These vegan burgers are made with only wholesome ingredients and are so easy to make! Cooked in the oven for a no-oil healthier option, they are loaded with a smoky-chili flavor and have that perfect texture that holds well together.
These vegan burgers are not the typical bland and flavorless meatless patties. Packed with oregano, chili powder and sweet corn, they are hard not to love! The mix of taste and texture really hits the spot and the large amount of protein and fiber they contain will satisfy anyone, even the hungry meat eater!
These burgers are very easy to make. No need to pre-cook the veggies first and pretty much everything goes in one bowl! Bonus: cooking the patties in the oven makes it an oil free recipe and keeps your kitchen easier to clean, it’s a win-win!
But, how to make these vegan burgers hold well together, EVERYTIME?
Follow my 4 easy tips on how to get a successful hearty burger that does not fall apart:
1. Ground chia seeds and oats are the key ingredients in here, so do not pass on these or substitute them! They will soak the water coming from the raw vegetables while they cook and act as a crucial binding agent to stick everything together. You can buy pre-ground chia seeds, but if you only have whole seeds, do like me and grind it yourself in a food processor or blender. I grind large batches, keep them stored in a air-tight container in the fridge and use them (as well as grounded flax seeds) as my egg replacement in baking (or burger making!).
2. Drain and pat dry everything! My best friends when making these vegan burgers are paper towels. The shredded sweet potato and onion are squeezed in paper towels. Also, the pinto beans (before mashing them) and thawed corn kernels are first drained in a colander, but then, patted dry with paper towels. This will make a huge difference in between getting a mushy patty or a successful delicious burger. So take your time for these few steps.
3. Use your hands! After mixing all the ingredients in a large bowl, roughly separate the mixture in 3 equal portions (the mixture will feel crumbly at this point). Then, using your hands, form a burger patty. You will have to press on it enough to make everything hold together and make sure all the corn kernels are tight in there (see picture above).
4. Allow some resting time after you cooked the patties. Wait 5, even 10 minutes if you can before eating them. This will help have everything stick together.
These vegan burgers go so well with my easy only 3 ingredient Smoky chili mayo, like a perfect match. Or try this easy to make Homemade BBQ ketchup for a more classic sauce. I like to pair these burgers with the classic garnishes: sliced tomatoes, lettuce, pickles and onions, but also try with sliced avocado or jalapeño for added spiciness. Also, these lemony miso roasted potatoes are going to be perfect to eat with this burger!
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Pinto bean vegan burgers with smoky-chili mayo
- 15 oz canned pinto bean rinsed, drained and patted dry
- 1/2 cup sweet potato peeled and grated
- 1/2 cup quick cooking oat
- 1/2 cup frozen corn thawed and patted dry
- 1/4 cup red onion grated and patted dry
- 2 tbsp ground chia seeds
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- black pepper to taste
Smoky chili mayo:
- 1/3 cup vegan mayo
- 1/4 tsp chili powder
- 1/8 tsp smoked paprika
- salt to taste
- black pepper to taste
- Pre-heat the oven to 375°. Line a baking sheet with parchment paper.
- Drain and pat dry with paper towels the wet ingredients to make sure you get a patty that holds well together after cooking.
- Roughly mash the pinto beans on a plate with a fork.
- Then, in a large bowl, mix all the ingredients together. The mixture will be dry and crumbly at this point.
- With your hands, form 3 burger patties by pressing on the mixture. You will have to press enough to make sure everything is thight together. Transfer to the baking sheet.
- Cook in the oven for 20 minutes. Then, using a spatula, gently flip the burger patties (they are still easily breakable at this point, so be careful), and cook them for another 20 minutes.
- While the burgers are cooking, make the smoky-chili mayo: simply mix all the ingredients in a small bowl.
- After they are cooked, let them rest 8-10 minutes on the baking sheet before eating. Do not skip this step!
- Serve as you wish! These patties can be made ahead and stored in the fridge. Make double batch to have a few burgers ready to go for all the family on a busy week.