Pinto Bean Burger – Meatless Monday

A few days ago we ate at Pier A in Manhattan on the Hudson River and I had a Tuna burger with Sweet potato chips. This inspired me to create an equally delicious alternative for a family meal a few days later: my Pinto Bean Burger.

FB Pinto Bean Burger beans

Pinto Bean Burger

LF, Vegetarian, Plant-based


½ cup cornmeal

1 can BPA Organic Pinto beans, drained (save bean juice for soup)

1 cup ground nuts or seeds

1 egg  (optional)

1/4 cup finely chopped coriander

¼ cup grated carrot or beetroot

2 cloves minced garlic

3-4 tablespoons arrowroot flour if needed

1-teaspoon ground cumin

1-teaspoon ground coriander

Himalayan or sea salt and black pepper to taste (or use 1-2 teaspoons unpasteurized miso)

Fermented sauerkraut or another ferment

Rocket or lettuce


FB Pinto bea burger ing.


1. Place the cornmeal on a shallow plate and set aside. Prepare a low-sided baking sheet.

2. Place the pinto beans in a medium bowl. Using a potato masher or fork, smash the beans, leaving some intact for texture.

3. Add the groundnuts, egg, vegetables, garlic, arrowroot, spices, salt or miso and pepper to taste. Mix well.

4 Divide the mixture into four or five equal portions. Press each into a patty about 10 cm across and dredge in the cornmeal to coat completely on both sides.

5. Put on the baking sheet in the fridge (if it fits) or on a plate and chill for 1 hour.

6. Preheat the oven to 180 C.

7. Bake for 20-24 minutes until brown and firm (alternatively, you can pan fry in olive oil).

8. Serve on wholemeal bun topped with your favourite ferments.

FB Pinto Bean Burger 1