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Blackbean & Beetroot Burgers

January, 2019

Blackbean & Beetroot Burgers

I am loving the versatility of vegetable patties at the moment! They make a great burger or protein source in a salad. Beetroot and blackbean combine really well so that you don't need egg to bind it and are surprisingly not sweet. I would make a double batch and freeze them to use later in the week. These patties are vegan, gluten free and nut free (very allergy friendly). I hope you enjoy them!

Blackbean & Beetroot Burgers

Makes 5


  • 1/2 tbs olive oil

  • 1 spring onion, finely sliced

  • 2 garlic cloves, diced

  • 1 tsp cumin

  • 1/2 tsp dried thyme

  • 400g can black beans (rinsed and drained)

  • 3 baby beetroot (1/3 cup)

  • 1/2 cup cooked quinoa

  • 1/3 cup breadcrumbs or almond meal

  • Salt and pepper to taste


  1. Pre-heat oven to 180°c and line a baking tray with baking paper

  2. Add olive oil to a small fry pan on medium heat and cook onion and garlic until brown

  3. Add spices and stir for 1 minute, remove from heat

  4. In a bowl add spice mix to remaining ingredients

  5. Mash until well combined and beetroot is mixed through

  6. Mold into burger patties (I cover the inside of a jar lid with cling wrap and fill it with the mix to create consistency in size)

  7. Place on baking tray and cook for 40 minutes, flipping half way

  8. Assemble burgers with toppings like avocado, tomato and lettuce

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