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Beetroot burger on a toasted bun with arugula and avocado, tahini sauce dripping, on a wooden board in window light

Pan-Fried Plant-Based Beetroot Burgers with Black Beans

Burgers of grated beet, black beans, oats and brown rice. Chill the patties for 30 minutes, fry 4 to 5 minutes per side, and serve on toasted buns.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 12 minutes
Servings: 6 burgers
Course: Main Course
Cuisine: Plant-Based
Calories: 249
Ingredients Method Notes

Ingredients
  

Beetroot patties
  • 250 g cooked beetroot vacuum-packed, not pickled, coarsely grated
  • 240 g black beans (1 x 400 g can, drained); rinsed
  • 100 g cooked brown rice cooled
  • 60 g rolled oats (about 2/3 cup)
  • 60 g red onion (1/2 small); finely diced
  • 2 cloves garlic minced
  • 2 tbsp ground flaxseed mixed with 5 tbsp water
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce or tamari
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for frying
To serve
  • 6 vegan burger buns split
  • 6 tbsp vegan mayo
  • 6 lettuce leaves
  • 1 large tomato sliced
  • 1 ripe avocado sliced

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.