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!
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.
Frying
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.
Assemble
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!
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Notes
Top tips
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.
Bake them in the ovenYes, you can bake them in the oven. Preheat the oven to 390 Fahrenheit (ca. 199 °C). Use a silicone baking sheet to bake the burgers. Bake them for 10-15 minutes while flipping them halfway.