No matter how healthy beets are, I still struggle to enjoy the taste. There are foods that I’ve learned to love… but beets just aren’t one of them.
Since I don’t see myself chowing down beets anytime soon, I like coming up with ways to eat them without having to taste them. These burgers do just that. Though they may look beety – the flavor is anything but!
Nutritionally, beets are pretty impressive. They actually have a compound that relaxes the arteries (leafy greens share this honor). This means the arteries open up, allowing blood to flow more freely, ultimately resulting in less work for our heart and improved blood pressure.
While beets are pretty impressive, these burgers have another thing going for them: BEANS! Beans are the strongest dietary predictor of longevity. They’re associated with a decreased risk of heart disease. Bean can help prevent type 2 diabetes and can help with maintaining a healthy weight. For more bean-love, check out our Why these Dietitians are Big on Beans post.
Whip up a batch and you’ve got lunch ready for the week. Or – if you’re not feeling beety – go for our most popular burger: Spicy Black Bean Patties with Sriracha Aioli.
When making this recipe I used this Food Processor and Stand Mixer. *Note this is an affiliate link.
Plant-Based Bomb Beet Burgers
- 2 cups peeled and roughly chopped beet approximately 1 large beet
- 3 cloves garlic, peeled
- 1 cup diced onion
- 1 can black beans, drained and rinsed
- 2 Tbsp apple cider vinegar
- 2 Tbsp ground flaxseed
- 2 cups rolled oats
- 1 tsp paprika
- 2 tsp cumin
- 1 tsp red pepper flakes optional
- 2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Add peeled and chopped beet and whole garlic cloves to a medium saucepan with 2 tablespoons water. Bring to a simmer over medium heat and let steam for 8 minutes, or until beets are soft. Add water, 1 tablespoon at a time, as needed. Once beets are soft, transfer to a bowl and let cool.
- Add diced onion to medium saucepan with 2 tablespoons water and saute for 3 minutes.
- Add all remaining ingredients and sauteed onions to the bowl of a stand mixture fitted with a flat beater.
- Transfer cooled beets/garlic to a food processor fitted with an s-blade. Process until smooth, stopping to scrape down sides as needed. Add to stand mixer bowl.
- Turn on stand mixer to low and allow all ingredients to fully combine, this will take about 1 minute. (A potato masher can be used in place of a stand mixer).
- Form mixture into balls, place on parchment-lined baking sheet and flatten each ball into a patty. Makes approximately 8 patties.
- Bake for 20 minutes, flip and bake for an additional 10 minutes.
- Serve warm on a whole grain bun or over a bed of leafy greens with your favorite toppings: avocado, hot sauce, mustard, leafy greens, hummus, tomato, onion, etc.
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10 thoughts on “Bomb Beet Burgers”
I love these with lettuce, tomato, tahini dressing, and mustard on Ezekiel bread! I have eaten them for 3 meals in that past 2 days 😉 I also appreciate how simple they were to make. Thank you, these are definitely going in the rotation.
Thanks for sharing! We love when cooking once leads to multiple meals. Enjoy 🙂
I made these for our 4th of July dinner and my mom and I loved them! Thank you for this delicious recipe, I will definitely be making these amazing burgers again!
We’re so glad to hear that! Thanks for trying the recipe! ?
This recipe is great! Very similar to 5 Napkin’s veggie burger which I just love! I also added some shredded carrots and a tablespoon or so of sunflower seeds. I’ve bookmarked this recipe and will absolutely make it again.
Love your addition of carrots and sunflower seeds – can’t wait to try this! Thanks 🙂
Love this recipe!! I made zuchinni zoodles sautéed with olive oil and garlic. Served the burgers over the bed of zoodles and drizzled with a balsamic glaze. Delicious!
So glad you like it! I’ve never thought to pair these with zoodles.. that sounds AMAZING!