By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
452 cal · 30 min
Green Chile Pinto Burgers with Creamy Cheddar Sauce
Recipe GLPRc981c11273cce4
Rate this recipe
Average rating: 4.3 (1)
Hearty vegetarian patties made from mashed pinto beans, green chiles, and whole wheat bread crumbs, baked until tender and optionally pan-fried for extra crispness. Topped with a silky homemade cheddar cheese sauce featuring roasted green chiles and garlic. Perfect for a satisfying meatless burger night.
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Ingredients
2 cans (15 ounces each) pinto beans, rinsed, drained, and patted dry
3 green onions, chopped
3 cloves garlic, minced
3 tablespoons canned diced green chiles
½ teaspoon kosher salt
½ teaspoon chili powder
1 large egg
1 cup whole wheat bread crumbs
1 tablespoon butter
2 tablespoons all-purpose flour
¾ cup whole milk
4 ounces sharp cheddar cheese, shredded
4 tablespoons olive oil, for optional pan-frying
Directions
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, mash the pinto beans with a fork or pastry blender until most are broken down but some texture remains.
Stir in the chopped green onions, minced garlic, canned green chiles, kosher salt, and chili powder until well combined.
Crack the egg into the mixture and stir until fully incorporated.
Gently fold in the whole wheat bread crumbs until the mixture just comes together.
Divide the mixture into 6 equal portions and form each into a patty about ½ cup in size. Place patties on a parchment-lined baking sheet.
Bake for 10 to 12 minutes per side, for a total of 20 to 24 minutes, until the patties are firm and the edges are lightly golden.
While the patties bake, prepare the cheese sauce. Melt the butter in a saucepan over medium heat.
Whisk in the all-purpose flour and cook for 30 seconds, stirring constantly, until a smooth paste forms.
Gradually pour in the milk while whisking to avoid lumps. Continue cooking and stirring frequently for 3 to 5 minutes until the sauce thickens to a smooth consistency.
Remove the pan from heat and stir in the shredded cheddar cheese until melted and smooth. Set the sauce aside.
Optional: For added crispness, heat 1 teaspoon of olive oil per patty in a skillet over medium-high heat and pan-fry each patty for 2 to 3 minutes on each side.
Serve each patty on a burger bun, top with the warm creamy cheddar sauce, and add your desired toppings such as fresh greens, tomatoes, lettuce, or pickles.
Comments
This is a solid weeknight bean burger that relies on pantry staples and standard Charlotte grocery chains, though the green chiles will likely require a stop at ALDI or Harris Teeter's specialty section rather than your regular store. The cost per serving lands around $1.50–$2.00 driven mainly by cheese and butter for the sauce, which is reasonable for a main dish. The 30-minute timer is honest if you use canned pinto beans, but it glosses over the wet texture challenge of bean patties—they need careful handling and a hot skillet to hold together, so this is not a hands-off dish. It reheats well the next day and feeds a family of six, making it a practical meal plan candidate once you account for a dedicated canned-chile stop.
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