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This is not just another vegan burger recipe – or beet burger recipe. This is a Beyond Beet Burger!
#yesidid 😉
This beet burger recipe will surprise you. They actually look a little like the beyond meat burger when cooked. But, they taste much, much different.
Am I trying to recreate the Beyond Burger or Impossible Burger?
No.
This is not a homemade impossible burger recipe or beyond burger recipe.
Um, I don’t have that food science power in my small Canadian kitchen!
These vegan beet burgers taste very – well ‘unmeaty’. They are flavorful, yet not greasy. They look great, yet don’t look like raw meat.
Why did I create this beet burger recipe, then?
Well, we had enjoyed beet burgers at a restaurant many months back. R
And, then I realized that quite a few ‘house’ vegan burgers in restaurants have beets as an ingredient.
Maybe it’s because they use the pulp after making juices (carrot and beet pulp seem to show up in restaurant vegan burgers fairly often).
I always enjoy these restaurant burgers. Yet, I am not a beet lover.
Let’s see, I buy beets maybe three times a year. Well, last year I bought them 5-10 times in a few months because I was testing this beet burger recipe. 😂
I had to create my own best beet burger recipe. And, of course, I couldn’t resist the play on words. 😉
Plus, these really are beyond meat. Not just meat-free, these are also easy and much healthier than store bought.
As many of you know, I am working on my next cookbook. That’s why I haven’t posted any recipes since the holidays, and why I am rather absent on social. I have had my head down working on this book!
Part of that process is recipe testing. After I tested these Beyond Beet Burgers several times, I brought them to my recipe testers.
Verdict?
Thumbs up! 👍
Since I don’t yet have full details on the new book to share with you, I wanted to bring you one of the new cookbook recipes!
Beet Burger FAQ:
- Will this beet burger hold when cooked?
- Yes! These have a hearty texture that holds together and holds up well on a burger bun.
- Can these vegan burgers be frozen?
- Yes! To freeze patties, shape as you would to cook, then layer separated with pieces of parchment paper. Place in an airtight container to freeze.
- Can I prep these beet burgers ahead?
- Yes! If you want to prep the patties, or just the mixture, ahead of time, that can be done. Keep in the fridge for 1-2 days, otherwise freeze.
- What toppings go well on these vegan beet burgers?
- Really, whatever you like. I highly recommend standard fixings like ketchup and mustard, and also slices of avocado or an avocado sauce. If you have caramelized onions they would also taste amazing. Of course, if you love sliced raw onion, go for it!
- Can I add other veggies or add-ins to these burgers?
- Yes and no:
- Pecan seeds: walnuts are a fabulous sub, or for nut-free burgers, use pumpkin seeds (see recipe notes).
- Black beans: darker beans work well in these beet burgers, so if you want to substitute try kidney beans.
- Carrot: Try using raw red pepper instead of carrot!
- Playing around with other vegetables and ingredients too much will change the flavor and texture of the burger.
- Yes and no:
- Can you grill these beet burgers?
- Since it’s winter, I haven’t tested this. However, they are firm enough that they should be able to hold up well on a grill – and certainly in an air fryer. If any of you try them out on a grill, please let me know. 🙏
So, friends, these beet burgers are all yours. Do enjoy and do drop a note with your feedback or other thoughts!
Maybe share how you will serve them up? Fave toppings?
Enjoy, enjoy! x Dreena
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5 from 10 votes
Vegan Beet Burgers
Think beyond meat. Beyond store-bought! This beet burger recipe is absolutely delicious. Made with whole foods ingredients, these vegan beet burgers can be prepped in about 10 minutes with a food processor.
Course burgers, dinner, entree, lunch, Main Course
Keyword beet burger, beets, beyond burger, gluten-free, impossible burger, oil-free, vegan, vegan burger
Author Dreena Burton
Equipment
Ingredients
- 1 1/2 cups cubed/sliced raw beet peeled/trimmed first
- 1 cup sliced raw carrot
- 1 medium-large clove garlic see note
- 2 – 14 oz cans black beans rinsed and drained
- 1/3 – 1/2 cup sun-dried tomatoes not packed in oil, see note
- 1 tbsp tamari
- 1 tbsp fresh rosemary leaves or 1 tsp dried
- 1/2 tbsp balsamic vinegar
- 1 1/4 tsp sea salt
- 1/2 tsp dill seeds do not substitute dried dill weed, instead use cumin seed, see note
- 1/2 tsp smoked paprika (optional) see note
- 2 1/2 cups precooked and cooled brown rice or jasmine rice
- 1 – 1 1/2 cups toasted pecans see note for seed substitution
- 3/4 cups rolled oats
Instructions
In a large food processor (see note), add beet, carrot, and garlic. Process until finely broken down. Add beans, sun-dried tomatoes, tamari, rosemary, balsamic, sea salt, dill seeds, and smoked paprika (or hot sauce) if using. Puree to fully incorporate. Add rice and about half of the pecans and pulse through (do not fully puree as the rice will become too sticky). Add oats and pulse through just once or twice. Crush or chop remaining pecans. Remove blade from processor and add remaining pecans, mixing through by hand to incorporate. Place processor in the fridge and chill mixture for about 1/2 hour, if possible (helps to shape patties). When ready, preheat a non-stick skillet over medium-high heat. Take scoops of the mixture (about 1/2 cup roughly in size, I use an ice cream scoop and take generous scoop portions) and shape into patties by hand. Yield should be 11-12 patties. Cook patties in batches, allowing to cook about 5-7 minutes on the first side, then flipping to cook the other side for another 4-6 minutes. Once golden brown on both sides, remove and serve!
Notes
Processor Note: I have a 16-cup food processor and can manage this batch well with it. With 12- or 14-cup processors you will want to remove some of the mixture to puree – and work in a couple of batches, up until adding the pecans. You can also work in batches, crush the pecans separately and then mix in by hand. Be sure to process well enough if working in batches – to ensure patties will hold together well.
Garlic Note: The garlic in these burgers will not be cooked, other than the cooking of the patties themselves. So, judge how much garlic you want to use in these burgers. The raw garlic flavour can be strong for some. Using one medium/large clove is usually enough flavour and garlic intensity – unless you really love more! If you want to substitute garlic powder, use about 1 tsp.
Sun-dried tomatoes note: If possible, use sun-dried tomatoes that are loose (rather than packed in oil). If you only have the oil-packed tomatoes, rinse them well before using.
Dill seeds note: If you don’t have dill seeds, you can try cumin seeds as another flavour option. Do not substitute dry or fresh dill weed here. If you know you enjoy the flavour of dill/dill seeds, use a full teaspoon!
Smoked Paprika Note: Adding a touch will add a nice smoky background note. Instead, if you love a pop of heat, try adding a dash or two of hot sauce or chili flakes.
Nuts to Seeds: I really like the flavour of toasted pecans here. However, you can also try toasted walnuts, or for a nut-free version – toasted pumpkin seeds.
Advance Prep: If you want to prep these a day in advance, go for it! You can either keep the full mixture in a covered bowl to shape when ready, or shape in advance. You can also shape these patties and freeze (separated with slips of parchment in an airtight container).
Recipe copyright Dreena Burton www.dreenaburton.com 2020
Photos by Angela MacNeil.
Disclosure
This post may include affiliate links. DreenaBurton.com is an affiliate with trusted brands, and if you purchase a product through any of these affiliate links, my site earns a commission from the sale (at no extra cost to you). Thank you for supporting my website.
Reader Interactions
Comments
Pat says
Is there a way to make these and then freeze them?
Reply
Blitzo says
Wow! I made these tonight and really loved them. So did my family.
Thank you sooooo much!Reply
Dianne says
Can I make these beet burgers with pickled beets that are in the jar? or do I need the fresh beet?
thanks,
Dianne
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Dreena says
Hi Dianne, I think you can use pickled beets, just the seasoning/vinegar will come through in the final burgers. But, I think it might be tasty, and you could omit the vinegar in the ingredients here. Let us know how it works!
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Cynthia says
SO good! I loved them! I live alone so froze a bunch of them and gave some away to share the love. Great quick snack on the go or nice to be the tasty protein element in some bowls. Thank you!Reply
Dreena says
So happy you loved them, thank you Cynthia!
Reply
Anne says
I couldn’t wait to make this burger! So I made it with what I had on hand. I used pumpkin seeds, no sun dried tomatoes and no bun =(. I don’t like rosemary so I left it out. I served on mixed greens with dijon mustard, pickles, sliced mushrooms and purple onion. SO good! Thank you for your wonderful recipes, information and advice!Reply
Dreena says
Hi Anne, thanks for the great review and I’m delighted you loved the burgers! And, glad you could modify to your tastes and still really enjoy. Thank you for leaving your feedback. 🙂
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Sue says
Delishious! Made them up last night – 13 patties. Will definitely make them again – but will half the full recipe, next time.
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Dreena says
Just great! Thanks Sue for your feedback. 🙂
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Laura Julian says
Made these today and really loved them. So did my family.
ThankyouReply
Dreena says
So happy to read that, thanks Laura for the note 🙂
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Nina says
Im also not a beet lover, but buy them for this recipe!Reply
Marilyn says
Just made these tonight and they are delicious. I made with kidney beans and only half a recipe. I did cook them on the grill but used a grill sheet to prevent anything from falling through the grates. Meat and potatoes husband liked them (yes)! Thanks for a great recipe.
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Dreena says
Just wonderful! So happy you both enjoyed the recipe, Marilyn. Thank you for popping in to leave a note. 🙂
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Lorie Crawford says
The best veg burger I have made
LorieReply
Dreena says
How fabulous to read, thank you Lorie.
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Linda says
These were so good. It made 12 patties. They held together really well.Reply
Dreena says
Hi Linda, I’m so delighted you made them already! Thank you for popping back with feedback and for the 5-stars. 🙂
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Jodi Ellis says
I can’t wait to try these burgers!
Is it okay to use cooked beets if they are drained well!
I got some beets that come cooked and sealed in pouches
to have on hand during these “ stay at home” days.Thanks,
JodiReply
Dreena says
Hi Jodi – yes! One of my testers used packaged cooked beets and it worked well. If you find the mixture is a touch wet when pureeing you can add another sprinkle of oats, but should be a-ok!
Reply
Molly Clark says
I loved them with the cooked beets in those sealed pouches. I have 3 raw beets on hand and am looking forward to making them today with the raw beets.Reply
Rebecca says
Do you re-hydrate the sun-dried tomatoes at any time?
Thanks.Reply
Dreena says
Hi Rebecca, no, but if they are really tough you can soften by soaking in boiled water and drain/pat to dry. I never did and used sd tomatoes that weren’t pliable. The processor usually can take care of it!
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Jcb says
Can these be baked in oven? If so, how long and at what temp?
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Dreena says
I will add a note on that, thanks. Yes, about 10 minutes each side at 400 degrees.
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RB says
Thank You! Can’t wait to try.
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Dreena says
terrific – hope you enjoy!
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