Juicy Beet Burgers

I have been wanting to try making my own beet burger for some time. Having had them out about two times, I really enjoyed them and knew I could probably recreate the goodness! had one beet left, the afternoon free and figured today was the day I'd try them. They turned out tantalizing!


Beets are something I never tried until going vegan. Normally I juice with them, but recently started eating them. Surprisingly they have a natural sweetness (for some reason I thought they wouldn't taste sweet at all). Beets are packed with essential nutrients, a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Delicious AND nutritious? Yes please!


What you'll need:

- a food processor

- parchment paper


Things to note:

When you start, know that you will want to allow your beet burgers to be refrigerated at least 2 hours (up to 24 hours is ideal) so they can firm up. Also, cook your quino prior to starting on the beet burgers.


This recipe makes four patties and they can be stored in the refrigerator up to five days.





Ingredients 2 tbsp of rolled oats .25 cup of green bell pepper, chopped 1 small/medium sized beet .25 cup of quinoa, cooked 3 bella mushrooms, chopped .25 cup of black beans, drained (I used canned black beans) 2 garlic cloves, minced or 1/2 tablespoon of minced garlic 1/4 of an onion, diced (I used a yellow onion, but you can also use white) 2 tbsp of breadcrumbs 1/2 tsp smoked paprika 1/2 tsp of chilli powder 1/2 tsp of cumin 1/2 tsp of seasoned salt

1 tablespoon of oil (I use grapeseed oil) Optional: 1 tsp of hamburger seasoning and few dashes/shakes of Old Bay (this is what I used)

Makes 4 burgers




Instructions: Saute bell pepper, beet, onion, mushrooms and garlic with balsamic vinegar on medium heat for about 7-10 minutes to soften the veggies While veggies are sauteing, add quinoa, oats and black beans into the food processor and process for about 5 seconds. Mixture should be grainy with a somewhat chunky consistency. Stir and check on sauteing veggies. Finish sauteing and remove from heat. While sauteed veggies cool, add all seasonings and breadcrumbs to the food processor mixture. Add veggies to food processor, placing them evenly around the other ingredients. Process for about 5-10 seconds depending on how large your food processor is. Consistency should be similar to ground beef, soft while maintaining a texture. Form patties and place parchment paper and refrigerate for 2-24 hours. Add oil to pan on medium heat. Once oil is hot, add patties and cook about 5 mins on each side. Dress your beet burger with your favorite veggies, vegan cheese, avocado, vegan mayo and bun, if desired. I added air fried french fries, and dressed my beet burger with Miyoko's pepper jack vegan cheese, giardiniera peppers, avocado, vegan mayo, red onion and baby romaine lettuce. So tantalizing!


Did you try this recipe? Let me know! Tag me on Instagram @plantbasedtamika or Chitown Vegan on Facebook. Enjoy!

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