These easy beet burgers combine beetroot and kidney beans for hearty, smoky vegan patties that are delicious, budget-friendly, gluten-free, and nutrient-dense!
With my black bean burgers appearing regularly on my summer menu, I’ve had plenty of time to experiment. One result is these easy beet burgers! The addition of beets adds vibrant color, lots of nutrients, and sweet, earthy depth to these wholesome vegan patties. Pan-fry them until crisp outside and tender inside, with a slightly “meaty” bite for heaps of satisfaction – you can’t ‘beet’ it!
Made with wholesome ingredients, including hearty kidney beans, beetroot, onion, garlic, and savory-smoky seasonings, these beet burgers taste delicious and are packed with fiber, plant-based protein, and good-for-you nutrients. They’re also easy to customize, meal-prep and freezer-friendly, and perfect for BBQs, picnics, parties, and easy summer meals.
You might also enjoy my quinoa lentil burgers, red lentil patties, or carrot fritters.
The Ingredients
- Kidney beans: Use home-cooked or canned kidney beans (270g drained) for ease. Black, pinto, cannellini, or garbanzo beans also work, with slight flavor/texture changes.
- Beetroot: Use raw beetroot, not roasted or pickled.
- Aromatics: Fresh garlic and yellow or red onion add savory depth.
- Ground chia seeds: (or flaxseed) Combine with water to make chia eggs for binding.
- Nuts/Seeds: To add protein, healthy fats, and crunch. I used sunflower seeds, though pumpkin seeds, walnuts, pecans, or cashews also work.
- Oats: Bind the patties. Use certified gluten-free if needed. Chickpea flour or all-purpose flour should also work.
- Tomato paste: Adds subtle yet rich, savory depth.
- Soy sauce: For umami-rich saltiness. Use tamari/coconut aminos if gluten-free.
- Seasonings: Onion powder, smoked paprika, cumin, and sea salt add complementary savory-smoky flavor to the beet burger patties.
- Oil: Use avocado, vegetable, or another high-heat oil for frying.
Recipe Variations
- Spice: Add chili flakes, cayenne/chili or chipotle powder, jalapeño, hot sauce, Cajun seasoning, or curry powder.
- Herbs: e.g., fresh parsley, cilantro, chives, dill, rosemary, or thyme.
- Mexican Flavors: Add cilantro, lime, and a little cayenne/chili powder.
- Flavor boosters: Nutritional yeast, white miso, mushroom powder, mustard, or vegan Worcestershire sauce.
- Vegetables: Add up to ¼ cup finely chopped bell pepper, corn, spinach, or chopped/shredded carrot, zucchini (thoroughly squeezed), or broccoli.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Kidney Bean and Beetroot Burgers
- First grind two tablespoons of whole chia seeds into a fine powder (should yield 3 tbsp). Then, mix the ground chia seeds (or flax) with ¼ cup (60 ml) water, and set aside for 5 minutes to thicken.
- Roughly chop the onion and garlic. Peel, halve, and grate the beet, keeping the halves separated.
- Add the sunflower seeds, oats, and all seasonings to a food processor and process until coarsely ground.
- Add the onion, garlic, kidney beans, soy sauce or tamari, tomato paste, and half of the grated beet. Pulse several times, scraping down the sides as needed.
- Add the remaining beet and the chia mixture. Pulse until evenly combined but still slightly chunky. Don’t over-process.
- Shape into 7 even patties. Press gently for even thickness.
- Heat a little oil in a large skillet over medium heat.
- Fry the vegan burgers until firm and browned underneath, then flip and repeat on the other side. Work in batches, adding more oil as needed.
To assemble beet burgers: Spread sauce over sliced buns, then add lettuce, a beet patty, your favorite vegetables, more sauce, and the top bun. Enjoy!
Storage Information
Refrigerator: In an airtight container, separated by parchment paper, for up to 4 days.
Freeze: Flash-freeze the beet burgers on a baking sheet until solid, then transfer to an airtight container, separated by parchment paper, for 2-3 months. Thaw overnight in the fridge or cook from frozen, adding extra time.
Reheat: Pan-fry or air fry/bake (at 350°F/180°C) the veggie burgers with a little oil until hot and crisp.
How to Serve Beet Burgers
- Healthy vegan burger: On a bun with lettuce, tomato, onion, avocado, pickles, and your favorite sauce (vegan mayo, sriracha mayo, garlic aioli, mustard, BBQ sauce, pesto, hummus, etc.). Vegan cheese slices also work well.
- Naked burger: With crispy baked potato wedges or sweet potato wedges, grilled vegetables, vegan potato salad, vegan keto coleslaw, grains (rice, quinoa), etc.
- To fill: e.g., in a wrap, pita, flatbread, lettuce wraps, or crumbled into tacos.
- In bowl meals: Like a grain bowl, Buddha bowl, or large salad.
FAQs
Can I bake or grill the beet patties?
Yes. Freeze the patties for 30 minutes to firm up, then grill over medium-high heat on a grill mat or oiled foil. Alternatively, lightly oil and bake for 25–30 minutes at 375°F/190°C.
Can I make gluten-free beet burgers?
Sure, simply use certified gluten-free oats, tamari/coconut aminos, and serve in gluten-free burger buns.
Do I have to use a food processor?
You could finely mince the onion and garlic, then mash and combine everything with a potato masher or use an immersion blender.
Can I use cooked beetroot?
This beet burger recipe was designed for raw beetroot. Cooked beet can work, but it creates a softer, wetter mixture that may require extra binder.
Top Recipe Tips
- Drain beans thoroughly: To prevent wet/mushy burger mixture.
- Grate the beets: So they evenly distribute into the patty mixture.
- Leave some texture: For the best, heartiest burgers. Overly paste-like burgers will be dense and unpleasant.
- Adjust consistency: If it’s too sticky, add more oats/oat flour or breadcrumbs. If it’s too dry, add a little water.
- Change the shape: Make large or small patties or even meatballs.
- When shaping: Pack the mixture well and keep patties about ⅓–½ inch thick.
- For even-sized patties: Divide the mixture by weight.
- Don’t crowd while cooking: So they sear rather than steam.
- To prevent crumbling: Pat wet beets and beans dry and optionally chill the mixture for 30 minutes (or freeze for 15 minutes) before shaping. Handle gently, as homemade bean burgers can be delicate.
You Might Also Like
- Millet fritters
- Chickpea fritters with veggies
- Stuffed potato cakes
- Zucchini and potato vegetable fritters
- Cauliflower fritters
- Vegetable pakora
- Chickpea broccoli nuggets
If you try this easy beet burger recipe, I’d appreciate a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Beet Burgers (Vegan & Gluten-Free)
Video
Ingredients
Beet burger patties
- 1 15 oz can (270 g) kidney beans drained and rinsed
- ½ cup (60 g) sunflower seeds or nuts/seeds of choice
- ⅔ cup (60 g) rolled oats gluten-free if needed (see notes)
- 1 tbsp (30 g) tomato paste
- 1 ½ tbsp soy sauce (gluten-free) or tamari or coconut aminos
- 3 cloves of garlic roughly chopped
- 1 medium (110 g) onion roughly chopped
- 1 medium raw (100 g) beetroot grated
- 3 Tbsp ground chia seeds
- ¼ cup water
- 2 tsp onion powder
- 2 tsp smoked paprika
- ½ tsp ground cumin
- ¾ tsp sea salt or to taste
Other ingredients
- Oil for frying
- 7 burger buns (I use homemade gluten-free)
- Fresh vegetables of choice such as lettuce, tomatoes, cucumber, and onion
- Burger sauce of choice
Instructions
- I recommend measuring the ingredients in grams using a kitchen scale. You can watch the video for visual instructions.
- If using whole chia seeds, grind 2 tablespoons into a fine powder (that will yield 3 tablespoons of ground chia seeds). Mix with the water and set aside to thicken.
- Roughly chop the onion and garlic. Peel the beet and grate it.
- Add the sunflower seeds, oats, onion powder, smoked paprika, cumin, and salt to a food processor. Process until coarsely ground.
- Add the onion, garlic, kidney beans, soy sauce or tamari, tomato paste, and half of the grated beet. Pulse several times, scraping down the sides as needed.
- Add the remaining beet and thickened chia mixture. Pulse until evenly combined. Do not overprocess; the mixture should retain some texture.
- Divide the mixture into 7 portions and shape each into a burger patty. Press gently to create an even thickness.
- Heat a little oil in a large skillet over medium heat. Fry the patties until firm and browned underneath, then carefully flip and cook the other side. Work in batches and add more oil if needed.
- Slice the vegetables and prepare your favorite dressing or burger sauce.
- Cut the burger bun in half and spread with sauce. Add lettuce, a warm beet patty, vegetables, and more sauce. Top with the other bun half and serve immediately.
Notes
- Kidney beans: The specified 270 g refers to the drained weight.
- Beet: Use raw beet, not cooked or pickled. Grating it helps it combine evenly.
- Gluten-free: Use certified gluten-free oats and gluten-free soy sauce or tamari, and serve with gluten-free burger buns.
- Texture: Do not process until completely smooth. Some texture creates heartier patties.
- Storage: Cool cooked patties completely and store in an airtight container in the refrigerator for up to 4 days. They can also be frozen with parchment paper between the patties.
Nutrition information is an estimate and has been calculated automatically
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