Easy Vegan Beet Burger

This Easy Vegan Beet Burger is vibrant, hearty, and packed with flavor! Perfect for impressing friends with a delicious, colorful plant-based meal.

Prep Time20

Cook Time55

Total Time1 15

Course: Main Course

Cuisine: Vegan

Keyword: Beet, Burger, Easy, Healthy, Plant-based, Vegan

Servings: 6 servings

1 medium onion finely chopped
2 cloves garlic minced
2 medium beets roasted and peeled (approximately 3-4 oz each)
18 oz cannellini or white beans drained and rinsed
1 cup fine or quick oats
2 tbsp Worcestershire sauce
2 tbsp dried thyme
2 tsp salt
1 tsp black pepper
2 tbsp cornstarch optional, for binding
2 cups green peas frozen or canned
12-15 leaves mint chopped
veggie broth or reserved cooking water enough to achieve a creamy puree consistency
salt and pepper to taste
burger buns of your choice
lettuce for topping
BBQ mayo sauce 1:1 ratio of mayo to BBQ sauce
tomatoes sliced
arugula for topping

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Let cool, then peel and chop into chunks.

In a skillet over medium heat, add a splash of water or vegetable broth. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Remove from heat and set aside.

In a food processor, combine roasted beets, sautéed onion and garlic, cannellini beans, oats, Worcestershire sauce, thyme, salt, and black pepper. Pulse until well combined but still textured. Add veggie broth or cooking water if too dry to achieve a creamy puree consistency.

If using cornstarch, add it now along with green peas and chopped mint leaves. Pulse briefly to combine evenly.

Using your hands, form the mixture into 6-8 burger patties. Place them on a parchment-lined baking sheet.

Heat a skillet over medium heat with a little oil if desired. Cook patties for 4-5 minutes on each side until golden brown and crispy. Alternatively, grill for a smoky flavor.

Place cooked patties on burger buns. Top with lettuce, sliced tomatoes, arugula, and a generous drizzle of BBQ mayo sauce. Serve and enjoy!

Don’t skip roasting the beets; it enhances their natural sweetness.
Let patties rest in the refrigerator for 30 minutes before cooking for better texture.
Add spices like cumin or smoked paprika for extra flavor.
These burgers freeze well; make a double batch for quick meals later!