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!
Smoky Millet Pinto Bean Patties
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 (well technically a seed, but it’s used like a grain) and is high in protein (15%). In addition to protein, it’s also high in fiber, magnesium, and phosphorus. Millet is a versatile grain that can be used similarly to rice. I use millet in my Lemon Millet w/ Chickpeas & Dill, Millet Black Bean Patties, and my Apple Pie Mixed Grain Cereal. 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!).
I’m going to let you in on a little secret – this was actually one of the very first recipes that I ever posted on the blog (proving that my smoky flavor addiction started years ago!). My photography was horrible back then…eek…and you won’t find that post anymore. I’ve since updated this recipe a bit and, of course, re-shot the pics, so I’m bringing it back to life because I think you’re going to love these Smoky Pinto Bean Patties! I like to eat them with a fork, but 2 of my kids prefer to eat them burger style. 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 below).
Once a Month Meals Freezer Menus
Speaking of freezer friendly, this recipe will be featured in Once a Month Meals’ July 2016 Menu. I first told you about OAMM in this post. All the menus are customizable. They already have menus for Egg Free, Gluten Free Dairy Free, Vegetarian, Real Food, Paleo, Summer Grilling, and even Toddler…plus the traditional family style menus as well. They also have mini menus if you don’t want a whole months worth of recipes at once. You tell them how many people you are cooking for and the recipes will automatically be tailored to your family size. You’ll get recipe cards with instructions, an organized grocery list, printable labels and more! Do I have to say it again – cook once, eat twice (or a LOT more). You can’t go wrong. Be sure to check out the OAMM (<- affiliate link) and start making your life easier today!
Make this Recipe
If you try these Smoky Millet Pinto Bean Patties, be sure to leave me a comment with your feedback below. Don’t forget to snap a pic and tag me @veggie_inspired #veggieinspired on Twitter or Instagram.
- 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.
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