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Beet, Almond, and Black Bean Burgers [Vegan, Gluten-Free]

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These nutrient-rich veggie burgers are packed with flavor! The patties are made from a combination of hearty black beans, earthy, but sweet beets, almond meal, and plenty of herbs and spices. They are paired with crisp, quick-pickled red onions and a nutty pesto. These burgers would be great on a salad, served in a wrap, or like a traditional burger — the choice is yours.

Beet, Almond, and Black Bean Burgers [Vegan, Gluten-Free]





Cook Time



For the Burgers:

  • 1 1/2 cups gluten-free oats, ground
  • 2 cups almond meal
  • 2 large beets (about 1 pound), washed well and peeled
  • 2 14-ounce cans of black beans, rinsed and drained
  • 2-4 tablespoons olive oil
  • 1 cup ground flax seed
  • A small bunch of fresh parsley, washed and chopped finely
  • 4 teaspoons onion powder
  • 4 teaspoons ground cumin
  • 4 teaspoons ground cardamom
  • 4 teaspoons vegetable bouillon (or salt if you don’t have this on hand)
  • 1 teaspoon black pepper
  • Coconut oil or rice bran oil, for frying

For the Walnut and Kale Pesto:

  • 1 garlic clove, peeled
  • 1/2 cup walnuts
  • 1/2 cup cashew nuts
  • 2 large handfuls of kale leaves, washed and roughly chopped
  • 1 large bunch (about 1.5 ounces) of basil
  • 1/2 cup olive oil
  • 1/2 teaspoon sea salt, or to taste
  • A pinch of ground black pepper
  • 1 tablespoon nutritional yeast (optional)
  • Juice of 1/2 a lemon

For the Quick Pickled Red Onions:

  • 2 red onions
  • About 1 cup of white wine vinegar
  • Sugar

For Serving:

  • Some arugula, washed
  • Burger buns of your choice, heated up (optional)
  • Cucumber ribbons
  • Avocado, sliced thinly
  • Vegan mayonnaise or ketchup


To Make the Burgers:

  1. In a large bowl, mix the almond meal and oatmeal until nicely combined.
  2. Chop the beet into small chunks and blend with the black beans in a high-speed blender until a thick purée is formed. Add this purée, as well as all the other patty ingredients (except the oil for frying), to the oat and almond mixture and stir until nicely combined.
  3. If the mixture looks a tiny bit too dry, feel free to add another tablespoon of olive oil. Shape the mixture into 8-10 patties and put in the refrigerator for about 45 minutes so the mixture sets and holds together.

To Make the Walnut and Kale Pesto:

  1. As the patties are chilling, make your walnut and kale pesto by combining all the ingredients and placing them in a food processor or high-speed blender. Taste for salt and adjust as needed. You can store the pesto in the refrigerator in an air-tight container for up to 4 days.

To Make the Quick Pickles:

  1. Next, make the quick pickled red onion rings by peeling the onions and then cutting them as thinly as you can. Place the cut onions in a small bowl and cover with white wine vinegar. Add a few tablespoons of sugar and stir. Taste and add more if need be. Set aside.

To Make the Burgers:

  1. When you are ready to prepare your burgers, preheat the oven to 335°F. In a large frying pan, heat up the frying oil. Pan fry each patty for 2-3 minutes on each side until crispy. Transfer the patties to a lined baking tray and place them in the oven for about 10-20 minutes.
  2. Finally, assemble the burgers and serve.


Adapted from Beatifully Real Food.





Stylish, fun, and oh-so-delicious... My name is Kimberly and I live in London, England. I’m a mom, wife, yoga teacher, student nutritional therapist AND the blogger behind The Little Plantation. Oh, and did I mention that I’m a tiny bit very obsessed about plant-based food? So much so, that I've made it my mission to show that plant-based recipes can be sexy, simple, fun, healthy and oh so delicious...



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