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–+ servings
A vegan beet burger loaded with kale, onion, avocado, and sprouts.

Best Vegan Beet Burger Recipe

Print Recipe
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!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Refrigeration Time 1 hour
Total Time 1 hour 40 minutes
Servings 10 burgers
Calories 193
Author Elizabeth

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

Calories: 193kcal | Carbohydrates: 34g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 849mg | Potassium: 564mg | Fiber: 8g | Sugar: 8g | Vitamin A: 581IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 4mg