I'm excited to introduce you to Vegan Beet Burgers! Bursting with vibrant colors and packed with goodness, their rich earthy flavor and juicy texture make them a true delight for the senses. Whether you're a beet aficionado or simply looking to add more plant-based goodness to your diet, these vegan burgers are sure to become a favorite in your recipe repertoire and a regular on your grill this summer 🍔🌱
These Vegan Beet Burgers have a firm and spring-y texture like beef that holds up when cooking on either your grill or in a pan. A welcome addition to my growing collection of vegan burgers on this blog, they are every bit as good as my Jerk Sweet Potato & Black Bean Burgers, Smoked Apple Veggie Burger, or my Vegan Seitan Burgers!
The intense colour of these burgers is so neat, but what's really rocking my socks is how the beets provide this deep rich earthiness to the burgers. So much flavour depth in this vegan burger recipe. The oats and lentils make a great base, and the sneaky trick is adding a bit of peanut butter which adds some richness and good fat balancing everything out perfectly.
When you make these, the dough is really sticky, but once cooked, they firm up and have a nice texture bite (no mushy burger here)!
To Make Vegan Beet Burgers:
First, peel the beets. I have a grater attachment for my Breville food processor so I used it to grate the beets directly into the processor (no bowl needed). If you don't have that, just grate beets with the grater you have.
Then just add the beets, along with all of the remaining ingredients to the food processor.
Pulse, stopping to scrape the sides, until the mixture comes together.
Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.
Then you can either fry or bake the burgers, until brown on the outside and tender on the inside. Leftover burgers get quite firm in the fridge overnight, so I prefer mine freshly made. However, if you like a nice firm bite, you might enjoy them even more!
This Vegan Beet Burger is...
- Meaty and Juicy
- Can be grilled or pan fried
- Is perfect for BBQs, Picnics, Parties, or long weekend get-togethers!
- Goes perfectly with classic toppings like ketchup, mustard, BBQ sauce, lettuce, onions, pickles, and vegan cheese!
More Vegan Burger Recipes You Might Enjoy:
Jerk Sweet Potato & Black Bean Burgers
Smoked Apple Veggie Burger
Vegan Seitan Burgers
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Beet Burgers
Servings: Burgers
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Ingredients
- 2 cups grated raw peeled beets, (about 2 medium beets)
- ¾ cup large flake rolled oats
- ½ cup cooked lentils, (I used canned)
- ½ cup all-purpose flour
- ½ yellow onion, , finely chopped
- 2 cloves garlic, , finely minced
- 1 tablespoon natural peanut butter
- 2 teaspoons dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- If you have a grater attachment for your food processor you can use it to grate the beets directly into the processor. If not grate beets with the grater you have, then add the beets, along with all of the remaining ingredients to the food processor. Pulse, stopping to scrape the sides, until the mixture comes together.
- Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.
To fry the patties (my fave):
- Heat enough oil to cover the bottom of a large skillet over medium heat. When hot, add the patties. Cooking them low and slow is the key for good texture. Cook about 3 to 5 minutes per side, until they are nicely browned on both sides and hold together well. Serve hot on a bun with your favourite burger toppings.
To bake the patties:
- Preheat your oven to 350F (180C). Lightly grease a baking sheet or line it with parchment paper.
- Lay the patties out in a single layer with room around them for air to circulate. Bake 30 to 35 minutes, flipping halfway through until firmed up and lightly brown on both sides. Serve hot on a bun with your favourite burger toppings.
To air fry the patties:
- Preheat your air fryer to 325F (170C). Lightly grease the air fryer basket.
- Lay the patties out in a single layer with room around them for air to circulate. You may need to work in batches. Bake 15 - 25 minutes, flipping halfway through until firmed up and lightly brown on both sides. Serve hot on a bun with your favourite burger toppings.
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Notes
Nutrition
Bon appetegan!
Sam.
Michelle Wiboltt says
Yum! and terrific value. Beets on special, a bag of lots, $2.99. Wow. Again, yum. My wallet thanks you:)
Jess @ It Doesn't Taste Like Chicken says
Bonus!!
tracy says
This is the vegan burger recipe I have been waiting for, it delivers on flavor, texture (no crumbling, great mouth feel) and the burger holds up on the grill. As you suggested I cooked the entire batch in my cast iron and reheated leftovers on the grill. Straight out of the food processor they were soft (thanks for the warning) but formed into patties easily, held their shape and didn't fall apart in the pan.
Jess @ It Doesn't Taste Like Chicken says
Excellent! We're happy to hear you enjoyed it!
Dana Whitekus says
These are the BEST beet burgers I've ever had! The texture and flavor are fantastic. They grill up nicely and freeze well. I bring them to cookouts for myself so the host doesn't have to "figure out" what to put on the grill for me!
Sherri Wheeler says
When you grill did place on wire rack? Is it firm enough to fall through?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sherri, I am not sure what Dana does, but the dough is quite soft so I would recommend cooking the patties first using your prefered method, then reheating/finishing them on the grill. Enjoy!
Annik says
I absolutely love this recipe! Can’t buy veggie patties at the store anymore. So good
Darlene Ford says
These were very tasty. Loved that they were not mushy. Great flavor. I added mushrooms!
PatSwan says
Fantastic! There’s a restaurant in San Francisco that makes a beet burger (called The Plant) and this is just as good! I don’t even have a food processor (in the process of moving) and if still came out great. Thank you Sam!
May says
Question, can you freeze these? Thank you 🙂
Meredith Koplinka says
Can you another bean/pulse besides lentils?
Sam Turnbull @ It Doesn't Taste Like Chicken says
I find lentils work best for the correct texture and taste but you could also try black beans. Enjoy!
Jess @ It Doesn't Taste Like Chicken says
Yes they should freeze fine! We recommend baking them and then freeze them. Enjoy!
Dana says
These do freeze really well. They come out just as good as before they are frozen.
KELLY SWAN says
Do you recook them after freezing?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kelly, yes, after freezing, you can thaw them in the fridge overnight then cook/reheat as desired. Enjoy!
Christy says
These were delicious! I easily made 6 Pattie’s from this recipe and thought they held together better a little smaller and still bigger than the buns I had. Very yummy and I will be making these a lot!
Jess @ It Doesn't Taste Like Chicken says
We're thrilled to hear it!
Mimi Myers says
Truly amazing and sooo tasty !!! Thank you for this amazing recipe .
Jess @ It Doesn't Taste Like Chicken says
Yay!
Kelly McGrath says
can this be made in a loaf pan like meatloaf? what temp and how long?
love these beet burgers!!
Sam Turnbull says
I haven't recipe tested that, so I don't know the times and temperatures. If you give it a go, let us know how it turns out.
Dana says
Can almond flour be used in place of regular flour?
Lia Stewart says
Made these tonight and although I hate beets, they were great and they are my new favorite burger.
Jess @ IDTLC Support says
We're so glad you tried it even though you aren't a beet lover! And they're now your new favorite - amazing!
Tiffani says
These held together perfectly, cooked well, and had nice texture! I subbed out the AP flour with quinoa flour to make them gluten-free. I also swapped the pb for almond butter. Thanks for the recipe!
Jess @ IDTLC Support says
Wonderful and thanks for sharing your substitutions!
joann says
Would you know the difference using cooked beets vs raw beets?
Jess @ IDTLC Support says
We haven't tested with cooked beets, but it's possible they make for a mushier burger.
Jennie says
I made them with cooked beets, chickpea flour and almond butter and they turned out great. Thanks for the recipe
Jess @ It Doesn't Taste Like Chicken says
Amazing! We're thrilled to hear it.
Stephanie Kadison says
Delicious!! These are the best homemade veggie burgers I’ve made!! And they are super easy to make! TY❤️
Steph
Jess @ IDTLC Support says
Terrific!
June says
Yum! Added coriander and topped with mushrooms- so good… Wondering if you could use rice instead of flour/oats (and what that measurement might look like) as they are so tasty but there’s a slight doughiness to them.
Victoria McGowan says
Hi loved the burgers warmed up in the toaster oven at 250 4 min each side.
We have tons of beets from our garden can these be frozen after being cooked or before?
Thanks
Victoria
Victoria McGowan says
correction warmed up leftover cooked (fried burgers).
Jess @ IDTLC Support says
Yes, we recommend freezing them after baking!
Angelica says
Your blog is Amazing. But I'm tired of trying to see the content, my browser crashes, and it is because of the Ads, too many, covering your content. and This is like for most of the sites I have visited... I'm not joking but every 2 lines, there is an ad, video or a heavy image. Just to let you know, it prevents to see the great content you have published.
Jess @ IDTLC Support says
Thanks for your feedback, Angelica. Can you please let us know what browser you're using? Some browser experiences seem to be worse than others and we're trying to find ways to optimize each reader's visit.
dilini says
Do the beets have to be peeled first?