Kidney Bean Millet Beet Burger. Veggie Burgers with Beet, beans and millet (or quinoa). Bake or pan fry and serve with vegan cheese and garnishes of choice. Vegan Burger patties. Soyfree, gluten-free patties. Pin this Recipe for later!
Because we all need a Beet Veggie Burger this Summer! These Burgers have beet and millet which are cooked together saving time and pans. Add kidney beans, herbs, flavors, mash, mash, shape, bake and done!
You can use already cooked millet or cooked quinoa and cooked/baked/canned beet as well. Add them to the bowl with the kidney beans or other beans of choice and add the spices of choice and bake or panfry. I like these baked with a vegan cheese melted over in the last few minutes of baking and served with lettuce, vegan mayo, and pickles/ jalapeno. All the Veggie burgers this Summer!
I have made beet burgers before with uncooked beet that are shredded into the mixture. I like both uncooked and cooked, but prefer cooked beet in the burger. That way the cooking time is flexible. Just cook to crisp up the burger and you are done.
These burgers would taste amazing with Indian spices in them as well. Add some garam masala and toasted cumin seeeds. Serve with chutneys of choice without a patty or with gluten-free burger buns.
More Burgers from the blog
- Lentil Quinoa “Meatloaf” Burger
- BBQ Veggie Burger with Mango Carrot Cabbage slaw
- Spicy Chickpea yellow Lentil Burgers
- Lentil Walnut Burgers.
- Amaranth Black Bean sliders with roasted red pepper sauce
- Red Lentil and Cauliflower Burger with Onion rings and Chipotle Habanero Mayo
- Grill-able Artichoke Cauliflower Spinach Bean Burger
- and a 35 Veggie burger collection round up!
Kidney Bean Millet Beet Burgers
- 1/2 cup (100 g) uncooked millet or use quinoa
- 1 1/4 cup (312.5 ml) water
- 1.5 tsp (1.5 tsp) or more italian herb blend
- 3/4 tsp (0.75 tsp) salt
- 1 cup (150 g) chopped raw beet - chopped 1/2- 3/4 inch (1 medium beet)
- 1/2 cup (74.5 g) chopped tomato 1 small tomato or use tomato puree/paste to taste
- 2 tsp (2 tsp) olive oil
- 1 Tbsp (1 Tbsp) prepared mustard
- 1/4 cup (40 g) or more finely chopped onion
- 2 tsp (2 tsp) soy sauce or coconut aminos to make soy-free
- 1 tsp (1 tsp) Sriracha sauce or to taste
- 3/4 tsp (0.75 tsp) garlic powder
- 1/4 tsp (0.25 tsp) onion powder
- 15 oz (425.24 g) can of kidney beans or 1.5 cups cooked
- Oat flour regular flour or breadcrumbs if needed
- Heat a saucepan over medium heat. Wash the millet, drain and add to the pan. Roast for 1 minute. Add water, italian herbs, salt and beet and tomato to the pan. Cover and Bring to a boil.
- Reduce heat to low-medium and cook for 20-22 minutes. Check if the millet is tender, else cook for another few minutes. Let sit covered for 5 minutes. Drain the mixture if there is excess liquid.
- Preheat the oven to 400 degrees F / 200ºc if baking.
- Add in the chopped onion, mustard sauce, soy sauce, olive oil. garlic powder, onion powder to the millet mixture and mix well. Add kidney beans and mix. Mash the mixture well and mix by hand or potato masher, so most of the beans and beet pieces break down. Taste and adjust salt, spice, mustard.
- If the mixture is too soft or wet, add a Tablespoon or so of oat flour or bread crumbs. Shape into patties using a 3 inch cookie cutter. Brush the patties with a little oil. Bake at pre-heated 400 degrees F for 20 minutes, flip and bake for another 5 to 10 minutes. Add vegan cheese slices in the last 5 minutes.
- Or pan fry on stove top for 3-5 minutes each side over medium heat. I like these baked.
- Top with vegan cheese of choice, prepared mustard or vegan ranch, pickles, crunchy lettuce, tomato. Pictured above with daiya cheddar slice melted.
Use 1.25 to 1.5 cups cooked millet or quinoa, 1 cup cooked beet and mix and mash in a bowl. Add the rest of the ingredients and proceed. Nutritional information based on 1 serving