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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.
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
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.)
HOW TO MAKE VEGAN BEET BURGERS
- Blitz your ingredients in the food processor. It’s okay to leave some chunks for texture!
- Scoop out to form patties, then gently flatten them onto a baking tray.
- Bake these babies in the oven, giving them a flip about halfway through
Told you it was that easy!
A FEW FINAL TIPS:
- 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!)
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 🙂
PrintThe 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
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 minutes
- Yield: 6 Burgers 1x
- Category: Main
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 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
Instructions
- 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 – 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
Notes
- 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.
Wow, really good! I am by no means a vegetarian or vegan, but my son’s girlfriend and several of my nieces are vegan, so I thought I had better get up to speed with some vegan dishes. I used some slightly fermented beets that were left from making beet kvass — still raw, but just a bit tangy. I also sauteed 4 ounces of mushrooms and half an onion and added that to the mix. I let the mixture sit in the fridge overnight, and the burgers held together perfectly, and were very enjoyable for a meat-eater like me. I think I will make some tacos with the leftovers. Great recipe!
That sounds delicious and so awesome of you to want to make some dishes for the vegans! Glad you could all enjoy it together!
I never seem to have flax on hand. What would you recommend to sub?
Chia seeds would be a suitable substitute! Although flax seems to be more commonly used – we always have a bag on hand!
can i cook on the stove instead of in the oven? Thanks!
We recommend doing the oven method since it’s easier than cooking on the stove which brings in the possibility of them breaking up/being hard to flip.
Can I freeze these uncooked?
Sure! You can freeze them for up to 2 months.
These are so delicious! I’ve made them twice already! And love how I can keep them in the fridge for a few days too!
Awesome! So happy all these summer recipes are seeing so much use!
Thank you so much for sharing the food love! I’ve been GF for years and trying to transition to plant based.. This recipe has so many of my favourite ingredients and I cannot wait to make them!
I’m sure you’ll enjoy it then!
Thank you. I followed the recipe, but since I did not have any nuts, I just skipped them. The beet burger are delicious and I made them twice in one week.
Perfect time of year to start making them! Thanks!
Did you cook the beets before using them?
Nope, just shredded. They’ll cook through in the oven!
Amazing! Made a few adjustments including using beet juice pulp left over from juicing instead of grated beets . And used a bulb of roasted garlic , (cause yah I love garlic that much ). And swapped out the beans for well cooked chickpeas . Thanks for the great recipe. Will make again .
Awesome adjustments, glad you could make it your own!
Delicious! Followed the recipe but omitted the cinnamon. These were some of the best veggie burgers ever. Moist, good flavor, & texture too! Thanks.
Yay! Thanks so much!
These were sooo sooo soooooo good!! Will make them many times again. Thanx!
Thanks so much! And thank you for making!
If the food processor Caitlin is using in the YouTube video is a Cuisinart, then I’m pretty sure the blade she is using has been recalled. All of their S blades that have the rivets in them have been recalled and they are shipping out new ones free of charge. Apparently there have been cases where pieces of metal break off of the blade and end up in people’s food!
Here’s an article with details and how to figure out if your appliance is affected: https://www.cnet.com/how-to/cuisinart-recall-how-to-return-your-food-processor/
If the recall doesn’t apply, then sorry to bother you. I only found out about the recall by accident a few months ago and so I’m trying to pass the knowledge on!
PS- I love the channel and every recipe of Caitlin’s that I’ve made (although I haven’t made this one)
Thanks for sharing! This might be helpful to someone else!
Thank you! I would have never known about this!
Thanks for sharing the recall – mine was on the recall list
Jenny, thanks for sharing. My Cuisinart model was on the recall list. I just called and they will be sending a new blade to me.
I made these the other night and they were absolutely amazing! They freeze really well to so I’ll be able to have them over the next couple weeks, and this will definitely be one of my go to vegan burger recipes now!
Awesome! That’s a good meal prep idea. Vegan burgers whenever you want them!
I made these last night and they were delicious! Thanks for the great recipe. Used almonds and black beans to avoid making a grocery store trip, but they turned out perfectly.
Nice improvising! Glad you liked the recipe!
Do you think jarred beets would work? That’s all the only kind of beet I have right now.
That could work – I would just keep an eye on the wetness/consistency to make sure it doesn’t become too soggy!
Update: I used pickled beets and kidney beans because that’s what I had and they came out so delicious. I was worried they were a little too soggy when I was making them but they baked perfectly. Great recipe!
Gotta admit, the pickled beets approach sounds intriguing! Glad it worked out – thanks for being adventurous!
This recipe is BOMB!
I made it exactly like the recipe and it was so delicious. I also tired the same recipe but with butternut squash instead of the beets and it was also fantastic!
By far the best veggie burger I’ve ever made.
Thanks!
Ah – that’s so nice of you! Thank you!
made them with my last two beets and they where on point! even my meat eater husband loved them! i‘m trying to slowly transition to vegan/plantbased and this made me prefer the veggie burger instead of the beef burger!
So happy you liked it! I hope you enjoy trying out all the new recipes you’ll find!
Hi!
Sounds like a good and healthy burger! But I have one question 🙂 Do you think it could be possible to swap the walnuts and oats? So that I’ll use 45g nuts and 95g oats? I would do this to have a little bit less fat in the burgers.
Thanks a lot 😉
I would think since the oats are a little more dry you may need to just keep an eye on the wetness of everything. If you’re up for experimenting let us know how it goes!
Yum!!! This looks amazing!
Thank you!
Nice! and no gluten!!!
Yes! Haha thanks!
Hi there! Great recipe. If you want to freeze them, do you do it before or after baking? Thanks so much!
Thank you, Wrenn! Freezing them before or after baking is really up to you and how much time you’re willing to spend in preparing the burgers.