Kidney Bean Millet Beet Burgers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plant-based burger patties made with kidney beans, millet, beets, and oat flour that can be baked or pan-fried. Colorful, hearty, and full of flavor, these work equally well with vegan cheese or traditional toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 675mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 453mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 675MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.