Why are beets so amazing? They are jam packed with potassium and antioxidants, low in calories, and purple too. Beets make these burgers juicy and sweet and are full of good healthy stuff like veggies, beans, fresh herbs, oats and flax.  These burgers may be gluten free, dairy free and egg free but  filled with so much goodness that I can promise you that this tasty little burger is just that – amazing.

This recipe makes 8 burgers.


  • 2 cup cooked black beans, (if using canned drain well)
  • 2 cups shredded beets
  • 1 1/2 cups shredded carrots
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dijon mustard
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • pinch of cayenne pepper
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup rolled oats
  • 1 tbsp ground flaxseed*** + 4 tbsp water
  • Olive oil or coconut oil for sautéing



  1. Soak the 1 tbsp ground flaxseed in 4 tbsp water for 15 minutes.
  2. Clean beets and carrots and shred with the shredder attachment of your food processor, then set aside.
  3. Change the attachment to a metal blade and add the beans, carrots and beets. Pulse about 10 to 15 times until the mixture blends together making sure not to over process, the beans should still have some texture.
  4. Transfer to a mixing bowl and add all the remaining ingredients.
  5.  Using your hands mix very well. Everything should be well incorporated.
  6. Place the mixture in the fridge for a half hour to chill.
  7. Form patties, shape with your hands into burgers.
  8. Heat a pan over medium-high heat.
  9. Pour a thin layer of oil into the pan and cook patties for about 5 minutes on each side.  Depending on the size of you pan you should cook 3 or 4 burgers at a time.
  10. Preheat oven to 400 degrees. Place burgers on parchment lined cookie sheet.  You can prepare ahead at this point and either keep in the fridge until ready to bake in the oven or put them directly into a preheated oven.
  11.  Cook the burgers in the oven for 30 minutes until heated through. Check the burgers after 15 minutes and flip the burgers, this will make them crispy on both sides.
  12. Serve with your favourite toppings.

Cooks Note:

  •  I like to serve this burger with some honey mustard that I make by adding some honey to dijon mustard, add a pinch of cayenne pepper and stir well.  Serve as a dipping sauce or on the side.

Nutritional information for this recipe can be found at Meal Garden.


Everyone has that familiar tin of mixed beans in the cupboard that stare you in the face every time you open the door.  What to do with them…?  No mixed bean salad here, just a delicious recipe for a veggie burger. No promises that everyone in your household are going to enjoy these or even taste one (you know who I am talking about…Gordy) but Yale and I had them for dinner last night with purple potatoes and a dollop of honey mustard that I made by mixing dijon, some buckwheat honey and a dash of cayenne pepper and all of a sudden your can of mixed beans is not ordinary any more.

This recipe makes 8 patties.


  • 1 large onion, minced
  • 1 tbsp tomato ketchup
  • 2 tbsp low sodium soy sauce
  • 2 tbsp Dijon mustard
  • 1 1/2 cups oats
  • 1 -19 ounce tin of mixed beans
  • 1 tsp ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/4 tsp sea salt
  • 1 medium carrot, grated
  • 1 medium parsnip, grated
  • 2 or 3 cloves garlic, very finely chopped
  • Coconut oil or olive oil


  1. Preheat oven to 400 degrees.
  2. Rinse beans well in colander under cold running water.
  3. Heat a skillet and saute the onion and garlic until translucent.
  4. Add the carrot, parsnip, chili powder, cumin, salt and cook until the carrot and parsnip is tender. Turn off the heat and set aside.
  5. Mash the beans in a large bowl. Add the carrot and parsnip mixture, mustard, ketchup, soy sauce and oats.
  6. Mix well and then shape the mixture into eight patties.
  7. Place patties in the fridge for 15 minutes so they become firm.
  8. Heat a nonstick  skillet and coat with coconut oil.
  9. Cook patties over medium heat for four to five minutes on each side, or until golden brown.
  10. Place patties on parchment lined cookie sheet, (You can prepare up to this point in advance).
  11.  Bake in the oven for 20 to 30 minutes until hot.
  12. Serve with your favourite toppings.

These veggie burgers freeze well.


I have made vegetarian burgers before but never thought to make them mini and since Gordy loves anythingburger I thought I could pass these mini burger off without questions.  Boy was I wrong.  Before he even tasted one the competition was on. Gordy made his with wagu beef, American cheese, ketchup and pickles. Mine are made with black beans, oatmeal, organic ketchup and a dollop of dijon. Surprise, surprise, Gordy told me he really liked the black bean burgers, but ate all the the wagu burgers! I tried.

Mini anything is fun! You just need to know when to stop eating them!

My mini black bean burgers.

 This is Gordy’s mini made with wagu beef.


This recipe make about 12 mini burgers.

  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 medium carrot, shredded
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 10 ounce can black beans, rinsed and drained
  • 1 -1/2 cups quick-cooking oats
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon organic ketchup
  • 1/4 teaspoon pepper
  • 8 mini hamburger buns (optional)
  • 8 lettuce leaves (optional)


  • In a large saute pan and a bit of oil and saute onions in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.
  • In a food processor add the  black beans, oats, mustard, soy sauce, ketchup, pepper and carrot mixture; process until all ingredients are well blended.
  • Shape into mini patties.
  • Add a bit of oil to your saute pan and add patties and cook of each side until lightly browned.
  • Then place on cookies sheet and heat in the oven for 10 to 15 minutes or until they are slightly crispy on the outside and soft in the inside.
  •  Serve on buns with lettuce and dijon mustard or whatever topping you enjoy.


After the long weekend of eating BBQ it is time to shake things up with some veggie burgers!

I think that homemade veggie burgers are always better than store-bought and these are easy to make, just remember that for this recipe you need to soak the millet overnight.

Oh, and in case you were just wondering Gordy did not eat these burgers, he had shrimp.

This recipe was adapted from my new book that Yale gave me  for Mother’s Day, The Beauty Detox Solution.


  • 1 ½ cups water
  • ½ cup dry millet
  • ¼ cup water
  • 2 garlic cloves, finely minced
  • 1 large onion, finely minced
  • 3 cups swiss chard, finely chopped
  • 2 stalks of celery, finely minced
  • 2 small carrots, minced
  • sea salt
  • 1 Tbsp cumin
  • ¼ tsp cayenne pepper
  • ½ tsp black pepper
  • 1/2 cup amaranth flour
  • 1 Tbsp oil, for pan cooking ( I like coconut or grapeseed oil)


  1. Rinse and soak the millet in water overnight before preparing the burgers.
  2. When you are ready to make the burgers add the millet to boiling water, reduce heat to a simmer and cook for about 15 minutes until the millet is soft.
  3. When millet is ready let cool.
  4. Sauté the garlic and onion in 1 tbsp of oil until the onions are translucent.
  5. Add the swiss chard, celery, and carrots and cook for a few minutes, then mix in the sea salt and additional seasonings.
  6. Add the cooked millet and stir well.
  7. Take pan off the heat and add the amaranth flour to the mixture.
  8. Mix well.
  9. When the mixture has cooled form into small round burgers.
  10. When ready to eat heat a large pan and add oil.
  11. Cook each burger on both side until golden brown.

Good with dijon mustard.


I am married to a burger lover  – I did try to pass these off one night for dinner but I have to be honest they did not go over well , but what can I say I Ioved these burgers and will be making them again.


Black Bean and Quinoa Burgers
Makes 4 burgers


  • 2 cups of black beans, drained and rinsed
  • 1/2 cup dry quinoa
  • 1/2 cup of corn meal (I sometimes use quick cooking oats)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1/2 small onion, finely chopped
  • dash of hot sauce
  • Dash of salt

1. In a small sauce pan, toast the quinoa in olive oil for a few minutes. Add a cup of water and a pinch of salt, cover, and cook until the water is absorbed (about 15 minutes).

2. Put the black beans, cooked quinoa, corn meal or oats, onion, garlic, chili powder, cumin, hot sauce, tomato paste and salt into a mixing bowl. Mix everything together with your hands until it’s evenly mixed. 

3.Divide the burger mixture into four equal pieces. Use your hands to form the burgers.

4. Preheat a heavy-bottomed pan over medium-high heat. Pour some olive oil into the pan. Cook the patties for 5 minutes on each side, until they are a deep brown.