Vegan Beet Burger Recipe

I’m pretty excited to share my go-to vegan beet burger recipe with you. There’s something about the combo of roasted beets, beans, and fresh microgreens that just works—these patties come out juicy, hold together, and have lots of flavor.

Honestly, beet burgers can be a pain if they fall apart, but after plenty of trial and error, I’ve got this one dialed in.

The trick is all about how you prep the beets and get the right balance of wet and dry stuff. I’ll walk you through it, step by step, so you can make these at home without any drama.

Microgreens give a crisp, peppery bite that’s so good with the sweet beets. You’ll see what gear you need, how to mix everything up, and a couple of my favorite tips for getting that golden crust on the outside while the inside stays moist.

Equipment

No need for fancy gadgets here. I use basic kitchen stuff—nothing wild.

Here’s what I grab:

• Food processor or blender – makes chopping and mixing way faster
• Large mixing bowl – for tossing everything together
• Measuring cups and spoons – keeps things consistent
• Cutting board and knife – for prepping beets and toppings
• Baking sheet – if you want to bake instead of fry
• Parchment paper or silicone mat – helps keep things from sticking
• Large skillet or frying pan – for stovetop cooking
• Spatula – to flip patties without breaking them
• Small bowl – for washing and draining microgreens

The food processor really speeds things up, breaking down beets and helping everything stick together.

Don’t have one? No worries—just grate the beets by hand. It takes a little longer but totally works.

I like using a non-stick skillet since you can use less oil and the burgers flip easier. Cast iron is also great for a crispy crust.

Ingredients

Let’s talk about what you’ll need. I split it up between the burger patties and the toppings.

For the Beet Burger Patties:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup grated beet (about 1 medium beet)
• 1/2 cup rolled oats
• 1/4 cup ground flaxseed
• 2 tablespoons coconut aminos
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for cooking)

For Assembling the Veggie Burger:

• 4 burger buns (whatever buns you like best)
• Vegan cheese slices (I’m a fan of mozzarella-style)
• 1 cup microgreens
• Sliced tomatoes
• Sliced red onion
• Lettuce leaves
• Your favorite condiments (mayo, mustard, ketchup)

The grated beet gives these patties a bold color and keeps them moist. Grate it pretty fine so it mixes in well.

Black beans add protein and help hold everything together. I like to mash them just enough so there’s still a little texture.

Instructions

First, drain and rinse the black beans well. Pat them dry with a paper towel—extra moisture can mess with the texture.

Peel and grate the beets using a box grater. I usually let them sit on a clean towel to soak up some of the juice.

In a big bowl, toss in the black beans and mash them up with a fork or potato masher. Leave a few chunks for a better bite.

Add in the grated beets, rolled oats, garlic powder, ground flaxseed, coconut aminos, smoked paprika, salt, and pepper.

Mix everything together with your hands until it sticks together. If it feels too wet, sprinkle in a little more oats.

Shape the mix into four patties, about 3/4 inch thick. They’re just the right size for most buns.

Heat olive oil in a skillet over medium. Once it’s hot, add the patties and cook for about 5-6 minutes on each side until they’re golden and crisp.

Let the burgers rest for a couple minutes after cooking. Then, pop them on buns and pile on the microgreens and whatever toppings you like.

Notes

These burgers keep well in the fridge for up to five days. I just toss them in an airtight container.

They freeze nicely, too—up to three months if you’re into meal prepping.

If you’re making a bunch, I stack the uncooked patties with parchment paper in between so they don’t stick.

Add the microgreens fresh, right before serving. If you cook them, they’ll get all wilted and sad.

Vegan mayo is my go-to spread, sometimes mixed with sriracha or garlic powder for extra kick. Avocado slices are great if you want something lighter.

If your mix feels too wet, add oats or breadcrumbs a spoonful at a time. Too dry? A splash of water or a little more flaxseed mixed with water helps.

You can bake these at 375°F for about 25 minutes, flipping halfway, if you’d rather not fry.

Beets will stain your hands and cutting board—gloves help, but honestly, I just live with a little pink for a day.

Letting the burgers rest for about 10 minutes after cooking makes them easier to handle and helps them firm up before you build your burger.

Tasting Notes

Biting into this vegan beet burger, the first thing that hits me is that earthy sweetness from the beets. It’s not too strong, just enough to make the burger taste deeper than your usual veggie burger.

The outside gets nice and firm, but the middle stays tender—kind of the best of both worlds. I always try to get a good sear on each side, so you end up with a little crispy crust that keeps things interesting.

Microgreens bring a fresh, peppery bite that really wakes up the burger. They’ve got a bit of crunch and just enough spice to keep the heavier flavors from taking over.

The taste reminds me a lot of roasted veggies, with this subtle nuttiness in the background. If you’ve ever roasted beets with olive oil and herbs, you’ll get what I mean. The spices add a savory edge that makes it feel like a legit main course.

Honestly, this burger is really good with crispy onion rings on the side. The onion rings’ sweetness just works with the beet flavor. Sometimes I even stack a few rings right on top for extra crunch—why not?

One thing I appreciate: the microgreens don’t wilt super fast, so they stay fresh even if the burger sits for a bit. Plus, it just looks awesome with those red and purple colors running through every bite.

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