Author: I'm excited to introduce you to Vegan Beet Burgers! Bursting with vibrant colors and packed with goodness, their rich earthy flavor and juicy texture make them a true delight for the senses. Whether you're a beet aficionado or simply looking to add more plant-based goodness to your diet, these vegan burgers are sure to become a favorite in your recipe repertoire and a regular on your grill this summer 🍔🌱
These Vegan Beet Burgers have a firm and spring-y texture like beef that holds up when cooking on either your grill or in a pan. A welcome addition to my growing collection of vegan burgers on this blog, they are every bit as good as my Jerk Sweet Potato & Black Bean Burgers, Smoked Apple Veggie Burger, or my Vegan Seitan Burgers!
The intense colour of these burgers is so neat, but what's really rocking my socks is how the beets provide this deep rich earthiness to the burgers. So much flavour depth in this vegan burger recipe. The oats and lentils make a great base, and the sneaky trick is adding a bit of peanut butter which adds some richness and good fat balancing everything out perfectly.
When you make these, the dough is really sticky, but once cooked, they firm up and have a nice texture bite (no mushy burger here)!
To Make Vegan Beet Burgers:
First, peel the beets. I have a grater attachment for my Breville food processor so I used it to grate the beets directly into the processor (no bowl needed). If you don't have that, just grate beets with the grater you have.
Then just add the beets, along with all of the remaining ingredients to the food processor.
Pulse, stopping to scrape the sides, until the mixture comes together.
Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.
Then you can either fry or bake the burgers, until brown on the outside and tender on the inside. Leftover burgers get quite firm in the fridge overnight, so I prefer mine freshly made. However, if you like a nice firm bite, you might enjoy them even more!
This Vegan Beet Burger is...
- Meaty and Juicy
- Can be grilled or pan fried
- Is perfect for BBQs, Picnics, Parties, or long weekend get-togethers!
- Goes perfectly with classic toppings like ketchup, mustard, BBQ sauce, lettuce, onions, pickles, and vegan cheese!
More Vegan Burger Recipes You Might Enjoy:
Jerk Sweet Potato & Black Bean Burgers
Smoked Apple Veggie Burger
Vegan Seitan Burgers
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Beet Burgers
Servings: Burgers
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Ingredients
- 2 cups grated raw peeled beets, (about 2 medium beets)
- ¾ cup large flake rolled oats
- ½ cup cooked lentils, (I used canned)
- ½ cup all-purpose flour
- ½ yellow onion, , finely chopped
- 2 cloves garlic, , finely minced
- 1 tablespoon natural peanut butter
- 2 teaspoons dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- If you have a grater attachment for your food processor you can use it to grate the beets directly into the processor. If not grate beets with the grater you have, then add the beets, along with all of the remaining ingredients to the food processor. Pulse, stopping to scrape the sides, until the mixture comes together.
- Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.
To fry the patties (my fave):
- Heat enough oil to cover the bottom of a large skillet over medium heat. When hot, add the patties. Cooking them low and slow is the key for good texture. Cook about 3 to 5 minutes per side, until they are nicely browned on both sides and hold together well. Serve hot on a bun with your favourite burger toppings.
To bake the patties:
- Preheat your oven to 350F (180C). Lightly grease a baking sheet or line it with parchment paper.
- Lay the patties out in a single layer with room around them for air to circulate. Bake 30 to 35 minutes, flipping halfway through until firmed up and lightly brown on both sides. Serve hot on a bun with your favourite burger toppings.
To air fry the patties:
- Preheat your air fryer to 325F (170C). Lightly grease the air fryer basket.
- Lay the patties out in a single layer with room around them for air to circulate. You may need to work in batches. Bake 15 - 25 minutes, flipping halfway through until firmed up and lightly brown on both sides. Serve hot on a bun with your favourite burger toppings.
Notes
For the best texture, freeze the patties uncooked. After shaping, place them on a parchment-lined baking sheet and freeze until solid (about 1 - 2 hours). Then transfer to an airtight container or freezer bag with parchment between layers. Freeze for up to 2 months. Cook straight from frozen using your preferred method (pan-fry, bake, or air fry), adding a few extra minutes to the cook time. You can freeze cooked patties too, but just note they’ll be quite firm once reheated—some people love that heartier texture! To reheat, warm in a skillet, oven, or air fryer until heated through.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Samantha says
how would you suggest making these without a food processor? I do have blender and an immersion blender.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes! You can absolutely make these without a food processor 😊
I recommend grating the beets, finely chopping the onion, and then using a potato masher (or even a fork) to mash everything together in a big bowl. A blender can work too, but be careful not to over-blend or the mixture can turn into puree.
Kathleen Crumpler says
These are FANTASTIC! An easy recipe with delicious, satisfying results!
Thank you!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Kathleen! I’m thrilled you enjoyed them 😊
Diana Wirick says
Great recipe!
Is there a seitan version of this recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Diana, yes there is, you can find my Seitan Burger recipe here. Enjoy!
Jenny says
This is the best beet burger recipe I have tried yet! I used chickpea flour instead of AP, and doubled the lentils. They stick together perfectly and taste super good.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s fantastic, Jenny. So glad they held together well for you!
Ashley says
I have made this recipe several times and I absolutely LOVE it. It grills very well. I have made the OG recipe and several small variations. Most recently, I used pickled beets and subbed chickpeas for lentils and it was my favorite recipe yet. Both of my children gobbled it up. It doesn't pass the "gateway vegan food test" as neither my omnivorous husband or aunt enjoy it, but they are crazy because it is the BEST! Also, I tried using chioggia beets once and they came out way too dry, so I think they are best with red beets, or pickled beets. The chioggia beets must not have the same moisture content or color benefits.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you love it Ashely! Thank you for sharing your experiments! Love that you are playing around with the recipe so much 🙂
Jill Reinstadler says
Fabulous! By far the best vegan burger Recipe I have found for taste AND texture. have you tried adapting for a beet loaf?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you enjoyed it so much Jill! I haven't made this into a loaf, but you could try my lentil meatloaf recipe if you like. Enjoy!
Jane Tatner says
Loved them. My fave
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy they are your fave Jane 🙂
Marina Wyvill says
I used them as a substitute for vegetarians at a bbq. I made them the day before and stored them in the fridge. They were excellent and enjoyed by everyone. I have been asked by several friends for the recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy they were such a hit at the BBQ Marina, love that everyone asked for the recipe! 🥳 thanks for leaving a review!
Alba says
Absolutely phenomenal recipe! I had to alter it for low fodmap (no onion or garlic, sadly; less beets and more lentils) but if anyone else is in a similar bind and can stomach garlic flavored olive oil, a tablespoon or two of your favorite brand adds back some of the flavor.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alba, so happy you loved it! Great tip about the garlic oil, that’s super helpful for anyone doing low FODMAP 🙂
Jennifer says
I have cooked beets sitting in fridge, do you think your recipe will work the same with them already cooked? Excited to try them
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jennifer! You can use cooked beets, but the patties might be a bit softer, so if the mix feels too wet, just add a little more oats or flour to help them hold. Enjoy!
Britta says
Hello Sam,
I am eager to try making the beet burgers and other recipes requiring Vital Wheat Gluten, but cannot find Vital Wheat Gluten in Sault Ste Marie Ontario locally.
Refusing to buy anything from Amazon.. can you recommend a Canadian supplier to order from?
Thanks ! 🙂 Britta
P.S. Our local Bulk Barn doesn’t carry it, won’t order it in 🙁
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Britta, totally get avoiding Amazon! Try ordering from Upaya Naturals, Natura Market, or Well.ca they usually carry vital wheat gluten and ship across Canada 😊 Also heads up, this beet burger recipe doesn't require vital wheat gluten at all, just regular all-purpose flour.
Britta says
Oh, you know what!
I was referring to ‘The Best Burger Ever’ in your recipe book
‘Craving Vegan’.
It calls for Vital Wheat Gluten.
Me bad!
Still, thank you so much for the suggestions!
Am I correct in assuming the Vital Wheat Gluten used in your recipes always comes in powder form?
Thanks again 🙂
Leslie says
So good! The texture is great and the flavor is 💯! Thank you for sharing!
Jess @ It Doesn't Taste Like Chicken says
Fantastic! Thanks for your review, Leslie!
Monique says
I was really excited to try this but my grocery store doesn't have fresh beets =(. I'm still going to try with the drained canned variety, hopefully it still works
Jess @ It Doesn't Taste Like Chicken says
It should still work great - we hope you enjoy!
Bee says
These turned out great! I will be making them again. Thanks so much for your awesome skills in the kitchen.
Jess @ It Doesn't Taste Like Chicken says
We're delighted to hear it!
Emily says
Hello - what kind of lentils (red, black, French)? Not all lentils work the same in recipes so want to make sure I use the right kind.
Also, if I freeze them, can I grill right away? I'm looking for grillable burgers for certain gatherings where stove top or baking isn't an option.
Jess @ It Doesn't Taste Like Chicken says
This recipe works best with canned green or brown lentils. You can grill them freshly made or freeze them and grill anytime you're ready!