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Mouthwatering Pinto Bean Burger

Fire up the grill and let your appetite heat up. This well-seasoned and tasty bean burger with Randall Pinto Beans is a National Bean Month favorite! Celebrate the 4th of July with a vegetarian-friendly, healthy, and delicious burger encrusted with a crunchy cornmeal shell. 




  • ½ cup of water
  • ¼ cup of quinoa, rinsed 
  • 3 Tbsp of extra-virgin olive oil, divided
  • ½ cup of red onion, chopped
  • 1 clove of garlic, minced
  • 2 1/2 cups of Randall Pinto Beans, drained
  • 1 tsp of smoked paprika
  • ½ tsp of ground toasted cumin seeds
  • 3 Tbsp of fresh cilantro, minced
  • 3 Tbsp of cornmeal, plus 1/3 cup for coating burgers
  • ½ tsp of salt
  • Freshly ground pepper to taste
  • 6 whole-wheat hamburger buns, toasted
  • 6 lettuce leaves
  • 6 tomato slices


  • 1 ripe avocado
  • 2 Tbsp of fresh cilantro, finely chopped
  • 1 Tbsp of lemon juice
  • 2 tsp of red onion, finely chopped
  • 1 clove of garlic, minced
  • ⅛ tsp of cayenne pepper, or more to taste
  • ⅛ tsp of salt



  • In a small saucepan, bring water to a boil. Add the quinoa and return to a boil. Reduce to a low simmer, cover, and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.
  • Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the 1/2 cup of onion and 1 clove of minced garlic and cook. Stir occasionally until the onion and garlic are soft and fragrant, about 3 minutes. Add the Randall Pinto Beans, paprika, and ground cumin, and mash the beans to a smooth paste with a potato masher or fork. 
  • Transfer the mixture to a bowl and let it cool slightly. Add the quinoa, 3 tablespoons of cilantro, 3 tablespoons of cornmeal, and 1/2 teaspoon of salt and pepper. Stir to combine.
  • Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup of cornmeal and transfer them to a parchment-lined baking sheet. Refrigerate for 20 minutes.
  • Preheat the oven to 200 degrees F.
  • Heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. 
  • Cook the remaining 3 burgers with the remaining 1 tablespoon of oil, reducing the heat as necessary to prevent overbrowning. 


  • Mash avocado with a potato masher or fork. Stir in 2 tablespoons of cilantro, lemon juice, 2 teaspoons of onion, garlic, cayenne, and 1/8 teaspoon of salt. Mix well.

Serve the burgers on buns with lettuce, tomato, and guacamole.

Recipe inspired by and picture courtesy of

  • Author: Randall Beans

One 48 oz jar of Randall Pinto Beans can often make more than one recipe. Here is an additional recipe you could make with this same 48 oz jar of Randall Pinto Beans:

• Cheesy Randall Pinto Bean Casserole