These vegetarian black bean and beet burgers and easy to make, super tasty and customizable to your tastes or dietary preferences! Leave off the cheese and you’ve got a totally vegan burger!

As cool as all the fake-meat stuff that keeps coming out is, nothing beats (BEETS, get it?) a burger that really celebrates all the tasty veggies it’s made out of!

Here’s a link to the inspiration recipe we worked off of here:
You can find our version below.

Black Bean & Beet Burgers

Makes Approximately 8 Patties

2 cups peeled and chopped beets
3 cloves garlic
1 cup of diced onion
1 15.5 ounce can of black beans, drained and rinsed
2 cups rolled oats
1 tbsp olive oil
2 tsp cumin
2 tsp dried oregano
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper

  1. Preheat oven to 400 degrees F.
  2. Add peeled and chopped beets to a saucepan, along with 1/2 to 3/4 cup of water. You want the beets to be mostly covered. Bring to a simmer over medium heat, season with salt and pepper, and let cook for 10 minutes, until beets are soft. You’re not looking to cook the beats into a mush here, just make sure they’re soft enough to pierce with a fork. Once done set aside to cool. (Pro-tip: you can do this step a few days ahead of time and store them in the fridge to save yourself some effort later on.)
  3. Heat a drizzle of olive oil in a medium saucepan and add onion. Season with salt and pepper, and saute until translucent, approximately 5 minutes, and set aside to cool.
  4. Place the cooled beets and cloves of garlic into a food processor, pulse and then process until you get a sort of crumbly paste. Scrape down sides as needed, but if you have a few larger pieces of beets that’s totally fine. You’re just looking to get it mostly processed together.
  5. Add the beet and garlic mixture to a large mixing bowl or the bowl of a stand mixer.
  6. Next add the sauteed onions, black beans, oats and spices to your bowl with the beets.
  7. Mix until everything is combined and the black beans are partially broken down. This will take a few minutes on low in the stand mixer, or longer by hand. Using a glass with a wide, flat bottom to squish some of the mixture in the bowl is one way to help things come together by hand faster.
  8. Using a 1/3 cup measuring cup, scoop and form the mixture into 8 even patties and place them on a parchment-lined baking sheet.
  9. Bake patties for 30 minutes in total, flipping them at the 20 minute mark.
  10. Plate and top burgers as desired! These are totally vegan if you choose to leave off any animal-based toppings.

Our favorite way to plate these are with barbecue sauce, caramelized onions and pineapple all on a homemade sourdough bun, but you can use whatever sounds tasty to you!

Freezing & Reheating:

Freezing: After the cooked patties have cooled, place them in a plastic container or bag with a piece of parchment paper between each patty. (Pro-tip: You can just cut up and use the parchment paper they were cooked on! Yay for reusing things!) Then you just stick them in the freezer! We haven’t tested exactly how long these will last in the freezer, but we’ve left them in for a month or two and they were just as tasty when we cooked them up again.

Reheating: Preheat your oven (or toaster oven) to 350 degrees. Place frozen patties on a parchment-lined pan and cook for 20 – 30 minutes until fully heated through.