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+ servings
veggie burger on bun topped with mayo, sprouts and onions on a white plate

Beet, Black Bean and Walnut Burgers

Print Recipe
Quick and simple veggie burger! Eat good, feel good!
Course Dinner, Lunch, Main Course
Cuisine American
Keyword Beet, Black Bean, flax, veggie burger, walnuts
Dietary Preference Gluten-Free, vegan, vegetarian
Servings 8 burgers


  • 2 cans (14oz) of black beans, drained and rinsed ...or 3 cups of pre-cooked black beans
  • 1 1/2 cup cooked beet chunks (about four smallish beets)
  • 1/2 cup rolled oats (ensure they are pure, gluten free oats if you need a GF recipe)
  • 1/2 cup walnuts
  • 1 shallot, chopped
  • 2 tablespoons ground flax
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon salt *see note
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin


  • Preheat oven (or your BBQ!) to 375 degrees
  • Toss all ingredients into a food processor and pulse until about 75% blended, to leave a bit of texture in the burgers. Remove blade, stir mixture with a spatula to mix in remaining chunks. Taste and adjust seasoning if required.
  • Place mixture on nonstick cookie sheet by using a half cup
    measure. Press to one inch thickness, forming eight round patties.
  • Bake for 30 minutes to allow a crust to form on bottom. Then, very carefully (these are soft burgers!!) flip, reshaping if necessary, and cook for 10-15 minutes on the remaining side.
  • Serve with your favourite fixings! I love a combo of Dijon and Mayo on pretty much everything...and it works here too. And in the photo, we served the burger with a mixture inspired by one of my fave Ottolenghi salads: thinly slice a small red onion and place in a bowl, along with 1/4 cup of sliced dates (I like deglet noor or medjool). Pour 2 tbsp of balsamic and a sprinkle of salt
    over them. Toss to combine and let sit for 30 minutes. AMAZING.


*note: I use unsalted beans...if yours are pre-salted, start with 1/4 tsp salt in the mix