How do I ensure my beet burgers hold together well?

To ensure your beet burgers hold their shape, make sure to chill the mixture in the refrigerator for about 45 minutes before frying, allowing the flax seed and oats to bind effectively.

Can I prepare the walnut and kale pesto ahead of time?

Yes, the walnut and kale pesto can be made in advance and stored in an airtight container in the refrigerator for up to 4 days, making meal prep convenient.

What is the best way to cook these beet, almond, and black bean burgers?

First, pan-fry the patties for 2-3 minutes per side until crispy, then transfer them to a lined baking tray and bake in a preheated oven at 335 degreesF for 10-20 minutes to cook through.

What can I use if I don't have vegetable bouillon for the burger patties?

If you don't have vegetable bouillon on hand, you can substitute it with salt to taste in the burger patty mixture.

How long do the quick pickled red onions last?

The recipe indicates the quick pickled red onions are made fresh and set aside, implying they are best enjoyed soon after preparation, though they can be stored covered in the vinegar in the fridge for a few days.

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

Name: Beet, Almond, and Black Bean Burgers [Vegan, Gluten-Free]
Cook time: 20 min
Yield: 8-10
Ingredients: 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:

KE By: Kimberly Espinel

Author Bio

My name is Kimberly and I live in London, England. I’m a mom, wife, yoga... Read More

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A colorful beet, almond, and black bean burger, served on a bun with walnut kale pesto, quick pickled red onions, arugula, and avocado.

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

833

8-10

Dairy Free

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... Read More

Ingredients You Need for Beet, Almond, and Black Bean Burgers [Vegan, Gluten-Free]

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

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

To Make the Burgers:

In a large bowl, mix the almond meal and oatmeal until nicely combined.
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.
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:

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:

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:

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.
Finally, assemble the burgers and serve.

Notes

Adapted from Beatifully Real Food.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.