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Kidney Bean Burger with Millet and Beetroot

Kidney Bean Burger with Millet and Beetroot

chopped onion

chopped beetroot

kidney bean burger with millet and beetroot

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 16
Allergens: Cilantro, Coconut, Gluten, Tomatoes


For the patty

  • 1 cup almond flour (roasted)
  • ½ lb beetroot (grated or very finely chopped)
  • 1 tsp black pepper (ground)
  • 3 cups cooked kidney beans
  • 3 tbsps extra virgin coconut oil
  • ½ cup fresh coriander (finely chopped)
  • 1 tbsp maple syrup
  • 1 cup millet (washed)
  • 1 medium onion (finely chopped)
  • 1 tsp sea salt
  • 3 cups vegetable broth
  • ½ cup water

For the burger

  • 16 tbsps hummus
  • 16 tbsps ketchup
  • 16 lettuce
  • 4⅓ oz tomato (sliced)
  • 16 whole grain burger buns


  1. Preheat the vegetable broth in a medium sized pot and simmer the millet on small heat for about 25 minutes, stir occasionally, until all the liquid has been absorbed.
  2. Preheat a medium size skillet and add the onion, beetroot and one tbs coconut oil and fry until soft for about 5 minutes and put on the side.
  3. Use a big bowl and puree the kidney beans with an immersion mixer with the water until smooth.
  4. Add all the ingredients for the patty to the bowl, except the coconut oil which you need to use for frying the burger pattys and mix well.
  5. Preheat a big skillet and fry the patties until golden brown from both sides with half a tbs coconut oil per 4 patties.
  6. Spread one tbs hummus on the bun and add the lettuce leaf, sliced tomato, onion, burger patty and put ketchup on top.

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