The Best Vegan Beet Burgers | Wholesome & Hearty

These Vegan Beet Burgers are crispy on the outside, tender on the inside, and packed with plant-based protein. Gluten-Free & Oil-Free

Who doesn’t love a good veggie burger? It’s one of life’s simple pleasures, really. There’s just nothing like a crispy, juicy patty between two buns, topped with whatever your heart desires. And when your burger craving strikes, you owe it to yourself to fulfill that craving. Allow me to introduce, the Beet Burger.

These hearty, filling, and seriously flavorful Beet Burgers are one of my favorite ways to satisfy a patty-between-two-buns craving. Rather than meaty in flavor, these patties are more of your traditional veggie burger – filled with warming spices that are oh so satisfying.

INGREDIENTS FOR VEGAN BEET BURGERS

These Beet Burgers are incredibly easy (and seriously fun) to make. Something about forming my own burger patties by hand makes me feel like a 5-star kitchen goddess, if we’re being real. The best part? They actually stick together and won’t crumble on you, like other veggie burgers. Basically #burgergoals achieved here.

• Walnuts help add a nutty, dynamic flavor while giving the burger patty some texture. No one wants a mushy veggie patty, am I right?
• Oats: We love oats around here. They’re super affordable, versatile, and most importantly, they help bind our patty ingredients together to give the burger a chewy, wholesome texture.
• White Beans help create the body of the “burger”, and give it a bit of meat-y texture, while helping to bind all of the ingredients together.
• Tamari adds a savory flavor and helps bring out the flavors of the spices we’re going to use.
• Warming Spices: We’re not going for a “meaty” taste with these burgers, instead, we’re loading them up with warming spices that will deliver level 10 flavor. Garlic, rosemary, thyme, cinnamon, and a bit of cayenne create a wholesome, satisfying flavor that seriously cannot be beet (..should I have gone there? Eh, maybe not, but what’s done is done.)

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

The Best Vegan Beet Burgers

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These Vegan Beet Burgers are crispy on the outside, tender on the inside, and packed with plant-based protein. Gluten-Free & Oil-Free

• Author: Caitlin Shoemaker
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 minutes
• Yield: 6 Burgers 1x
• Category: Main
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 medium beets, peeled (about 2 cups; 300 g)
• 1 cup (95 g) walnuts
• 1/2 cup (45 g) rolled oats
• 1/4 cup (25 g) ground flax seed
• 2 cloves of garlic
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme 
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne (optional) 
• 1/2 teaspoon sea salt 
• 1 cup (170 g) white beans*, rinsed if using canned 
• 1 tablespoon low-sodium tamari

Instructions

1. Preheat the oven to 375F and line a baking sheet with a silicone mat or parchment paper. 
2. Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-blade attachment. Add the walnuts, oats, flax, garlic, all dry spices, and salt. Process until a slightly coarse flour forms.
3. Add the shredded beets, beans, and tamari to the food processor and blend until combined, scraping the sides of the device with a spatula as necessary. It’s okay if there are still some pieces of beans or beets left – this will add texture! 
4. Scoop out the burger “batter” to form patties; I used a ½ cup measure to make 6 large patties. Use slightly damp hands to flatten and shape the burgers, then place on a baking tray.
5. Bake in the middle rack of the oven for 20 minutes, then flip the burgers and bake in the top rack of the oven for 15-20 minutes, until the edges are crispy and slightly browned. 
6. Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months

Notes

• Beans: I used cannelini beans when making this recipe, though navy or great northern beans will work as well. You can also swap the white beans for another soft bean (such as pinto or black), or cooked brown lentils. I would not recommend using chickpeas for this recipe as they tend to me drier and more firm.
• Other Substitutions: quick-cooking oats can be used in place of rolled oats, but the burgers will have less texture to them. Walnuts can be swapped with another “soft” nut or seed, such as pecans, pumpkin, or sunflower seeds. Soy sauce or liquid aminos can be used in place of tamari.