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A vegan beet burger in a bun with avocado, sprouts and lettuce

Vegan Beet Burgers

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 burgers 1x
  • Category: Main
  • Method: Bake or grill
  • Cuisine: American
  • Diet: Vegan


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!


Units Scale
  • 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


  1. Preheat the oven to 350 degrees F and line a baking pan with parchment paper
  2. 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.
  3. Add the tahini, breadcrumbs and seasoning and pulse again to mix everything together.
  4. Use your hands to form the mixture into 4-6 patties.
  5. Place them on the baking pan and brush or spray each patty with olive oil
  6. Bake for 30-35 minutes, flipping halfway through
  7. 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