These vegan beet and black bean burgers are easy to make and come together in under 30 minutes! The beets add a lovely purple color to the burgers transforming it into a vibrant veggie dish.
Veggie burgers are popular year round. They are easy to make on the stove top in a cast-iron pan. They are also an easy to make vegetarian dinner for summer bbq's, parties or more!
This recipe was inspired by my chickpea veggie burgers and lentil black bean burgers! It pairs well with a dollop of greek yogurt dill dip, air fryer butternut squash fries, and rosemary potato wedges.
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Why You'll Love This Recipe
- There is no need to precook any of the ingredients. Simply add them all together to build the burger base, then cook the patties.
- You can make this in less than 30 minutes!
- Black bean beet burgers are completely vegan!
Ingredients Notes
- Flax egg - simply combine ground flax seed and water. This contributes to holding the burger together.
- Black beans - I recommend using low-sodium or no salt added black beans.
- Beet - you will need 1 medium sized raw beet.
- Rolled oats - this is the glue that helps hold the burger together! They add substance and become slightly gummy, making it the perfect adhesive element.
- Green onions - about half a bunch of green onions.
- Ketchup - adds a subtle sweet flavor to the burger base.
- Spices - salt, onion powder, garlic powder and smoked paprika add delicious yet flavor to the burger.
See recipe card for quantities and step by step instructions.
Substitutions & Variations
- Egg - if you're not vegan you can use a regular egg instead of a flax seed egg.
- Beets - you can swap in golden (yellow) beets or even carrots if you don't like beets since they are similar in texture.
- Feta cheese - add in ¼ cup of feta cheese for a mediterranean flavor.
- Spicy - add a diced jalapeño pepper!
Step by Step Instructions
Combine the flax seed and water. Let it sit for 5-10 minutes until it becomes gummy.
Grate the beet using a box grater.
Add the beet, black beans, green onion, flax egg, rolled oats, ketchup and spices to a food processor.
Pulse until the beans have slightly broken down and the mixture becomes sticky. Do not over blend, you want some texture to remain.
Divide the mixture into 4 equal amounts. Form each section into a patty about ½ inch to ¾ of an inch thick.
Pan fry the burgers in olive oil for 5 minutes each side. A crispy crust should form on each side. Enjoy the beet black bean burgers on a bun with your favorite toppings.
Hint: l recommend cooking the veggie burgers in a cast iron pan. Once the burgers go into the pan, set a timer for 5 minutes and do not attempt to flip them until the timer is over. If they feel stuck to the pan they may need to cook for another minute.
Storage & Freezing
Store the beet burgers in an airtight container in the fridge for up to 5 days. The burgers freeze well and can be stored in the freezer (either cooked or uncooked) for up to 3 months.
I recommend using wax paper or parchment paper to separate each burger so they don't freeze together.
Top tip
Beets are beautiful but have a tendency to stain! Be careful when you are grating the beets. I recommend wearing an apron at the minimum to save your shirt. You can also wear food safe gloves if desired, but the beet juice should wash right off your hands if you wash them immediately after grating.
Frequently Asked Questions
No you don't need to peel the beet before grating it. Make sure to give it a good scrub under running water in order to remove any dirt. The peel is completely edible (similar to carrots).
Yes! You can use a potato masher or fork to mash up the black beans. Then add the rest of the ingredients and use your hands to combine everything until it forms into a mixture.
Beet and Black Bean Burgers
Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 1 medium beet stem and leaves removed
- 1 (15) ounce can of low-sodium black beans drained and rinsed
- 10 green onions sliced
- 1 cup rolled oats
- 2 tablespoons ketchup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 4 hamburger buns
Optional Toppings:
- Lettuce
- Tomato
- Onion
- Greek Yogurt Dill Sauce
Instructions
- Combine the ground flax seed and water in a small bowl to make the flax egg. Mix together and set aside for 5-10 minutes.
- Grate the beet using a box grater (or a food processor with the shredding attachment).
- Add the beets, black beans, flax egg, green onion, rolled oats, ketchup, onion powder, garlic powder, smoked paprika and salt to a food processor. Plus until the beans break down and the mixture is cohesive. It will be wet and sticky.
- Divide the burger mixture into 4 equal sections.
- Using your hands, form each section into a burger patty by shopping it into a ball, then slightly flattening it out. Aim to make them about ½" thick.
- Heat a cast iron pan over medium heat with the olive oil.
- Add the burger patties when the pan is hot. Let them cook for 5-6 minutes each side. Do not try to flip it early.
- Place each veggie burger on a bun and add your favorite toppings.
Notes
- I recommend using a cast iron pan for this, but any frying pan should work.
- If you don't have a food processor you can use a fork or potato masher to mash the beans, then use your hands to mix the rest of ingredients in.
Em says
The texture in these burgers is amazing!