Ready for a tasty and nutritious twist on the classic burger? This Vegan Beetroot and Black Bean Burger is packed with flavor and color! Made with wholesome ingredients and easy to prepare, it’s a hit with vegans and non-vegans alike. Let’s fire up the grill and get cooking!
Table of Contents
Why You’ll Love This Beetroot Burger Recipe
- Flavorful and Nutritious: Packed with the earthy sweetness of beetroot and the protein-rich goodness of black beans, this beetroot and black bean burger is both satisfying and nutritious.
- Easy to Make: This beet burger recipe simplifies the process of making vegan burgers, making it accessible for all home cooks.
- Versatile and Customizable: You can easily customize the toppings and condiments to suit your taste preferences, making it a versatile option for any meal.
Black Bean Beetroot Burger Ingredients
- Beets: Provides a vibrant color and earthy flavor to the burger patties.
- Rolled Oats: Adds texture and helps bind the ingredients together.
- Walnuts: Imparts a nutty taste and adds richness to the beetroot and black bean burger.
- Black Beans: Offers protein and contributes to the burger’s texture.
- Red Onion: Adds sweetness and depth of flavor to the beetroot and black bean burger mixture.
- Garlic: Enhances the savory profile of the burgers.
- Cumin: Adds a warm, smoky flavor to the patties.
- Basil: Provides a hint of herbal freshness to the beetroot and black bean burger.
- Tomato Paste: Adds umami richness and depth to the burger mixture.
- Soy Sauce: Enhances the savory taste and adds a hint of saltiness.
- Salt and Pepper: Seasonings to enhance the overall flavor of the burgers.
- Oregano: Adds a savory, Mediterranean flavor to the burger patties.
- Thyme: Contributes a subtle earthy flavor to the beetroot and black bean burger.
- Rosemary: Infuses the burgers with a fragrant, pine-like aroma.
- Oil for Frying: Used to cook the burger patties to a crispy exterior.
Burger Variations
BBQ Beetroot Black Bean Burger: Mix in vegan BBQ sauce, topped with grilled onions, sliced tomatoes, and extra BBQ sauce.
Spicy Southwest Beetroot Burger: Add diced jalapeño and smoked paprika to the mixture, topped with avocado, spicy vegan mayo, and cilantro. Serve on gluten-free hamburger buns.
Mediterranean Beetroot Burger: Include roasted beets and sun-dried tomatoes, served with hummus, cucumbers, and vegan feta.
How To Make A Beetroot And Black Bean Burger
Step One: Grate the beetroot and drain the black beans. Add butter to a large skillet and melt completely over medium heat. Stir in the onions and cook for 3-4 minutes. Add the garlic and cook until fragrant.
Step Two: Add your choice of spices (e.g. cumin, smoked paprika) and season generously with salt and pepper.
Step Three: Combine the sautéed onions and garlic with the grated beetroot and canned or pre-cooked black beans. Mash the black beans slightly with a fork or potato masher.
Step Four: Mix well to combine all the ingredients. Saute until soft and cooked.
Step Five: Add your beetroot and black bean mixture and oats to the food processor and blitz for 2 minutes.
Step Six: Shape the mixture into burger patties. Heat some oil in the skillet over medium heat. Cook the patties for about 3-4 minutes on each side, until they are crispy and heated through.
Step Seven: Place the patties, sliced tomato and onion on buns and add your favorite toppings.
Step Eight: Enjoy your beetroot black bean burgers! Serve with your favorite sides.
Expert Tips For Making Beetroot Burgers
- Squeeze Out Excess Moisture From Beets: After shredding the beets, use a clean cloth or paper towel to squeeze out excess moisture. This will help the patties hold together better and prevent them from being too watery, ensuring a firm and delicious result for your veggie burger recipes.
- Chill The Mixture: Refrigerate the burger mixture for at least 30 minutes before forming patties. This helps the ingredients bind together more effectively, making the patties easier to shape and cook.
Best Way To Store Burger Patties
- Refrigerate: Store any leftover beet black bean burger patties and salad in separate airtight containers in the refrigerator for up to 3-4 days.
- Freeze: Place uncooked burger patties on a baking sheet lined with parchment paper and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 1 month.
- Thaw: Defrost burger patties in the refrigerator overnight or in the microwave on low power. Cook as directed when completely thawed.
- Reheat: To reheat, cook beetroot patties on a skillet over medium heat until warmed through.
Best Sides To Serve With your Beetroot Burger
- Sweet Potato Fries: Crispy and sweet, these fries are a perfect complement to the savory beetroot and black bean burger.
- Hasselback Potatoes: Thinly sliced and roasted to perfection, Hasselback potatoes provide a deliciously crispy and tender side dish.
- Stuffed Mushrooms: Savory stuffed mushrooms filled with cheese and herbs add a rich and earthy flavor that pairs well with beet burgers.
- Butternut Squash Salad: A hearty salad with roasted butternut squash, arugula, goat cheese, and a balsamic vinaigrette adds a sweet and tangy element to veggie burgers.
- Coleslaw: A refreshing and tangy coleslaw made with cabbage, carrots, and a creamy dressing offers a nice contrast to the veggie burger.
Vegan Beetroot And Black Bean Burger
Ingredients
- 2 cups Beets Shredded
- 1/2 cup Rolled Oats
- 1/2 cup walnuts
- 1 Can Black Beans
- 1 Red Onion
- 2 Garlic Cloves
- 1 tsp Cumin
- 1/2 teaspoon Basil
- 1 tbsp Tomato Paste
- 2 tbsp Soy Sauce
- pinch Salt
- Pinch Pepper
- 1.2 teaspoon Oregano
- 1/2 teaspoon Thyme
- 1/2 teaspoon Rosemary
- 1 tbsp Olive Oil for frying
Instructions
- Grate the beetroot and drain the black beans.
- Add butter to a large skillet and melt completely over medium heat.
- Stir in the onions and cook for 3-4 minutes.
- Add the garlic and cook until fragrant.
- In a large mixing bowl, combine the sautéed onions and garlic with the grated beetroot and canned or self cooked black beans. Mash the black beans slightly with a fork or potato masher.
- Add your choice of spices (e.g., cumin, smoked paprika) and season generously with salt and pepper.
- Mix well to combine all the ingredients.
- Add your beetroot and black bean mixture and oats to the food processor and blitz for 2 minutes.
- Shape the mixture into burger patties.
- Heat some oil in the skillet over medium heat. Cook the patties for about 3-4 minutes on each side, until they are crispy and heated through.
- Place the patties, sliced tomato and onion on buns and add your favorite toppings. Enjoy your beetroot black bean burgers!
