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.
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
Categories
burgers
dinner
entree
lunch
Main Course
Steps
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!
Reviews
Nancy on 2025-07-25 (5 stars): Made beet burgers before going away to a cottage, knowing how good they are. People were very inquisitive about the colour. I love the taste. Make them and freeze them, bake them or BBQ them when needed.
Blitzo on 2022-07-28 (5 stars): Wow! I made these tonight and really loved them. So did my family.
Thank you sooooo much!
Cynthia on 2021-07-01 (5 stars): 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!
Anne on 2021-04-08 (5 stars): 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!
Nina on 2020-07-02 (5 stars): Im also not a beet lover, but buy them for this recipe!
Lorie Crawford on 2020-04-01 (5 stars): The best veg burger I have made
Lorie
Molly Clark on 2020-03-20 (5 stars): 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.
