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Regina ~ The Plant-Based Mennonite

Hearthside Pink Bean Burger

Pink beans and quinoa form the hearty base of this savory, plant-based dish, balanced by creamy sweet potato and a flax egg for structure. Fragrant garam masala and coriander add warmth, while garlic and umami deepen the flavor into something rich, cozy, and deeply satisfying.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 burgers
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15-oz can pink beans rinsed and drained
  • 1/2 cup quinoa cooked
  • 1 flax egg
  • 1 small sweet potato cooked and mashed
  • 1 tsp. garam masala
  • 1 tsp. ground coriander
  • 1 tsp. umami blend
  • 1 tsp. garlic powder
Pickle Sauce
  • 1/2 cup plain vegan yogurt or mayo
  • 2 tbps. ketchup
  • 2 tbsp. finely chopped dill pickle (or use dill pickle relish)
  • 1/2 tsp. white vinegar

Equipment

  • 1 Baking Sheet if you want to bake them
  • 1 Skillet if you prefer to fry them

Method
 

  1. Rinse and drain beans. Smash them in a mixing bowl with a fork or a pastry cutter, making sure to leave some whole.
    Add remaining ingredients and mix well. You may need to use your hands for this step.
    Shape into four equal patties. At this time you can refrigerate for a few hours or up to a day or two, then bake or fry.
    To bake, either immediately after mixing or after refrigeration, heat oven to 425 degrees. Bake for about 20 minutes, turning halfway through.
    Alternatively, you can fry in coconut oil in a skillet.
    Serve on a bed of lettuce or on your favorite burger bun.
Pickle Sauce
  1. Combine all ingredients together. This also makes a great topping for sweet potatoes!
    Inspired by the Food Revolution Network Whole Life Club's Special Sauce Recipe.

Notes

A comforting blend of pink beans, quinoa, and sweet potato, seasoned with warm garam masala, coriander, garlic, and umami—simple, savory, and deeply nourishing.