Drop. That. Beet. We bring you The Ultimate Beet Burger. It’s loaded with flavor thanks to delicious whole ingredients you can find at your local farmers market. For those of you who aren’t crazy about beets (like me), have no fear. These burgers don’t have an overpowering beet taste at all. The red beans and spices help to create a perfect balance of flavors.
As you all probably know by now, we’re a plant-based blog that loves finding healthy alternatives that will satisfy even the biggest meat eater. This beet burger offers a range of nutrients that your typical meat-based burger will not. There’s also no sacrifice in flavor. These burgers are crisp on the outside, and packed with savory goodness on the inside.
Beets are a root vegetable rich in folate, which helps to keep us energized throughout the day. They contain betalains, which are a phytochemical with antioxidant properties. Antioxidants have the potential to reduce your risk for certain cancers and other chronic diseases. Pro tip: Did you know that the greens on the beets are edible? Beet greens are a great source of magnesium, which keeps your brain and muscles functioning properly. Save those greens to add into other recipes or quickly sauté with some onions and olive oil. Beets grow well all over the country and they are in season in early summer and fall.
This recipe calls for oat flour. Don’t run off to the store in search for some specialty oat flour. Make oat flour at home by adding rolled oats to a food processor and pulse until it becomes a flour-like consistency. Whip up a big batch and store in an air-tight mason jar to have on hand for future recipes!
To make these Ultimate Beet Burgers, start by sautéing your chopped onions in coconut oil for 2-3 minutes. Add in the beets, and cook over low heat for another 5 minutes. Then allow to cool, and add to a food processor along with the sunflower seeds, beans, egg, oat flour, and spices.
Pulse until everything is mixed well together, and you have a pasty, thick finish. We don’t want the blend super mushy either so don’t overdo it…a few pulses and that’s it. Add this to a bowl, and mix in the rolled oats. This will add more structure to the burgers. Using your hands, form 4 patties. Let them sit out for 20 minutes, so they can firm up a bit.
If you’re ready to enjoy now, pop these into the oven and bake at 400F for 10-12 minutes or until the burger is crisp and browned. Alternatively, you can also store these in an airtight container in the refrigerator for 2-3 days or freeze until ready to use. Enjoy on a bun, topped with arugula, onions, avocado, and/or tahini!
What are your favorite ways to include beets into recipes? Drop us a comment below! xoxo
- 1 tablespoon coconut oil
- 1/2 medium onion chopped
- 1 cup grated beets
- 1/4 cup sunflower seeds
- 1 cup cooked red beans
- 1 egg
- 1/4 cup oat flour just blend oats into flour like consistency
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of salt
- 1/4 cup rolled oats
-
Start by sautéing your chopped onions in coconut oil for 2-3 minutes
-
Add in the beets, and cook over low heat for another 5 minutes
-
Allow to cool, and add to a food processor along with the sunflower seeds, beans, egg, oat flour (just pulse rolled oats until a flour-like consistency is reached), and salt & spices
-
Pulse until everything is mixed well together, and you have a pasty, thick finish. We don't want the blend super mushy either so don't overdo it...a few pulses and that's it.
-
Add this to a bowl, and mix in the rolled oats. This will add more structure to the burgers
-
Using your hands, form 4 patties
-
Let them in the fridge for 20 minutes, so they can firm up a bit
-
If you're ready to enjoy now, pop these into the oven and bake @400F for 10-12 minutes or until the burger is crisp and browned
-
Alternatively, you can also store these in an airtight container in the refrigerator for 2-3 days or freeze until ready to use
-
Enjoy on a bun, topped with arugula, onions, avocado, and/or tahini!
Natalie
May 16, 2017 at 3:59 pm (3 years ago)I don’t usually buy sunflower seeds but I have walnuts and almonds on hand usually. Which would be best to substitute?
Wendy
May 16, 2017 at 6:57 pm (3 years ago)Unless the almonds are sliced, do the walnuts (chop them up first) xo
Jess
June 14, 2017 at 12:18 am (3 years ago)What do you recommend as a substitute for the Oats to make this GF? I thought perhaps Quinoa Flakes instead of Rolled Oats and Potato Flour instead of Oat Flour?
Wendy
June 14, 2017 at 3:15 pm (3 years ago)hey oats/oat flour is gluten free! sometimes it gets cross-contaminated with gluten in processing facilities so you can buy oats that are labeled gluten free
Jess
June 15, 2017 at 12:31 am (3 years ago)Hi Wendy,
My husband is a Coeliac and can definitely not eat Oats – I believe that the testing for Gluten is slightly different in the USA and Europe than it is in Australia (they won’t certify them GF here as oats contain avenin, which is a type of gluten protein and causes reactions in people with Coeliac Disease)… These burgers look delish though so I’ll try and substitute with GF ingredients and see how they turn out!!
Jackie
June 14, 2017 at 2:50 pm (3 years ago)Looks delicious! Can’t wait to try it!
Wendy
June 14, 2017 at 3:14 pm (3 years ago)Hope you love and enjoy!
Little Cooking Tips
June 19, 2017 at 12:16 pm (3 years ago)Fantastic antioxidant recipe guys! We both love beets ourselves, and yes, beets greens are edible and are often cooked in Greek households as a side/salad, served with red wine vinegar, EVOO and sometimes minced garlic. So, as you realized, we LOVED this recipe:)
Thanx for the awesome oats flour tip as well! Regarding the grated beets in this recipe, are they raw or boiled beets? The first one, right?
Kudos for the amazing post!
Greetings from Athens, Greece
Mirella and Panos
Wendy
June 19, 2017 at 6:43 pm (3 years ago)Hi! The beets are raw. We had a great food experience in Greece! Greetings from NYC
Little Cooking Tips
June 19, 2017 at 7:17 pm (3 years ago)Thanx so much for clarifying!Have a great day ahead!
Brittany
June 26, 2017 at 5:52 pm (3 years ago)This looks yummy, yall are awesome!
Wendy
June 26, 2017 at 7:29 pm (3 years ago)thank you!! xo
Misty Harrelson
July 4, 2017 at 8:10 pm (3 years ago)So glad I found this site. I’m vegetarian and tend to skip meals. I am iron and B12 & B6 anemic. Can’t wait to become healthy again with these recipes. Tired of being tired. 🙂
Wendy
July 5, 2017 at 3:03 pm (3 years ago)YAY so happy you made our way to us! Hope the recipes help you get back on it. We also have our book with over 100 recipes!
Megan
August 21, 2017 at 1:10 am (2 years ago)I’ve tried a couple different beet burgers and this is by far the fastest, easiest, and best tasting ones I have made. Thank you, I love these!
Wendy
August 21, 2017 at 2:03 pm (2 years ago)aww that makes me so happy to hear! So glad you enjoyed them! I may be making some more this week LOL
badger2013
July 22, 2018 at 6:05 pm (1 year ago)Why is there no ingredient list for this for quick reference?
Wendy
July 24, 2018 at 6:30 pm (1 year ago)Sorry! A glitch happened. Good thing you commented. It’s up now!
Laura
July 22, 2018 at 9:50 pm (1 year ago)I have been on this website for this recipe before and loved it! Unfortunately when I came back to use it again the Ingredient list with measurements for each ingredient is no longer on the post. Was it removed?
Please Help!
-In need of beety goodness
Wendy
July 24, 2018 at 6:30 pm (1 year ago)Sorry! A glitch happened. Good thing you commented. It’s up now!
Tay
January 28, 2019 at 5:53 pm (12 months ago)Absolutely LOVED this burger!! Only difference was that i used black beans but ugh so freaking good. This is totally added to my rotation and love having a use for beets.
Wendy
January 28, 2019 at 6:36 pm (12 months ago)yay! happy you enjoyed! one of my fave burger recipes and it doesn’t have that overpowering beet flavor <3