The Ultimate Beet Burger Recipe: Healthy, Flavorful, and Plant-Based

Prep time: 25 minutes | Cook time: 20-25 minutes | Servings: 4-6

Craving a burger that’s as vibrant as it is nutritious? Look no further than this incredible beet burger recipe. Forget those bland, mushy veggie patties; these homemade beet burgers are packed with earthy flavor, satisfying texture, and a gorgeous ruby-red hue that’s sure to impress. They’re naturally vegan and gluten-free adaptable, making them a crowd-pleaser for almost any dietary preference.

Whether you’re a seasoned vegetarian, exploring plant-based eating, or simply looking for a healthier burger alternative, this recipe is a game-changer. Don’t be intimidated by the idea of making your own plant-based patties; this guide breaks it down into simple, manageable steps. Get ready to elevate your burger game with these phenomenal beet burgers!

Ingredients for Perfect Beet Burgers

Binding Agents & Staples

• 2 cups cooked and finely grated or mashed beets (about 2-3 medium beets), drained well
• 1 cup cooked brown or green lentils, mashed
• 1/2 cup rolled oats (use certified gluten-free for GF option)
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)

Flavor Boosters

• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• Optional: 1 tablespoon nutritional yeast for a cheesy/umami kick
• Optional: Fresh herbs like parsley or cilantro, chopped (2 tablespoons)

For Cooking

• 2-3 tablespoons olive oil or your preferred cooking oil

How to Make Flavorful Beet Burgers

Prepare the Base and Flavor

1. If you haven’t already, cook your beets until tender. Roasted or boiled beets work well. Peel and finely grate or mash them. It’s crucial to drain them thoroughly to avoid soggy patties – press out as much liquid as possible using a clean kitchen towel or paper towels.
2. In a large mixing bowl, combine the mashed lentils with the grated beets. Use a fork or potato masher to ensure they are well incorporated.
3. Sauté the finely chopped onion in a tablespoon of oil over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Let this mixture cool slightly before adding it to the beet and lentil bowl.
4. Prepare your flax egg by mixing the ground flaxseed with water and setting it aside for about 5-10 minutes to thicken.

Mix and Form the Patties

1. To the bowl with beets, lentils, and onion mixture, add the rolled oats, breadcrumbs, prepared flax egg, smoked paprika, cumin, black pepper, salt, and optional nutritional yeast and fresh herbs.
2. Mix everything together thoroughly. You want the mixture to hold together when squeezed. If it feels too wet, add a little more breadcrumbs or oats, one tablespoon at a time. If it seems too dry, you can add a tiny splash of water or a little more flax egg.
3. Let the mixture rest for about 10-15 minutes. This allows the oats and breadcrumbs to absorb moisture and helps bind the patties.
4. Divide the mixture into 4-6 equal portions and shape them into patties, about 3/4 inch thick. Be gentle as these are not as firm as meat burgers.

Cook to Perfection

1. Heat 2-3 tablespoons of oil in a large skillet or frying pan over medium heat.
2. Carefully place the formed patties into the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
3. Cook for 5-7 minutes per side, until golden brown, slightly crispy on the edges, and heated through. Be gentle when flipping to prevent them from breaking.
4. Alternatively, you can bake these beet burgers in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through, until they are firm and lightly browned. Baking might result in a slightly less crispy exterior but is a great hands-off method.

Serving Suggestions

These vibrant beet burgers are incredibly versatile. Serve them on your favorite burger buns with all the classic fixings: lettuce, tomato, onion, pickles, and your favorite vegan mayo or ketchup. They also shine as a “burger bowl” served over a bed of mixed greens or quinoa, topped with avocado, sprouts, and a drizzle of tahini dressing.

Don’t forget to pair them with a side salad, sweet potato fries, or roasted vegetables for a complete and satisfying meal. The slight sweetness of the beets complements a tangy slaw or a spicy aioli beautifully.

Frequently Asked Questions

Can I make these beet burgers ahead of time?

Yes! You can prepare the burger mixture and refrigerate it for up to 2 days. You can also form the patties and store them in an airtight container in the refrigerator for up to 2 days, separated by parchment paper. Cook them just before serving for the best results. They also freeze well; arrange them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months.

How do I ensure my beet burgers don’t fall apart?

The key is to manage moisture. Ensure your grated beets and cooked lentils are well-drained and pressed dry. Using the oats and breadcrumbs as binders is crucial, and the flax egg helps immensely. If the mixture still feels too loose, add a bit more oats or breadcrumbs. Resting the mixture before forming the patties also helps.

Can I use different beans or grains?

Certainly! While lentils and beets are a fantastic base, you can experiment. Mashed black beans or kidney beans can be used instead of lentils. Quinoa can also be incorporated, but ensure you still have enough binder to create a cohesive patty. Remember that different ingredients might affect the final moisture content and texture, so you may need to adjust binders accordingly.

Enjoy creating and devouring these spectacular beet burgers. They are a testament to how delicious and satisfying healthy, plant-based eating can be. Happy cooking!