Beet, Bean & Seed Burger


Fabricio with support from HHS team


Makes 6 portions.


2-3 Beets, red, peeled, shredded

250 mL (1 cup) White Beans or Red Lentils, cooked

300 mL (1 ¼ cups) Oats, large flake, dry

180 mL (3/4 cup) Pumpkin Seeds

125 mL (1/2 cup) WOW Butter or other Seed Butter

1 small Onion, finely chopped

1-2 Garlic Cloves, minced

5 mL (1 tsp) Salt or to taste

3 mL (1/2 tsp) Black Pepper, ground

5 mL (1 tsp) Crushed Red Chili or Hot Sauce

5 mL (1 tsp) Paprika

5 ml (1 tsp) Coriander, ground


6 Hamburger Buns

6 pieces Lettuce or other greens

1 Sweet Potato, thinly sliced

100 g Goat Cheese, Ricotta Cheese or other (optional)

30 mL (2 Tbsp) Pesto or other favourite spread



  1. Place all ingredients in a food processor bowl and pulse until you get a course crumb consistency.
  2. Divide and press/form mixture into 6 patties. Refrigerate patties at least 2 hours before cooking.
  3. Preheat pan or griddle, Cook for 3-4 minutes on each. Side or until a nice ‘crust’ forms and heated through.

To Assemble and Serve Burgers

  1. Toast buns if desired.
  2. Place spread on bottom bun. Top with patty and desired toppings.

Chef note: Patties can be made smaller and served as sliders. Also works as a meatball.