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 šŸ„¦

I started training at JKC in 2016 because Iā€™ve always had upper back issues that became aggravated through work. I sought out other training and physio, but experienced little to no results. A client of mine happened to be coming to JKC for a similar issue and highly recommended it. I have had great success and havenā€™t looked back! I always feel like Iā€™m getting programs tailored to my needs and Iā€™m never bored. Iā€™m 30 weeks pregnant now with my second child and have been able to workout through both pregnancies here at JKC. Even on my least mobile days, I felt safe to workout because my programs were specifically modified for my needs.

JKC is different from other gyms/fitness regimes I have tried in the past because of my level of comfort with the facility and other JKC clients and the amount of knowledge both Jon and Thomas demonstrate through personal attention to form, core development and overall strength is outstanding. JKC is by far the best training hands on attention that Iā€™ve experienced period and I have experienced many over a lifetime of activity and playing various sports. The facility has everything you require plus, as you will learn there are many ways to use every piece of equipment and Jon and Thomas are very creative! There are many age groups and professions who attend this gym from elite athleteā€™s to the rest of us and the casual but focused atmosphere in the gym makes each visit interesting, friendly and challenging at all levels.

I originally chose JKC to help me rehab following back surgery. JKC was the first gym where a trainer took the time to help me identify my goals and tailor my workouts to achieve them in a safe and doable manner. šŸ‹šŸ¼Ā Jon & Thomas are both highly professional and knowledgeable.Ā šŸ‘ØšŸ¼ā€šŸŽ“ With their guidance and informative explanationsĀ šŸ—£ they have enabled me to reach my ever evolving goals. At JKC Iā€™m guaranteed funĀ šŸ˜†, interestingĀ šŸ™ƒ and diverseĀ workouts, with Jon & Thomas forever supportive and encouraging. šŸ‘šŸ™ŒšŸ‘šŸ‘Š

Kathryn Sparrow

Nutritional Coaching by Julia Howard

From my initial consult with Julia, she was professional and knowledgeable as both a Registered Holistic Nutritionist and athlete. She was interested in my nutrition and fitness goals and the development of a plan that would set me up for success.

Julia designed weekly meal plans that were complete with recipes and shopping lists. The food choices were nutritious, easy to prepare, and ensured that I felt well nourished and energized throughout my training and non-training days. Not only do I feel leaner and more fit, but I have more energy and I feel much more in tune with my body and food choices. Julia really helped me put everything in place so I can continue this process going forward- I cannot thank her enough!

I joined JKC because I wanted to better care for my physical health, but didn’t really know how, or where, to begin.Ā  Seeking help from a trainer seemed like a wise choice, and I had heard great things about the staff at JKC. Anyone who knows me knows that I hate exercising.Ā  So, I’ve only ever tried sticking with a gym routine twice in my life.Ā  Each experience consisted of me wandering around, not knowing what to do, and settling for an elliptical machine or something else that seemed comfortable and non-threatening.Ā  Each session was the same, and I felt like I was wasting my time.

Each session at JKC, however, is specifically crafted for me.Ā  I don’t have to think about what to do, because I’m told what to do.Ā  I don’t have to worry about how to do things properly, because I’m shown (sometimes multiple times!) how to accomplish each task.Ā  I don’t have to be concerned about slipping into a comfortable routine, because Jon and Thomas won’t let that happen.

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