With just 7 simple and easy-to-find ingredients, this vegan beet burger recipe is perfect for those who want to experience the juicy, flavorful, and downright irresistible taste of this crowd-pleaser. Get your hands on some beets, cannellini beans, and oats, and trust us, this vegan burger will leave you feeling happy, satisfied, and wanting more!
If you are looking for more vegan burger recipes, try TVP burger, tofu burger, vegan portobello mushroom burger, chipotle black bean burger, or vegan pulled pork burger. You’ll love all of them for sure.
What to expect?
Whenever we have a guest over for lunch or dinner, who is willing to try something plant-based, we usually choose to make them these easy vegan beet burgers to impress them. And so far everyone loved it.
Beet can be tricky for some as raw beet has a dirt-like taste that can overpower any additional flavors in a dish. So what did we do? We tried to balance all ingredients and spices in a way that you can enjoy beets without a strong earthy flavor.
We added Worcestershire sauce to give these burger patties a bit of smoky, charcoal taste. We tried it with soy sauce and liquid smoke as well, but there is something umami in Worcestershire sauce that we just prefer.
So what do you need to make smoky vegan beet burgers?
- Beets → They are the star of the show.
- Cannellini or white beans → They have a quite neutral taste. You can add them to any recipe for extra protein. Still, they remain fairly hidden and will not make the whole dish taste like beans.
- Oats → We recommend using fine oats or quick-cooking oats. If you use rolled oats, you should definitely chill the mix before frying to soften the rolled oats.
- Red onion
- Worcestershire sauce → We like to use this vegan and gluten-free brand. You can also use soy sauce or tamari.
- Thyme → fresh or dried
- Salt, and black pepper
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Preparing the ingredients
- Wash beets thoroughly. Pay attention to wash off any dirt around the stem. Cut off the stem. If there is any dirt left, wash them again. Peel, then grate them.
- Drain canned cannellini beans or cook dry beans from scratch.
- Peel and chop onion and garlic.
- Measure all other ingredients.
Making beet burger patties
- Take a large mixing bowl, and add HALF of the grated beets, the canned or cooked white beans, and the chopped onion and garlic.
- Use an immersion blender to puree it. Or do these first two steps in a food processor.
- When you have a mixture of a purée consistency, add the other HALF of the shredded beet, the oats, and the seasoning (Worcestershire sauce, thyme, salt, and pepper).
- Mix them with a spoon and chill it in a fridge for 30 minutes, while the oats can absorb any excess liquid.
- After chilling, the beet burger mixture should still feel soft, but not too wet. You should be able to form the burger patties without a problem. If not, add 1-2 tablespoons of corn starch.
- Preheat a frying pan or cast-iron skillet over medium heat with some oil and cook each side for 3-5 minutes until the patties are getting brown.
- Flip and cook the other side as well. Adjust the time you need to cook them thoroughly based on the size of your patties.
- Grated, not pureed – To make the burger just right, use half of the grated beet for the puree. You can adjust the amount if you want. If you use more grated beet, the burger will be more like a hash brown. If you use more puree, the texture will be too soft and mushy.
- Don’t skip the chilling time – Oats are tougher than breadcrumbs. You need to leave some time for them to absorb the excess moisture. Otherwise, the mix will be too crumbly.
- Size matters – If you make thick burgers, you need to reduce heat to low/medium and cook them longer. The middle might not get well done. If you make thin burgers, you need a shorter cooking time for sure. Don’t serve them while hot as the burgers will firm up after cooling.
Building an epic vegan beet burger
The best part of the whole recipe is building your yummy burger. We know that the more layers you add, the harder it is to eat. However, we really recommend all these layers for you to try. They are absolutely amazing and delicious together!
- Start off with a toasted bun.
- Add green leaf lettuce because the ruffles look so pretty.
- Then comes the star of this recipe, the vegan beet burger patty.
- Next up, a vegan BBQ sauce and vegan mayo mix (mixed 1:1 previously in a small bowl).
- Then, some fresh tomato slices.
- Now, I added a super easy minty pea puree (details are in the recipe card).
- Finish it off with some arugula.
What else can you add? It goes great with caramelized onions, vegan goat cheese, garlic aioli, avocado slices or guacamole.
Use other beans – We chose white beans due to their neutral taste, but other legumes may also work like chickpeas, black beans, or red kidney beans. Beets have a powerful color, so whatever you choose, the burger will be purple.
Baking vs frying – If you want to make them oil-free, preheat the oven to 395 Fahrenheit (ca. 202 °C). Place the burger patties on a silicone baking mat or use a parchment paper in a sheet pan and bake them for 10-15 minutes. Flip halfway and adjust the baking time depending on the size of your patties.
If you add many layers to your burger, they will be rich and filling on their own. However, if you need some inspiration for burger side dishes, here are our usual choices:
- roasted potato or sweet potato wedges
- French fries from potatoes or other root veggies like carrots, parsnip…
- brown rice, quinoa, or other cooked grains or even riced sweet potatoes.
- light salad on the side like an easy vegan coleslaw, or a tomato-corn salsa fresca (which we make as part of our copycat Chipotle veggie bowl recipe)
- grilled vegetable kabobs of all variety
- roasted cauliflower
Use a food processor to make the burger mixture even quicker. Most food processors have a grater attachment, so you can grate the beet directly into the processor. Then don’t forget to take HALF of them out before adding the other ingredients. Pulse, stop, scrape, and pulse again until you reach the right texture.
In the fridge: To keep your fried or baked burger patties fresh, simply store them in an airtight container in the refrigerator for 3-4 days. But if you’re working with uncooked mixture, make sure to use it within a day to prevent it from becoming too moist or spoilt.
In the freezer: Fry or bake the vegan beet burger patties if you plan to freeze them. Store them in an airtight container or ziplock bag with parchment paper in between. We don’t recommend freezing the rough batter. When you’re ready to use them, thaw them in the fridge before frying or baking as per instructions.
We used oats in this recipe, since it helps to make the texture crumby, chewy and less mushy. To be on the safe side, if the mix feels too soft, I recommend adding a tablespoon of flour or corn starch.
Beets have an explicit earthy flavor, but that doesn’t meet a beet burger will taste like that. Since in our recipe we combined them with beans, oats, onion, garlic, thyme, and Worcestershire sauce, it tastes more smoky, sweet and savory than robust.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐
Easy Vegan Beet Burger
Vegan beet burger
- ½ Onion (medium)
- 2 clove Garlic
- 2 Beet (medium) 3-4 oz is 1 beet
- 18 oz Cannellini or White beans
- 1 cup Fine or quick oats
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Thyme (dried)
- 2 tsp Salt
- ½ tsp Black pepper
- 2 Tbsp Corn starch optional
Minty Pea Puree
- 2 cup Green peas (frozen or canned)
- 12-15 Mint leaves
- ½ cup Veggie broth / Reserved cooking water add until you have a creamy puree consistency
- Salt and Pepper to taste start with a couple of pinches
- Burger bun
- BBQ mayo sauce (1:1)
Preparing the ingredients
- Wash the beets thoroughly. Pay attention to washing off any dirt around the stem. Cut off the stem and peel them. If there is any dirt left around the stem, I wash them again. Finally, grate them with a large hole cheese grater.
- Peel and chop onion and garlic. Precook them with a bit of oil in a pan over medium heat. However, if you prefer a more distinctive onion/garlic taste, you can add them chopped and raw.
Making the burger patties
- Take half of the grated beet, all canned cannellini beans (without water) and the cooked or the raw onions/garlic (as preferred) and puree them thoroughly with an immersion blender or food processor.
- When ready, add the other half of the grated beets, the oats, and all seasoning (Worcestershire sauce, dried thyme, sea salt, and black pepper) and mix them with a spatula.
- Chill the mixture in a fridge for 30 minutes while the oats can absorb any excess liquid from the beet and the beans.
- After chilling, the mixture should still feel soft but not too wet. You should be able to form the patties without a problem. If not, add 2 Tbsp corn starch.
- Preheat the non-stick frying pan to medium heat and fry the beet burgers on both sides for 3-5 minutes or until light brown. Adjust the time you need to cook them thoroughly based on the size of your patties.
- Wait a bit until the burger is chilled before serving. As it cools down, it will harden and gets in a real burger shape.
Minty pea puree
- Cook the peas in boiling water for 10 minutes or until soft. Reserve cooking water.
- Take a thin but tall container and add all ingredients (cooked or canned peas, mint leaves, salt, and black pepper). Puree until creamy consistency. Add a bit of cooking water if it is too thick.
BBQ mayo mix
- For 1 burger, we mix 2 Tbsp vegan BBQ sauce and 2 Tbsp vegan mayo in a small bowl.
- Take a burger bun. First, I added green leaf lettuce, then one smoky beet burger patty. Next up, some BBQ and mayo mix (mixed 1:1 previously in a small bowl). Then, some fresh tomato slices. Now, I added a super easy Minty Pea Puree and finish it off, we some arugula. Enjoy!
- Use a food processor to make the burgers even quicker. Don’t forget to take HALF of them out before adding the other ingredients. Pulse, stop, scrape, and pulse again until you reach the right texture.
- I use fine oats / quick oats. If you prefer to use rolled oats, you might need more time for the oats to absorb the moisture, or you should add more starch.
- Depending on the size of your beets, you might need to add more or fewer oats.
- If you make thick burgers, you need to reduce the heat to low/medium and cook them longer. The middle might not get well done. If you make thin burgers, you need a shorter cooking time.
- Don’t serve them while hot, as the burgers will firm up after cooling.
UPDATED: This recipe was originally posted in Aug 2018, but was rewritten and republished with new photos and tips in June 2022 and in Mar 2023.
This was my first homemade veggie burger and it was a hit! I used the raw onion and garlic, and cut down the onion volume slightly. I used whole oats and let chill for 2 hours in the fridge. I thought maybe it was a little too wet and added a 2 – 3 tablespoons of ground flax seed and chia seed to absorb some moisture. I ended up cooking in the pan and then putting in the oven about 5 minutes as well to ensure the inside got cooked (that may be a reflection of me and my cooking abilities 🙂 ). I did reduce the salt slightly and it was still too salty to my taste – I’ll reduce it to 1 tsp (intead of 2 tsp as called for) next time — perhaps my beets were smaller than average, I don’t use beets enough to have a sense of their average size. Delicious! Served on buns one night with mayo, cucumber, tomato, mustard, and lettuce. Next night served open face on toasted ezekiel bread with all the same fixins – such a beautiful rainbow burger! Excited to try with avocado or hummus in place of mayo. Thanks for sharing this recipe with us!
My Pure Plants
Hi Sarah, we are so happy you liked the recipe.
Hi, If one cannot eat oats have you a suggested replacement, please?
My Pure Plants
I haven’t tested it with any other grains. Cooked buckwheat or quinoa or even rice may work but I have no idea about the ratio.
You ought to be a part of a contest for one of the finest websites on the internet.
I am going to highly recommend this site!
FYI Worcestershire sauce is generally not vegan (contains anchovies).
My Pure Plants
Hi Octavian, there are some brands out there who make a vegan version. We listed all that we know of here: “Vegan Worcestershire Sauce Brands“.
Yum! This is exactly the kind of burger that I love. Plant-based and loaded with goodness. Looking forward to trying it, and your smokey eggplant dip!
This beetroot burger will have you hosting burger night on meatless Mondays! The flavor combination is so good.
Abosulety love the idea of a minty pea puree sounds like a perfect addition to a burger or even eat it with chips. Yummy!
This is such a great way to use beets and get in more flavor in my veggie burgers! I can’t believe how simple and easy it is to make. Delicious!
Your pictures are so mouthwatering that I can not move on… Love your burgers, especially combined with pea puree, which I have never tried. This is my chance!
Oh gosh! I have such an aversion to beets because of the taste but this recipe appears to change that a little bit. I might have to add a few more seasonings to get rid of the taste of the beetroot. One day I guess I’ll learn to like the taste, I’ve just not had a great experience. That sauce will probably help as well. Thanks for the recipe.
Such a great recipe! Can’t wait to try it. 🙂
I turned Vegan a month ago and always on the lookout for options to combat taste fatigue. I will print this and will be giving it a try. I love the colors. =)
This recipe looks delicious! I also have a beer root burger recipe of my own and I had served it to some friends when they were over for a visit. I love to introduce plant based dining to friends and am so joyous that they are satisfied at the end of the meal!