This Vegan Beet Burger recipe is crispy on the outside but soft and juicy on the inside and simply delicious! Made with red beets, beans, walnuts, and spices, it is packed with flavor, vitamins and plant-based protein for a healthy homemade spin on classic veggie burgers that can be made gluten-free, nut-free and paleo, too! Plus, these burgers are grillable!
Healthy veggie burger with beet
Who doesn’t love a good veggie burger? Some days there’s just nothing better than that! And when the burger is not only delicious, but healthy too, it makes eating even more fun! Right?
These beet burgers are packed with veggies, contain lots of vitamins and fiber, and have only 200 calories per patty. The patties are easy to shape, don’t fall apart, and have a juicy, meaty texture. So what is not to love?
Beet Burger Ingredients
You don’t need any extraordinary ingredients for this recipe. Plus, there are some possible variations, so you can swap out some ingredients if needed. Most of them are pantry staples, so you may already have them at home. Here’s what you need:
- Beet: peeled and grated, but raw and not cooked.
- Oats: I use quick cooking oats, but you could also use regular rolled ones and gluten-free if needed. Other cereal flakes are also possible.
- Walnuts: You can use other nuts or seeds instead, such as pecans, toasted pine nuts, or pumpkin or sunflower seeds for a nut-free option.
- Kidney beans: you could use black, pinto or cannellini beans or cooked brown lentils instead. Also chickpeas will do, but they might make the burgers drier.
- Onion: I like to use red onions, but regular ones work too.
- Garlic: chopped.
- Spices: Cumin and dried herbs. I like to choose an Italian herb blend of basil, oregano, thyme and rosemary.
- Tomato paste: for flavor.
- Tamari or soy sauce: or coconut aminos if you are on a paleo or soy-free diet.
- Salt and pepper: to taste.
- Oil: such as canola or sunflower oil for frying.
How to make vegan beet burgers
As always, I recommend checking out this step-by-step instruction first, including the tips. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Sauté the vegetables.
First, peel and grate the beets. In a pan, sauté the onion and garlic. Then add the spices, tomato paste, and tamari sauce and cook down briefly. Now add the beet and sauté for another 2-3 minutes until tender (but not soft).
Step 2: Make the burger mixture
Grind the oats and walnuts in a food processor coarsely. Then add the kidney beans and beet mixture and pulse until everything is combined.
Step 3: Cook the burgers
Now shape the mixture into 4 burger patties and cook them in a skillet or non-stick pan for about 5-7 minutes per side, until golden brown and crispy on the outside (be careful when flipping, as they are very delicate). Then serve with your favorite veggies on homemade burger buns or as a side dish with other meals.
Tip: You can also make more small patties for a crispier result! If you want to cook the burgers on the grill or in the oven, read the instructions below.
Veggie burger serving suggestions
Top your veggie burger however you like! I like mine with avocado or guacamole, lettuce, tomatoes, cucumbers, red onions and cress, but it’s also delicious with grilled veggies! Since the beet burgers are so juicy, you don’t really need any extra sauce! However, some suggestions would be ketchup, vegan mayo, hummus, mustard, zaziki, chipotle sauce, or some Sriracha. You could also add some garlic mushrooms, pickled jalapeños, dill pickles, or fried onions on top. Or add some vegan cheese sauce or vegan mozzarella!
- Crispy Polenta Fries
- Italian Bread Salad
- Hasselback Potatoes
- Broccoli Salad with Yogurt Dressing
- Mexican Pasta Salad
- Chickpea Couscous Salad
- Turkish Bulgur Salad
- Greek Orzo Salad
- Grilled Mushroom Skewers
How to store and freeze homemade veggie burgers
The burger patties will keep, covered, in the refrigerator for up to 5 days and can be frozen for up to two months.
Can I cook the burgers in the oven?
I love it when the burgers are soft and juicy inside and ready quickly. Therefore, I cooked them in the pan. If you don’t want the burgers to be so soft and juicy, you can also bake them in the oven at 356 °F (180 °C) for about 30-40 minutes, flipping them halfway through. Before baking, be sure to brush them with a little oil to ensure they become crispy on the outside.
This Vegan Beet Burger recipe is:
- Plant-based (egg-less, meat-less)
- Gluten-free possible
- Tender and juicy on the inside
- Crispy on the outside
- Super tasty
- Perfect for lunch or dinner to satisfy your burger cravings!
More Vegan Burger Recipes to try
- Pulled Jackfruit Burger
- The Best Vegan Burger
- Vegan Burger Buns
- Broccoli Burger
- Zucchini Corn Fritters
- Sweet Potato Falafel
- Vegan Mozzarella Mushroom Burger
- Potato Fritter Burger
If you try this vegan beet burger recipe, feel free to leave me a comment and a star rating! And if you take a photo of your delicious veggie burger and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking! 🙂
The Best Vegan Beet BurgersAuthor:
- 2 (200 g) small beets 2 cups peeled & shredded, 200 g
- ½ cup (40 g) rolled or quick-cooking oats gluten-free, as needed
- ½ cup (50 g) walnuts or other nuts or sub seeds, if nut-free*
- 1 14 oz (255 g) can kidney beans 9 oz rinsed & drained or sub other beans/lentils*
- 1 (60 g) red onion diced, or regular onion
- 2 garlic cloves chopped
- 1 tsp cumin
- 1-2 tsp dried herbs e.g. a mixture of basil, oregano, thyme, rosemary
- 1 tbsp tomato paste
- 2 tbsp Tamari or soy sauce or coconut aminos, if paleo
- salt and pepper to taste
- 2-3 tbsp oil for frying
To serve (optional)
- Burger Buns
- Veggies lettuce, avocado, tomatoes, cucumber, red onions, cress
*Note: Check out the step-by-step photos above!
- Peel and grate the beets. Set aside.
- Heat a large pan with a teaspoon of oil and sauté the onion for 2-3 minutes, until translucent. Add garlic and sauté for another minute, until fragrant. Then add cumin, dried herbs, tomato paste, and Tamari sauce and sauté, stirring, until the liquid has evaporated. Add beet and sauté for further 2-3 minutes or so, until tender (but not soft!). Set aside to cool for a minute.
- Add oats and walnuts to a food processor and pulse into a coarse flour, leaving some texture. Then add the kidney beans and beet mixture and pulse a few times until combined (if the mixture is too wet, add some more oats. If the mixture is too dry, add a little water).
- Divide the mixture into 4 portions and form each into a burger patty.
- Heat 2 tablespoon of oil in a skillet or non-stick pan. Add the burgers and cook for 5-7 minutes per side until golden brown and crisp from the outside (be careful when flipping as they’re pretty delicate).
- Serve on top of burger buns with lettuce, avocado, tomatoes, cucumber, red onions and cress. Or enjoy as a side dish with your favorite dip!
- Beans: Instead of kidney beans, you can also use black, pinto or cannellini beans or cooked brown lentils. You could also use chickpeas, however, they tend to make the burgers drier.
- Walnuts: Feel free to use other nuts or seeds, such as pecans, toasted pine nuts, pumpkin, or sunflower seeds.
- Grill: These burgers can be cooked on the grill too.
- Oven method: If you don't want the burgers to be so soft and juicy, you can also bake them in the oven at 356 °F (180 °C) for about 30-40 minutes, flipping them halfway through. Before baking, be sure to brush them with a little oil to ensure they become crispy on the outside.
- Storing & Freezing: Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.
- Please read the blog post above for more information on the recipe!
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