Spicy Pinto-Portobello Veggie Burgers

Fall has returned – at least it seems that way weather wise, so mentally my appetite decided to go with it as well.

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Hello cinnamon/nutmeg spiced pumpkin butter and walnut oatmeal

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And what says its 50 degrees and raining like a good chunky tomato, fennel soup?

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And adding a gooey cheesy, grilled wrap for dipping makes for the perfect comfort food

Plus side to the rainy day – it forced me to relax for once. It also gave me the time to get back in the kitchen and do some Sunday food prepping for the week. I’ve been bad about this recently.

I cooked some wheat berries that I had let soak over night. I made a batch of mujadara, or middle eastern rice and lentils.

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Then, I got really ambitious and decided to make some homemade bean burgers. I don’t know why but bean burgers and baking always freaks me out. Equipment and mixing I guess scares me off. But I’ve had so many ideas – plus every grain and bean imaginable in my cupboard. So it was time to get the ninja and get to work.

Spicy Pinto Bean Portobello Mushroom Veggie Burgers

vegan, gluten-free option, low fat, good source of protein

Yields: 4 Burgers

Prep Time: 20 minutes

Cook Time: Pan fry or grill for a 4-5 minutes on each side; or bake 15-20 minutes each side

I’m glad the rain forced me to get busy in the kitchen and finally make my own veggie burgers. One – it is so much cheaper than buying and ended up being really easy. Two – you can customize the burgers anyway your chose. And three – I do not like that so many frozen veggie burgers have preservatives and soy isolate protein (a very processed form of soy that I try to avoid).The pinto beans are perfect because they are a soft bean and the mushrooms add a meaty component. I also did not want to use flour or bread crumbs in the recipe – so I used puffed kamut for different texture, kamut is not gluten free. You could use any puffed cereal for gluten free(millet, rice, amaranth, etc). I also froze uncooked for easy use later in the week.


  • 1 15 oz can of pinto beans – rinsed and drained- reserve 1-2 tablespoons to add during processing
  • 1 medium – large portobello mushroom, diced
  • 1 large carrot, diced
  • 1/2 teaspoon olive oil
  • 1/2 – 1 teaspoon Penzy’s Spice Singapore Blend (blend of black pepper, lemon peel powder, citric acid, garlic, onion, tumeric, coriander, cumin, ginger, nutmeg, fennel, cinnamon, fenugreek, white pepper, cardamom, cloves and cayenne red pepper) Add anything you like from list/or any spice blend you prefer)
  • 1/3 cup puffed kamut


  1. Heat oil on skillet and add chopped veggies.
  2. Cook until tender about 8 minutes or so.
  3. Remove from heat, drain and rinse beans. Reserve a bit of the bean liquid.
  4. Add beans to food processor along with veggies and spices and liquid as needed. Do not add puffed kamut
  5. Blend until combined, but still chunky in texture
  6. Remove burger batter and add kamut. Mix until combined using hands, but don’t handle too much or “batter” will get sticky.
  7. Separate into 4 patties to freeze or cook.

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During – looks gross, but smelled great

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After – much better looking

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I froze 1/2 the wheat berries and 1/2 the batch of mujadara as well.

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I did make one small slider guy to test the burger at the time. They were fantastic to me. But I do not have a seal of approval yet from bb as he has yet to try them.

In non-burger news – my life took a very unexpected turn last night. Basically, my life feels like one big disaster followed by an even bigger one. I am hanging by a string, and it is everything I have to remember to stay positive. But forcing myself to find the positives in everything, even when the worst possible scenario plays out, is the reason I am still hanging. And I WILL climb my way back up. I will also have more details after I have processed the information more and really have the proper time to give to it.

“Sometimes, struggles are exactly what we need in our life. If we were to go through our life without any obstacles, we would be crippled. We would not be as strong as what we could have been. Give every opportunity a chance, leave no room for regrets.” – Unknown

Things I am looking forward to:

  • Blend Retreat – NEXT FRIDAY – This is going to be a blast and exactly what I need to recharge and reboot.
  • A spring vegetable cooking class on Wednesday with Regal Vegan Chef, Ella Nemcova
  • And hopefully getting to yoga tomorrow


What goes into your favorite veggie burger? I can’t wait to make one using my fav bean and grain combo – adzuki and millet.

What is something you are looking forward to this week?


  1. Your burgers look so good! I need to make a bunch and freeze them too. I never remember to do that! My favorite are my black bean and edamame… and I’m really looking forward to your adzuki and millet.

    Hope things turn around soon. :( I can’t wait until Blend!!!

  2. i can’t believe that weather! hope it warms up soon. ENjoy blend for me!


  1. [...] favorite the Penzy Spices! She sent me the Spain and Singapore blends. I used the Singapore in my Spicy Pinto Portobello Burgers and it was amazing! The spain blend was sprinkled on some balsamic marinated mushrooms and other [...]

  2. [...] says: This past week made my own veggie burgers for the first time! http://frecklesandspice.com/2012/04/spicy-pinto-portobello-veggie-burgers/ Tried Nordic style sushi! And did my first crowe pose not balancing on my [...]

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