These Vegan Beet Burgers are crispy on the outside, morning star black bean burgers on the inside, and packed with plant-based protein. Who doesn’t love a good veggie burger?
It’s one of life’s simple pleasures, really. There’s just nothing like a crispy, juicy patty between two buns, topped with whatever your heart desires. And when your burger craving strikes, you owe it to yourself to fulfill that craving. Allow me to introduce, the Beet Burger. These hearty, filling, and seriously flavorful Beet Burgers are one of my favorite ways to satisfy a patty-between-two-buns craving.
Something about forming my own burger patties by hand makes me feel like a 5-star kitchen goddess, if we’re being real. They actually stick together and won’t crumble on you, like other veggie burgers. Walnuts help add a nutty, dynamic flavor while giving the burger patty some texture. No one wants a mushy veggie patty, am I right? Oats: We love oats around here. They’re super affordable, versatile, and most importantly, they help bind our patty ingredients together to give the burger a chewy, wholesome texture. Tamari adds a savory flavor and helps bring out the flavors of the spices we’re going to use.
Eh, maybe not, but what’s done is done. Blitz your ingredients in the food processor. It’s okay to leave some chunks for texture! Scoop out to form patties, then gently flatten them onto a baking tray.
Told you it was that easy! These burger patties are perfect for a weekend picnic with family and friends, or meal-prepped for your burger cravings all week long! To store in the fridge, just pop them into an airtight container and refrigerate them for up to 5 days. If you’re looking for more burger recipes, you’ll also love these Easy Falafel Burgers, these White Bean Pizza Burgers, and these Kale Pesto Burgers with Maple Dijon Spread!
Description These Vegan Beet Burgers are crispy on the outside, tender on the inside, and packed with plant-based protein. Finely grate the beets using a food processor attachment or handheld grater. Quickly clean out the processor, then re-attach it to the base with an S-blade attachment. Add the walnuts, oats, flax, garlic, all dry spices, and salt. Process until a slightly coarse flour forms.
Add the shredded beets, beans, and tamari to the food processor and blend until combined, scraping the sides of the device with a spatula as necessary. Use slightly damp hands to flatten and shape the burgers, then place on a baking tray. 15-20 minutes, until the edges are crispy and slightly browned. I would not recommend using chickpeas for this recipe as they tend to me drier and more firm. Other Substitutions: quick-cooking oats can be used in place of rolled oats, but the burgers will have less texture to them. Soy sauce or liquid aminos can be used in place of tamari.
I’v been making the recipe for 6 months, two batches at a time, and freezing them with no change of taste or quality when reheated in toaster oven. I’ve topped it with a cilantro avocado yogurt sauce, and it’s had rave reviews. The one suggestion I would make is to say that it is important to add the beets first, then the beans! I did it recently the other way by mistake, and I had to add water to get it processed.
Thanks so much for this one! Delicious its good for my breakfast I’ve always made every morning to control my diet. I used pecans, black sesame seeds instead of flax seeds and pinto beans, all just because I had them in the house. It was so moist and the lightly crispy exterior with the warm soft interior was such a nice texture too.