Beet burgers? Yes! Don't be surprised if kiddos and non-enthused veggie eaters in the house start chanting, "More beets, please" after trying this tasty veggie burger recipe. Beet and Black Bean Burgers retain the sweet and delicious flavor of beets while adding a unique taste with black beans, smoked paprika, and 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. Even pups will be eyeing your delicious burgers, so watch out for sneaky licks from beet lovin' dogs.
Serve beet burgers on slider or regular burger buns (gluten-free are available at Whole Foods), 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!
These burgers are baked for an easy no-fuss method; however, if your burgers stick, and you prefer frying over 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 flour (almond). For non-vegan eaters, add one egg.
Cheers to fabulously flavorful burger nights!
Are you a fan of veggie burgers? What are your favorite plant-based ingredients? Comment below.
- 2 cups black beans, cooked and drained (approx. two 15 oz cans of beans)
- 1 medium-large raw red beet, peeled and grated
- 1 cup freshly cooked brown rice or gluten-free oats
- 1 small onion, diced or grated
- 2-3 tbsp fresh cilantro, chopped
- 2 garlic cloves, crushed
- 2 tbsp chia seeds
- 3 tbsp water
- 1 tbsp balsamic
- 1 1/2 tbsp soy sauce (or Bragg's Liquid Aminos)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp pepper
- 2 tbsp Tahini (optional)
- 1 tbsp nutritional yeast (optional)
- oil (for cooking)
- provolone, aged Gouda, or cheddar cheese
- goat cheese
- vegan cheese
- butter or leaf lettuce leaves
1. Cook black beans (if not using canned) and brown rice - all separately. Raw beets for these burgers are best, but you may also roast/cook the red beet if that is your preference. Ready-to-eat baby beets are also a great option.
2. When the black beans are cooked and tender, mash them in a large bowl or pulse in the food processor until the mixture is partly mashed. The mixture should retain some chunkiness.
3. In a medium skillet, heat a drizzle of oil over medium heat and cook the onion for a few minutes, until soft. Add the grated beet, cumin, garlic powder, smoked paprika, and balsamic vinegar. 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 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 approximately 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 1-2 eggs. Eggs will help bind ingredients for grilling. If burgers are finicky, pulse ingredients in a food processor and then 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.