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5 from 1 vote
Servings: 4
  • 1 tablespoon coconut oil
  • 1/2 medium onion, chopped
  • 1 cup grated beets
  • 1/4 cup sunflower seeds or walnuts
  • 1 cup cooked red beans
  • 1 egg
  • 1/4 cup oat flour, just blend oats into flour like consistency
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon of salt
  • 1/4 cup rolled oats
  1. Start by sautéing your chopped onions in coconut oil for 2-3 minutes
  2. Add in the beets, and cook over low heat for another 5 minutes
  3. Allow to cool, and add to a food processor along with the sunflower seeds or walnuts, beans, egg, oat flour (just pulse rolled oats until a flour-like consistency is reached), and salt & spices

  4. Pulse until everything is mixed well together, and you have a pasty, thick finish. We don't want the blend super mushy either so don't overdo it...a few pulses and that's it.
  5. Add this to a bowl, and mix in the rolled oats. This will add more structure to the burgers
  6. Using your hands, form 4 patties
  7. Let them in the fridge for 20 minutes, so they can firm up a bit
  8. If you're ready to enjoy now, pop these into the oven and bake @400F for 10-12 minutes or until the burger is crisp and browned
  9. Alternatively, you can also store these in an airtight container in the refrigerator for 2-3 days or freeze until ready to use
  10. Enjoy on a bun, topped with arugula, onions, avocado, and/or mayo/ketchup!