The Best Vegan Beet Burgers | Wholesome & Hearty

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

Who doesn’t love a good veggie burger? It’s one of life’s simple pleasures, really. There’s just nothing like a crispy, juicy patty between two buns, topped with whatever your heart desires. And when your burger craving strikes, you owe it to yourself to fulfill that craving. Allow me to introduce, the Beet Burger.

hands holding beet burger with bite taken out of it on marble background

These hearty, filling, and seriously flavorful Beet Burgers are one of my favorite ways to satisfy a patty-between-two-buns craving. Rather than meaty in flavor, these patties are more of your traditional veggie burger – filled with warming spices that are oh so satisfying.


ingredients for vegan beet burgers in small white bowls on marble background

These Beet Burgers are incredibly easy (and seriously fun) to make. Something about forming my own burger patties by hand makes me feel like a 5-star kitchen goddess, if we’re being real. The best part? They actually stick together and won’t crumble on you, like other veggie burgers. Basically #burgergoals achieved here.

  • Walnuts help add a nutty, dynamic flavor while giving the burger patty some texture. No one wants a mushy veggie patty, am I right?
  • Oats: We love oats around here. They’re super affordable, versatile, and most importantly, they help bind our patty ingredients together to give the burger a chewy, wholesome texture.
  • White Beans help create the body of the “burger”, and give it a bit of meat-y texture, while helping to bind all of the ingredients together.
  • Tamari adds a savory flavor and helps bring out the flavors of the spices we’re going to use.
  • Warming Spices: We’re not going for a “meaty” taste with these burgers, instead, we’re loading them up with warming spices that will deliver level 10 flavor. Garlic, rosemary, thyme, cinnamon, and a bit of cayenne create a wholesome, satisfying flavor that seriously cannot be beet (..should I have gone there? Eh, maybe not, but what’s done is done.)


blended beet patty mixture in food processor on marble backgrounduncooked beet burger patties on silicone mat

  1. Blitz your ingredients in the food processor. It’s okay to leave some chunks for texture!
  2. Scoop out to form patties, then gently flatten them onto a baking tray.
  3. Bake these babies in the oven, giving them a flip about halfway through

Told you it was that easy!

beet burger topped with hummus and greens on bun with sweet potato fries


  • My personal favorite way to serve these burgers is to top them with hummus and tahini dressings. But I encourage you to top yours with whatever your heart desires – lettuce, tomato, and ketchup, mustard, bbq sauce, or even crispy onion rings would go great on these!
  • These burger patties are perfect for a weekend picnic with family and friends, or meal-prepped for your burger cravings all week long!
  • To store in the fridge, just pop them into an airtight container and refrigerate them for up to 5 days. You can also freeze them for up to 2 months (my fav way to always have burgers on deck!)

hands holding beet burger on marble background with side of sweet potato fries

If you’re looking for more burger recipes, you’ll also love these Easy Falafel Burgers, these White Bean Pizza Burgers, and these Kale Pesto Burgers with Maple Dijon Spread!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


The Best Vegan Beet Burgers

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

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: 6 Burgers 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 2 medium beets, peeled (about 2 cups; 300 g)
  • 1 cup (95 g) walnuts
  • 1/2 cup (45 g) rolled oats
  • 1/4 cup (25 g) ground flax seed
  • 2 cloves of garlic
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme 
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne (optional) 
  • 1/2 teaspoon sea salt 
  • 1 cup (170 g) white beans*, rinsed if using canned 
  • 1 tablespoon low-sodium tamari


  1. Preheat the oven to 375F and line a baking sheet with a silicone mat or parchment paper. 
  2. 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.
  3. 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 – this will add texture! 
  4. 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.
  5. 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. 
  6. Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months


  • Beans: I used cannelini beans when making this recipe, though navy or great northern beans will work as well. You can also swap the white beans for another soft bean (such as pinto or black), or cooked brown lentils. I would not recommend using chickpeas for this recipe as they tend to me drier and more firm.
  • Other Substitutions: quick-cooking oats can be used in place of rolled oats, but the burgers will have less texture to them. Walnuts can be swapped with another “soft” nut or seed, such as pecans, pumpkin, or sunflower seeds. Soy sauce or liquid aminos can be used in place of tamari.

Keywords: beet burger, burger, vegan burger, vegetarian beet burger, veggie burger with beets, oil free vegan burger, homemade vegan burger

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Made these today, omitting the cinnamon, doubling the garlic, otherwise per the recipe. They were fantastic. They held together well, and the texture was great. I think I finally found my go-to veggie burger recipe, and I’ve tried at least a dozen different plant burger recipes. So happy to finally find something I want to repeat, and feel confident sharing with others!

  2. My wife and I tried a beet based vegi-burger at a restaurant in London, England. It was fantastic. If I find the recipe, I’ll share it here. We look forward to trying your recipe.

  3. Not sure I love the cinnamon. I added lemon zest which was a nice flavor treat. Might try with black beans next time and chopped greens ie” cilantro, mint or arugula. Full of very healthful ingredients!

  4. I love beets! This my favorite bean beet recipe . However all the beet burger recipes I’ve tried are dry. It’s less dry using stovetop cooking vs. the oven bc it breaks up the dryness by having a Crispy exterior. Would onions or tomato paste help it have moisture? Any other ideas to reduce the dryness of the patty?

    1. Onion would help, though it might make the mixture too wet causing the patties to fall apart. You can try adding finely diced onion and about 2 tbsps more oats if the mixture is too wet.

  5. Rarely have I made anything which is so much more than the sum of its parts, to quite such a degree. My whole family is addicted to these burgers! I make double or triple the recipe – they keep beautifully in the fridge for a few days – and use a few generous slugs of liquid smoke in the mixture. I also blitz in two or three pickled chilis, which laces the mix with just the right hit of heat and vinegar sourness. Every time I eat one of these, I marvel that something so nutritious tastes this good!

  6. I love the ingredients in this, so healthy and hearty like you said! I cooked mine in the oven and tripled the spice amounts which worked out great. I wonder if you have any suggestions on two things:
    1. It was too dry of a patty even with hummus on the bread, how to make it more moist – I’m not vegan so is adding an egg or an onion or some tomato a way to moisten it? I think the oven perhaps is more drying, and was trying to avoid frying it bc of all the oil. It held together perfectly but not sure it’ll be a hit if I serve in gatherings due to the dry factor.
    2. I tasted more bean than beet and if I want to increase the beet amount so I can taste it, will I need to compensate with anything else?

    1. To make the vegan beet burgers more moist, you can try adding a binding agent such as mashed potatoes, mashed sweet potatoes, or even breadcrumbs soaked in milk (you can use non-dairy milk for a vegan option). Adding a little bit of moisture-rich vegetables like onion or tomato can also help. Additionally, you can try adding a tablespoon or two of a neutral oil like avocado oil or coconut oil to the mixture before forming the patties. Another option would be to cook the patties on a non-stick skillet with a little bit of oil instead of baking them in the oven.

      If you want to increase the amount of beet in the recipe, you can try using three medium beets instead of two, or you can also add some roasted or grated raw beet to the mixture after blending it in the food processor. You can also reduce the amount of white beans slightly if you want the beet flavor to stand out more. Be aware that adding more beets might make the mixture a little wetter, so you may need to adjust the amount of dry ingredients accordingly.

    1. Hi Sandi! Yes, that should be fine – but I would reduce the salt content and pat the beets dry before shredding.

  7. These are probably my favorite veggie burgers. They go well with just about any toppings and stay together well. Although, I usually decrease the spices or mix them up depending on my mood. I’ve made these as written and also with other types of beans (black beans, pinto, kidney) and with pumpkin seeds when I’m missing some of the ingredients, and they always turn out delicious!

  8. I don’t really like beets and I was looking for a recipe to make them work for me. And this one perfectly hit the spot! The burgers have a nice consistency and, most importantly, they taste absolutely delicious (a little sweet and the mix of spices is just perfect). They made the whole kitchen smell wonderful when I put them in the oven. 😀

  9. This is a fabulous recipe…very satisfying and tasty. I’v been making the recipe for 6 months, two batches at a time, and freezing them with no change of taste or quality when reheated in toaster oven. I’ve topped it with a cilantro avocado yogurt sauce, and it’s had rave reviews.

    The one suggestion I would make is to say that it is important to add the beets first, then the beans!. I did it recently the other way by mistake, and I had to add water to get it processed. Also, I tried the recipe with the optional cayenne and found that it overwhelmed the wonderful subtle taste…so that’s a no for me. Thanks so much for this one!

  10. Delicious its good for my breakfast I’ve always made every morning to control my diet.

  11. I used pecans, black sesame seeds instead of flax seeds and pinto beans, all just because I had them in the house. This burger was absolutely delicious. It was so moist and the lightly crispy exterior with the warm soft interior was such a nice texture too. We ate them with salsa. It’s my first successful veggie burger. I think the beets may be the key to the moisture. It was also not overly filling. It was light, but one did not feel hungry afterwards. Thank you!

  12. These are delicious! AND my kids eat them! It’s so hard to find a veggie burger recipe that doesn’t include flour or breadcrumbs. I love the addition of the cinnamon. This is my new favourite burger recipe.

  13. I’d like to try this burger but unable to eat pulses or beans .. can I substitute with quinoa ?

  14. 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!

  15. 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

      1. Mine was on the dryer side 🙃 what should I do to make it nice and moist without falling apart?

      2. Use your hands. Get a feel for the consistency of the burger mix. Is it holding together well? Does it feel too loose? Sometimes one tablespoon more or less of rolled oats can make a difference.

  16. Have you ever made beet balls with this recipe instead of burgers? While looking for a beet ball recipe I stumbled across this and think it sounds great. Just wondering how they would cook up if they are shaped into balls and served with spaghetti and marinara sauce.

  17. I have been plant-based for several years and struggled to find a burger than we were happy with. This burger checks all the boxes. It is easy to make, great texture, freezes well and tastes delicious. 👌 Thank you for this amazing recipe. 💕