Gluten and Nut free Mini Bean Burgers Recipe Video


Cooking Time15 MinDifficulty LevelMedium
Health IndexAverageCuisine
VegetarianMain Ingredient
Interest Group


 Pinto beans1 Cup (16 tbs), boiled
 Leftover rice/Freshly cooked rice1⁄2 Cup (8 tbs)
 Corn1⁄4 Cup (4 tbs)
 Carrot1⁄2 Cup (8 tbs), shredded
 Red onion3 Tablespoon, chopped
 Yellow bell pepper3 Tablespoon, chopped
 Coriander3 Tablespoon, chopped
 Salt2 Tablespoon (to taste)
 Curry powder1 Tablespoon (to taste)
 Garlic1 Teaspoon, minced
 Chili paste1⁄4 Teaspoon (Optional)
 Brown sugar1 Teaspoon (to taste)
 Olive oil4 Tablespoon
 Pineapple slice1 Medium (for the mini burger)
 Cheese slice2 Small (for the mini burger)
 Cucumber pickle2 Small (for the mini burger)
 Tomato slices2 Small (for the mini burger)
 Onion slice2 Small (for the mini burger)
 Cherry tomato2 Small (for the mini burger, for garnish)


1. In a bowl mash and mix together with the help of potato masher pinto beans, rice, corn and shredded carrot (after squeezing out extra water).
2. Then mix in red onion, yellow bell pepper, coriander, salt, curry powder, minced garlic, brown sugar and then 2 tablespoons olive oil.
3. Heat a nonstick grill or griddle to medium heat.
4. Grease your palms with oil, make burgers and place them on a plate.
5. Brush the grill with oil, place the burgers and let it brown on one side.
6. Then flip using spatulas and brown on the other side.
7. Grill pineapple slices if desired for using in the burger.
8. In a small pan brown mini burgers in a little olive oil flipping either side.

9. Assemble the big burgers between breads or bun slices with vegetables of your choice.
10. To assemble the mini burgers, take Hawaiian sweet rolls and place in layers - sliced cheese, burger, cucumber pickle, tomato slices and onion slices.
11. Pierce with a toothpick and top it with a cherry tomato if desired.

12. Pack the burger in the right fitting lunch box to carry along with or serve with tomato ketchup and mustard sauce if desired.

If desired add tofu to the burger mixture.