Jump to Recipe
Plant-based beetroot burgers are patties of grated cooked beet, black beans, oats and brown rice, pan-fried until the outside is dark and crisp. They’re firm enough to stack on a bun, and they don’t need an egg.
I’ll be honest, my first batch fell apart in the pan. I’d grated the beet and tossed it straight in, juice and all. The mix was wet, the patties slumped, and dinner became beet hash. Squeeze the grated beet in a clean towel and chill the shaped patties for 30 minutes. That’s the whole fix.
The flavor is earthy and a little sweet, with smoked paprika and soy sauce keeping it savory. Soft inside. Crisp outside. A little chewy from the oats and rice.
They sit right in a weeknight rotation. Shape the patties the night before and cook them when you’re hungry.
Why You’ll Love This Recipe
- Holds together on the bun with no egg
- Patties can be shaped and chilled a day ahead
- Uses pantry beans, oats and rice plus vacuum-packed beet
- Soft inside, crisp outside, mild enough for kids
Ingredient Notes
- cooked beetroot: Use plain vacuum-packed beets, not the pickled kind in vinegar. Or roast your own whole beets, cool them, and grate.
- black beans: Canned is fine. Rinse them well so the mix isn’t salty. Chickpeas work as a swap but give a paler, softer patty.
- rolled oats: Old-fashioned oats give the best chew. Quick oats work too, but the patties come out a bit denser.
- ground flaxseed: It acts as the binder here. Ground chia seeds mixed with the same amount of water is the closest substitute.
Pan-Fried Plant-Based Beetroot Burgers with Black Beans
Ingredients
Method
- Grate the beetroot on the coarse side of a box grater, then wrap it in a clean kitchen towel and squeeze hard over the sink until only damp shreds are left. Stir the ground flaxseed with 5 tbsp water in a small bowl and let it sit for 5 minutes until gloopy.
- Mash the black beans in a large bowl with a fork or potato masher until about two-thirds are broken and the rest stay whole. Add the squeezed beetroot, brown rice, oats, red onion, garlic, tomato paste, soy sauce, paprika, cumin, salt, pepper and the flax mixture. Mix with your hands for about 1 minute until it sticks together when pinched.
- Divide the mix into 6 portions of about 130 g. Press each into a patty about 9 cm / 3.5 inches wide and 2 cm / 3/4 inch thick on a parchment-lined tray. Cover and chill for 30 minutes.
- Heat 1 tbsp olive oil in a 30 cm / 12-inch skillet over medium heat for 1 minute. Cook 3 patties for 4 to 5 minutes per side, flipping once, until the crust is dark and crisp and the patty feels firm when pressed. Move them to a plate, add the remaining 1 tbsp oil and cook the other 3 patties the same way.
- Toast the buns cut-side down in the same pan over medium heat for 1 to 2 minutes until lightly golden. Spread each bottom with 1 tbsp vegan mayo, then layer lettuce, a patty, tomato and avocado, and close with the top.
Notes
- Squeeze the grated beetroot dry before mixing, or the patties turn soft.
- Chill shaped patties for 30 minutes so they hold together in the pan.
- Use plain vacuum-packed beetroot, not the pickled kind in vinegar.
- Flip once, after a dark crust forms on the first side.
Tips for Success
- Squeeze the grated beetroot in a clean towel until it’s damp, not wet. Extra juice is what makes patties slump in the pan.
- Leave some black beans whole when mashing. The mix keeps its texture and doesn’t turn into a paste.
- Flip each patty once with a wide spatula, only after a dark crust has formed on the first side.
- Grate the beetroot onto parchment instead of a wooden board, since the juice stains wood and plastic for days.
- Cool leftover patties completely, then freeze them with parchment between layers so you can pull out one or two at a time.
Variations
- Swap the black beans for chickpeas for a lighter color and a nuttier, softer bite. Add 1 tbsp lemon juice to the mix.
- Stir in 40 g chopped walnuts for crunch, or use sunflower seeds if you need a nut-free version.
- Shape 60 g patties and fry them 3 to 4 minutes per side for kid-size sliders on mini buns.
Storage and Reheating
Cooked beetroot burger patties keep in an airtight container in the fridge for 3 to 4 days. Refrigerate them within 2 hours of cooking and let them cool first so steam doesn’t soften the crust. Store buns and toppings separately.
To reheat, warm the patties in a lightly oiled skillet over medium heat for 3 to 4 minutes per side until the crust crisps again and the center is hot. A 190 C / 375 F oven for 12 to 15 minutes on a sheet pan works too.
Freeze cooked patties for up to 3 months with parchment between them, and thaw overnight in the fridge before reheating. Raw shaped patties keep covered in the fridge for up to 24 hours before frying.
Serving Suggestions
Plant-based beetroot burgers go on a toasted bun with vegan mayo, crisp lettuce, tomato and avocado. The creamy mayo and avocado soften the earthy beet. A spoonful of mustard adds bite if you want it.
For sides, oven potato wedges or a cabbage slaw with apple cider vinegar both add crunch against the soft patty. Corn on the cob fits in summer.
No bun? Set a patty over a bowl of greens with cucumber and a tahini-lemon drizzle. Or wrap it in a large lettuce leaf for a lighter lunch.
FAQ
Why are my beetroot burgers falling apart in the pan?
Too much moisture is the usual cause. Squeeze the grated beetroot in a clean towel until it’s damp, mash about two-thirds of the black beans, and chill the shaped patties for 30 minutes. Cook over medium heat and flip once, after a dark crust forms at 4 to 5 minutes.
Can I use raw beetroot instead of cooked in beetroot burgers?
Cooked beetroot works best, so skip raw in this recipe. Raw grated beet stays crunchy and releases more juice, which makes the patties wet and uneven inside. Use vacuum-packed cooked beets, or roast whole beets at 200 C / 400 F for 50 to 60 minutes, cool them, then grate.
Can you freeze beetroot burgers, and should you cook them first?
Freeze them cooked. Cool the patties completely, stack them with parchment between layers, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a skillet over medium heat for 3 to 4 minutes per side. Raw patties are softer and harder to handle after thawing.
What sides go with beetroot burgers besides fries?
Oven potato wedges, a crunchy cabbage slaw or a green salad with lemon dressing all work. The patties are earthy and a little sweet, so something sharp or crisp balances them. Pickles or quick-pickled red onion on the bun add the same kind of contrast.
Are plant-based beetroot burgers gluten free?
Not as written, because most buns and regular soy sauce contain gluten. Swap in tamari, certified gluten-free oats and gluten-free buns, and the whole burger is gluten free. Check the oat label, since cross-contact with wheat is common. Or skip the bun and wrap the patty in a large lettuce leaf.
How are beetroot burgers different from regular veggie burgers?
Beetroot burgers get color, mild sweetness and moisture from the beets, so they’re softer than patties made with only beans or lentils. That moisture is why you squeeze the beet and chill the patties first. Expect an earthy flavor and a deep red-brown crust once they’re fried.
