Smoky Millet Pinto Bean Patties – eat them with a fork or pile them on buns, burger style. Either way, pair them with your favorite BBQ sauce and enjoy!
Is it just me or do you want to dive head first into that drippy BBQ sauce? This post is not about BBQ sauce though, it’s about the vehicle to get that sauce to your mouth.
The perfect compliment for your favorite sauce are these Smoky Millet Pinto Bean Patties. They’re tender and moist on the inside, but the outside has a nice crunch – especially if you bake them, which is my preferred method.
Lots of flavor and veggies packed into these pinto bean patties, but if you’re feeding a veggie-hater, no worries, they won’t know they’re in there.
What is Millet
If you’re not familiar with millet, it’s a gluten free whole grain – technically a seed, but it’s used like a grain. It’s high in protein, fiber, magnesium, and phosphorus.
Millet is versatile and can be used similarly to rice. I like to make a large batch of millet (or any grain for that matter) at the beginning of the week so I have enough to use in several different recipes that week. Cook once, eat twice (or more!).
Check out these other delicious millet recipes:
- Lemon Millet with Chickpea and Dill
- Millet Black Bean Patties with Pineapple Avocado Salsa and Spicy Chipotle Sauce
- Apple Pie Mixed Grain Cereal
Have Them Your Way
I like to eat these pinto bean patties with a fork, but my kids prefer to eat them burger style with all the traditional burger toppings.
They are delicious either way.
Love Burgers? These Veggie Burger Recipes are sure to please!
- Falafel Burger with Cucumber Peanut Relish
- Autumn Burger with Healthy Vegan Mayo
- Black Bean Salsa Burgers
- Even MORE vegan burgers and patties
This recipe makes a big batch of patties, but don’t let that scare you – they freeze beautifully! Like I said before, cook once, eat twice (or more!). No one wants to spend hours in the kitchen – especially in the summer, so, make the big batch and freeze any leftovers for another day (directions in the recipe card below).
Smoky Millet Pinto Bean Patties
I hope you love these Smoky Millet Pinto Bean Patties as much as we do. If you try them, be sure to come bakc and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
- 2 tbsp flaxmeal
- 6 tbsp warm water + 2 tbsp water (divided)
- 1/2 of a red onion (diced)
- 2 carrots (peeled and diced)
- 1 celery stalk (diced)
- 2 tsp dried thyme
- 2 tsp smoked paprika
- pinch cayenne
- 1 1/2 cups cooked pinto beans (or 1 15 oz can)
- 1 1/2 cups cooked millet*
- 4 scallions (chopped)
- 2 tbsp fresh chopped parsley
- 3/4 tsp salt
- dash liquid smoke
- 3/4 cup panko breadcrumbs (gluten free if necessary)
- BBQ sauce for serving (your favorite or check out my recipe for tomato free BBQ sauce.
- Preheat the oven to 375 degrees F**
- Line a baking sheet with parchment paper and set aside.
- Stir together the flaxmeal and 6 tbsp warm water in a small bowl and set aside to thicken. This is your flax "egg."
- Heat the remaining 2 tbsp water in a skillet over medium heat and sauté the red onion, carrots and celery for about 3-4 minutes until starting to soften. Add an additional tbsp or 2 of water if the veggies start to stick.
- Add the thyme, smoked paprika and cayenne and sauté another 1-2 minutes to cook through. Take off heat.
- To the bowl of a food processor, add the sautéd veggies, pinto beans, cooked millet, scallions, parsley, salt, liquid smoke and flax "egg" that you set aside earlier. Pulse until combined, but not completely smooth - you still want to see small bits of the veggies.
- Transfer the mixture to a mixing bowl and add the panko breadcrumbs. Stir to combine. The mixture should easily come together to form a patty when molded in your hand. If it seems to wet, add a little more panko.
- Form the mixture into patties with your hands and set on the baking sheet in one layer.
- Bake the patties 30-35 minutes, flipping them over half way through.
Serve with your favorite BBQ Sauce (or my tomato free BBQ Sauce). They are also great on a bun, burger style.
I think about 1/2 cup dry millet would yield 1 1/2 cups cooked. I usually make a big batch when I'm cooking it so I can work with leftovers later in the week. I suggest you do this too! If you need ideas for using up any leftover millet, just do a search on my site for "millet."
*Alternately, you can pan fry these patties for about 4-5 minutes per side. You'll need a tbsp or 2 of grapeseed oil (or your oil of choice) for the skillet.
This recipe makes a large batch of patties. But, fear not because they freeze beautifully. After baking, let them cool and then place them on a large plate or baking sheet in one layer and place the plate in the freezer. Once the patties are frozen, transfer them to a plastic freezer bag for easy storage. Be sure to label your bag so you don't forget what's in there. To reheat, bake from frozen 20-30 minutes flipping halfway through or defrost and pan fry.