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A flavor-packed, nutrient-dense, protein-rich veggie burger is the perfect dish to serve at a summer party. It is easy to make and can be prepared ahead of time and frozen for an easy meal!
Are you ready for the ultimate veggie burger? I know we are!
Although this recipe does have quite a few ingredients, we promise that they make all the difference! The ingredients are pretty standard and usually ones that we have in our home, so we will definitely have these on repeat!
It’s amazing how many different ways there are to make veggie burgers! In the past, we’ve made mushroom burgers, white bean & pumpkin burgers, and even veggie sliders, but these coffee rubbed black bean burgers are next level!
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
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Black Bean Beet Burgers w/ Eggplant Bacon
- Total Time: 1 hour 10 minutes
- Yield: 6 burgers
Description
A flavor-packed, nutrient dense and protein-rich veggie burger that is the perfect dish to serve at a summer party. It is easy to make and can be prepared ahead of time and frozen for an easy meal!
Ingredients
Black Bean Beet Burger
- 1 medium beet (or 3/4 cup cooked and grated)
- 1 cup rolled oats
- 1/2 cup walnut pieces
- 1/2 cup red onion chopped
- 1/3 cup mushrooms chopped
- 1 1/2 cup cooked black beans, rinsed and drained
- 2 tablespoons tahini or almond butter
- 1 tablespoon ground flaxseeds
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh parsley chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Black pepper, to taste
Assembly
- Vegan Eggplant Bacon
- Vegan cheese sauce or any vegan cheese of choice
- Lettuce
- Tomato
- Pickles
- Red Onions
- Buns of choice
Instructions
- First, cook the beet. Heat the oven to 400°F and remove the greens from the beet if present. Wash the beet thoroughly and then wrap the beet in aluminum foil. Place into the oven directly on the rack to roast until easily pierced with a fork, about 50 to 60 minutes. Be sure the opening of the foil is facing up so it does not drip! Carefully remove from the oven and set aside to cool.
- Once the beet is cool and easy to handle, shred the beet. You will only need 3/4 cup, so reserve any extras for future use. Shredded beets go great in salads and Buddha bowls.
- Pulse the oats and walnuts in a food processor until they are finely ground. Add in the remaining ingredients, including the shredded beets, and pulse until well combined but not mushy. You still want it to be chunky so that the burger has texture; if it is too processed the burger may become mushy after baking. To test it, pinch some mixture between your thumb and index finger. It should hold together. If the mixture is too wet, add more oats. If the mixture is too dry, add water, 1 tablespoon at a time.
- Transfer the mixture to a bowl and refrigerate to set for about 30 minutes. In the meantime, preheat the oven to 375ºF and line a baking sheet with parchment paper or a silicone mat.
- Remove the dough from the refrigerator and divide the dough into 6 patties. Each patty was about a heaping 1/3 cup and about ½-inch thick.
- Arrange the burgers onto the lined baking sheet. Place into the oven for 25 minutes, flipping halfway through. The patties should be lightly browned. Cool the patties for about 10 minutes before serving.
- Assemble the burgers as desired. We served ours on our favorite burger buns with lettuce, tomato, pickles, vegan eggplant bacon, cheese sauce, and red onions. Enjoy!
Notes
- To cook the patties on the stove, heat a cast iron skill or a medium skillet of choice over medium heat with a tablespoon or two of oil. Once heated, add in the patties (only 2-3 at a time to avoid overcrowding) and cook for about 8 minutes, flipping every 2 minutes. If any pieces break off when you flip the burgers, just pat them back into place. with your spatula. Try not to overcook as they may dry out.
- You can store them (after cooking) in an airtight container in the refrigerator for up to a week or in the freezer for one month. To reheat, you can either microwave them in quick 30-second bursts or heat them in a 350°F oven until they are warmed through.
- If you would like to make the burger mix ahead of time, you can refrigerate the uncooked burger mix in an airtight container for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Entree, Burgers
- Cuisine: Vegan
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Very yummy! I’ve made lots of bean burgers, but they always come out dry. Adding the beets fixed it – yay! I liked the coffee rub, but left it off half of them since my husband loathes coffee – his loss! I got eight burgers out of the recipe.
Yay, so glad that you enjoyed it Beth. Thanks for sharing 🙂
Is the coffee beans ground finely or instant coffee? It seems like it could be gritty if you’re grinding coffee beans for the rub?
Anxious to try. Your vegan recipes are so creative and delicious!
Hi Sharyn! The coffee is ground finely 🙂 They are definitely flaky but we prefer that texture. We hope you like this!
Phenomenal!!! I’ve prepared and enjoyed many vegan burgers in the past but this recipe is by far the very best ever for me! Unfortunately, I over-processed the bean mixture but it still came out perfect and flavorful. Note to self next time…. I LOVE that coffee rub and it’s like the icing on that top notch cake. Short of more compliments, this is the real deal!!! Thank you Jasmine and Chris for your creations and yummy recipes.
We are so glad that you enjoyed these burgers, Ida. Thank you so much for sharing! 🙂
Overall these burgers were good. We made on our own buns to put them on.
The coffee rub didn’t add much to me. When I make beet burgers I usually use Isa Chandra Moskowitz’s beet burger recipe and that one calls for rice in the burgers. I think I prefer rice. These burgers held together well but they squeezed out the sides of the buns when you went to eat a bite. I think I could have also turned the oven on to the broil setting at the end to make them more crisp and that could have make they squeeze out less. Or maybe not processing everything so smoothly (like this recipe calls for) so there would be more texture.
Hi Mariah! We are glad that you still enjoyed the recipe. We do suggest as the recipe says to pulse until combined but not mushy. You still want it to be chunky so that the burger has texture and does not become mushy after cooking. Thank you for the feedback!