Three-Bean Burger

Name: Three-Bean Burger
Prep time: 15M
Total time: 36M
Yield: 6 Servings
Ingredients: 3 tbsp. ground flaxseed; 2 tbsp. Balsamic Vinegar; 1 can Pinto Beans; 1 can Dark Kidney Beans; 1 can Black Beans; 3 tbsp. Chipotle Peppers in Adobo Sauce; 2 tbsp. Minced Garlic; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 1 packet Sazón with Coriander and Annatto; 1 cup panko breadcrumbs; ¼ cup Extra Virgin Olive Oil; 1 cup plant-based mayonnaise; 6 sesame seed buns, split and toasted; 1 cup Salsa Pico de Gallo – Mild; guacamole, prepared to serve; 1 head bib lettuce, leaves separated

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Delicious Three Bean Burgers! Prepare them and let us know if they’re the best plant-based burgers you’ve ever tasted. Once you try them, you’ll be captivated by their deep flavor that combines GOYA® <a title="Black Beans Can" href="https://www.goya.com/en/products/black-beans-can/" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a>, <a title="Red Kidney Beans Can" href="https://www.goya.com/en/products/dark-kidney-beans/" data-udi="https://goya.com/en/products/red-kidney-beans-can">Dark Red Kidney Beans</a> and <a title="Pinto Beans Can" href="https://www.goya.com/en/products/pinto-beans-can/" data-udi="https://goya.com/en/products/pinto-beans-can">Pinto Beans</a>. In this recipe, the beans are mashed and mixed with smoky GOYA® <a title="Chipotle Peppers in Adobo Sauce" href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/" data-udi="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce">Chipotle Peppers in Adobo Sauce</a>, garlic, balsamic vinegar and other ingredients that enhance the flavor of these delicious and nutritious burgers. They are a great way to incorporate more meatless meals into your routine. And, the best part is that once they’re made, you can freeze them for up to 6 months, so you can enjoy their rich flavor any time, any day of the week.

Total Time

36m

Prep Time:15m

Yields:6 Servings

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Ingredients

3 tbsp.

ground flaxseed

2 tbsp.

GOYA® Balsamic Vinegar

1 can
(15.5 oz.)

GOYA® Pinto Beans, drained and rinsed

1 can
(15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

1 can
(15.5 oz.)

GOYA® Black Beans, drained and rinsed

3 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, minced, divided

2 tbsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste

1 packet

GOYA® Sazón with Coriander and Annatto

1 cup

panko breadcrumbs

¼ cup

GOYA® Extra Virgin Olive Oil, divided

1 cup

plant-based mayonnaise

sesame seed buns, split and toasted

1 cup

GOYA® Salsa Pico de Gallo – Mild, or any <a href="https://www.goya.com/en/product-subcategory/sauces-and-paste/sauces/hot-sauces/" aria-label="Goes to https://www.goya.com/en/product-subcategory/sauces-and-paste/sauces/hot-sauces/" alt="https://www.goya.com/en/product-subcategory/sauces-and-paste/sauces/hot-sauces/" tabindex="0" title="Goes to https://www.goya.com/en/product-subcategory/sauces-and-paste/sauces/hot-sauces/">GOYA® Salsita</a>, to serve

guacamole, prepared to serve

head bib lettuce, leaves separated

Directions

Kitchen View

Step 1

In small bowl mix flaxseed and balsamic together. Set aside until thickens.

Step 2

In large bowl, mash beans, 2 tbsp. chipotle, garlic, balsamic, Adobo and Sazón together with potato masher until mixture holds together and few visible chunks of beans remain. Mix in flaxseed mixture and breadcrumbs until combined

Step 3

Form bean mixture into six 1/2-inch patties. (Note: Patties can be stored, wrapped and frozen, for up to 6 months.)

Step 4

Heat 2 tbsp. olive oil in large skillet over medium heat. Cook patties, making sure not to overcrowd the pan. Cook, flipping once, until dark golden-brown on both sides and warm in center, about 3-4 minutes per side. Repeat with remaining patties and olive oil.

Step 5

Meanwhile, in small bowl, combine mayonnaise and remaining chipotle. Season with Adobo, to taste.

Step 6

To assemble burgers, spread mayonnaise mixture over both sides of buns. Top bottom bun with patties, guacamole, salsa, lettuce and top bun. Serve and enjoy.

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Recipe Tags

Three-Bean Burger

Prep Time: 15m

Total time: 36m

Yields: 6 Servings

Ingredients

3 tbsp.

ground flaxseed

2 tbsp.

GOYA® Balsamic Vinegar

1 can (15.5 oz.)

GOYA® Pinto Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Black Beans, drained and rinsed

3 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, minced, divided

2 tbsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste

1 packet

GOYA® Sazón with Coriander and Annatto

1 cup

panko breadcrumbs

¼ cup

GOYA® Extra Virgin Olive Oil, divided

1 cup

plant-based mayonnaise

sesame seed buns, split and toasted

1 cup

guacamole, prepared to serve

head bib lettuce, leaves separated

Directions

Step 1

In small bowl mix flaxseed and balsamic together. Set aside until thickens.

Step 2

Step 3

Form bean mixture into six 1/2-inch patties. (Note: Patties can be stored, wrapped and frozen, for up to 6 months.)

Step 4

Step 5

Meanwhile, in small bowl, combine mayonnaise and remaining chipotle. Season with Adobo, to taste.

Step 6

To assemble burgers, spread mayonnaise mixture over both sides of buns. Top bottom bun with patties, guacamole, salsa, lettuce and top bun. Serve and enjoy.

Return

Kitchen View

Three-Bean Burger

Prep Time: 15m

Total time: 36m

Yields: 6 Servings

Ingredients

3 tbsp.

ground flaxseed

2 tbsp.

GOYA® Balsamic Vinegar

1 can (15.5 oz.)

GOYA® Pinto Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

1 can (15.5 oz.)

GOYA® Black Beans, drained and rinsed

3 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, minced, divided

2 tbsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste

1 packet

GOYA® Sazón with Coriander and Annatto

1 cup

panko breadcrumbs

¼ cup

GOYA® Extra Virgin Olive Oil, divided

1 cup

plant-based mayonnaise

sesame seed buns, split and toasted

1 cup

guacamole, prepared to serve

head bib lettuce, leaves separated

Directions

Step 1

In small bowl mix flaxseed and balsamic together. Set aside until thickens.

Step 2

Step 3

Form bean mixture into six 1/2-inch patties. (Note: Patties can be stored, wrapped and frozen, for up to 6 months.)

Step 4

Step 5

Meanwhile, in small bowl, combine mayonnaise and remaining chipotle. Season with Adobo, to taste.

Step 6

To assemble burgers, spread mayonnaise mixture over both sides of buns. Top bottom bun with patties, guacamole, salsa, lettuce and top bun. Serve and enjoy.

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Three-Bean Burger

Ingredients

Directions

Products in this Recipe

Balsamic Vinegar

Pinto Beans

Dark Kidney Beans

Black Beans

Chipotle Peppers in Adobo Sauce

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

Sazón with Coriander and Annatto

Extra Virgin Olive Oil

Salsa Pico de Gallo – Mild

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GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Summer Outdoor Menu

Join La Cocina Goya®

Recipe Tags

Three-Bean Burger

Ingredients

Directions

Three-Bean Burger

Ingredients

Directions

Reviews

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