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+ servings
veggie burger on bun topped with mayo, sprouts and onions on a white plate
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4.63 from 8 votes

Beet, Black Bean and Walnut Burgers

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