Beetroot & Kidney Bean Burger (Vegan, Gluten Free, Oil Free)

These Beetroot & Kidney Bean Burgers are juicy, full of flavor and will make the most inveterate meat lover come back for more. Trust me, I actually dared to serve these for a friend that loves meat and not very open minded about substituting it for vegan options. It got great reviews, and the fact that three of these burgers went down should be is evidence enough.

These burgers are both gluten free, oil free, nut free and vegan. The kidney beans add moist and softness, mushrooms adds that “meaty” texture and the beetroots adds some chunk and chewiness. Then we have a lot of flavor coming from the fired onion, fresh parsley, onion powder and cumin. And my favorite ingredients in burgers, dijon mustard! It adds some sharpness and stinginess. I served these beetroot & kidney bean burgers with a home made salsa that is so easy to make. Just bake the vegetables in the oven and them mix in a blender until smooth. I like to make my salsa quite spicy. I also made a simple avocado mash, just wanted to keep it simple, without too much flavor. I just wanted it to contribute with some creaminess and freshness to the burger. Also added some shaved carrots and zucchini on top for some crunch in the burger. This hamburger is absolutely amazing! This will be made on repeat at my place!

Ingredients for these Beetroot & Kidney Bean Burgers:

  • Yellow onion
  • Button mushrooms
  • Beetroots
  • Kidney beans
  • Dijon mustard
  • Psyllium husk
  • Fresh parsley
  • Cumin
  • Garlic powder
  • Salt
  • Pepper
  • Tomatoes
  • Red chili
  • Garlic
  • Lime
  • Cilantro
  • Avocado
  • Lettuce
  • Carrot
  • Zucchini

Beetroot & Kidney Bean Burger (Vegan, Gluten Free, Nut Free, Oil Free)

This is a delicoius vegan burger made out of beetroots and kidney beans
Course Buffet, Dinner, Lunch, Main Course
Cuisine American
Keyword Dairy-Free, Easy, Gluten-Free, Healthy, Nut Free, Oil Free, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 Burgers


Ingredients for the patties

  • 1 Yellow onion finely chopped
  • 3 dl Button mushrooms diced
  • 3 dl Beetroots diced
  • 2(460 g) cans Kindey beans drained and rinsed
  • 2-4 tbsp Dijon mustard
  • 4 tbsp Psyllium husk
  • 2 tbsp Fresh parsley
  • 2-3 tsp Cumin
  • 2 tsp Garlic powder
  • Salt, to taste
  • Pepper, to taste

For the salsa

  • 10-15 Cherry tomatoes
  • 1/2-1 Red chili
  • 1-2 Garlic cloves
  • 1 Lime juiced
  • 1-2 tbs Cilantro
  • Salt, to taste
  • Pepper, to taste

For the burgers

  • 1 Carrot shaved
  • 1/2 Zucchini shaved
  • 6 Lettuce leafs
  • 6 (Gluten free) hamburger buns
  • 2 Avocados
  • 1 Lime juiced
  • Salt, to taste
  • Pepper, to taste


For the salsa

  • Preheat the oven to 175 degrees Celsius.
  • Put the tomatoes, chili and garlic cloves on a baking sheet and bake until soft. Around 20 minutes.
  • Put the baked vegetables in a blender and add the lime juice, cilantro, salt and pepper and blend. I like to leave some chunks and not running it completely smooth.

For the patties

  • Fry the yellow onion until it starts to get a little soft.
  • Add the button mushrooms and fry until golden brown.
  • Add the diced beetroots, fried onion and musrooms and all spices to a blender and blend for about 10 seconds. There should still be chunks left.
  • Add the kidney beans and pulse for another 10 seconds. Dont run it for too long, the mixture should still have chunks and not be a smooth mixture.
  • Form equally sized patties and put them on a parchment covered baking sheet.
  • Bake in the oven for 12-15 minutes, then flip and bake for another 12 minutes.

For the burgers

  • Mash the avocados and mix with lime juice, salt and pepper.
  • Shave the carrot and zucchini into thin slices.
  • When patties are put together the burgers by adding lettuce on the bottom of the hamburger bun.
  • Then add the avocado mash, a beetroot pattie, tomato salsa, shaved vegetables and put the top of the bun on top.

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