Eat these Smoky Millet Pinto Bean Patties 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.
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
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.
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).
More vegan burger recipes
- Falafel Burger
- Autumn Burger
- Spicy Bean Burgers
- Vegan Mexican Burger
- Chickpea Veggie Burger
- Spinach Artichoke White Bean Burgers
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Smoky Millet Pinto Bean Patties
- 2 tablespoons flaxmeal
- 6 tablespoons + 2 tablespoons warm water divided
- ½ of a red onion peeled and diced
- 2 carrots peeled and diced
- 1 rib celery diced
- 2 teaspoons dried thyme
- 2 teaspoons smoked paprika
- pinch of cayenne
- 1 can (15 oz) pinto beans rinsed and drained (or 1 ½ cups cooked beans)
- 1 ½ cups cooked millet
- 4 scallions sliced
- 2 tablespoons fresh chopped parsley
- ¾ teaspoon sea salt
- dash of liquid smoke
- ¾ 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°F. Line a baking sheet with parchment paper and set aside.
- Stir together the flaxmeal and 6 tablespoons of warm water in a small bowl and set aside to thicken. This is your flax "egg."
- Heat the remaining 2 tablespoons water in a skillet over medium heat. Add the red onion, carrots and celery and sauté for about 3 to 4 minutes until starting to soften. Add an additional tablespoon or 2 of water if the veggies start to stick.
- Add the thyme, smoked paprika and cayenne and sauté another 1 to 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 to 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.