Easy Vegan Beet Burger

When I first decided to make Easy Vegan Beet Burger, I was on a quest to create a dish that was not only satisfying but also packed with vibrant flavors and nutrients. It was a typical Saturday afternoon, and I had a craving for something wholesome yet indulgent. That’s when I turned to beets, those beautifully earthy vegetables that add a pop of color and a subtle sweetness to any dish.

As I peeled and grated the beets, their vivid hues filled my kitchen with a sense of excitement. It reminded me of my childhood, where cooking was all about experimenting with different ingredients. I was determined to create a burger that could rival any meat-based option, one that could make even the staunchest omnivore pause to take a second bite. With a mix of cannellini beans, oats, and a handful of spices, I knew I was onto something special.

The beauty of this Easy Vegan Beet Burger lies in its versatility. You can serve it as a hearty weeknight dinner or whip it up for a weekend barbecue. The best part is, these burgers are not only delicious but also incredibly simple to make. I love the way the flavors meld together while the mixture chills, allowing the ingredients to marry beautifully.

As I took the first bite of my creation, I was instantly transported to a summer picnic in my backyard, surrounded by friends and laughter. The crunchy lettuce, juicy tomatoes, and the creamy mint pea puree layered on top added the perfect finishing touch. This burger is not just food; it’s an experience, a memory forged in every bite. I encourage you to give this Easy Vegan Beet Burger a try. You won’t just be feeding your body; you’ll be nourishing your soul.

Easy Vegan Beet Burger Shopping List

Creating the perfect Easy Vegan Beet Burger starts with choosing fresh, high-quality ingredients. Each component plays a crucial role in achieving that delectable flavor and texture.

• ½ Onion (medium): Provides a savory base and depth of flavor.
• 2 Cloves Garlic: Adds aromatic richness; precooking enhances its sweetness.
• 2 Medium Beets: The star ingredient, bringing sweetness and vibrant color.
• 18 oz Cannellini or White Beans: Adds creaminess and protein, making the burger hearty.
• 1 Cup Fine or Quick Oats: Binds the mixture together while contributing fiber.
• 2 Tbsp Worcestershire Sauce: Enhances the umami flavor.
• 2 Tbsp Dried Thyme: Offers a beautiful herbal note.
• 2 tsp Salt: Essential for balancing flavors.
• ½ tsp Black Pepper: Adds a hint of heat.
• 2 Tbsp Corn Starch (optional): Helps bind the burger if the mixture is too wet.
• 2 Cups Green Peas (frozen or canned): An excellent side or ingredient for the minty puree.
• 12-15 Mint Leaves: Brings fresh flavor to the pea puree.
• ½ Cup Veggie Broth: Use to achieve the desired creamy puree consistency.
• Salt and Pepper to taste: Always essential to enhance flavors.
• Burger Bun: The perfect vessel for your delicious patty.
• Lettuce: Adds freshness and crunch.
• BBQ Mayo Sauce (1:1): A tangy topping that complements the burger.
• Tomatoes: Fresh slices add juiciness.
• Arugula: A peppery finish to elevate the burger.

How to Cook Easy Vegan Beet Burger

Cooking the Easy Vegan Beet Burger is a straightforward process that lets the fresh ingredients shine. Follow these steps to craft your delicious meal.

1. Start by washing the beets thoroughly. Pay close attention to any dirt around the stem, ensuring they are clean. Cut off the stem and peel them. If necessary, wash them again to remove any residual dirt. Finally, grate the beets using a large hole cheese grater.
2. Next, peel and chop the onion and garlic. In a pan, precook them with a bit of oil over medium heat. This step mellows their flavors. Alternatively, if you prefer a more distinct taste, you can add them chopped and raw.
3. Now, take half of the grated beets, all the cannellini beans (drained), and the cooked or raw onion and garlic. Puree them thoroughly with an immersion blender or food processor until smooth.
4. Once pureed, add the remaining grated beets, oats, and all seasonings including Worcestershire sauce, dried thyme, sea salt, and black pepper. Mix everything together using a spatula until well combined.
5. Chill the mixture in the fridge for 30 minutes. This resting period allows the oats to absorb some of the excess liquid, making it easier to form patty shapes.
6. After chilling, the mixture should be soft but not overly wet. If it feels too wet, add corn starch to help bind it better. Shape the mixture into patties.
7. Preheat a non-stick frying pan over medium heat. Fry the patties on both sides for 3 to 5 minutes, or until they are light brown. Keep an eye on the time as it may vary based on the size of your patties.
8. Let the burgers sit for a few moments until they cool. This cooling step helps the burgers firm up and hold their shape.
9. While the burgers are cooling, cook the peas in boiling water for 10 minutes or until soft, then reserve some of the cooking water.
10. In a tall container, combine the cooked or canned peas, mint leaves, salt, and black pepper. Puree until you achieve a creamy consistency, adding a bit of reserved water if necessary.
11. For each burger, mix 2 tablespoons of vegan BBQ sauce with 2 tablespoons of vegan mayo in a small bowl to create a delicious topping.
12. Assemble your burger by placing a layer of lettuce on a burger bun, add the beet burger patty, top with the BBQ mayo mix, fresh tomato slices, and finish with the minty pea puree and some arugula. Enjoy your homemade creation!

Tips for Success

To ensure your Easy Vegan Beet Burger turns out perfectly, here are some helpful tips:

• Storage: Store leftover patties in an airtight container in the fridge for up to three days.
• Freezing: Freeze uncooked patties for up to two months. Just thaw before cooking.
• Pairing: These burgers pair wonderfully with a side salad or sweet potato fries for a complete meal.
• Customization: Feel free to customize the spices and herbs according to your preference. Try adding cumin or smoked paprika for an extra kick!
• Cooking Method: You can also grill these burgers for added flavor. Just be careful not to let them fall through the grates!

Perfect Matches for Easy Vegan Beet Burger

Serving your Easy Vegan Beet Burger can be a fun and creative process. Here are some perfect matches for it:

• Sweet Potato Fries: Crispy and slightly sweet, they complement the earthiness of the beets.
• Garden Salad: A fresh salad with seasonal greens adds a refreshing contrast.
• Grilled Veggies: Charred veggies like zucchini and bell peppers make a colorful and nutritious side.
• Avocado Slices: A layer of creamy avocado can elevate the burger.
• Vegan Coleslaw: A crunchy slaw adds texture and a tangy bite that pairs well with the burger.
• Cookout Gatherings: Ideal for summer barbecues or family gatherings, serve these burgers to impress everyone.

FAQ

Conclusion

The Easy Vegan Beet Burger is a vibrant and satisfying recipe that brings together wholesome ingredients in a delightful way. Each bite offers a burst of flavor while being nutritious and filling. I encourage you to try this recipe for your next meal; you won’t be disappointed! With its versatility and ease of preparation, it’s sure to become a staple in your kitchen.

Easy Vegan Beet Burger

The ultimate comfort food, the Easy Vegan Beet Burger is not just a meal; it's an experience! Packed with nutrients and bursting with flavor, this burger is perfect for an easy weeknight dinner or a weekend barbecue. You'll love how satisfying and delicious it is, making it a must-try for anyone seeking a plant-based treat!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 burger patties

Course: Dinner

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• ½ medium Onion
• 2 cloves Garlic
• 2 medium Beet 3-4 oz is 1 beet
• 18 oz Cannellini or White beans
• 1 cup Fine or quick oats
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Thyme (dried)
• 2 tsp Salt
• ½ tsp Black pepper
• 2 Tbsp Corn starch (optional)
• 2 cup Green peas (frozen or canned)
• 12-15 Mint leaves
• ½ cup Veggie broth / Reserved cooking water add until you have a creamy puree consistency
• Salt and pepper to taste, start with a couple of pinches
• 1 Burger bun
• 1 Lettuce
• BBQ mayo sauce (1:1)
• 1 Tomatoes
• 1 Arugula

Equipment

• Grill pan
• Non-stick frying pan (10.5 inch / 26 cm)
• Food Processor

Method

 

1. Wash the beets thoroughly. Pay attention to washing off any dirt around the stem. Cut off the stem and peel them. If there is any dirt left around the stem, wash them again. Finally, grate them with a large hole cheese grater.
2. Peel and chop the onion and garlic. Precook them with a bit of oil in a pan over medium heat. If you prefer a more distinctive onion/garlic taste, you can add them chopped and raw.
3. Take half of the grated beet, all canned cannellini beans (without water) and the cooked or the raw onions/garlic (as preferred) and puree them thoroughly with an immersion blender or food processor.
4. When ready, add the other half of the grated beets, the oats, and all seasoning (Worcestershire sauce, dried thyme, sea salt, and black pepper) and mix them with a spatula.
5. Chill the mixture in a fridge for 30 minutes while the oats can absorb any excess liquid from the beet and the beans.
6. After chilling, the mixture should still feel soft but not too wet. You should be able to form the patties without a problem. If not, add corn starch.
7. Preheat the non-stick frying pan to medium heat and fry the beet burgers on both sides for 3-5 minutes or until light brown. Adjust the time based on the size of your patties.
8. Wait a bit until the burger is chilled before serving. As it cools down, it will harden and get in a real burger shape.
9. Cook the peas in boiling water for 10 minutes or until soft. Reserve cooking water.
10. Take a thin but tall container and add all ingredients (cooked or canned peas, mint leaves, salt, and black pepper). Puree until creamy consistency. Add a bit of cooking water if it is too thick.
11. For 1 burger, mix 2 Tbsp vegan BBQ sauce and 2 Tbsp vegan mayo in a small bowl.
12. Take a burger bun. First, add green leaf lettuce, then one smoky beet burger patty. Next, some BBQ and mayo mix. Then, fresh tomato slices. Lastly, add a super easy Minty Pea Puree and finish it off with some arugula. Enjoy!

Notes

• Use a food processor: to make the burgers even quicker. Don’t forget to take HALF of them out before adding the other ingredients.
• Adjusting Oats: Depending on the size of your beets, you might need to adjust the amount of oats.
• Cooking Time: If you make thick burgers, reduce the heat to low/medium and cook them longer. Conversely, thin burgers require a shorter cooking time.
• Cooling: Don’t serve them while hot, as the burgers will firm up after cooling.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!