Easy Vegan Beet Burgers

by Kaitlynn Fenley

What’s not to love about a delicious veggie burger that doesn’t fall apart on the barbecue grill? These vegan beet burgers are perfect for grilling season and make a great plant-based option for any summertime barbecue.

Vegan Beet Burgers Recipe

Combining the right ingredients in the right ratios to form a vegan burger patty that doesn’t fall apart can be difficult… but not with this recipe! We cooked these burgers the oven AND outside on the BBQ grill… and they stayed together, in cute, vibrantly colored little patties. 

Ingredients For Grillable Beet Burgers

The main ingredients for this veggie burger recipe are pretty simple. Here’s what you’ll need:

  • Beets: adding in cooked beets helps keep the burger patties soft and juicy. I don’t like my veggie burger patties to be dry like falafel, so adding in beets helps while providing beautiful color.
  • Chickpeas: You can use any bean in this recipe, like white beans or red beans, but I prefer Chickpeas as the main source of protein in these veggie burgers.
  • Quinoa: Cooked quinoa adds texture and helps hold the burgers together. Quinoa also adds protein and fiber. 
  • Rolled Oats: I love adding rolled oats to my veggie burger recipes. Oats contain beta-glucan, so if the mixture is too wet, oats help absorb excess moisture and bind everything together.
  • Other ingredients: Besides the main ingredients above, you’ll just need miso, garlic, onion, steak sauce, tamari, smoked paprika, and tahini.

Ideal Toppings for Veggie Burgers

You can use whatever burger toppings you enjoy most. For the pictures here, we used arugula, mustard, red onion, and fresh cucumber. Some other toppings I suggest trying:

Recipes to Pair with the Veggie Burgers

Print

Easy Grillable Vegan Beet Burgers

What’s not to love about a delicious veggie burger that doesn’t fall apart on the barbecue grill? These vegan beet burgers are perfect for grilling season, and make a great plant based option for any summertime barbecue.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Oven Baked
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

Beet Burger Patty Ingredients

  • 1 Cup Frozen Beets, Cooked 
  • 2 Cups Chickpeas, Cooked
  • 1 Cup Quinoa Cooked 
  • 1 Cup Rolled Oats
  • 1/2 Medium Onion Minced 
  • 2 Garlic Cloves Minced 
  • 2 Tablespoons Tamari 
  • 2 Tablespoons Vegan Steak Sauce 
  • 1 Teaspoon Smoked Paprika
  • 2 Tablespoons Tahini
  • 2 Tablespoons Miso
  • 2 Tablespoons Rice Flour
  • 1 Tablespoon Olive Oil

Other Ingredients 

Instructions

  1. In a food processor, pulse all of the burger patty ingredients except the olive oil until evenly combined.
  2. Place mixture in the fridge for two hours. 
  3. Line a baking pan with parchment paper and preheat your oven to 400 F.
  4. Form the burger mixture into patties, by rolling into a ball then press it down onto the parchment paper-lined pan. You can make these patties any size you’d like. 
  5. Brush the patties with olive oil. 
  6. Bake for 15-20 minutes, then flip and bake for another 15-20 minutes. 
  7. Assemble the burgers with patties and toppings, serve and enjoy!

Keywords: Veggie Burger, Beet Burger, Grillable Veggie Burger, Vegan Burger

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8 comments

Agata Kawalec April 29, 2020 - 11:30 pm

Hey! Did you cook the beet before shredding?

Reply
Kaitlynn Fenley April 29, 2020 - 11:33 pm

I didn’t. But you can definitely roast or steam the beets to make them easier to shred. I’ve also used frozen beets, pulsed in my food processor, with good results.

Reply
Holly August 8, 2020 - 8:49 am

are the measurements in american cups? (which cup type are they if not?)

Reply
Kaitlynn Fenley August 8, 2020 - 12:42 pm

Yes, it’s American cup measurements

Reply
Lyberty l December 27, 2020 - 9:28 am

Could I use canned beets for this?

Reply
Kaitlynn Fenley December 27, 2020 - 11:46 am

yes! Just look at the sodium content, and salt the mixture to taste to make sure it’s not too salty.

Reply
Judith April 24, 2021 - 9:04 pm

Any suggestions for a sub for quinoa? Thanks

Reply
Kaitlynn Fenley April 25, 2021 - 8:25 am

yes! you can sub with rice.

Reply

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