Beet and Kidney Bean Burgers

Estimated Reading Time 2 Minutes

These homemade veggie burgers get their bulk from kidney beans and brown rice; the grated beets adds a sweetness that appeals to kids. Make sure the rice is freshly cooked and sticky; once cooled the grains tend to separate and not be as starchy, so the burgers won’t hold together as easily. Short-grain rice works best, as its stickiness helps keep the patties together.


canola or olive oil, for cooking

1 small onion, coarsely grated

1 large red beet, peeled and coarsely grated

2-3    garlic cloves, crushed

1/2 tsp. (2 ml) cumin

1 tbsp. (15 ml)   balsamic vinegar

1 19 oz (540 ml)   can red kidney beans, rinsed and drained

1 cup (250 ml) freshly cooked brown rice (short grain, if possible)    

2 tbsp. (30 ml) chopped fresh parsley or cilantro

1 tbsp. (15 ml) canola or olive oil

salt and pepper, to taste

provolone, Gouda or other mild, meltable cheese, grated or thinly sliced (optional)

6 burger or kaiser buns

tzaziki, for serving (optional)


1. In a medium skillet, heat a drizzle of oil over medium-high heat and cook the onion for a few minutes, until soft.

2. Add the grated beet, garlic, cumin and vinegar, stir and cover; cook for about 5 minutes, until the beets are softened.

3. In a large bowl or the bowl of a food processor, combine the kidney beans, rice, parsley, oil, salt and pepper and cooked beets. Pulse until well combined but don’t purée it completely.

4. Heat a generous drizzle of oil in a heavy skillet over medium-high heat. Shape the mixture into patties (large or small) and cook for a few minutes per side, allowing them to develop a nice crust on the bottom before you flip them. If you like, place a piece of cheese on top after the first flip, then cover for a few minutes to help the cheese melt.
Serve on buns, topped with any toppings you like. Makes 6 burgers.

PER SERVING (cooked with 2 tsp. canola oil):

404 calories, 7.3 g fat, (0.9 g saturated fat, 3.7 g monounsaturated fat, 2.6 g polyunsaturated fat), 70 g carbohydrate, 0 mg cholesterol, 13 g protein, 7.7 g fibre.

Related Articles

Made Possible With The Support Of Ontario Creates