• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recipes

    May 17, 2017 171 Comments

    Vegan Beet Burgers

    15.0K shares
    Jump to Recipe

    From day one of this blog, I had the idea to make "fuss-free" vegan recipes, but it took me awhile before I really nailed down what that meant. In the beginning, I thought the best approach was to use no specific measurements and vague instructions for my recipes... Unsurprisingly, recipe testers had varied results. Yep, not the smartest idea I've ever had.

    Vegan Beet Burgers! Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy). Egg-free, dairy-free, vegetarian. #itdoesnttastelikechicken

    Luckily, it wasn't long before I re-thought "fuss-free" and made it all about simple ingredients, and quick and easy recipes. That doesn't mean that my original fuss-free recipes (if you can call them that), were bad, it just means there was a dreadful lack of guidance and poor food photography to boot.

    So every now and then I like to go back in time and revise one of the original fuss-free recipes. I've done it before with my 6 Ingredient Pulled Jackfruit, and Lentil Tacos with Avocado Cilantro Sauce, and today I am doing it with these Vegan Beet Burgers.

    Vegan Beet Burgers! Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy). Egg-free, dairy-free, vegetarian. #itdoesnttastelikechicken

    Because omnomnom!! My first version for vegan beet burgers required too many ingredients, a couple of flavours were competing, and of course, some measurements would be helpful. I've taken it from 14 ingredients to just 10, made it simpler and quicker, and got those flavour notes on point.

    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. 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)!

    Vegan Beet Burgers! Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy). Egg-free, dairy-free, vegetarian. #itdoesnttastelikechicken

    To make Vegan Beet Burgers: 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. If you don't have that, just grate beets with the grater you have.

    Vegan Beet Burgers! Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy). Egg-free, dairy-free, vegetarian. #itdoesnttastelikechicken

    Then just add the beets, along with all of the remaining ingredients to the food processor.

    Vegan Beet Burgers! Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy). Egg-free, dairy-free, vegetarian. #itdoesnttastelikechicken

    Pulse, stopping to scrape the sides, until the mixture comes together.

    Vegan Beet Burgers! Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy). Egg-free, dairy-free, vegetarian. #itdoesnttastelikechicken

    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.

    Vegan Beet Burgers! Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy). Egg-free, dairy-free, vegetarian. #itdoesnttastelikechicken

    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!

    Vegan Beet Burgers! Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy). Egg-free, dairy-free, vegetarian. #itdoesnttastelikechicken

    Print Recipe
    4.99 from 145 votes

    Vegan Beet Burgers

    Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy). 
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course : Main Course
    Cuisine : American
    Servings: 4 Burgers
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
    Prevent your screen from going dark

    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

    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!

    Nutrition

    Serving: 1burger patty (recipe makes 4) | Calories: 205kcal | Carbohydrates: 37g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 365mg | Potassium: 430mg | Fiber: 6g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 3mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

    « Vegan Banana Nut Muffins
    Easy Vegan Jackfruit Tacos »

    Reader Interactions

    Comments

    1. Christina Gross says

      March 02, 2023 at 7:17 pm

      5 stars
      My family absolutely LOVES these. we've been making them on the regular for about a year now or more?! They are SO good, highly recommend adding them to your regular routine if you don't already! We use almond butter sometimes and regular PB. Use GF all purpose Bob's Red Mill flour and they turn out great. Both subs turn out great.

      Reply
      • Jess @ IDTLC Support says

        March 06, 2023 at 1:35 pm

        Amazing! Thanks for sharing your substitutions!

        Reply
    2. Blu says

      January 05, 2023 at 10:54 pm

      5 stars
      Okay sooo these were amazing!!! I was so surprised!! I did have to go away from your full on recipe because I didn’t have oats or canned lentils…. I used beets, PB, Kidney beans, a tsp of tapioca starch, spelt flour, and your seasonings. Fried then baked em! Listen whatever the case these were amazing and quick!!! Kids LOVED these like LOVED!!!!

      Reply
      • Jess @ IDTLC Support says

        January 09, 2023 at 3:46 pm

        That's wonderful news! Thanks for sharing your substitutions.

        Reply
    3. Susan says

      August 25, 2022 at 2:15 pm

      5 stars
      Oh My Gosh, Sam, these beet burgers are so delicious! They have such a wonderful almost indescribable flavor. As you said in the video, maybe it’s the peanut butter! I haven’t had much luck with veggie burgers in the past as they fall apart and are mushy but these aren’t like that I plan to try more of your burger recipes in the future both from the blog and your books. Thanks for giving me burger hope!!

      Reply
      • Sam Turnbull says

        September 02, 2022 at 3:43 pm

        So happy you enjoyed them, Susan!!

        Reply
    4. Silvia says

      August 08, 2022 at 11:42 am

      can gluten free flour be a substitute? If so, what would be the ratio?

      Reply
    5. Blitzo says

      July 28, 2022 at 7:06 pm

      5 stars
      Wow! vegan beet burger really tasty and love this recipe easy and delicious.

      Reply
    6. Jenni says

      July 15, 2022 at 8:38 am

      5 stars
      What a delicious recipe! Made this on a whim to use some fresh beets from the farmers market - we didn’t have hamburger buns so we made “beetball” subs on hot dog buns. (Used recipe up until forming them, and cooked for slightly less time since they were smaller.) The picky-eater-kids LOVED it with just ketchup and mustard, and the adults had it with the beet greens (+garlic and salt sautéed in olive oil) and vegan mayo on top. So good! They looked beautiful, too. Definitely making this recipe again! Thank you!

      Reply
    7. Karaokegirl says

      April 22, 2022 at 5:10 am

      5 stars
      Can I use Tahini or almond butter in place of the peanut butter?

      Reply
      • Margaret cachia says

        April 23, 2022 at 7:03 am

        I’d like to try these burgers, would it I get the same results if I used quinoa as I’m unable to eat pulses or beans. Thanks

        Reply
      • Sam Turnbull says

        May 26, 2022 at 9:51 am

        Yes that will work fine 🙂

        Reply
    8. Paul says

      March 25, 2022 at 12:06 pm

      5 stars
      Awesome recipe. I squeezed the moisture out of the beet into some kitchen towel and they were perfect. Thank you

      Reply
      • Sam Turnbull says

        April 01, 2022 at 4:26 pm

        So happy you enjoyed, Paul!

        Reply
    9. Lila says

      February 24, 2022 at 7:17 am

      5 stars
      Great recipe! I tried first with pre-packaged cooked beets from the grocery and although good, it was soft. This time I followed the recipe, adding some Worcestershire sauce and also brushing with soy sauce as I cooked in the pan. This is my favorite veggie burger recipe now. I was worried the beets would be raw tasting but they gave the burger a great texture and you’d never know there are beets in there. Wonderful flavor!

      Reply
    10. Shawn says

      October 19, 2021 at 11:47 am

      5 stars
      Love, love, love this recipe! I have made them several times now using well drained canned beets as they are less labor intensive for me than fresh. I also use black beans instead of lentils and substitute asafoetida powder for garlic and onion due to dietary restrictions. We cook them low and slow on the stove. Perfection!
      I'm interested in chopping the mix up as it cooks for tacos etc. I hope to try that soon.

      Reply
    11. Karen says

      September 24, 2021 at 4:37 am

      I can't get Jack fruit here what else should I use

      Reply
    12. Yuli says

      September 15, 2021 at 6:41 pm

      5 stars
      Delicious! I didn't have any lentils so used the same amount of tinned chickpeas. Didn't have thyme either so used rosemary, cumin and smoked paprika. The texture and flavour reminded me of Beyond Burger.
      The only downside is I don't like using beetroot in my kitchen, it stains so easily and everything looks like a murder scene might try making these with readily shredded beetroots next time!

      Reply
    13. Sheryl says

      May 16, 2021 at 3:55 pm

      5 stars
      Love these burgers. Thank you for posting this recipe! What I particularly like about your recipe is that it isn't complex with lots of different ingredients. as an added note....before forming the patties, I rolled the beet mixture into balls and refrigerated them for about 30 minutes. I found the mixture wasn't as sticky and held together better when making the patties.

      Reply
    14. Aggy says

      April 02, 2021 at 9:59 am

      We're not vegan but we are trying to eat healthy. We have a healthy seasonal vegatables delivered and i was stuck what to do with beets. I love beetroot soup, kids not so much. I came across your recipe that was simple and didn't require tonnes of strange ingredients they're delicious! Kids absolutely loved it. I added some ground cumin too.
      We're no longer buying vegan burgers saving quite a bit of money. We have one of your books and planning more vegan meals

      Reply
    15. Kumari says

      December 17, 2020 at 1:26 pm

      5 stars
      Love this recipe!! Easy and delicious! Everyone in the family loved it including my five year old.

      Tip: I used an ice cream scooper to portion out the burgers into my pan so that I didn’t have to get all sticky and it worked like a charm!

      Thanks for this recipe!

      Reply
    16. Emily D. says

      August 25, 2020 at 3:02 pm

      5 stars
      This is hands down, my favorite veggie burger recipe out there. A local restaurant used to serve a beet burger but took it off their menu, so I had to find a way to get my beet burger fix! I never have natural peanut butter, so I usually use tahini or almond butter. I've passed this recipe on to many friends, with the caveat that having a food processor with a grater attachment largely cuts down on the time these take to make. I made this for the first time in March, and have since then made it for friends and family, meat eaters and plant based folk alike, EVERYONE LOVES IT!

      Reply
      • Sam Turnbull says

        August 26, 2020 at 5:21 pm

        Yay! That's wonderful, Emily! So thrilled you love it so much 🙂

        Reply
    17. Robin Gill says

      August 08, 2020 at 4:30 pm

      5 stars
      Made these for the first time tonight as I loads of beetroot.

      OMG absolutely delicious!

      Didn't serve in the traditional burger sense in a bun (although I will for sure) but had with fried plantain and a mixed bean, pepper, avocado salad.

      Really quick and simple to made, good texture and delicious. This will.now be only the second vegan burger recipe I make.

      Reply
    18. Dana says

      July 15, 2020 at 10:13 pm

      5 stars
      Dang, these are good. I didn’t have lentils so I substituted black beans. I made them a couple of weeks ago and had 3 burgers left over, which I froze. It was so successful that I’m making them again but I plan to freeze all of them. Impromptu dinners for the future,

      Reply
      • Jess says

        July 31, 2022 at 6:56 pm

        I'm so curious if you have reheated them from frozen yet? I assume you cooked them and then froze? That's what I'm hoping to do as well.

        Reply
    19. JESS says

      July 10, 2020 at 3:01 pm

      5 stars
      These are delicious! I've been making them for about a year now, and they turn out delicious every time. I make them exactly as written and use the baking method. Oddly they taste even better cold. Thank you for the recipe.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN