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Nothing says summer like firing up the grill for burgers, hot dogs, and veggies. Ahem…vegan style of course! So in honor of the 4th of July and this beautiful summer, I’d like to introduce you to my favorite veggie burger ever! This beauty is made with beets, carrots, black beans, rice, and walnuts, and seasoned to perfection with smoked paprika and cumin. It’s a simple recipe, but it’s full of flavor and incredible texture.
I’ve actually shared this recipe before, many years ago. And since my friend Alyssa and I planned to create a vegan burger collab video, I figured I’d better make my favorite recipe again. It’s so good that I frequently eat at least 1/4 of the batter (sometimes more) before forming them into burger patties and grilling. 😱
These brilliant red beet burgers can be grilled, baked, or pan fried. Since it’s summer I prefer to grill them. However, this is a recipe for all seasons and during the cold months I turn on the oven and bake them. Either way works just fine, though grilling or pan-frying them is the quickest. Keep that in mind if you’re greedy and impatient like I am.
If you’re not a fan of beets, I double urge you to give these burgers a try anyway. Though beets are all up in them, I’ve served these to countless beet haters and have had rave reviews. Beets are a great source of a unique antioxidant called betalains, and a special source of dietary fiber that contains pectin polysaccharides. In other words beets will help protect your body from disease, and keep your digestive and elimination system top notch.
Make sure to also check out my friend Alyssa’s Tex-Mex burger on her Youtube channel, Simply Quinoa!
Vegan Black Bean Beet Burgers
Equipment
- food processor
Ingredients
- 1 tbsp extra virgin olive oil, or other oil
- 2 cloves of garlic, minced
- 1 large raw beet, peeled and diced into tiny cubes (about ½ inch thick)
- 2 raw carrots, shredded (about 1 cup)
- 1 ½ cups black beans, or 1 15-oz can, drained and rinsed
- ¾ cup cooked rice, any kind will do
- ¾ c raw walnuts, chopped (or ½ cup pumpkin seeds, chopped)
- 1 cup fresh parsley or cilantro
- 1 tsp smoked paprika
- 1 ½ tsp cumin powder
- 1 tsp black pepper
- 1 tsp sea salt + more to taste
- tahini or avocado, to make a simple and delicious tahini sauce mix 1/4 c tahini with 1/3 cup water, and the juice of 1 lemon until creamy
- cucumber
- 6 burger buns
Instructions
- If baking, preheat oven to 350°.
- Heat oil in a skillet on medium heat, then add the minced garlic to saute. After about 30 seconds, toss in the diced beets and carrots. Stir, reduce heat, and cover with a lid to speed cooking. Cook for about 15 minutes, and check halfway through.
- Add the beans and rice, and stir well.
- Add the walnuts and parsley. Then add the paprika, cumin, black pepper, and salt. Remove from the heat.
- Transfer about 1/3 of the mix to a food processor and blend until you’ve got a thick paste.
- Place the puree back into the skillet and stir all of the ingredients together again. Season to taste with salt.
- Form into tightly packed patties, and place on a parchment paper lined baking sheet, or on the grill. If baking, cook for 35 minutes. Grill 4-5 minutes each side.
- Serve with avocado or tahini on a bun or over salad greens. Also amazing with cucumbers, and pickled veggies or sauerkraut and kimchi.
I’m a fairly new cook. I have frozen sliced beets. How much would I need. Thank you.
I just made these burgers in the oven and they are so good! Definetly the best veggie burgers I have had! Thanks for this recipe. They were a bit dry but I think it’s because I didn’t use any oil.
One question:
How many cups/grams of beets does your large beet yield after chopping? I think the beets I used were on the small side so I used 2.
Yay!! I am so glad you like them too 🙂 Good question. I will have to make again and get back to you. Haven’t made them in a while.
Cook.on.parchment paper on a rack over pan
Spray tops eith cooking spray or dab on olive ..avacado whatever cooking oil on top
When.u flip dap a thin few dabs concontrate on edges of burgers
u could also loosely tent cover them with foil half way to retain some moisture but not tight they will steam and be soft
My 1st try because I had beets n I really never liked them as a kid one of the few vegetables BUT I didn’t want to waste I had all the ingredients so why not
There delicious and yes even good tasting uncooked
I used raw beets pureed
Sauteed onion mushrooms bell rain bow peppers oatmeal the recommended spices a few of my own n Garlic
My new favorite real veggie burgers
Great tips! And I’m so glad you enjoyed them. My favorites too!!
I used cooked beets that I has blended in the food processor. I just estimated a large beet.
Can you freeze the burgers? If yes, how long for?
Yes! For up to a month, I’d say.
Should they be cooked or uncooked before freezing? Beautiful photos.
Either is fine! I usually cook them first and pop in the microwave to thaw/warm. Thanks so much 🙂
I’m allergic to nuts. Can I leave the walnuts out of your recipe?
Yes, no problem!
Made exactly as directed mike didn’t hold together either. I’ve found that I need to purée at least half to make grillable patties. That being said, these are probably the tastiest veggie burgers I’ve made in my 20+ years of meatlessness.
My meat loving (beet hating) husband loved them and has requested that we try the mixture in other things that would normally use ground beef. It makes for an awesome Sloppy Joe too.
While I’m sorry it didn’t hold together for you, I am so happy that you and your husband still loved the burgers. One thing about the holding together: I wonder if it has to do with the type of rice used, or how well cooked it is. I use a medium grain brown rice. Not sure if that makes much of a difference, but I’ll experiment. Bon appétit!
Yes, you should use cooked beans 🙂
Hi Latisha! You can bake on 350. If you do 400 that is fine. You just want to check to flip them about 15 minutes in. Enjoy!!
Thank you!! Enjoy 🙂
Sounds lovely with pecans, pine nuts, and sage!! Thanks for sharing, Célia!
Hey Suzie! Easy fix, blend the filling more so it is more of a puree. That’s what holds them together 🙂