Tired of veggie burgers that are either mushy or fall apart on the grill? Your search is over! These incredible Cracked Wheat and Pinto Bean Burgers are the real deal. They’re packed with hearty texture from cracked wheat and toasted walnuts, loaded with flavor from fresh cilantro and spices, and they hold together beautifully on the grill. Topped with a zesty homemade Lime Mayonnaise and tangy Pickled Onions, this is a burger that will satisfy everyone at your next cookout.
Ingredients
• For the Pickled Onions
• 1/2 medium red onion, thinly sliced
• 2 tablespoons / 30ml lime juice
• 1 tablespoon / 15ml rice vinegar
• 1/2 teaspoon / 2.5g salt
• 1/4 teaspoon / 1g ground black pepper
• For the Lime Mayonnaise
• 1/3 cup / 75g mayonnaise
• 1/2 teaspoon finely shredded lime zest
• 1 teaspoon / 5ml lime juice
• For the Cracked Wheat & Pinto Bean Patties
• 4 tablespoons / 60ml olive oil, divided
• 1 cup / 150g chopped onion, from 1 large onion, divided
• 3/4 cup / 115g cracked wheat
• 3/4 cup / 180ml water
• 2 tablespoons / 30ml soy sauce
• 1 cup / 170g canned pinto beans, rinsed and drained
• 3/4 cup / 90g walnuts, toasted
• 1/2 cup / 20g fresh cilantro, tightly packed
• 3 cloves garlic, minced
• 1 teaspoon / 2g ground cumin
• 1/4 teaspoon / 0.5g cayenne pepper
• 1/2 cup / 25g soft whole wheat bread crumbs
• For Serving
• 6 whole grain bagel tops, toasted
Instructions
1. First, prepare the toppings. For the Pickled Onions, combine the sliced red onion, lime juice, rice vinegar, salt, and pepper in a small bowl. Cover and chill for at least 2 hours. For the Lime Mayonnaise, whisk together the mayonnaise, lime zest, and lime juice in another small bowl. Cover and chill until ready to serve.
2. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup of the chopped onion and cook for about 5 minutes, until tender. Stir in the cracked wheat and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes or until all the water is absorbed.
3. Transfer the cooked wheat mixture to a medium bowl and stir in the soy sauce. Set aside to cool slightly.
4. In a food processor, combine the rinsed pinto beans, toasted walnuts, the remaining 1/2 cup of onion, cilantro, minced garlic, cumin, and cayenne pepper. Pulse with several on/off turns until the mixture is well combined but still has some coarse texture.
5. Add the bean mixture and the soft bread crumbs to the bowl with the cracked wheat. Stir everything together until just combined, being careful not to overmix.
6. Divide and shape the mixture into six 3/4-inch-thick patties. Place the patties on a tray, then brush both sides of each patty with the remaining 2 tablespoons of olive oil. Cover and chill for at least 1 1/2 hours to help them firm up.
7. Preheat your grill to medium heat. For a charcoal grill, place patties on the rack directly over medium coals. For a gas grill, place patties on the grill rack over the heat. Grill for 8 minutes total, turning once halfway through, until heated through and nicely marked.
8. Serve the grilled patties open-face on the toasted bagel tops. Spread a generous layer of Lime Mayonnaise on each patty, then top with a spoonful of the drained Pickled Onions.
Nutritional Information
• PER SERVING: 518 cal., 30 g total fat (4 g sat. fat), 5 mg chol., 765 mg sodium, 53 g carb., 8 g fiber, 14 g pro.
Pro Tips
• Don’t skip the chilling time! It’s essential for helping the patties firm up so they don’t fall apart on the grill.
• For the best texture, pulse the bean and walnut mixture in the food processor—don’t puree it. You want some chunks for a better bite.
• These patties can be formed and chilled for up to 24 hours, making them perfect for meal prep or easy entertaining.
• No grill? Pan-fry the patties in a lightly oiled skillet over medium heat for 4-5 minutes per side until golden brown and heated through.
FAQ
Q: Can I make these veggie burgers gluten-free
A: Yes, you can adapt this recipe to be gluten-free. Substitute the cracked wheat with an equal amount of cooked quinoa or coarse gluten-free rolled oats. For the bread crumbs, use your favorite gluten-free variety. Ensure your soy sauce is also certified gluten-free (tamari is a great option).
Q: Are these pinto bean burgers a good source of protein
A: Absolutely! Each serving provides 14 grams of protein. The primary protein sources in these burgers are the pinto beans, cracked wheat, and walnuts, which combine to create a hearty and satisfying plant-based patty.
Q: How can I store or freeze these veggie burger patties
A: These patties are perfect for meal prep. You can store uncooked, formed patties in an airtight container in the refrigerator for up to 24 hours. To freeze, place the uncooked patties on a baking sheet in a single layer until firm, then transfer them to a freezer-safe bag, separating layers with parchment paper. They can be frozen for up to 3 months and cooked directly from frozen.
Q: What can I substitute for the pinto beans or walnuts
A: This recipe is flexible. You can easily substitute the pinto beans with an equal amount of canned black beans or kidney beans. If you have a nut allergy or prefer not to use walnuts, you can replace them with toasted sunflower seeds or pepitas for a similar texture and nutty flavor.
