Beet Burger (Vegan)
Burgers
Ingredients:
- 2 medium beets, peeled and grated
- 240 g (1 cup) cooked black beans, mashed
- 25 g (¼ cup) rolled oats
- 45 g (¼ cup) cooked rice (white or brown)
- ¼ cup finely chopped onion
- 2 garlic cloves, minced
- 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
- 1 tsp smoked paprika
- ½ tsp cumin
- salt and pepper to taste
- 2 tbsp olive oil (for cooking)
Equipments:
- Large mixing bowl
- Non-stick skillet or grill pan
- Food processor
- Baking sheet (optional)
- Spatula
Features:
20 minutes or less
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Make the Flax Egg
Mix 2 tbsp ground flaxseed with 6 tbsp water. Let sit for 5 minutes until gel-like. - Combine Ingredients
In a large bowl, mix 2 medium grated beets, 240 g (1 cup) mashed black beans, 25 g (¼ cup) rolled oats, 45 g (¼ cup) cooked rice, onion, garlic, flax egg, 1 tsp smoked paprika, ½ tsp cumin, and salt and pepper. - Form Patties
Shape mixture into 4 equal-sized patties. - Cook
Heat 2 tbsp olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side until firm and browned. - Serve
Serve on buns with your favorite toppings like lettuce, tomato, vegan mayo, or mustard.
Notes:
The mixture should hold its shape when pressed together. If too wet, add more oats or breadcrumbs. If too dry, add a tablespoon of water.
Chilling the formed patties for 20–30 minutes before cooking helps them hold together better.
Common Mistakes:
Overprocessing the beets to a purée — they should be finely grated or pulsed, not completely smooth. Some texture is essential.
Tips:
Cook over medium heat and resist the urge to flip early. Wait until the bottom forms a clear crust before turning.
Storage:
Uncooked patties can be refrigerated for up to 2 days or frozen (with parchment between each) for up to 2 months. Cook from frozen adding 2–3 extra minutes per side.
Swaps:
Black beans can be swapped for kidney beans or chickpeas. Oats can be replaced with breadcrumbs or almond flour.
Beet Burger (Vegan)
Ingredients:
- 2 medium beets, peeled and grated
- 240 g (1 cup) cooked black beans, mashed
- 25 g (¼ cup) rolled oats
- 45 g (¼ cup) cooked rice (white or brown)
- ¼ cup finely chopped onion
- 2 garlic cloves, minced
- 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
- 1 tsp smoked paprika
- ½ tsp cumin
- salt and pepper to taste
- 2 tbsp olive oil (for cooking)
Features:
Instructions:
- Make the Flax Egg
Mix 2 tbsp ground flaxseed with 6 tbsp water. Let sit for 5 minutes until gel-like. - Combine Ingredients
In a large bowl, mix 2 medium grated beets, 240 g (1 cup) mashed black beans, 25 g (¼ cup) rolled oats, 45 g (¼ cup) cooked rice, onion, garlic, flax egg, 1 tsp smoked paprika, ½ tsp cumin, and salt and pepper. - Form Patties
Shape mixture into 4 equal-sized patties. - Cook
Heat 2 tbsp olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side until firm and browned. - Serve
Serve on buns with your favorite toppings like lettuce, tomato, vegan mayo, or mustard.
