Kidney Bean Millet Beet Burgers

Name: Kidney Bean Millet Beet Burgers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving
Ingredients: 1/2 cup uncooked millet; 1 1/4 cup water; 1.5 tsp or more italian herb blend; 3/4 tsp salt; 1 cup chopped raw beet - chopped 1/2- 3/4 inch; 1/2 cup chopped tomato; 2 tsp olive oil; 1 Tbsp prepared mustard; 1/4 cup or more finely chopped onion; 2 tsp soy sauce; 1 tsp sriracha sauce or to taste; 3/4 tsp garlic powder; 1/4 tsp onion powder; 15 oz can of kidney beans; oat flour

User Reviews

4.5

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6
Calories
192 kcal
Cuisine
American

Kidney Bean Millet Beet Burgers

Danielle Hudson

Report

Kidney Bean Millet Beet Burger. Veggie Burgers with Beet, beans and millet (or quinoa). Bake or pan fry and serve with vegan cheese and garnishes of choice. Vegan Burger patties. Soyfree, gluten-free patties. Makes 6 to 8 patties.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

1/2 cup uncooked millet or use quinoa
1 1/4 cup water
1.5 tsp or more italian herb blend
3/4 tsp salt
1 cup chopped raw beet - chopped 1/2- 3/4 inch (1 medium beet)
1/2 cup chopped tomato 1 small tomato or use tomato puree/paste to taste
2 tsp olive oil
1 Tbsp prepared mustard
1/4 cup or more finely chopped onion
2 tsp soy sauce or coconut aminos to make soy-free
1 tsp sriracha sauce or to taste
3/4 tsp garlic powder
1/4 tsp onion powder
15 oz can of kidney beans or 1.5 cups cooked
oat flour regular flour or breadcrumbs if needed

Add to Shopping List

Instructions

Heat a saucepan over medium heat. Wash the millet, drain and add to the pan. Roast for 1 minute. Add water, italian herbs, salt and beet and tomato to the pan. Cover and Bring to a boil.
Reduce heat to low-medium and cook for 20-22 minutes. Check if the millet is tender, else cook for another few minutes. Let sit covered for 5 minutes. Drain the mixture if there is excess liquid.
Preheat the oven to 400 degrees F / 200ºc if baking.
Add in the chopped onion, mustard sauce, soy sauce, olive oil. garlic powder, onion powder to the millet mixture and mix well. Add kidney beans and mix. Mash the mixture well and mix by hand or potato masher, so most of the beans and beet pieces break down. Taste and adjust salt, spice, mustard.
If the mixture is too soft or wet, add a Tablespoon or so of oat flour or bread crumbs. Shape into patties using a 3 inch cookie cutter. Brush the patties with a little oil. Bake at pre-heated 400 degrees F for 20 minutes, flip and bake for another 5 to 10 minutes. Add vegan cheese slices in the last 5 minutes.
Or pan fry on stove top for 3-5 minutes each side over medium heat. I like these baked.
Top with vegan cheese of choice, prepared mustard or vegan ranch, pickles, crunchy lettuce, tomato. Pictured above with daiya cheddar slice melted.

Notes

To make these with cooked millet or quinoa: Use 1.25 to 1.5 cups cooked millet or quinoa, 1 cup cooked beet and mix and mash in a bowl. Add the rest of the ingredients and proceed.
Nutritional information based on 1 serving

Nutrition Information

Show Details

Calories 192kcal (10%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 2g (3%) Sodium 451mg (19%) Potassium 439mg (13%) Fiber 7g (28%) Sugar 2g (4%) Vitamin A 25IU (1%) Vitamin C 5mg (6%) Calcium 37mg (4%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 192 kcal

% Daily Value*

Calories	192kcal	10%
Carbohydrates	33g	11%
Protein	9g	18%
Fat	2g	3%
Sodium	451mg	19%
Potassium	439mg	9%
Fiber	7g	28%
Sugar	2g	4%
Vitamin A	25IU	1%
Vitamin C	5mg	6%
Calcium	37mg	4%
Iron	3.3mg	18%