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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.
Keywords: beet burger, burger, vegan burger, vegetarian beet burger, veggie burger with beets, oil free vegan burger, homemade vegan burger
Very pleasantly surprised by these delicious burgers. Thinking a slaw topping would nicely compliment these sweet beet flavor
★★★★★
Thank you so much for the feedback, Lisa! 😊
These turned out delicious! Thanks:)
★★★★★
You’re so very welcome, Nancy!
Thanks for sharing, Caitlin!
I made them today and we had them for lunch but with mashed potatoes and roasted broccoli instead of buns. I swapped the walnuts for pumpkin seeds and they were simply delicious – despite the fact that none of us is a great beet lover 😀
★★★★★
You’re so very welcome, Anna. 😀
This is a brilliant recipe! I make it exactly according to instructions, except that I chop the walnuts by hand and add them at the end of processing for a little more texture, and I squeeze the shredded beets before measuring so the batter is less wet. I double the recipe and freeze the burgers, so the kids can take out a burger and pop it in the toaster whenever the need arises. Beloved by the whole family, vegans and omnivores alike. Many thanks for this family treasure!
★★★★★
Glad everyone loved it, Joan! Thank you for trying my recipe. ♥
Hi! Do you think it would be ok to make the mix and shape the burger patties a day ahead and keep in the fridge to save time? Thanks!
Yes you can, Susie! 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
These are great! We made mini burgers (using a mini scoop) and served them on sliced gougères with a mixture of sautéed onions and mushrooms with a balsamic glaze. Veggie sliders—yum!! We also did another slider version version with chipotle aioli and avocado, equally delicious!
★★★★★
That sounds delicious! Thank you for leaving a review 🙂
Hi ! I can’t wait to try those beet burgers. Can I substitute the flaxseed meal with ground chia seeds?
yes, that will work well!
Have fixed them twice. Came out great. They are tasty and don’t fall apart!
★★★★★
These are amazing. They came together perfectly and were so easy! I used cashews instead of walnuts, and added sunflower seeds and pepitas. Topped with caramelized shallots and curry mayo.
★★★★★
A REALLY delicious as well as healthy recipe… we loved them!!! ???? Thank you so much for sharing!!!❤️
So good ! I added a few more cloves of garlic, about 1/2 cup of chopped onions and some cumin and it was a delight ???? Definitely making this again. Thank you.
★★★★★
Happy to hear you enjoyed them!
Wow!! Finally a burger recipe with no oil, breadcrumbs, flour etc!! Just finished making these and froze the half of the batter for mini falafel’s! Thank you!!!
Awesome! Thanks for making them!
nom! made these last night after being inspired by some beets in the fridge, and it did not disappoint!
the burgers were hearty earthy, filling, and so delicious with some goat cheese on top mhhhhhhhhmmmm
we didn’t have a foot processor, but between using a blender, a grating attachment, and hand mixing, the mixture came together and held its shape beautifully!!! little baby beet burgers! my inly complaint is that they didn’t crisp up, but I also took them out early due to impatience 😉
9/10 would recommend
★★★★
Thanks for making them! If you’re ever wanting a little more crisp you could potentially put the oven to broil mode for a few minutes and flip them and broil for a few more!
This is my go-to recipe for vegan burgers! Best of the best!!! When I don’t have flax seeds, I use 1 cup of GF breadcrumbs instead 🙂 DELICIOUS xxx
★★★★★
Awesome, thanks so much! And that’s a great tip, thank you for sharing!
Delicious recipe, pleased how the mix held together to form the patties. I substituted butter beans, which worked perfectly. I will certainly try out further recipes from your site. Thank you
★★★★★
Thank you for making them!
Such awesome reviews! I’m definitely going to make this recipe with the golden beets that I have on hand, but I have a question. Do you think they could be grilled instead of baked? Maybe if on a cookie sheet or in foil on the grill?
We haven’t tested on a grill, the patties will definitely need enough time to cook through on both sides so it can stay intact. So definitely using something like a cookie sheet or flat surface would be your best bet!
Best vegan burgers I’ve ever made/had!
★★★★★
I substituted the flax seed for one cup of GF breadcrumbs because that’s all I had and it was really good
So glad you liked it! Thanks so much for making it!
Hi there! Making this tonight – I looked at a ton of beet burger recipes and this one was the most intriguing to me! They’re in the oven right now. I will admit I used an egg instead of flax and the end batter was very wet. I did add a about 1/4 cup more oats to try to thicken it up a little bit, but still ended up mostly using a half cup to shape the burgers.. is this typical?
Hey! They should be wet and they won’t necessarily hold together under their own weight but definitely form up without an issue. The excess moisture will dry up in the oven.
Delicious! These were thoroughly enjoyed by the vegans AND meat eaters in my family.
The recipe is a great base for adding different spices – I used Mexican spices in mine.
Thanks so much ????
★★★★★
That sounds awesome! So glad you could enjoy it with EVERYONE!
Hi! ????I made these for lunch today, served on a gf toasted bagel with spicy micro greens, leftover salad and red pepper hummus. Soooo yummy! I haven’t read all of the comments, I was wondering if you could tell me how many calories are in one big burger. Thank you.
Sounds delicious and great way to use up the leftovers! Per our personal philosophy we don’t track calories on recipes but you can use something like Cronometer to figure that out for any recipe!