This Vegan Beet Burger recipe is a colorful, fresh dish that you'll love serving all summer long. The burgers are plant-based and gluten-free!
We're spicing up burger season with these beautiful beet burgers.
These beet veggie burgers are made with a base of chickpeas and have beets mixed in for that fresh, earthy flavor, and of course a gorgeous pink color!
If you've tried my Green Goddess Burgers, these beet burgers are quite similar - they're quite moist and dense without being gluey.
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Why I love these Vegan Beet Burgers
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Feed a crowd - this recipe makes 10 burgers, perfect for feeding the whole family and friends too!
- Air Fryer AND Oven friendly - these burgers work well in the air fryer, but are also perfect in the oven
Ingredient Notes & Substitutions
- Dry Chickpeas: Using dry chickpeas is the secret to getting delicious, moist burgers. You must use dry chickpeas in order for this recipe to turn out correctly!
- Baking Soda
- Raw Beets: for the best color, you'll need to use raw beets, since cooking makes the beets darker and orange-colored. If you want, you could use canned beets, but the burgers will be orange, not pink.
- Onion: you can use a yellow or white onion as a sub
- Herbs: parsley & dill. Ideally, use fresh herbs. If you don't have access to fresh versions, you can sub the dry spices.
- Garlic: you could sub garlic powder, but fresh garlic gives a nice bite.
- Spices: Cumin, salt, pepper, cayenne. If you want extra spice you can increase the cayenne.
- Oat Flour: flour helps keep the burgers together and soaks up some of the moisture from the fresh chickpeas. You could use all purpose flour or a gluten-free all purpose flour instead
- Baking Powder
- Toppings: red onions, lettuce, avocado, sprouts, etc.
- Burger Buns: use gluten-free if necessary
How to make Beet Burgers
Step 1. The day before you want to make the burgers, soak the chickpeas and baking soda in lukewarm water. The beans will expand as they soak, so make sure to cover them in several inches of water.
Step 2. Add the chickpeas, beets, onion, parsley, dill, garlic, cumin, salt, pepper, and cayenne to a food processor. Blend until mostly smooth. Don't over mix.
Step 3. Transfer the mixture to a bowl and refrigerate for an hour.
Step 4. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Remove the beet mixture from the fridge. Stir in the baking powder and oat flour.
Step 5. Scoop into ½ cup patties. Place on the baking sheet.
Step 6. Bake for 20-30 minutes, flipping halfway through.
Step 7. Serve burger-style with your favorite toppings. Enjoy!
FAQ & Expert Tips
Yes. I have tried this recipe with canned chickpeas and it does not work. The canned chickpeas are so mushy that the burgers just fall apart, even if you add extra flour.
The good news is, dry chickpeas are significantly cheaper than canned chickpeas. AND all you have to do is soak them the night before.
You don't have to cook the chickpeas before you make this recipe.
For a burger that uses canned chickpeas, try my chickpea patty burgers.
Yes. I use oat flour because it is easy to make at home, less refined, and naturally gluten-free. Any flour like regular all purpose flour will work.
To cook these burgers in the air fryer, follow instructions as written. Preheat the air fryer to 375°F and then cook for 13-15 minutes.
Recipe Prayer
Thank you God for the beautiful colors of your creation. We are so grateful to enjoy them. Amen.
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📖 Recipe
Best Vegan Beet Burger Recipe
Equipment
Ingredients
- 12 Ounces Dry Chickpeas
- ½ Teaspoon Baking Soda
- 3 Medium Raw Beets quartered
- 1 Small Red Onion quartered
- 1 Cup Fresh Parsley
- 2 Tablespoons Fresh or Dried Dill
- 2 Cloves Garlic
- 1 Tablespoon Cumin
- 1 Tablespoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- ¼ Teaspoon Cayenne
- ¾ Cup Oat Flour
- 1 Teaspoon Baking Powder
- Toppings: red onions lettuce/kale, avocado, etc.
- 10 Plant-Based Burger Buns
Instructions
- The day before you want to make the burgers, soak the chickpeas and baking soda in lukewarm water. The beans will expand as they soak, so make sure to cover them in several inches of water.
- Add the chickpeas, beets, onion, parsley, dill, garlic, cumin, salt, pepper, and cayenne to a food processor. Blend until mostly smooth. Don't over mix.
- Transfer the mixture to a bowl and refrigerate for an hour.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Remove the beet mixture from the fridge. Stir in the baking powder and oat flour.
- Scoop into ½ cup patties. Place on the baking sheet.
- Bake for 20-30 minutes, flipping halfway through.
- Serve burger-style with your favorite toppings. Enjoy!
Nutrition
Nutrition information is an estimate.
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