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Nothing says summer like firing up the grill for burgers, hot dogs, and veggies — vegan style, of course. In celebration of the season, and especially the 4th of July, here’s my all-time favorite veggie burger. These vibrant red patties are made from beets, carrots, black beans, rice, and walnuts, seasoned with smoked paprika and cumin. The recipe is straightforward but delivers bold flavor and a satisfying texture.
I first shared this recipe years ago, and when my friend Alyssa and I planned a vegan burger collaboration, I decided to make it again for our video. I love the batter so much that I often snack on a quarter of it (sometimes more) before forming patties and grilling. 😱
These beet burgers can be grilled, baked, or pan-fried. For summer I prefer the grill, but they’re equally good baked in the oven during colder months. Grilling or pan-frying is the quickest method if you’re short on time — or impatient like me.
If you think you don’t like beets, give these burgers a try anyway. I’ve served them to many beet skeptics and received rave reviews. Beets provide antioxidants called betalains and are a good source of dietary fiber such as pectin polysaccharides — nutrients that support overall health and digestion.
Also check out my friend Alyssa’s Tex-Mex burger on her Youtube channel, Simply Quinoa.
Vegan Black Bean Beet Burgers
Equipment
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food processor (or strong blender)
Ingredients
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 large raw beet, peeled and diced into small cubes (about ½ inch)
- 2 raw carrots, shredded (about 1 cup)
- 1 ½ cups black beans (or one 15-oz can, drained and rinsed)
- ¾ cup cooked rice
- ¾ cup raw walnuts, chopped (or ½ cup pumpkin seeds, chopped)
- 1 cup fresh parsley or cilantro
- 1 tsp smoked paprika
- 1 ½ tsp cumin powder
- 1 tsp black pepper
- 1 tsp sea salt, plus more to taste
- tahini or avocado (to serve). For a simple tahini sauce: mix 1/4 cup tahini with 1/3 cup water and the juice of 1 lemon until smooth.
- cucumber, sliced or diced for serving
- 6 burger buns
Instructions
- If baking, preheat the oven to 350°F (175°C).
- Heat the oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds. Add the diced beets and shredded carrots, stir, reduce the heat, and cover. Cook for about 15 minutes, stirring occasionally and checking halfway through until the vegetables are tender.
- Stir in the black beans and cooked rice, mixing well.
- Add the chopped walnuts and parsley, then season with smoked paprika, cumin, black pepper, and salt. Remove the pan from the heat.
- Transfer about one-third of the mixture to a food processor and blend until it forms a thick paste. Return the puree to the skillet and stir to combine thoroughly. Taste and adjust salt if needed.
- Form the mixture into tightly packed patties and place them on a parchment-lined baking sheet or directly on a preheated grill. If baking, cook for about 35 minutes. If grilling, cook 4–5 minutes per side until browned and heated through.
- Serve on buns with tahini or avocado, or over salad greens. These burgers are also great topped with cucumbers, pickled vegetables, sauerkraut, or kimchi.
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