Why You’ll Love This Recipe
These burgers are everything a vegan burger should be — juicy, flavorful, nutrient-dense, and entirely satisfying. The combination of beets and black beans creates a naturally moist patty with a rich, umami-packed flavor that even meat-lovers will enjoy. They’re easy to make, freezer-friendly, and perfect for grilling, pan-frying, or baking. Plus, they’re gluten-free and packed with fiber and plant protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked or canned black beans (drained and rinsed)
raw beets (peeled and grated)
rolled oats or oat flour
onion (finely chopped)
garlic (minced)
ground flaxseed
olive oil
smoked paprika
cumin
soy sauce or tamari
salt and black pepper
optional: chili powder, nutritional yeast, or fresh herbs (like parsley or cilantro)
Directions
- In a small bowl, mix ground flaxseed with water to create a flax egg. Let sit for 5 minutes to thicken.
- In a skillet, heat olive oil and sauté onion and garlic until soft and fragrant. Set aside to cool.
- In a food processor, pulse black beans until mostly mashed but still with some texture.
- Add grated beets, sautéed onion and garlic, oats, flax egg, soy sauce, and spices. Pulse until the mixture comes together but isn’t completely smooth.
- Form into 4–6 patties and chill in the refrigerator for at least 30 minutes to firm up.
- Cook patties in a skillet over medium heat for 4–5 minutes per side until browned and crisp. Alternatively, bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
- Serve on toasted buns with your favorite toppings.
Servings and timing
Makes 4–6 patties. Prep time is 20 minutes, plus 30 minutes of chilling. Cooking time is about 10–25 minutes depending on the method.
Variations
- Spicy version: Add chipotle powder or finely chopped jalapeños.
- Mushroom twist: Add finely chopped sautéed mushrooms for an extra savory layer.
- Grain boost: Add cooked quinoa or brown rice to the mixture for added texture.
- BBQ flavor: Mix in a tablespoon of BBQ sauce and top with grilled onions.
- Mini sliders: Make smaller patties for sliders — great for parties and kids.
Storage/Reheating
- Refrigerator: Store cooked patties in an airtight container for up to 4 days.
- Freezer: Freeze uncooked or cooked patties between layers of parchment paper in an airtight container for up to 2 months.
- Reheating: Reheat in a skillet, oven, or air fryer until warmed through and crispy on the outside.
FAQs
Do these burgers hold together well?
Yes! Thanks to the flax egg and oats, they hold their shape beautifully when cooked.
Can I make this recipe without a food processor?
Yes, mash the beans with a fork and mix everything by hand. Just make sure the beets are finely grated.
Are these burgers gluten-free?
Yes, as long as you use certified gluten-free oats and tamari instead of soy sauce.
Can I grill these burgers?
Yes, but make sure the patties are chilled and firm. Grill on a well-oiled surface to prevent sticking.
What toppings go best with these burgers?
Avocado, lettuce, tomato, red onion, vegan mayo, mustard, or even a spicy aioli are all delicious options.
Can I use canned beets?
Fresh raw beets are best for texture and flavor, but drained, finely grated canned beets can work in a pinch.
How do I avoid soggy burgers?
Be sure to drain the beans well and squeeze out excess moisture from the grated beets if needed.
Can I bake instead of pan-frying?
Yes! Baking is an easy hands-off method and still gives you a crisp exterior.
Are these burgers high in protein?
Yes, black beans and flaxseed provide a good source of plant-based protein and fiber.
Can I serve these without buns?
Absolutely! Serve in lettuce wraps, over salads, or in a grain bowl for a low-carb option.
Conclusion
Juicy Vegan Beet & Black Bean Burgers are a powerhouse of flavor, nutrition, and texture that prove plant-based eating can be anything but boring. With their vibrant color, hearty bite, and endless topping options, these burgers are a delicious addition to any meal. Make a batch, freeze the extras, and enjoy a wholesome burger that’s good for you and the planet.
PrintJuicy Vegan Beet & Black Bean Burgers
Juicy Vegan Beet & Black Bean Burgers are plant-based patties made with wholesome ingredients like black beans, beets, and oats. They’re packed with flavor, easy to prepare, and perfect for pan-frying, baking, or grilling.
- Prep Time: 20 minutes
- Cook Time: 10–25 minutes
- Total Time: 1 hour (includes chilling)
- Yield: 4–6 patties
- Category: Main Dish
- Method: Pan-Fry or Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup raw beets, peeled and grated
- 1/2 cup rolled oats or oat flour
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 tbsp soy sauce or tamari
- Salt and black pepper to taste
- Optional: 1/4 tsp chili powder, 1 tbsp nutritional yeast, 2 tbsp chopped fresh herbs (parsley or cilantro)
Instructions
- In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to thicken.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, then let cool.
- In a food processor, pulse black beans until partially mashed.
- Add grated beets, sautéed onion and garlic, oats, flax egg, soy sauce, and spices. Pulse until well combined but not fully smooth.
- Form into 4–6 patties. Chill in the fridge for at least 30 minutes.
- To cook: Pan-fry in a lightly oiled skillet for 4–5 minutes per side, or bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
- Serve warm on buns with your favorite toppings.
Notes
- Drain beans and squeeze excess moisture from beets for best texture.
- Use certified gluten-free oats to keep this recipe gluten-free.
- Chill the patties before cooking to help them firm up and hold together better.
- Make a double batch and freeze extras for easy future meals.
Nutrition
- Serving Size: 1 patty
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
