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.
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
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.