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The Best Vegan Beet Burgers Recipe

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3.9 from 3 reviews

Delicious and healthy vegan beet burgers made from shredded beets, kidney beans, oats, and walnuts, seasoned with aromatic herbs and cooked to golden perfection in a skillet. These burgers are perfect for a plant-based meal, served in buns with fresh veggies or enjoyed as a flavorful side dish.

Ingredients

Main Ingredients

  • 2 small beets (2 cups peeled & shredded, 200 g)
  • ½ cup rolled or quick-cooking oats (gluten-free, as needed)
  • ½ cup walnuts (or other nuts or substitute seeds, if nut-free*)
  • 1 14 oz can kidney beans (9 oz rinsed & drained or substitute other beans/lentils*)
  • 1 red onion (diced, or regular onion)
  • 2 garlic cloves (chopped)
  • 1 tsp cumin
  • 1-2 tsp dried herbs (e.g. a mixture of basil, oregano, thyme, rosemary)
  • 1 tbsp tomato paste
  • 2 tbsp Tamari or soy sauce (or coconut aminos, if paleo)
  • Salt and pepper (to taste)
  • 2-3 tbsp oil (for frying)

To Serve

  • Burger buns
  • Veggies (lettuce, avocado, tomatoes, cucumber, red onions, cress)

Instructions

  1. Prepare Beets: Peel and grate the beets and set them aside to be used later in the burger mixture.
  2. Sauté Aromatics and Beets: Heat a large pan over medium heat with a teaspoon of oil. Add diced onion and sauté for 2-3 minutes until translucent. Add chopped garlic and sauté for another minute until fragrant. Stir in the cumin, dried herbs, tomato paste, and Tamari sauce. Cook while stirring until the liquid evaporates, then add the shredded beets and continue sautéing for 2-3 minutes until tender but still firm. Remove from heat and let cool for a minute.
  3. Prepare Burger Mixture: Add oats and walnuts to a food processor and pulse until they form a coarse flour with some texture remaining. Add the rinsed kidney beans and the sautéed beet mixture. Pulse a few times until combined. Adjust the texture by adding more oats if too wet or a little water if too dry.
  4. Shape Patties: Divide the mixture into 4 equal parts and shape each into a burger patty.
  5. Cook Patties: Heat 2 tablespoons of oil in a skillet or non-stick pan over medium heat. Add the patties and cook for 5-7 minutes on each side until golden brown and crisp on the outside. Be gentle when flipping as the patties are delicate.
  6. Serve: Serve the beet burgers on burger buns with fresh veggies such as lettuce, avocado, tomatoes, cucumber, red onions, and cress. Alternatively, enjoy as a side dish with your favorite dip.

Notes

  • Use gluten-free oats if you need the dish to be gluten-free.
  • If nut allergies are a concern, substitute walnuts with seeds such as sunflower or pumpkin seeds.
  • The mixture should hold together but remain moist; adjust oats or water as needed for perfect texture.
  • Be careful when flipping the patties as they are delicate.
  • You can personalize the herbs according to your taste preferences.

Find it online: https://marthatasty.com/the-best-vegan-beet-burgers-recipe/