Close-up of a beet burger stacked between a hamburger bun with shredded lettuce, tomato, onion and a barbecue mayo mix dip

Vegan Beet Burger

This gluten-free and vegan beet burger is the queen of all veggie burgers. We show you how easy it is to make them using only 7 simple and easy to find ingredients. The result is a real crowd-pleaser, hearty and delicious. 
Course Main Course
Cuisine American
Keyword Beet bean burger, Beetroot burger, Veggie burger
Prep Time 15 minutes
Cook Time 10 minutes
Chill in the fridge 30 minutes
Total Time 25 minutes
Servings 8 burger
Calories 167kcal
Author My Pure Plants



  • Peel and chop onion and garlic. Cook them with a bit of olive oil in a pan over medium heat. However, if you prefer a more distinctive onion/garlic taste, you can add them chopped and raw later. 
  • Peel and grate raw beetroot. I prefer to use the grater attachment of my food processor to get the job done faster. 
  • Take half of the grated beetroot, all canned cannellini beans (without water) and the cooked or the raw onions/garlic (as preferred) and puree them thoroughly with a hand blender or food processor
  • When ready, add the other half of the grated beetroot, the oats and all seasoning (thyme, salt, pepper) and mix them together with a spatula. 
  • Chill the mixture in a fridge for 30 minutes, while the oats can absorb any excess liquid from the beetroot and the beans.
  • When ready, add the oat flour. The mixture should still feel soft, but not too wet. Add more or less depending on texture. 
  • Pre-heat non-stick frying pan on medium heat and fry the beetroot burgers on both sides for a couple of minutes or until light brown. Turn them gently as the burgers tend to be quite soft while hot. 
  • Wait a bit until the beetroot burger is chilled before serving. As it cools down, it will harden, and gets in a real burger shape. 
  • Now, you are ready to assemble your burger. We added lettuce, tomato, onion, and a barbecue sauce-mayo mix dip. 



  • Use a food processor to make the burgers even quicker. Most of the food processors have a grater attachment so you can grate the beetroot directly into the processor. 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.
  • We recommend using half of the grated beetroot for the puree, but you can increase or decrease the amount. If you leave more grated, then the burger will be closer to a hash brown. If you leave more for puree, then the texture will be too soft and you need to add more flour.
  • I use fine oats / quick oats. If you prefer to use rolled oats, you might need more oat flour as rolled oats tend to absorb less moisture.
  • Depending on the actual size of your beetroots, you might need to add more or less oat flour. That's why I recommend to add the flour after the mixture has chilled in the fridge.
  • 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. 


Yes, you can bake them in the oven. Pre-heat the oven for 390 Fahrenheit (200 Celsius). Sprinkle some oil on the parchment paper or use a non-stick / silicone one to bake the burgers. Bake them for 20 minutes while flipping them halfway.


Yes, they freeze well. However, you need to pre-cook or pre-bake them to give the burgers a bit of a crust. Freeze them in a stack with parchment paper in between.
If you don't pre-cook them, then after thawing they will moisten up. When you're ready to use them, thaw them in the fridge before frying or baking as per instructions.


Serving: 1burger | Calories: 167kcal | Carbohydrates: 30g | Protein: 7.5g | Fat: 2.3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 721mg | Potassium: 296mg | Fiber: 5.6g | Sugar: 2.6g | Vitamin A: 75IU | Vitamin C: 2.6mg | Calcium: 60mg | Iron: 3.3mg