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The Best Vegan Beet Burgers

beet burger with lettuce and hummus on bun with sweet potato fries on marble background
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★★★★★

4.9 from 38 reviews

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

Ingredients

Scale
  • 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

  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

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

Find it online: https://frommybowl.com/vegan-beet-burgers/