Beet and Black Bean Burgers (Vegan and GF)

beet and black bean burgers

Beet burgers? Yes! Beet and Black Bean Burgers are easy to make, and the combination of flavors is fantastic. These burgers retain the sweet and delicious flavor of beets while adding a unique taste with black beans, smoked paprika, and cilantro. Don't be surprised if your kiddos and non-enthused veggie eaters in the house start chanting "More beets, please!" after trying this winning veggie burger recipe! Even pups will be eyeing your delicious burgers, so watch out for sneaky licks from frantic beet lovin' dogs. 

Beet and Black Bean Burgers with Cilantro

Emily, founder and blogger at Oat & Sesame says, "I once tried to convince my dad that these [beet burgers] were in fact real hamburgers - being that they are pink and all - he saw right through my trick but he enjoyed the burger nonetheless. Anything in patty form that I can make ahead and freeze are high on my list." Emily has the right idea! Enjoy these burgers straight from the oven or double the recipe and have the burgers available in the refrigerator when you need a fast, healthy meal. 

Serve beet burgers on slider or regular burger buns, lettuce leaves, or portobello mushrooms (as the bun). Add toppings, such as cucumber, avocado, salsa, or goat cheese (or vegan cheese). The options are limitless. Enjoy! 

Cooking Options

These burgers are baked for an easy no-fuss method; however, if your burgers stick, and you prefer frying or grilling burgers on the stove-top, then reach for the frying pan. If burgers don't stick when frying or grilling, you may need to add a tbsp or two of almond flour. 

This recipe is adapted from one of my favorite blogs Oat & Sesame. Want to learn more? Stop by Tasty Tuesdays for an interview with the amazing Emily. 


  • 1 cup dry black beans, cooked or 1 15.5 oz can canned beans, drained
  • 1 medium raw red beet, peeled and grated
  • 3/4 cup dry brown rice, cooked
  • 1 cup gluten-free cooking oats 
  • 2 tbsp fresh cilantro, chopped
  • 1 small onion, diced
  • 2 tbsp chia seeds
  • 3 tbs water
  • 2 tbs tahini
  • 2 tbs soy sauce (or GF Bragg's Liquid Aminos
  • 2 tsp brown mustard
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp pepper
  • ½ tsp salt 

Fixin's (optional): avocado, salsa, provolone, goat cheese or vegan cheese, butter or leaf lettuce leaves, and/or Tzatziki, for serving.


1. Cook black beans (if not using canned) and brown rice - all separately. I prefer using raw beets for these burgers, but you may also roast/cook the red beet if that is your preference. 

2. When the black beans are cooked and tender, mash them in a large bowl.

3. In a medium skillet, heat a drizzle of oil over medium heat and cook the diced onion for a few minutes, until soft. Add the grated beet, garlic powder, chili powder, and smoked paprika.  Stir, cover, and cook for about 5 minutes, until the beet is softened. Add this mixture to mashed beans in bowl.

4. Gently mix in all the other ingredients until incorporated. The mixture will be slightly sticky and have a lot of texture, not smooth. This chunky texture makes for delicious burgers! 

5. Divide the mixture into the size and amount of burgers desired. Flatten them to an even consistency.

6. Lay the burgers on a parchment lined baking sheet and bake for approx. 10-12 minutes at 350. 

To Grill or Fry: These burgers are vegan, so the chia seeds/water ratio helps bind burger ingredients. For non-vegans, eliminate the chia seeds/water and add one egg. Eggs will help bind ingredients for grilling. If burgers are finicky, pulse ingredients in a food processor, mash ingredients together, and flatten.  Grill burgers on low heat until sides are crisp and griddle lines form on each side, a few minutes per side. 

7. At this point you can freeze burgers for future meals or eat the entire batch! 

Recipe adapted from Oat & Sesame/Top Photo by Emily from Oat & Sesame