Vegan Beet Burger
These deeply savory patties get their striking color and earthy sweetness from freshly grated beets, while black beans and rolled oats give them the hearty, satisfying bite you actually want from a burger. A flaxseed gel binds everything together without any eggs, and smoked paprika, cumin, garlic, and tamari layer in enough bold flavor that nobody at the table will feel like they're missing out. The key move here is squeezing the beets as dry as possible before cooking — it's the step that keeps the patties firm and helps them develop that gorgeous, deeply browned crust in the pan. Chilling the shaped patties for 30 minutes before cooking makes all the difference in how cleanly they hold together when you flip them. Stacked on toasted buns with butter lettuce, ripe tomato, and a swipe of vegan mayo, each serving is genuinely crave-worthy. This recipe makes 4 burgers, so it's an easy weeknight dinner or a crowd-pleasing option for a casual cookout.
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Learn more →Ingredients
4 servings
For the patties
- 2 medium beets (about 12 oz total), peeled and coarsely grated
- 1 can (15 oz) black beans, drained and rinsed
- ¾ cup old-fashioned rolled oats
- 2 tbsp ground flaxseed
- 3 tbsp water
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp tamari
- 1 tsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 4 vegan burger buns
- 4 leaves butter lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens into a gel.
- 2
Spread the grated beets in a single layer on a clean kitchen towel or several layers of paper towels. Wrap and squeeze firmly to remove as much moisture as possible — the beets should feel nearly dry to the touch. Excess moisture will prevent the patties from holding together.
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