beet burger

Crispy on the outside, succulent and smoky-flavored on the inside, combined with delicious avocado-tahini sauce and baked sweet potato fries – this recipe has everything you would expect from a burger.

The Ultimate Veggie Burger

For the Burgers

beet root

red quinoa (white is just as fine, cooked)

olive oil

onion (finely diced)

garlic

tbsp wholemeal bread crumbs

tbsp flax seeds

tsp coconut oil (melted)

lemon juice

tsp chilli flakes

tsp pink Himalayan salt

For the Dressing

avocado

tbsp tahini (sesame paste)

lime juice

For the Fries

potatoes

tbsp cornmeal

For assembling

Wholemeal buns

parsley (finely chopped)

For the buns (6-8 buns)

whole wheat flour

buckwheat flour

active dry yeast

tsp unrefined sugar

tbsp ground flax seeds

tbsp virgin olive oil

tsp sea salt

filtered water

Preheat the oven at 175°C/347°F.

Place the beet root cubes on a lined baking tin, rub with olive oil and roast for 30 minutes.

Remove from the oven and set aside to cool.

Place the roasted beets in a food processor and pulse two or three times - you need some texture for the burgers, so make sure you don't mash them completely.

Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs until you obtain the desired consistency.

With slightly wet hands, shape the burgers and place them on a lined baking sheet.

Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.

Place the sweet potato strips on a lined baking sheet, rub with olive oil, than sprinkle with cornmeal and toss to combine.

Bake for 25-30 minutes, or until golden brown. They will be ready in the same time with the burgers.

While the burgers are baking, prepare the dressing and the buns. Place all the ingredients in the food processor and process to obtain a creamy sauce.

For the buns

Mix the yeast with sugar and let dissolve in a small bowl with the filtered water for five minutes, to activate it.

In a large bowl mix the flours with salt and ground flax.

Transfer into the food processor bowl, add the olive oil, vegan milk and dry yeast mixture and process to obtain an elastic dough.

Grease the large bowl with olive oil and transfer the dough into the bowl.

Cover with a clean kitchen towel and let rise in a warm place for at least 30 minutes.

Heat the oven at 200°C/392°F.

Line a baking sheet with parchment paper. Shape the buns and line them on the sheet. Let rise for another 15 minutes.

Bake for 5 minutes, then reduce the temperature at 175°C/347°F and bake for 30 minutes.

Let cool completely before slicing.

*This is a vegan version. For the vegetarians – just replace the ground flax with one organic egg. You can use an egg white to brush the buns top and sprinkle with mixed seeds that will stick on the buns while baking.

For assembly

Assemble the burgers immediately after removing from the oven.

Cut the bun in halves, spread bun bases with dressing, add the beet burger and sweet potato fries, top generously with avocado dressing, parsley and put on the bun top.

Serve immediately.

These Vegan Beet Burgers are crispy on the outside, tender on the inside, and packed with plant-based protein. Gluten-Free &amp; Oil-Free

The Best Vegan Beet Burgers

medium beets, peeled (about 2 cups; 300 g)

(95 g) walnuts

(45 g) rolled oats

(25 g) ground flax seed

rosemary

thyme

cinnamon

cayenne (optional)

sea salt

(170 g) white beans*, rinsed if using canned

low-sodium tamari

Preheat the oven to 375F and line a baking sheet with a silicone mat or parchment paper. 

Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-blade attachment. Add the walnuts, oats, flax, garlic, all dry spices, and salt. Process until a slightly coarse flour forms.

Add the shredded beets, beans, and tamari to the food processor and blend until combined, scraping the sides of the device with a spatula as necessary. It’s okay if there are still some pieces of beans or beets left &#8211; this will add texture! 

Scoop out the burger “batter” to form patties; I used a ½ cup measure to make 6 large patties. Use slightly damp hands to flatten and shape the burgers, then place on a baking tray.

Bake in the middle rack of the oven for 20 minutes, then flip the burgers and bake in the top rack of the oven for 15-20 minutes, until the edges are crispy and slightly browned. 

Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months

Yummy it was so very Delicious and Nutritionally Sound I used Rosemary Sage and Thyme Organic Fresh Herbs bundled at the Wegmans or Farmers market I browned the garlic and added it before I molded the patty it really tasted good next Garlic Aioli Mm no bun needed here I had roasted sweet potato what a meal 💜💞😊🕊️💖💕😊⭐ Thanks Love Mari K

Such a reliable recipe! I recently subbed in cashews and pepitas for the walnuts and it was just as good as originally written. These are great fresh or heated up from the freezer. Definitely recommend!

Taking less than 30 minutes, this black bean beet burger recipe is made with simple pantry ingredients. Perfect when you want a good veggie burger, but a healthier one! Naturally gluten free too.

Easy Beet & Black Bean Burgers (Vegan)

tbsp ground flaxseed

black beans,

½ medium onion (finely diced)

garlic (crushed)

sweetcorn

coriander powder

thyme leaves (or 1 tsp dried)

tsp smoked paprika

flour rice

soy sauce

Avocado oil

burger buns (gluten-free if required)

Vegan mayonnaise

Lettuce leaves, shredded

sliced

Microgreens or alfalfa sprouts

Slices of your favourite cheese mozzarella

In a small bowl, mix ground flaxseed with 2 tbsp cold water until well combined and thick. Set aside for 10 minutes.

Meanwhile, in a large bowl, mash black beans with potato masher until broken down.

Add flaxseed, onion, garlic, beet, sweetcorn, coriander, thyme, paprika, flour and soy sauce to bowl, and mix well to combine. (If mixture feels too wet, add a little more flour.) Season with salt and pepper if needed.

Divide black bean mixture into 4 balls, and shape into burger patties about ¾-inch thick.

Heat 2 tbsp oil in a large frying pan on medium heat. Fry burgers for 4-5 minutes each side until browned. (If pan isn&#39;t big enough, cook burgers in two batches.)

Serve immediately on burger buns with vegan mayo, lettuce leaves, tomato slices and any other favorite toppings. Enjoy!

I absolutely love this recipe!  I don't like beets but I love this :)  I didn't make any other changes (used almond flour) other than to air fry without using oil.  I'm so glad I stumbled across your recipe.

Omg..I was skeptical..bu5 these are phenomenal!
I used kidney beans cos I was out of black beans but still super delicious!
Can I freeze uncooked burger or cooked ones?
I am super happy with recipe.
Thank u

Excellent.  Flax egg worked perfect.  Used chickpea flour.

Made these tonight &amp; they were fantastic. I think these were the easiest burgers I've ever made. They didn't explode when you took a bite. They kept their shape so well!! Flavour was so on point and such a beautiful colour. Topped with tomato, veganaise, mustard &amp; lettuce. Will definitely make again. Thank you!!!

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Top 3 beet burger recipes from across the web

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The most viewed beet burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine