I’m on a mission to find great veggie, whole food burgers. I have one recipe here that uses black beans, mushrooms and sun-dried tomatoes.
But, this black bean and beet burger has a little kick with chipotle chili powder and great smoky flavor added to our healthy beets and hearty black beans.
This whole foods beet burger recipe is rich in protein and heart-healthy. I’ve packed it full of black beans, rice, beets, and raisins. Yes, raisins! The raisins add a little sweetness along with a punch of vitamins like B vitamins, iron, potassium and good carbs for energy!
You could serve these beet burgers with my Thick-Cut Seasoned Fries with Chipotle Sauce or these baked sweet potato fries.
To roast the beets, remove the leaves, wash and put them on a large piece of aluminum foil. Sprinkle with salt and pepper and close up the foil.
Put into a pie tin or small baking pan and roast in a 400-degree oven for about 20-30 minutes. Then peel and proceed with this easy beet burger recipe.
Check out these plant-based sandwich ideas:
Whole food, plant-based diets do not use eggs, so for these smoky black bean beet burgers we’ve substituted the egg for 1 tablespoon of ground flaxseed mixed with 2 tablespoons of water, which is referred to as a “flax egg”.
Once you’ve roasted your beets, this recipe starts to come together easily. Place the flax egg, rice, beets, raisins, chipotle and spices in your food processor. You’ll process until these ingredients are combined well, then continue by adding in the black beans and oats.
Coarsely chop and allow to rest for about 10 minutes. This will allow the oats to soak up the liquid, offering a mix that is easy to mold into patties.
Each beetroot and black bean burger patty is about 1 cup of this mixture and should make about 6 patties. Pan fry or bake, and you are ready to serve!
I’ve included the bun in the nutrition label, but since topping varies, these are not included. These beetroot and black bean burgers with Ezekiel sprouted buns offer over 9 grams of protein and fiber! And this beet burger calories is 234 each.
These were inspired by the “Best-Ever Beet and Bean Burgers” post at thekitchn.com.
I’d love to hear your feedback in the comments below for this Black Bean Beet Burger recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Black Bean, Beet Burger
Equipment
- Measuring Cups and Spoons
Ingredients
- 1 tbsp ground flaxseeds
- 1 can low sodium black beans rinsed and drained (or or 1 1/2 cups homemade)
- 1 cup brown rice cooked
- 1/2 can beets or 1 raw beet, peeled and steamed
- 1/2 cup raisins
- 1/2 tsp chipotle chili powder or more if you like it hot
- 3/4 cup old fashioned oats
- 1/2 tsp cumin
- whole grain buns Ezekiel sprouted is a great brand
- salt and black pepper to taste
Instructions
- Put the ground flaxseeds, rice, beets, raisins, chipotle and spices in a food processor and process until well combined.
- Add the black beans and oats and process a few times until the beans are coarsely chopped. Add more oats if the mixture seems too wet. Let it sit for about 10 minutes so the moisture is reduced by the oats. Taste for seasoning and add more to your liking.
- Scoop about a cup into your hands and shape it into a patty.
- Pan fry for about 2-3 minutes a side until they have nicely browned or bake in a 400 degree oven for about 10 minutes a side.
- Serve with all of the fixins' - tomato, lettuce, pickles, onion and avocado.
I find that most vegan burger patty recipes use egg or egg white to help bind the patty. Is there an alternative to this or is the absence of egg white not a relevant requirement to bind the patties.
Hi, a vegetarian might use an egg, but since vegan’s don’t eat eggs, we use other substitutes like a flax egg, 1 tablespoon ground flaxseeds + 2 1/s tablespoons of water. You could use chia seeds, as well. You can find more substitutions in this article, “Plant-Based Recipe Substitutions.” Hope that helps 🙂
Delicious. I switched it up a bit. Substituted smoked paprika for the cumin. Really like having the beets in there.
I know, isn’t it great to get in those extra nutrients! I love hearing your variations! That sounds delicious.
This is such a good recipe. It is now my go-to vegan burger. Thank you!
Hey Judy, I’m so glad you enjoyed it. 💕
There’s no water listed in the recipe for the flax egg. Is there supposed to be?
Hey Dana, I’m so glad you enjoyed the soup. 🙂 I had to check on freezing coconut milk, even the light kind, and it seems that it doesn’t freeze well. Maybe leave it out to freeze and then put it in when you’re ready to heat again. You can keep coconut milk in the fridge for 4-6 weeks according to a consumer affairs specialist. That’s crazy, I had no idea.