.

PINTO BEAN PATTIES

Pinto beans are also known as quail beans and are just perfect for burger patties. The preparation is also quite simple, but the beans should be soaked overnight. This makes them a lot easier to digest and reduces the cooking time hugely. The next day, cook them for about 30 minutes until soft. The cooked pinto beans should be cooled down before use. Then blend coarsely with chickpea flour and all other ingredients in a food processor, giving them a nice texture.

The patties are easy to mix. Let the mixture steep in the refrigerator, so the flavors can mix well and the patties will also shape much better. You can even keep this mixture in the fridge for up to two days and prepare it as needed. Then fry them in the pan and you can start stacking your burger toppings. Now isn’t that a great feeling, you’re doing something good for the environment, animal well-being, and sustainability at the same time.

VEGANUARY INSPIRATIONS

Are you still in need of some motivation? Then get yourself a good portion of inspiration and click through my vegan recipe ideas. I will translate the posts step by step, but you can find the English recipe by scrolling down to the bottom of the post.

SALAD 

Vegan Juweled Rice Salad

Rainbow Vegan Rice Salad

Kisir – Türkischer Bulgursalat

Piyaz – White giant bean salad سالاد لوبیا سفید

Salad Shirazi – Persischer Tomaten-Gurkensalat

Orientalischer Karotten-Salat mit Rosinen und Walnüssen

STARTER

Adasi – Persischer Linsen-Aufstrich

Kichererbsen + Tahini = Hummus

Roasted Butternut Squash Hummus

Creamy wild garlic hummus with crispy toasted pita sticks

Zeytoon Parvardeh – Marinierte Oliven nach persicher Art

SOUPS

Adassi – persischer Linseneintopf

Ash-e Godje Faranghi – Persische Tomaten-Reis-Suppe

MAIN DISH

Samosa Bandari

Ukrainian Chebureki – ЧЕБУРЕК

Adas Polo – Reis mit Linsen, Datteln und Sultaninen

Kuku Dal Adas – Red Lentil Patties کوکوی دال عدس

Mercimek Köftesi – Vegan Red Lentil Balls

Sheet Pan Vegan nach persischer Art

Tri-colored Roasted Oriental Cauliflower

Variations of black salsify á la Carl Grünewald

Kabab-e Sabzidjat – Vegan Kebabs کباب سبزیجات

Dami Godje Faranghi – One-Pot-Rice with Tomato دمی گوجه فرنگی

Khorak-e Loobia Sabz – Flat Green Beans with Tomatoe خوراک لوبیا سبز

DESSERTS

Halva Safarani

Loz-e Pesteh – Pistachio-Diamonds لوز پسته

Loz-e Nargil – Persische Kokosrauten

Topak Khorma- Power Balls

Yakh dar Behesht-e Anar – Persian Pomegranate Granité یخ در بهشت انار

Nan-e Nokhodchi – vegan chickpea cookies نان نخودچی

INGREDIENTS VEGAN PATTIES

250 g pinto beans*

250 g mushrooms

60 g flat leaf parsley

2 cloves of garlic

50 g walnuts*

1 onion

50 g chickpea flour*

3 tsp smokey dirt spice*

smoked salt*, pepper

INGREDIENTS VEGAN BURGER

Vegan Burger Buns*

4 tomatoes

Burger pickles*

Pickled onions

Onion jam

PREPARATION MISE EN PLACE

Wash pinto beans and soak them in plenty of water overnight. The next day, rinse under clear water and boil with fresh water for 30 minutes until soft. Strain in a colander and allow to cool. Set aside

Brush mushrooms clean with a brush and cut them in half. Set aside.

Remove flat-leaf parsley leaves from stems, rinse and spin dry. Pat them well dry. Set aside.

Peel garlic cloves and set aside.

Set walnuts aside.

Peel and quarter onion.

PREPARATION BURGER PATTIES

Put all the prepared ingredients with the spices and chickpea flour in a blender and mix coarsely. Place the mixture in the fridge for 1 hour. Then remove from the fridge, divide mixture into four equal portions and shape each into a patty.

Fry in a pan for 5-6 minutes on each side at medium temperature. Note not to turn the patties constantly, once is enough.

STACK THE BURGER

Toast the buns lightly. Add at least a teaspoon of your chosen sauce. Top with crisp lettuce, burger patty, fresh sliced tomatoes, sour burger pickles and pickled red onions or onion jam to taste. Add some more ketchup or burger relish on top and enjoy with wedges, sweet potato fries or fries.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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