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.
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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!
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.
- Roughly chop the onion and beets into quarters and place them in a food processor.
- Pulse for a few seconds to chop the veggies into smaller pieces.
- Add the can of black beans.
- Pulse until the mixture is well combined and sticky, but not fully pureed. You want some chunks of veggies and beans in there.
- Transfer the mixture to a bowl, add the egg, breadcrumbs, and seasonings. Mix well.
- Roll into 8 patties, place on a baking sheet, and pop in the oven!
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.
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
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.
📖 Recipe
Black Bean Beet Burger Recipe
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
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
Have a great weekend! – Lizzie
Caitlin
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!
Lizzie Streit, MS, RDN
Hi Caitlin, unfortunately they don’t hold up well on the grill!
Kelly
I thought these were delicious and so easy to make! Unfortunately they didnt hold together as well as I would have liked – any suggestions?
Lizzie Streit, MS, RDN
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! 🙂
Jay
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!
Lizzie Streit, MS, RDN
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!
Michelle
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!!
Lizzie Streit, MS, RDN
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!