Guilt-free, flavorful, kidney bean beet burgers! This recipe will curb your burger craving and keep you extremely satiated. Serve in sandwich / burger form, or on top of a bed of lettuce.
- Beet pulp. Anytime I juice beets, I save the pulp for this recipe. The fiber is in the tough part of the vegetable which doesn’t end up in the actual juice, so the pulp is PACKED with fiber.
- Oat pulp. I try to minimize waste as much as possible, and if you’re making oat milk (or any nut-based milk) there’s no reason to throw away the pulp! It acts as a great binding agent in this recipe, but if you don’t have any on hand rolled oats work just as well. Keep in mind if you use oat pulp you may need additional flour.
I love beans in burgers because of the dense texture they bring and amazing benefits including:
- HEART HEALTH. The fiber, potassium, and vitamins in black beans lower cholesterol levels and prevent damage to our blood vessels. Adding black beans as a staple in your diet will help to prevent heart disease – make sure to drain + rinse the beans well to avoid excess sodium from the liquid in the can.
- FIBER supports a healthy digestive system – think less constipation and bloating.This recipe already has fiber from the beet pulp, so we get an extra dose with the black beans.
If you don’t like beans or want to mix it up, this recipe is incredibly versatile – lentils or chickpeas are great substitutes!
I love eating one or two of these beet burgers for dinner on a bed of lettuce with some type of potato on the side – it’s also amazing in sandwich form. My go-to toppings include:
- Vegan Mayo (my go-to is from PRIMAL KITCHEN)
- Organic Ketchup
This recipe features vegan Worcestershire sauce which takes away from the beet flavor and helps it get smoky like a real burger. I buy from the brand THE WIZARDS SAUCES.
Kidney Bean Beet Burgers
- 2 small beets OR 1/2 cup beet pulp
- 1 can kidney beans
- 3/4 cup rolled oats or dried oat pulp
- 1/2 cup gf all-purpose flour any flour works
- 1 tbsp cashew or almond butter
- 1/4 onion (diced)
- 1 tsp garlic powder
- 1 tsp sea salt
- 2 tbsp vegan Worcestershire sauce
- 1 tsp freshly ground pepper
- 1 tsp paprika
- 1 tbsp avocado oil for cooking
- dice 1/2 an onion and chop beets into cubes. add to a food processor along with the rest of the ingredients (except for the avocado oil)
- pulse until all ingredients are combined - should be roughly mixed, not completely smooth
- use an ice cream scooper to form patties - scoop out about 2 tbsp of the mixture and flatten into a patty. I formed 9 patties with this recipe
- add a touch of avocado oil to the pan and cook for 6-8 minutes on each side
- serve as a salad topper or on a sandwich with arugula, avocado, tomatoes, pickles, sprouts, whatever you’d like!
- I saved the extra patties in a reusable bag in the freezer. when you're ready to eat, you can either sautee it on a pan or pop it in the air fryer (or oven) for around 10-15 minutes at 400 degrees