Vegan Beetroot Burgers are flavorful, savory patties made with red beets, kidney beans, and spices, perfectly crispy on the outside and tender inside. This easy plant-based recipe is ideal for a meatless meal, appetizer, or snack.
If you enjoy veggie burgers, don't miss my garbanzo bean patties and lentil fritters.
Beetroot burgers have become one of my favorite meat-free patties to keep on repeat - I just can't get enough of them!
Along with my jackfruit burgers, quinoa patties, and green pea patties, these have become one of my go-to recipes when I'm craving something hearty and satisfying.
I especially enjoy serving them with a dollop of creamy avocado mayonnaise or my tangy sour cream chive dip - it takes the flavor to the next level.
The best part? These beet veggie burgers are meaty, juicy, and savory, with a filling texture that holds together beautifully (no falling apart here!).
They're also fantastic for meal prepping since the flavors get even better the next day. I actually love the texture even more after they've rested overnight.
Jump to:
🥘Ingredients
- Fresh red beets: I grated them first so they blend evenly into the patties.
- Kidney beans: I used red kidney beans, but black or white beans work too.
- Onion: Adds savory flavor and balances the beets' sweetness.
- Chickpea flour: Binds the patties and keeps them gluten-free.
- Garlic: Gives a rich, aromatic kick.
- Salt and spices: Smoked paprika, cumin, and black pepper add warmth and smoky flavor.
- Oil (for cooking): Use a neutral vegetable oil and preheat the pan well to get a perfectly golden, crispy crust on your patties.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Vegan Beetroot Burgers
Mash the beans. In a large mixing bowl, mash the kidney beans with a fork or potato masher until mostly smooth, leaving a few small chunks for texture.
Mix everything together. Add the grated beetroot, chopped onion, minced garlic, chickpea flour, salt, smoked paprika, cumin, and black pepper. Stir well until the mixture comes together and holds its shape. If it feels too wet, sprinkle in a little extra chickpea flour.
Shape and cook the patties. Warm a non-stick pan over medium heat and add a thin layer of oil. Use a ⅓ cup scoop to portion the mixture, then gently press each scoop into a patty. Cook for about 2 minutes per side, or until each burger turns beautifully golden and crispy
Repeat. Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil. Continue shaping and cooking the remaining mixture.
📋Variations
- Spices: Experiment with flavors, add chili powder for a spicy kick or substitute smoked paprika for regular paprika if that's what you have.
- Add herbs: Fresh parsley, cilantro, or dill can brighten up the flavor and add a little freshness to the patties.
- Cooking method: Instead of pan-frying, you can bake the patties at 390°F (200°C) for 20-25 minutes, flipping halfway through.
💡Marinela's Tips
- Drain beans well: Excess liquid can make the mixture too soft, so pat them dry before blending.
- Preheat the pan: Always heat the pan and oil before adding patties for that golden, crispy crust.
❓Frequently Asked Questions (FAQ's)
Yes! Black beans, cannellini beans, or navy beans work well and give a slightly different flavor and texture.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
🍔More Veggie Patties
📖 Recipe
Vegan Beetroot Burgers (Simple Veggie Patties)
Equipment
- 1 high speed blender or food processor
- 1 Non-stick frying pan
Ingredients
- 1 + ½ cup beets peeled, grated
- 14 oz (400 grams) canned red kidney beans rinsed, drained
- 1 small onion chopped
- ½ cup chickpea flour
- 3 small garlic cloves chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon cumin powder
- ¼ teaspoon black pepper freshly ground
- 3-4 tablespoons vegetable oil for cooking
Instructions
- In a large mixing bowl, mash the kidney beans with a fork or potato masher until mostly smooth, leaving a few small chunks for texture.14 oz (400 grams) canned red kidney beans
- Add the grated beetroot, chopped onion, minced garlic, chickpea flour, salt, smoked paprika, cumin, and black pepper. Stir well until the mixture comes together and holds its shape. If it feels too wet, sprinkle in a little extra chickpea flour.1 + ½ cup beets, 1 small onion, ½ cup chickpea flour, 3 small garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon cumin powder, ¼ teaspoon black pepper
- Warm a non-stick pan over medium heat and add a thin layer of oil. Use a ⅓ cup scoop to portion the mixture, then gently press each scoop into a patty. Cook for about 2 minutes per side, or until each burger turns beautifully golden and crispy.3-4 tablespoons vegetable oil
- Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil. Continue shaping and cooking the remaining mixture.
Notes
- Preheat the pan: Always heat the pan and oil before adding patties for that golden, crispy crust.
- For baking: Bake at 390°F (200°C) for 20-25 minutes, flipping halfway, or air-fry at 350°F (180°C) for 12-15 minutes.
- Storage: Store leftovers in an airtight container for up to 4 days. Freeze patties (cooked or uncooked) for up to 2 months. Reheat in a skillet, oven, or air fryer until warmed through.
Nutrition
If you try these beetroot burgers, let me know! Leave a comment, rate it, and tag a photo @go_eatgreen on Instagram.
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