Healthy Beet Burger Recipe

I used to think veggie burgers had to be those dry, flavorless patties from the freezer section. That’s what my mom always served when we had vegetarian friends over for dinner, and nobody ever seemed too excited about them.

Then I discovered homemade beet burgers, and it changed everything. These aren’t your typical bland veggie patties – they’re juicy, filling, and actually taste good. The best part? They’re really hard to mess up, even if you’re new to making meatless meals. Trust me, even my burger-loving kids ask for seconds when these are on the menu.

What Kind of Beetroot Should I Use?

Raw, fresh beetroot is the way to go for these burgers – look for medium-sized beets that feel firm and heavy for their size. While pre-cooked or canned beets might seem convenient, they contain too much moisture and can make your burgers mushy. Red beets are the most common choice and will give your burgers that classic pink color, but golden or striped chioggia beets work just as well if you don’t mind a different color in your patties. Just remember to wear gloves when grating your beet to avoid stained hands, and use the large holes on your box grater for the perfect texture.

Options for Substitutions

This plant-based burger recipe is pretty flexible and allows for several ingredient swaps:

• Ground flaxseed: You can replace flaxseed with chia seeds (same amount) or 2 tablespoons of aquafaba (chickpea water) as your binding agent.
• Black beans: Feel free to swap black beans with kidney beans or chickpeas – just make sure to mash them well. The texture might be slightly different but they’ll work just as well.
• Beetroot: This is key for the color and moisture, but if you’re not a fan, try using grated carrot instead. The burgers will be orange rather than red, but still tasty!
• Sweetcorn: You can skip the corn or replace it with finely chopped bell peppers or grated zucchini – just make sure to squeeze out excess moisture if using zucchini.
• Flour: Any flour works here – try oat flour, chickpea flour, or all-purpose flour if you don’t need it gluten-free. Just note that different flours absorb moisture differently, so you might need to adjust the amount.
• Soy sauce: Coconut aminos or liquid aminos make good substitutes if you’re avoiding soy. You can also use salt, but you’ll miss some of that umami flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making beet burgers is getting the right texture – if your mixture is too wet, your patties will fall apart during cooking, so make sure to squeeze out excess moisture from the grated beets using a clean kitchen towel or paper towels. Another common mistake is not letting the flax “eggs” set properly – give them at least 5 minutes to thicken before adding them to your mixture, as this helps bind the burgers together. To prevent your burgers from sticking to the pan, make sure it’s properly heated before adding the patties, and resist the urge to flip them too early – wait until you see a nice crust forming on the bottom, usually about 4-5 minutes per side. For the best texture, chill your formed patties in the refrigerator for at least 30 minutes before cooking, which helps them hold their shape and creates a better final result.

What to Serve With Beet Burgers?

These colorful beet burgers pair wonderfully with classic burger sides that complement their earthy flavors. Sweet potato fries make an excellent companion – their natural sweetness goes really well with the savory notes in the burgers. For a lighter option, try a crisp coleslaw made with purple cabbage and carrots, which adds a nice crunch and freshness to balance the hearty burger. You could also go for a simple mixed green salad with a light vinaigrette, or if you’re feeling fancy, some crispy onion rings would make these burgers even more special.

Storage Instructions

Keep Fresh: These beet burgers stay good in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper between each patty to prevent them from sticking together. They’re perfect for making a batch on Sunday and having quick dinners ready during the week!

Freeze: You can freeze these patties both cooked or uncooked for up to 3 months. Just place them in a freezer-safe container with parchment paper between each patty. When you’re ready to use them, thaw them overnight in the fridge – it’s that simple!

Make Ahead: Want to prep these ahead? You can mix and shape the patties up to 24 hours before cooking. Keep them covered in the fridge until you’re ready to cook. This is super handy when you’re planning a cookout or just want to get ahead on meal prep.

Warm Up: To heat up leftover cooked patties, pop them in a skillet over medium heat for 2-3 minutes per side. You can also warm them in the oven at 350°F for about 10 minutes. They’ll get slightly crispy on the outside while staying moist inside.

Preparation Time	15-20 minutes
Cooking Time	8-10 minutes
Total Time	23-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 20-25 g
• Carbohydrates: 80-90 g

Ingredients

For the patties:

• 1 tsp smoked paprika
• 1 1/2 cups canned black beans (rinsed and well-drained, about one 15-oz can)
• 2 tsp ground coriander
• 2 tbsp ground flaxseed
• 2 crushed garlic cloves
• 1/2 cup flour (King Arthur all-purpose flour works well here)
• 1/2 medium onion (finely chopped, about 1/2 cup)
• 2 tbsp soy sauce (or tamari for gluten-free option)
• 2 tbsp cold water
• 1/2 cup frozen sweetcorn
• 2 tsp fresh thyme leaves
• 1 small beet (grated, about 1 cup)
• 1 tsp dried thyme
• avocado oil (or grapeseed oil for cooking)

For serving:

• vegan mayo (I like JUST Mayo for its creamy texture)
• 4 burger buns
• 3-4 shredded lettuce leaves
• microgreens or alfalfa
• 1-2 sliced tomatoes
• slices of cheese (or vegan mozzarella options)

Step 1: Prepare the Flaxseed Mixture

In a small bowl, combine ground flaxseed with 2 tablespoons of cold water.

Mix until well combined and the mixture becomes thick.

Set aside to allow it to gel for about 10 minutes.

Step 2: Mash the Black Beans

While the flaxseed mixture is setting, take a large bowl and mash the black beans using a potato masher.

Continue mashing until the beans are broken down, but not completely pureed to retain some texture.

Step 3: Combine Ingredients

Add the prepared flaxseed mixture, onion, garlic, beet, sweetcorn, coriander, thyme, paprika, flour, and soy sauce to the mashed black beans.

Mix everything well until all the ingredients are thoroughly combined.

If the mixture feels too wet, incrementally add more flour until the desired consistency is achieved.

Season with salt and pepper to taste.

Step 4: Shape the Burger Patties

Divide the combined black bean mixture into four equal portions.

Roll each portion into a ball, then flatten them into burger patties roughly ¾-inch thick.

Step 5: Cook the Burgers

Heat 2 tablespoons of oil in a large frying pan over medium heat.

Once the oil is hot, add the burger patties to the pan.

Fry them for 4-5 minutes on each side until they are nicely browned.

If your pan isn’t large enough to fit all the patties, cook them in two batches.

Step 6: Assemble and Serve

Serve the cooked burgers immediately on burger buns.

Add vegan mayo, lettuce leaves, tomato slices, and any other favorite toppings you desire.

Enjoy your flavorful homemade black bean burgers!