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.
Christina says
Mmm these look delicious, and a perfect use for the humongous beets I've grown this year! I'm thinking of substituting the lentils for canned chickpeas so I can also try your Marshmallow Fluff recipe. 🙂
I've just found your blog and have bookmarked a bunch of your recipes. Thanks for sharing your vegan creations!
Sam Turnbull says
You're most welcome, Christina! Just make sure the chickpeas get mashed fairly well so the burgers hold together. I hope you enjoy the recipes 🙂
Sam says
Would it be omnomnom if I used canned beets?
Cassandra says
Hello! Imagine not a fan of beets at all but by reading the comments and just because this looks amazing I am going to give these burgers a try today!
But quick question, on your previous recipe for these burgers you used pickled beets, I just so happen to have some, do you think I could use those in this version or no?
Thank you for all the amazing recipes!
Sam Turnbull says
Hi Cassandra,
Haha I wonder if you will like these then? Hmmm... Haha. I would stick to fresh beets for this recipe as the flavours and textures are balanced here. Enjoy!
Tilou says
Hi Sam,
Quick question, I plan on making these tonight and just wanted to check if the oat should be cooked or are they raw?
The reason I am asking is because I have large oat flakes (I don't know if it's considered rolled oats or not), and wanted to make sure if these are added raw or cooked 🙂
Sam Turnbull says
Hi Tilou, raw large oat flakes are perfect! Rolled oats are just a different name for the same thing. Enjoy!
Barbara says
Hi Sam,
I made these and substituted chickpeas for the lentils and the burgers came out great! Thanks so much for sharing it!!
Barbara says
I omitted the peanut butter and
added olive oil for the fat!
Sam Turnbull says
So happy you enjoyed them, Barbara! 🙂
Fernando says
Hey, hope you are well! 🙂
Loved that recipe, it's the easiest and best beetroot burger recipe I could find, I was just wondering if you ever tried with those vacuum packed beetroots instead of raw, or if you think it would work along with the other ingredients? Thanks in advance!
Sam Turnbull says
Yay! So happy you enjoy the recipe, Fernando. I've actually never seen vacuum packed beets! I'm sure any beet would work ok, as long as they aren't too wet. 🙂
Mel says
Crazy question but I'm a non meat eater for ethical reasons but I do love the flavour and texture of meat. I'm trying to find a good burger recipe ave this loons like a winner to me except my partner doesn't like beetroot. This will sound ridiculous but how obvious is the flavour of betroot here? Thank you in advance.
Sam Turnbull says
There is an earthy taste of the beets, for sure, but if you scroll down a little, there is a comment from another reader, Srivani, who doesn't like beets, but who loved this burger. So maybe your partner will like it too! 🙂
Anna says
Hi I have a question. Can I make it without peanut butter and any other nut butter at all? Or how can I replace it?
Sam Turnbull says
Hi Anna, the peanut butter adds a bit of fat, flavour, and stickiness. If you don't want to use it you could try just skipping it. Hope that helps!
Srivani says
I am no fan of the beets! Don't get me wrong, I do try periodically, thinking maybe it's just PTSD from my childhood and being "forced" to eat beets. But alas, every time I try anything with beets, I just taste yucky beets. So I wasn't too keen when my husband said he wanted to make these burgers. In preparation for not liking these, I made myself an Yves Veggie Patty instead. After I ate my burger, and hubby started his second Beet burger, I asked to try a bite... well, I ate half that burger! I probably would have eaten an entire burger if I hadn't already had one. It was pretty good! I kept waiting for the "yucky beet" taste, but it never came. I can't comment on the process of making them, since hubby made them; but it appears "Sam-simple". And the colour is stunning (I do appreciate the colour of beets). I'm not a beet-convert, but if he chooses to make them again, I'll have a full beet burger. (Sorry, 4 stars - it has beets, otherwise, it'd be 5 stars, but then it wouldn't be a beet burger!)
Sam Turnbull says
Haha! So happy I am slowly wooing you to the beet side, Srivani... one day 😉
Cindy says
While I was reading this I started to dream about "Cottage Pie". Question: Do you think the mixture would cook up in a skillet like ground beef or crumbles? To use as a base for the pie.
Sam Turnbull says
Hi Cindy! I wouldn't recommend that, but you're in luck! I have a recipe for Seriously the Best Lentil Shepherd's Pie (same thing as cottage pie). So, hopefully you will enjoy that 🙂
Michelle Tibbs says
Oh. My. Gosh. These were amaaaaazing. I made a few changes, subbing walnuts and chia seeds instead of flour. I also used cooked beets from Trader Joes, the kind that are in a plastic vacuum sealed package in the cooler. I didn't really measure the oats, I just made the mixture without oats and then added oats until the mixture felt right. They had a great texture, held together well, and got a thumbs up from my non vegan husband.
I am so impressed!
Sam Turnbull says
Yay!! So happy to hear that, Michelle. Very glad you both enjoyed them 🙂
Amy says
HI, I have previously cooked beets. Could I use them in this recipe or do they have to be raw?
Sam Turnbull says
I've never tried the burgers with previously cooked beets, but my guess is it might make them a bit mushy.
Francine Albritton says
Can white beans be substituted for lentils, or would they be too soft? Thanks!
Sam Turnbull says
I think that should work just fine. Enjoy!
Dan says
These were absolutely amazing. I seriously couldn't believe how much I liked them. I at this on a toasted whole wheat English muffin. I know this is a vegan recipe, but for those who are not vegan, I found a little Sriracha mayo went well on it and have a feeling some nonfat plain Greek yogurt with a squeeze of lime might go well too! Thanks again. So good!
Sam Turnbull says
So happy you enjoyed the burgers so much, Dan! Just in case you were interested there are many vegan mayonnaises available such as Vegenaise, Hellmann's vegan, or Earth Balance mayo, and I even have my own recipe in my cookbook. To make Sriracha mayo you could just mix Sriracha with vegan mayo to taste. 🙂
Richard Hawkins says
These burgers were fantastic. I found I had to cook them longer to get them drier. I was wondering if you can make them a day ahead then, cook in the oven and then just heat up on the grill for a char flavor. Have you had any experience freezing these after cooked so you could heat them up later. This really is the first veggie burger that has not crumbled. Thanks for the recipe.
Sam Turnbull says
I'm so happy you loved them, Richard! Low and slow is the way to go 😉 From my experience, I don't love the texture of them when they are left for a day, as they tend to get a bit chewy and bready. However, maybe you will like them like that. If you wanted to prepare them ahead of time, I would form them, and drop them onto parchment paper, and pop in the fridge uncooked, or maybe even the freezer (I haven't tried that). Then just heat up the grill or frying pan when hunger strikes. Hope that helps a little. Enjoy!
Sam Turnbull says
A little update, a reader said on my facebook page: "We just cook them a bit less than we do when we eat them and let them cool. Wrap them in cling wrap and then into a freezer bag (we get the really big ones and put them in that) and freeze them. Works like a charm". She then just reheats them in a pan. 🙂
Geetha Benny says
Hi
I made this burger and it came out excellent, My husband loved it and wanted more so he bought more beetroots. Thanks for this awesome recipe.
Geetha.
Sam Turnbull says
Woohoo! So happy to hear that you and your husband loved it so much 🙂
Marika says
These look great. What sort of lentils did you use?
Sam Turnbull says
I used pre-cooked canned brown lentils, but any cooked lentil will work 🙂
A says
Can you make a suggestion for an oats substitution? We're gluten free with oats sensitivity.
Sam Turnbull says
You could try cooked brown rice, I'm pretty sure that should work well. Enjoy!
Christina says
I attempted to make this recipe tonight and failed miserably:( I must have added way too much beets because it was a soupy mess. I tried to double the recipe- still soupy... At that point, I gave up. I guess, I'm not familiar with what a medium size beet is. Oops. Next time I'll slowly add the beets to make sure I have the correct texture.
Sam Turnbull says
Oh no! so sorry to hear that. I will test these again pronto and measure the grated beets in cups to help you out, but I don't think it would affect the burgers too much if there was a little more or a little less beets. The beets are grated raw on the large grate hole so they are quite dry actually and not add too much moisture until cooked in the burger later... I will re-test and let you know.
Sam Turnbull says
I retested this recipe, and my 2 medium beets made 2 cups grated or 230 grams. With those measurements they worked out perfectly! If you try them again, make sure to pulse the burger mixture only a couple of times, stopping to scrape the sides as needed. You still want the burgers to have a bit of texture. Hope that helps!
Amber says
Did you maybe use canned or jarred beets instead of fresh? I'm thinking about trying these soon. I'll use fresh, raw beets and let you know how it goes!
Amy Morris says
Hey Sam, do you think these would hold up on the grill?
Sam Turnbull says
They are very sticky before they are cooked, so I think if you oil your grill well, and keep the heat fairly low that they would probably work! Let us know if you give it a try and how it goes 🙂