Tex-Mex Bean Burgers

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READY IN: 20mins

Ingredients Nutrition

  • 1 (15 ounce) can Market Pantry® pinto beans, rinsed and drained, rinsed and drained
  • 12 cup canned pumpkin puree
  • 12 cup corn flake cereal
  • 3 scallions, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 14 teaspoon salt
  • 1 tablespoon vegetable oil
  • 4 hamburger buns
  • 14 cup guacamole
  • 8 small slice tomatoes


  1. In a food processor, pulse the beans, pumpkin, cereal, scallions, cumin, chili powder, and salt until almost smooth. Form the mixture into 4 patties the same diameter as your buns.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until browned, about 7 minutes. Meanwhile, toast the buns.
  3. Divide the patties among the bottom buns and top with the guacamole, tomato, and top buns.

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