Vegan Beet Burgers
These Vegan Beet Burgers are the most beautiful pink colour and can be made by baking, pan-frying or grilling. Each burger is packed with 20 grams of protein and 18 grams of fibre!
Can we all agree that beets are one of those foods found in nature that are just made for making your food look *pretty*? Want a vibrant pink hummus? Add beets! How about some pink ravioli? yup, beets! Seriously, beets are truly a special veggie.
Beets are a root vegetable with a sweet and earthy flavour. If I’m being totally honest, I’m personally not the biggest fan of the flavour of beets, but some people just love them.
For this recipe, the flavour of the beets isn’t overpowering. In fact, if your not a big fan of beets, you might not even notice that there are beets in these Vegan Beet Burgers! If you are a big fan of beets and want even more beet flavour, you can always go ahead and add an extra 1/2 cup shredded beets to the recipe.
Ingredients you’ll need
- Beets-fresh raw beets that will be grated. Cooked beets will not give you the same vibrant pink colour as fresh beets do. But if you prefer cooked beets, you can use those too.
- Cannellini beans-these white beans will help add some protein to the burger and make them esaier to pack together. You can also use white kidney beans or navy beans.
- Quinoa-the quinoa adds some more nutrients like protein and fibre to the burgers.
- Breadcrumbs-these will help bind the burgers together. Since the beets have moisture in them, the breadcrumbs will help absorb that moisutre so you can pack the burgers together easily.
- Onion-for flavour! any type you like.
- Garlic-always a must in my kitchen. Use fresh garlic, not powdered.
- Tahini-a bit of a “strange” ingredient to go into a burger, but the tahini flavour really compliments the flavour of the beets. The Tahini also adds some richness to the burgers which is nice.
- Spices-Paprika, salt and pepper.
How to make Vegan Beet Burgers
Grate the beets and then add them to a food processor with the beans and quinoa and mix them together. Then add the rest of the ingredients to the food processor and mix until combined. It’s ok if there are still a few pieces of beets and beans, this will add some texture to the burgers.
Cook the burgers in the oven, stovetop or barbeque and serve on a bun with your favourite toppings.
Burger cooking optoins
There are several different ways you can cook up these Vegan Beet Burgers! One thing I love about these burgers is they pack together nicely, so they won’t crumble or fall apart when you try to cook them.
Preheat the oven to 350 degrees F and bake the burgers on a baking sheet with parchment paper for 30-40 minutes, flipping halfway through.
Clean and oil the grill and heat it to 350 degrees F. Rub some oil onto the burgers, then grill the burgers on medium heat for 4-5 minutes on each side until nice and grilled on the outside and cooked through on the inside.
Heat 1-2 tbsp of vegetable oil in a large pan on medium-high heat. Place the burger patties in the pan, reduce the heat to medium and let cook for 4-5 minutes on each side until cooked through.
What to serve with these veggie burgers
There are so many different options for toppings and condiments you can serve with these Vegan Beet Burgers. Feel free to experiment with different types of toppings you love. Here are some of my favourites to add to any burger recipe:
- Butter lettuce or crisp lettuce
- Sliced red onion or pickeld red onion
- Sliced tomatoes
- Sliced vegan cheese (melted would be *oh so good!*)
- Sliced or mashed avocado
- Vegan mayo
- Ketchup & mustard
- Sliced kosher dill pickles
- Use fresh beets for this recipe, not canned or pre-packaged beets. Fresh beets will give the burgers that vibrant pink colour.
- Don’t over-procecss the mixuture. It’s okay if there are a few little peices of beets or beans. This will add some more texture to the burger.
- Fridge: Store leftover patties cooked, or uncooked in the fridge for up to 5 days.
- Freezer: Store uncooked patties sealed in a freezer bag in the freezer for up to 2 months. Let defrost on the counter then cook.
More veggie burgers to try
If you tried this Vegan Beet Burger or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness! 🙂Print
These Vegan Beet Burgers are packed with 20 grams of protein per serving and can be made in the oven, on the grill or pan-fried!
- 2 cups cooked cannellini beans or white navy beans (I use canned)
- 1 cup cooked quinoa
- 1 cup grated beets
- 1 medium onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 3/4 cup gluten-free breadcrumbs (can sub oat flour)
- 1/4 cup tahini
- 1 tsp paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- Preheat the oven to 350 degrees F and line a baking pan with parchment paper
- Add the cannellini beans, quinoa and beets to a food processor and pulse until combined. It’s okay if there are still a few pieces of beets and beans.
- Add the tahini, breadcrumbs and seasoning and pulse again to mix everything together.
- Use your hands to form the mixture into 4-6 patties.
- Place them on the baking pan and brush or spray each patty with olive oil
- Bake for 30-35 minutes, flipping halfway through
- Serve on a bun with your favourite toppings and condiments
These burgers are grillable! Cook them on the grill for 3-4 minutes on each side.
Use fresh beets for this recipe, not canned or pre-packaged beets. Fresh beets will give the burgers that vibrant pink colour.
Don’t over-process the mixture. It’s okay if there are a few little pieces of beets or beans. This will add some more texture to the burger.
- Serving Size: 1 burger
- Calories: 366
- Sugar: 4.4
- Sodium: 350mg
- Fat: 7.2g
- Saturated Fat: 1g
- Carbohydrates: 56g
- Fiber: 18.2g
- Protein: 20g
Keywords: beet burgers, beetroot burgers, vegan burgers