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–+ servings

Vegan Beet Burger

Juicy, vibrant vegan beet burgers made with black beans, oats, and flax for a sturdy patty that crisps beautifully in a skillet. Pile onto buns with peppery microgreens and your favorite toppings.
Amanda
Prep Time 15 minutes
Cook Time 12 minutes
Rest 10 minutes
Total Time 37 minutes
Serving Size 4 burger

Equipment

  • Food processor or blender (optional)
  • Large mixing bowl
  • Measuring cups and spoons
  • Cutting board and knife
  • Box grater (if not using a processor)
  • Large skillet or frying pan
  • Spatula
  • Baking sheet (optional, for baking method)

Ingredients

  • 1 can black beans 15 oz, drained, rinsed, and patted dry
  • 1 cup grated beet about 1 medium beet; lightly drained if very juicy
  • 1/2 cup rolled oats
  • 1/4 cup ground flaxseed
  • 2 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for cooking (more as needed)
  • 4 burger buns
  • vegan cheese slices optional
  • 1 cup microgreens washed and dried
  • tomato slices for serving
  • red onion slices for serving
  • lettuce leaves for serving
  • condiments vegan mayo, mustard, ketchup, etc.

Instructions

  • Drain and rinse the black beans well, then pat them dry with paper towels to remove excess moisture.
  • Peel and grate the beet (about 1 cup). If it’s very wet, press it lightly in a clean towel to remove some juice.
  • In a large bowl, mash the black beans with a fork or potato masher until mostly mashed but still a bit chunky.
  • Add the grated beet, oats, ground flaxseed, coconut aminos, garlic powder, smoked paprika, salt, and pepper. Mix well (hands work best) until the mixture sticks together. If it feels too wet, add 1–2 tablespoons more oats.
  • Shape into 4 patties about 3/4-inch thick. Press firmly so they hold together.
  • Heat olive oil in a large skillet over medium heat. Cook patties for 5–6 minutes per side until deeply golden and crisp. Flip carefully with a spatula.
  • Let the patties rest for about 10 minutes to firm up. Assemble on buns with microgreens and your favorite toppings and condiments.
  • Optional baked method: Bake at 375°F (190°C) for about 25 minutes, flipping halfway, until the patties are firm and browned.

Notes

Storage: Refrigerate cooked patties in an airtight container up to 5 days. Freeze patties up to 3 months (layer with parchment). If the mixture is too wet, add oats or breadcrumbs 1 tablespoon at a time; if too dry, add a splash of water or a little flax mixed with water. Add microgreens right before serving so they stay crisp. Beets can stain—wear gloves if desired.

Nutrition

Calories: 410kcal | Protein: 15g | Saturated Fat: 2g | Sodium: 720mg