Vegan Beetroot and Bean Burgers.

Recipe adapted from Sam Murphy's new book Beatifully Real Food. Like any good burger, you can add the toppings you like. But, the ones listed below work SO well with these burgers as they add lots of moisture, which these burgers need!

Preparation Time:
30-40 minutes
Chilling Time:
1-2 hours
Cooking Time:
15-25 minutes
Makes: 8-10 burgers

Ingredients for the patties:

140g gluten- free oats
260g ground almonds
2 large beetroots, washed & peeled
400g can of black beans - rinsed and drained
2-4 tbs of olive oil
100g/1cup ground flaxseeds
Small bunch of fresh parsley, washed and chopped finely
4 tsp onion powder
4 tsp ground cumin
4 tsp ground cardamom
4 tsp vegetable bouillon
1 tsp black pepper
Coconut oil

For the walnut and kale pesto:

1 garlic clove, peeled
60g walnuts
60g cashew nuts
2 large handfuls of kale leaves, washed & chopped
1 large bunch of basil
125ml of olive oil
1/2 tsp sea salt or to taste
a pinch of ground black pepper
1 tbs nutritional yeast (optional)
Juice of 1/2 lemon

For the quick pickled red onions:
2 red onions
1 cup of white wine vinegar (see instructions for details)

Final touches: Some rocket, burger buns of your choice, heated up (optional), cucumber ribbons, avocado, sliced thinly (vegan) mayonnaise or ketchup


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

Chop the beetroot into small chunk and, together with the black beans, blend in a high speed blender until a thick puree is formed. Add this puree 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 fridge for about 45 minutes so the mixture sets and holds together.

As the patties are chilling in the fridge make your walnut and kale pesto by combining all the ingredients and placing them in a food processor or high speed blender. You can also use a handheld blender as I did, if you prefer. Taste for salt and adjust as needed. You can store the pesto in the fridge in an air-tight container for up to 4 days.

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.

When you are ready to prepare your burgers, preheat the oven to 160-170C (325-350F). 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 enjoy!

Vegan Burger creation by The Little Plantation. Check out more plant-based recipes and amazing photos here. Kimberly is a nutritional therapist, yoga teacher, self-taught food photographer, food and prop stylist and a recipe developer.