Pinto Bean Beet Burgers

By Julia Howard, RHN, MPH

Pinto Bean Beet Burgers

The goal of many new vegans and plant-based eaters is to find and master the perfect bean burger. I had yet to achieve this goal, until recently.

When I saw that America’s Test Kitchen had published their amazing Vegan for Everybody cookbook, I knew they would have a no-fail bean burger in there. And, I was not disappointed! Neither were my friends who tested them…

Enter the Pinto Bean & Beet Burger!

Not only does this burger actually look like beef, it’s one of the most flavourful, perfectly textured bean burgers I’ve tried.

I adapted this burger recipe for gluten-sensitive folks by substituting gluten-free steel cut quick oats for bulgur wheat and gluten-free panko bread crumbs in for standard panko bread crumbs. Luckily, the result is just as tasty and firm. However, I strongly recommend using steel cut quick oats. Neither steel cut oats or quick oats will provide quite the same texture.

One slightly unusual ingredient in this recipe is a jar of carrot baby food! The pureed texture of the baby food helps the stickiness of the burger while the carrot flavour adds subtle sweetness. I used a sturdy collard green for a gluten-free bun alternative and an extra serving of veggies.

For some extra flavour, add a little pub sauce or a garlic aioli. I adapted the pub sauce recipe for this burger (see below) by substituting coconut aminos for soy sauce as a lower sodium, gluten-free alternative.

Wrap these burgers in parchment paper and they’ll store well in the fridge for a few days.

Pinto Bean & Bean Burger Ingredients (Serves 8)

  • 2/3 cup gluten-free steel cut quick oats (dry)
  • 1 can pinto beans (15.5 ounces)
  • 1 large beet, grated
  • 3/4 cup walnuts
  • 1/2 cup fresh basil
  • 2 garlic cloves, minced
  • 1 tbsp grainy mustard
  • 1 small jar of carrot baby food (4 ounces)
  • 2 tbsp water
  • 1 tsp fine sea salt
  • 1.5 cups of gluten-free panko bread crumbs
  • 3 tbsp extra virgin olive oil
  • collard greens (or another sturdy green) for burger “buns”
  • Topping suggestions: pub sauce, a handful of microgreens, and some crunchy pickles

Pinto Bean & Bean Burger Directions

Boil 1.5 cups of water in a pot with 2/3 cup steel cut quick oats and a pinch of salt. Turn down the heat, stir the oats and then let the oats sit for 5 mins to allow them to soak up the water. Careful to avoid overcooking the oats as they will stick to the pot and become less workable. Spread cooked oats onto a pan and allow them to cool.

Peel and grate one large beet. Add grated beet to a food processor.

Add 3/4 cup of walnuts, 1/2 cup of fresh basil, and 2 garlic cloves, minced. Pulse in a food processor about 10-15 times.

Add 1 can of pinto beans (drained), 1 tbsp grainy mustard, 1 small jar of carrot baby food, 2 tbsp water, and 1 tsp salt. Pulse to mix.

Transfer mixture to large mixing bowl. Add 1.5 cups of gluten-free panko bread crumbs. Stir in cooked, cooled oats. 

Divide the mix into 8 sections with your finger or a spatula. Use hands to form patties of approx. 3.5 inches in diameter.

To cook the burgers, heat 2 tbsp extra virgin olive oil over medium high heat on a non-stick skillet. Fry up a few burgers at a time for about 4 mins on each side. Keep warm in a 200-degree F oven until the remaining burgers are cooked through.

Build your burger! Add a sauce (see below) and something crunchy, like some microgreens and pickles.

Pub Sauce Ingredients / Directions

  • 3/4 cup vegan mayo
  • 2 tbsp coconut aminos
  • 1 tbsp gluten-free Worcestershire sauce (for a truly vegan Worcestershire sauce substitute, try this)
  • 1 tbsp brown sugar
  • 1 garlic clove, minced
  • 1 tbsp chives or green onions
  • Combine ingredients and then whisk to form sauce

If you’re looking for some additional guidance on how to incorporate more plants into your diet, contact me!

Thanks for reading,

~Julia 🥦

lisa jumping onto a box

JKC was recommended to me by a fellow runner. I was experiencing injuries, and feeling weak and fragile. When I started with JKC, Jon asked me about my goals and my focus. I wanted to concentrate specifically on running, and preventing injury. Jon developed a program for me that has enabled me to focus on my form and strength and has been flexible enough to enable me to train for many different races. I have been training with JKC for six years, and during that time I have enjoyed Jon and Thomas’s expertise in a very warm and supportive atmosphere.

Courtney Sharpe

Nutritional Coaching by Julia Howard

For the past two months I have worked with the JKC team and have never felt better! In addition to a personal fitness plan, JKC’s holistic nutritionist, Julia, worked with me and around my busy schedule to educate me on healthier food options and meal planning. I maintain a daily food log which Julia reviews and provides feedback on and we also have weekly chats to discuss my nutritional goals and potential improvement areas. Julia also helped me to identify and work around dietary constraints which have caused digestion issues for years!

Julia and the rest of the JKC family have helped me get my confidence back! I love starting my days with a good sweat and a healthy breakfast. I understand what foods make me feel my best and my body is well on its way to becoming more lean, fit and happy! I would totally recommend Julia and the entire JKC team!

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I started training at JKC in 2016 because I had built up a number of muscle imbalances from old injuries and activities like rock climbing which had led to some really bad posture and mobility issues. On top of that some friends had convinced me to sign up for a half-ironman. Working with Jon and Thomas was a way to pull my body back into alignment and make sure it wouldn’t fall apart during my race. The staff at JKC pride themselves on continuously advancing their knowledge, which leads to new and inventive way to address problems, old and new. I got my Dad to start training here and recommended JKC to all looking to improve their strength and fitness.

I had been struggling with work-life balance resulting in not exercising or playing hockey as much as I had been doing in the past. In addition to being out of shape, I was starting to experience some back/shoulder issues and realized I needed to make some changes. Around this time, a friend (who was also a client) recommended JKC and that’s when I started!

You really feel part of a community where everyone is welcoming and supportive. You get a program that is designed specifically to achieve your goals, with the ongoing coaching, progress tracking and support required to achieve them. The JKC team are very knowledgeable about fitness and conditioning, and very engaging with everyone to answer questions or discuss anything and everything training related. I also like the flexible scheduling and gym times that work for my schedule (I like early mornings and evenings).

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A few of my wonderful friends and colleagues recommended JKC. I was told by one colleague that “It’ll be the best thing you ever do for yourself” and she was right! To be honest, I didn’t have much experience in any gym setting. And NO prior weight training experience. It was always so overwhelming! But from the first day, nothing was intimidating about JKC. Each workout is set up just for me, and with my specific skills and goals in mind. There are no stupid questions, you learn as you go, and what I really love, I always feel included and important, regardless of my skills/experience.

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