Beet burgers have been on my to-make list for a long time. I’m not a huge fan of beets, but these vegan black bean beet veggie burgers didn’t taste a thing like beets. In fact, I think these will become my new go-to burger recipe!
One thing that I love about veggie burgers is how versatile they are. You can throw in just about any veggie with some good seasonings. I had some leftover corn that I threw into these burgers, and I loved the pop of color that it added to the patty!
These burgers were best topped with something creamy. If your not vegan, try mayo and/or a slice of cheese. To keep these burgers vegan, try hummus, avocado, or a tahini sauce!
I’ll be honest, the whole time I was making these burgers, I was singing Michael Jackson’s song, Beat It! A lot of beet burger recipes claim to the best ever, or the ultimate. In reality, they should be calling them You Can’t Beet It Burgers! 🙂
Variations to the Vegan Black Bean Beet Veggie Burgers recipe:
- Blending the black beans into a chunky paste is what holds the burger together without any binder, like egg. You could try refried black beans if you don’t have a food processor to make the paste.
- I loved the pop of color a little corn added to the patty, but it can be omitted, or substituted with whatever you have on hand. Other great options: shredded carrot, walnut chunks, or diced mushrooms!
- I used a package of steamed beets, and shredded them in my food processor. If you have to shred by hand, wear gloves to prevent staining. If you can’t find steamed beets, steam or roast fresh peeled beets yourself! Use about a half pound fresh to get 6 oz steamed.
- 6 oz pacakge steamed beets
- 15 oz can black beans, rinsed and drained
- 1 small yellow onion, diced
- Splash olive oil
- 1 TBS white wine vinegar
- 2 garlic cloves, minced
- 1 TBS Dijon mustard
- ½ tsp each: salt, cumin, and smoked paprika
- ¼ tsp each: thyme and black pepper
- 2 TBS flax seed meal
- ¼ cup corn, frozen/thawed
- ¾ cup cooked brown rice
- 1 cup whole wheat bread crumbs
- 5-6 whole wheat burger buns
- Romaine lettuce, for serving
- Creaming topping options: hummus, avocado, tahini sauce, or vegan mayo/cheese (I used mayo)
- Use a food processor to shred the beets. Place in a large bowl.
- Place the black beans in the food processor and pulse until a chunky paste forms, about 8 pulses. Add black beans to the bowl with the beets.
- In a small skillet cook onion in a splash of olive oil until starting to turn golden brown, about 10 minutes. Add the white wine vinegar to deglaze the pan. Continue cooking until the vinegar is absorbed. Add the onions to the beet mixture. Stir to combine.
- Season the beet mixture with garlic, Dijon, salt, cumin, smoked paprika, thyme, and black pepper. Mix in flax seed meal, corn, brown rice and bread crumbs. Stir to incorporate. The mixture should be slightly sticky, but not paste like. Mix in more bread crumbs if necessary.
- Taste test mixture and adjust seasoning as necessary.
- Divide the beet mixture into 5-6 patties, depending on how big you want the patties (I made 5 large patties).
- Cook in a preheated skillet until browned on each side and starting to feel firm. 2-3 patties will fit into a 10 inch skillet, work in batches if necessary.
- Serve on buns with lettuce and a creamy topping of your choice!
Recipe adapted from The Kitchn.
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