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These Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient-dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!
Table of Contents
It’s amazing how many different ways there are to make homemade veggie burgers. We’ve made Chickpea Burgers, Mushroom Burgers, Grillable Veggie Burgers, White Bean Burgers, and these Filipino-Inspired Adobo Burgers and Stuffed Vegan Jalapeño Popper Burgers that are as delicious as it gets! We even have the cutest little Veggie Sliders with a Homemade Mustard Cheese Sauce.
But today we wanted to put a spin on one of our most popular recipes: Homemade Black Bean Burgers. In addition to black beans, these veggie burgers are loaded with fresh beets. In addition to adding moisture that helps to keep the patties soft and tender, the color adds a vibrancy to the patties that makes them more “meaty” in appearance! So in addition to being a good source of fiber and nutritional punch, this black bean beet burger recipe is guaranteed to become one of your favorite veggie burger recipes!
Ingredients You’ll Need
- Beet: For the most “meaty” appearance, we recommend using classic red beets instead of golden beets to make these burgers. You’ll need about 1 medium-sized beet or the equivalent of 3/4 cup shredded beets.
- Rolled oats: Acts as the binder that helps to keep the patties together. We recommend using rolled oats for the best texture, but oat flour will work in a pinch.
- Walnuts: Adds plant-based fat and a great texture to the patties.
- Red onion: Adds a mild onion flavor that balances the richer flavors and makes the patties extra moist and flavorful.
- Mushrooms: We recommend any brown mushroom variety for the best umami flavor, but white mushrooms will do in a pinch.
- Black beans: You’ll need a can of black beans that have been thoroughly rinsed and drained. If the black beans are too wet, it may lead to mushy burgers, so pat dry as needed.
- Tahini: To keep these vegan burger patties oil-free, we opted for tahini instead of olive oil for added richness and moisture and to help bind the patties together.
- Ground flaxseeds: Also serves as a binding ingredient, acting as an egg substitute. Make sure to use ground flaxseeds!
- Fresh parsley: Adds a bright, peppery flavor that adds a burst of freshness to the patties. Cilantro is a good substitute.
- Spices: Nutritional yeast, minced garlic, smoked paprika, Italian seasoning, salt, and black pepper season this black bean burger recipe to perfection.
Equipment Needed
- Baking sheet
- Aluminum foil
- Box grater or food processor with shredding disc
- Food processor
- Large bowl
- Parchment paper
How to Make Black Bean Beet Burgers
- Roast the beet. Preheat the oven to 400°F and remove the greens from the beet if present. Wash the beet thoroughly, then wrap tightly in aluminum foil. Place in the oven directly on the oven rack. Make sure the opening of the foil is facing up so the beet juice doesn’t drip! Roast for 50 to 60 minutes or until the beet is easily pierced with a fork, about 50 to 60 minutes. Carefully set aside to cool.
- Shred the beet. Once the beet is cool enough to handle, shred the beet using a box grater or food processor fitted with the shredding disc. For this recipe, you’ll need about 3/4 cup of shredded beet, so if you have any extra, set it aside for future use.
- Grind the oats and walnuts. Place the oats and walnuts together in a large cup food processor. Pulse until they are ground into a fine crumb.
- Make the burger patty mixture. Add the remaining burger ingredients to the food processor, including the shredded beets, and pulse until well combined. You want the texture to be chunky so the burger has a good texture; if it is too processed, the beet burgers may be mushy after baking. You’ll know it’s ready when the mixture holds together when you pinch it together between your thumb and index finger. If the mixture is too wet, add more rolled oats. If it is too dry, add water, 1 tablespoon at a time.
- Refrigerate for 30 minutes. Transfer the burger mixture to a large bowl and tightly cover with plastic wrap, foil, or reusable wrap. Set in the refrigerator for at least 30 minutes. This will help it firm up and make the patties much easier to form.
Baking instructions
- Preheat the oven. While the burger mix sets, preheat the oven to 375°F and line a baking sheet with parchment paper or a reusable silicone mat.
- Form the burger patties. Remove the mix from the oven and divide the mixture into 6 equal portions. Using your hands, lightly pat each portion into an individual burger patty about 1/2 inch thick. Place each burger on the prepared baking sheet.
- Bake until golden. Transfer the burger patties to the preheated oven and bake for 25 minutes, flipping halfway through. The patties should be lightly browned.
- Cool, then serve. Allow the black bean beet burgers to cool for at least 10 minutes, then enjoy on your favorite buns as desired!
Vegan Burger Toppings
We love enjoying these burger patties as a replacement for a classic burger and load them up with our favorite toppings. Feel free to top with your favorites, or browse this list to get new ideas:
- Lettuce
- Tomato slices
- Avocado slices
- Pickles
- Vegan bacon (we love these burgers with our Eggplant Bacon, but it’s also delicious with Tofu Bacon, Tempeh Bacon, and Shiitake Mushroom Bacon)
- Raw or grilled onions
- Garlic Butter Miso Mushrooms
- Ketchup
- Mustard
- Vegan mayonnaise
- Vegan Garlic Aioli
- Vegan Chipotle Sauce
- Vegan Big Mac Sauce (Vegan Special Sauce)
- Vegan Mozzarella Cheese
- Vegan Chipotle Cheddar Cheese
Serving Suggestions
These veggie burgers are a great, quick weeknight dinner and the perfect pair for some of our favorite sides, including but not limited to Baked Mojo Fries, sweet potato fries, Beer Battered Onion Rings, and Roasted Vegetables. They’re also great for summer BBQs and pair well with some of the most classic summer side dishes:
- Easy Avocado Corn Salad
- Vegan Coleslaw
- Vegan Potato Salad
- Classic Vegan Macaroni Salad
- Grilled Corn in the Husk
Recipe FAQs
Leftover beets can be used to make our Vegan Beet Pasta Sauce. Or, if the beets aren’t shredded yet, use the extra to make our Oven Roasted Beet Chips! You can also add sprinkle them on any salad or buddha bowl for a subtly sweet, earthy flavor.
Definitely! If you have access to pre-cooked beets at your local grocery store or simply have some leftover from another recipe, feel free to use them to make these beetroot burgers. This will help cut down on prep time significantly!
In addition to being vegan-friendly, these burger patties are naturally gluten-free. Just make sure to opt for rolled oats that have a certified gluten-free label on the bag. We love the brand Bob’s Red Mill.
Storage and Freezing Instructions
Leftover burgers will keep for up to 5 days in an airtight container in the refrigerator. They can also be frozen for up to 3 months.
To freeze, arrange the baked patties on a baking sheet lined with parchment paper so that they are not touching. Place the baking sheet in the freezer and flash freeze for 1 hour, or until the patties are frozen solid. Then, transfer the frozen patties to an airtight, freezer-safe container or storage bag. This flash freeze process will keep the patties from sticking together and freezing in a solid block.
If you’d like to add an extra layer of protection to prevent sticking, place a piece of parchment paper or wax paper between each patty.
Refrigerated and frozen patties are reheated best in a preheated oven or air fryer until warmed through.
More Vegan Burger Recipes YOu May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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The Best Black Bean Beet Burgers Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 burgers
Description
These Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!
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!