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Multigrain beet and bean burgers

KitchenAid Chef
Import-Recipe - Multigrain Beet and Bean Burgers
Multigrain beet and bean burgers

Celebrate our colour of the year with these amazing beetroot burgers!






216 g

roasted beets, grated

40 g

quick rolled oats

230 g

cooked quinoa

30 g


15 ml

balsamic vinegar

11 g


3 g

ground black pepper

8 g

sesame seeds

20 g

flax seeds

5 g

garlic powder

440 g

white beans, drained and rinsed


large eggs, whisked until smooth

Step by step

  1. Fit the KitchenAid Stand Mixer with the pastry beater accessory. Place all ingredients except the eggs into the mixing bowl and turn to Speed 2. Once ingredients start to mash together and are sticky, increase to speed 4 and beat for 3-4 more minutes. Reduce speed to Stir, add eggs and stir until fully incorporated. Turn off the mixer, cover the bowl with plastic wrap and allow the mixture to rest for 10-15 minutes.

  2. Heat a non-stick skillet on medium heat with 2 tbsp olive oil. Form patties to preferred size (and about 1cm thick) and place in the hot skillet. Do not overcrowd the pan. Cover the pan and fry the patties for 3-4 minutes, then use a fish spatulata and carefully flip the patties to the other side. Do not cover after flipping and fry patties for 3-4 more minutes, or until golden brown on each side.