Get ready to fall in love with these gorgeous Vegan Bean and Beet Burgers! Packed with earthy beetroot, hearty beans, savory spices, and fresh ingredients, these homemade veggie burgers are colorful, satisfying, and full of delicious flavor.

The grated beetroot gives the patties their beautiful ruby-red color and helps keep the inside moist, while beans provide a hearty texture and oats help bind everything together. Pan-seared until golden and slightly crispy on the outside, these burgers are perfect tucked into toasted buns with crunchy lettuce, juicy tomatoes, creamy avocado, and your favorite vegan sauce.

Whether you’re planning a meatless Monday dinner, a summer barbecue, or a wholesome weekend lunch, these plant-based burgers are a delicious way to make vegetables the star of the meal.

Recipe Details

Prep time

20 minutes

Cook time

20 minutes

Total time

40 minutes

Servings

4 burgers

Vegan

Egg-free

Dairy-free

Meal-prep friendly

Course: Lunch or dinner • Cuisine: Plant-based, American-inspired • Difficulty: Easy

Ingredients

justbeetit.com

For the beet and bean patties

• 1 can (15 ounces / 425 g) black beans or kidney beans, drained and rinsed
• 1 medium raw beetroot, peeled and finely grated (about 1 cup)
• 1/2 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup (45 g) rolled oats
• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 1 tablespoon olive oil, plus extra for cooking
• 1 tablespoon soy sauce or tamari
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley, optional

For serving

• 4 vegan burger buns
• Lettuce leaves
• 1 large tomato, sliced
• 1/2 red onion, thinly sliced
• 1 ripe avocado, sliced (optional)
• Vegan mayonnaise or your favorite vegan burger sauce
• Pickles, optional

Ingredient tip: Finely grate the beetroot so it blends easily into the patties. If it releases a lot of liquid, gently squeeze out the excess before mixing. This helps the burgers hold their shape without losing their juicy texture.

Step-by-Step Instructions

Step 1: Prepare the flax egg

Mix the ground flaxseed with 5 tablespoons of water in a small bowl. Let it sit for 5–10 minutes until it thickens into a gel.

This mixture replaces eggs and helps the vegan burger patties hold together.

Step 2: Cook the beetroot and onion

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped red onion and grated beetroot.

Cook for 5–7 minutes, stirring occasionally, until softened and most of the excess moisture has evaporated. Add the garlic and cook for another 30 seconds. Allow the mixture to cool slightly.

Step 3: Mash the beans

Drain and rinse the beans thoroughly. Place them in a large mixing bowl and mash with a fork or potato masher.

Leave some small pieces of beans for texture rather than turning everything into a smooth purée. This gives the burgers a more satisfying bite.

Step 4: Mix the burger ingredients

Add the cooked beetroot mixture, flax egg, rolled oats, soy sauce, cumin, smoked paprika, oregano, black pepper, salt, lemon juice, and parsley to the mashed beans.

Mix thoroughly until everything is evenly distributed. Let the mixture rest for 5–10 minutes so the oats can absorb moisture.

Step 5: Shape the patties

Divide the mixture into four equal portions. Shape each portion into a burger patty about 3/4 inch (2 cm) thick.

If the mixture feels too wet, add 1 tablespoon of oats at a time. If it seems too dry, add a teaspoon of water. For firmer patties, refrigerate them for 15–20 minutes before cooking.

Step 6: Cook until golden

Heat a thin layer of oil in a nonstick skillet over medium heat. Cook the patties for approximately 4–6 minutes per side, turning carefully, until a firm crust forms and the centers are thoroughly hot.

Alternatively, bake them on a lightly oiled baking tray at 400°F (200°C) for approximately 25–30 minutes, turning halfway through. Cooking times vary with patty thickness.

Step 7: Assemble your burgers

Lightly toast the burger buns. Spread vegan mayonnaise or burger sauce over the bottom bun, then add lettuce, a warm beet and bean patty, tomato slices, red onion, and avocado if desired.

Finish with pickles or extra sauce, add the top bun, and serve immediately.

Tips for the Juiciest Vegan Bean and Beet Burgers

• Remove excess moisture: Cook the grated beetroot until softened and the pan is no longer watery. Too much liquid can make the patties fall apart.
• Don’t over-mash the beans: A little texture helps the burgers feel hearty rather than pasty.
• Let the mixture rest: Oats and flaxseed need time to absorb moisture and bind the ingredients.
• Chill before cooking: A short rest in the refrigerator helps the patties keep their shape when flipped.
• Use medium heat: Very high heat may burn the outside before the center is hot.
• Flip carefully: Wait until a crust forms before turning the patties with a wide spatula.

Delicious Variations

7

• Smoky BBQ Beet Burgers: Replace half the soy sauce with your favorite vegan barbecue sauce.
• Spicy Bean and Beet Burgers: Add chili flakes or a little cayenne pepper.
• Mediterranean Beet Burgers: Add chopped parsley, lemon zest, and a pinch of ground coriander.
• Mushroom Beet Burgers: Sauté finely chopped mushrooms with the beetroot and onion, cooking off the extra moisture.
• Gluten-Free Beet Burgers: Use certified gluten-free oats, tamari instead of regular soy sauce, and gluten-free buns.

What to Serve with Vegan Bean and Beet Burgers

9

Pair your burgers with:

• Crispy oven-baked potato wedges
• Sweet potato fries
• Creamy vegan coleslaw
• Fresh cucumber and tomato salad
• Grilled corn on the cob
• Pickles and a tangy vegan yogurt sauce

Storage and Meal Prep

• Refrigerator: Store cooked patties in an airtight container for up to 3–4 days.
• Freezer: Freeze cooked and cooled patties in a single layer, then transfer them to a freezer-safe container for up to 3 months for best quality.
• Reheating: Warm in a skillet over medium-low heat or in an oven at 350°F (175°C) until heated through.
• Make ahead: Prepare the uncooked patties up to a day in advance and keep refrigerated until ready to cook.
• Freezer meal prep: Place parchment between the patties to prevent sticking.

Frequently Asked Questions

Do these vegan burgers taste like beetroot?

They have a mild earthy sweetness from the beetroot, balanced by savory beans, garlic, soy sauce, and smoky paprika. The toppings and burger sauce also help balance the flavor.

Why are my veggie burgers falling apart?

The mixture may be too wet, the patties may be too thin, or they may have been flipped before the crust formed. Cook off excess beetroot moisture, allow the oats and flaxseed to absorb liquid, and chill the patties before cooking.

Can I use canned kidney beans instead of black beans?

Yes. Kidney beans, pinto beans, or chickpeas can work. Drain and rinse them well, and mash them to a similar consistency.

Can I make these burgers without flaxseed?

Yes. Use 2–3 tablespoons of additional finely ground oats and allow the mixture to rest. The patties may be a little more delicate, so handle them gently.

Are these burgers suitable for meal prep?

Absolutely. Cook the patties in advance, refrigerate or freeze them, and assemble the burgers fresh when you’re ready to eat.

Nutrition Information

Estimated per patty, without the bun or toppings

220

Calories

9 g

Protein

32 g

Carbohydrates

7 g

Fat

9 g

Fiber

400 mg

Sodium

Nutrition is approximate and depends on the beans, oats, oil, and seasonings used. Buns and toppings will add more calories.

Printable Recipe Card

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Vegan Bean and Beet Burgers

Prep: 20 minutes • Cook: 20 minutes • Total: 40 minutes • Serves: 4

Ingredients

• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 medium beetroot, peeled and finely grated
• 1/2 small red onion, chopped
• 2 cloves garlic, minced
• 1/2 cup rolled oats
• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 1 tablespoon olive oil, plus extra for cooking
• 1 tablespoon soy sauce or tamari
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley, optional
• 4 vegan burger buns and your favorite toppings

Instructions

1. Mix the ground flaxseed and water. Let stand for 5–10 minutes.
2. Sauté the onion and grated beetroot in olive oil for 5–7 minutes. Add garlic and cook for another 30 seconds. Cool slightly.
3. Mash the beans in a large bowl, leaving some texture.
4. Mix in the beetroot, flax mixture, oats, seasonings, soy sauce, lemon juice, and parsley. Rest for 5–10 minutes.
5. Shape into four patties and refrigerate for 15–20 minutes if desired.
6. Pan-fry over medium heat for 4–6 minutes per side, until browned and hot throughout. Alternatively, bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
7. Assemble on toasted vegan buns with lettuce, tomato, onion, avocado, and vegan sauce