Don’t you want to sink your teeth into this beauty of a burger? Just because it’s vegan doesn’t mean it isn’t hearty! You’ll still feel satisfied and stuffed after mowing down on this black bean beet burger. It is strange how much it looks like beef, isn’t it? As with any burger, you can load this patty with any toppings of your choosing! Make sure to throw together some baked french fries so this burger doesn’t get lonely.
This beet burger is a hit, but if you want to make something using a pre-made store bought veggie burger check out my recipes for the smoked gouda mushroom chard burger, the grilled cheese burger, or the best damn vegan burger recipe that takes homemade to the next level.
black bean beet burgers
Swap out the beef on your bun for a juicy black bean and beet patty!
- 2 C cubed beets
- 1 1/2 C (398 ml can) canned black beans, drained and rinsed
- 1 tbsp olive oil
- 2 tsp onion powder
- ½ tsp ground cumin
- ½ tsp dried sage
- ½ tsp paprika
- ½ tsp chili powder
- 1 tsp sea salt
- ½ tsp ground black pepper
- ½ C whole wheat flour
- ½ C multigrain bread crumbs
Preheat oven to 375°F.
Add the black beans to a food processor with the remaining ingredients. Process until everything is combined into a smooth paste.
Form round patties with about a scant 1/2 cup of the black bean beet mixture. Note that changing the size of the patties may alter baking time.
Place the black bean beet burgers on a parchment lined baking sheet and bake for 30 minutes until crispy and golden on the outside, flipping halfway through baking time.
Dress the burger with toppings of your choice. I thought it went nice with a spread of half vegan mayo and half dijon!