• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Mains

    Easy Black Bean Beet Burger Recipe

    Published: Jun 19, 2020 / Modified: Jul 1, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 8 Comments

    • 16
    Jump to Recipe Print
    images of veggie burgers on a baking sheet and a cooked burger on a bun separated by a text box
    black bean beet burgers on buns with a purple text box with recipe name
    images of three black bean beet burgers with toppings and a single burger separated by a text box

    This black bean beet burger recipe is simple and delicious! Each patty is filled with smoky flavor, raw beets, and plenty of vegetarian protein from black beans.

    black bean beet burger on a whole wheat seeded bun with onion and mayo

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Man oh man, how are we almost at the end of June?! It’s Father’s Day weekend and just two weeks from the 4th of July!

    If you’ve been following my posts the past couple of weeks, you know that I’ve been sharing some of my favorite new recipes for cookouts, summer gatherings (socially distanced, of course!), and more.

    Today’s black bean beet burger recipe is the latest addition to my collection of summer dishes! But, honestly, beets are in season pretty much all year round, so really you can enjoy a vegetarian beet burger in the fall, winter, or spring too.

    Which is a great thing, because these burgers are SO easy to make. You can whip up a batch during meal prep and enjoy them all week long.

    They use raw beets, so you don’t have to spend an hour roasting them, a can of beans, some breadcrumbs, and dried seasonings that you probably have in your pantry already. A winning recipe!

    bowls with ingredients for beet burgers next to each other on a counter

    How to Make Beetroot Burgers

    If you’ve never made homemade veggie burgers before, don’t be intimidated! It’s really easy; just follow these steps.

    1. Roughly chop the onion and beets into quarters and place them in a food processor.
    2. Pulse for a few seconds to chop the veggies into smaller pieces.
    3. Add the can of black beans.
    4. Pulse until the mixture is well combined and sticky, but not fully pureed. You want some chunks of veggies and beans in there.
    5. Transfer the mixture to a bowl, add the egg, breadcrumbs, and seasonings. Mix well.
    6. Roll into 8 patties, place on a baking sheet, and pop in the oven!
    • onions and beets in a food processor on a counter
    • chopped onions and beets in a food processor on a counter
    • chopped onions and beets with whole black beans on top in a food processor
    • batter for black bean beet burgers in a food processor on a counter
    • beets, black beans, breadcrumbs, eggs, and seasonings in a silver mixing bowl
    • 8 black bean beet burger patties on a baking sheet on a counter

    What does a beetroot burger taste like?

    Even if you don’t like beets, I think you’ll enjoy this recipe! Thanks to smoked paprika, cumin, thyme, and salt, each black bean beet burger is smoky and flavorful.

    There is a slight earthy undertone from the beets, but the overall taste is really balanced and delicious. Plus, because of the beans and breadcrumbs, they have a great texture and stay together really well.

    three beet black bean burgers on a piece of parchment paper with buns and toppings

    Recommended Toppings

    While the patties themselves are delicious, I definitely recommend adding toppings of your choice. Here are my favorite toppings for a black bean beet burger!

    • Buns: whole wheat seeded buns or toasted sourdough bread
    • Veggies: spinach or butter lettuce, red onion, tomato
    • Spreads and condiments: mayo, Avocado Spread with Garlic, Caramelized Onion White Bean Dip, hummus, sliced avocado
    • Cheese: goat cheese, feta cheese, Swiss cheese
    black bean beet burger on a seeded whole wheat bun with lettuce, onion, and mayo

    Some delicious sides that pair well with this recipe include the Baked Shoestring Fries with Fresh Chives, Grilled Broccolini with Lemon and Parmesan, Vegan Potato Salad with Fresh Dill, and Green Beans and Corn with Cider Vinegar and Herbs.

    For more vegetarian patties, check out the Beet and Green Lentil Cakes and the Sweet Potato and Black Bean Burgers.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    black bean beet burger on a seeded whole wheat bun with lettuce, onion, and mayo

    Black Bean Beet Burger Recipe

    These vegetarian beetroot burgers feature raw beets, smoked paprika, and black beans.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 8 burgers
    Calories: 202kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 large beet - or 2 small; trimmed and peeled
    • ½ yellow onion - trimmed and peeled
    • 1 15.5 ounce can black beans - drained and rinsed
    • 1 egg - lightly beaten
    • ½ cup breadcrumbs
    • 2 teaspoon smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon fine sea salt
    • ½ teaspoon dried thyme
    • 8 whole wheat burger buns - for serving
    • Lettuce, tomato, onion, cheese, spreads - for serving
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.
    • Use a sharp knife to cut the beets and onion into quarters. Place them in a food processor and pulse until roughly chopped. Add the black beans and pulse again until the mixture is sticky and well combined, but not overly processed. You want there to be small chunks of veggies and beans. Stop to scrape down the sides while pulsing as needed.
    • Transfer the mixture to a mixing bowl and add the eggs, breadcrumbs, paprika, cumin, salt, and thyme. Mix well with a spatula. Roll the mixture into 8 patties about ½-inch thick and place them on the baking sheet. Bake for 15 minutes, flip, then bake for another 5 minutes.
    • Serve the patties warm on hamburger buns with toppings of choice. Enjoy!

    Notes

    • Nutrition facts vary based on the toppings you use.
    • Topping ideas include lettuce, tomato, red onion, avocado or avocado spread, hummus, goat cheese, or feta cheese.
    • Store leftover burgers in an airtight container in the fridge for up to 5 days. 

    Nutrition

    Serving: 1burger | Calories: 202kcal | Carbohydrates: 34g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 728mg | Potassium: 284mg | Fiber: 6g | Sugar: 4g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a great weekend! – Lizzie

    More Main Dish Recipes

    • Lemon Rapini Pasta (Vegetarian)
    • Sheet Pan Omelet with Veggies
    • Red Lentil Salad with Herbs and Feta
    • Beet Pasta Sauce
    • 16

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Caitlin

      July 14, 2022 at 3:59 pm

      Could you grill these burgers instead of cooking them in the oven? It is so warm right now I’m looking for options to avoid turning on the oven!

      Reply
      • Lizzie Streit, MS, RDN

        July 15, 2022 at 12:06 pm

        Hi Caitlin, unfortunately they don’t hold up well on the grill!

        Reply
    2. Kelly

      March 29, 2022 at 1:33 pm

      I thought these were delicious and so easy to make! Unfortunately they didnt hold together as well as I would have liked – any suggestions?

      Reply
      • Lizzie Streit, MS, RDN

        March 29, 2022 at 4:45 pm

        Hi Kelly! I’m glad to hear you enjoyed the recipe, and I’m sorry the burgers didn’t hold together for you. I have a few ideas that may help. If the reason behind them not sticking together was the batter being watery (if it seemed to have too much liquid), I’d recommend adding a couple more tablespoons of breadcrumbs to see if you can get it to stick together better. On the other hand, if the batter was too dry, I recommend adding another beaten egg — that should help it come together. I hope that helps! 🙂

        Reply
    3. Jay

      August 09, 2021 at 10:50 am

      Are the burgers freezable? I have a surplus of beets at the moment and it would be great to have some ready in the freezer!

      Reply
      • Lizzie Streit, MS, RDN

        August 09, 2021 at 11:05 am

        Hi Jay, yes they freeze well! I recommend wrapping each one before placing them in a freezer-safe bag or container to prevent freezer burn. Hope you enjoy the recipe!

        Reply
    4. Michelle

      April 12, 2021 at 6:27 pm

      Hi! Would love to try these burgers, but I can’t have breadcrumbs…do you think flax eggs could be used as a binding agent? If so, what do you think might be the measurements? Thanks in advance! I’m a need follower and am excited to try so many of your recipes!!

      Reply
      • Lizzie Streit, MS, RDN

        April 13, 2021 at 11:53 am

        Hi Michelle, thanks for your comment! I would recommend substituting about 1/4 cup ground flaxseed for the breadcrumbs. You could also substitute 1/2 cup ground oats for the breadcrumbs if you are able to use oats. I’d love to hear how this recipe works out for you!

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Banana Chia Pudding
    • Almond Granola with Honey and Vanilla
    • Morning Glory Cookies (Healthy Oatmeal Breakfast Cookies)
    • Banana Red Lentil Muffins

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC