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5 from 1 vote

Pinto Bean & Koops’ Jalapeno Mustard Burger

As I was putting this cookbook together, COVID-19 was spreading throughout the world, and families were staying at home. We started keeping dried goods on hand to limit the amount of times we needed to go to the grocery store. I got creative with what I had on hand and used pinto beans to create this burger!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: lunch, Main Course
Cuisine: American, Mexican
Keyword: Dairy-free, Gluten-free, jalapeno mustard, Pinto bean
Servings: 6 people
Calories: 279kcal


  • Utensil for mixing
  • Food processor
  • Large bowl
  • Skillet


  • 2 cups Pinto Beans Drained and Rinsed
  • 2 tbsp Koops' Jalapeno Mustard
  • 1/2 tbsp paprika
  • 1/2 tsp garlic
  • 1 tsp salt
  • 1 lb ground beef


  • Mix all ingredients except for ground meat together. Either mash the pinto beans with your fingers or spoon, or add to the food processor.
  • In a large bowl, add the ground meat. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal (If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees).
  • Cook burgers on medium heat on the stove for 3-5 minutes each side or to your preference. Cooking times can vary.



Calories: 279kcal | Carbohydrates: 16g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 496mg | Potassium: 472mg | Fiber: 5g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg