These are plant-based burgers built from kidney beans, cooked beetroot, and quick oats — no meat, no eggs, no fuss. At 347 calories and 15 grams of protein per patty, they hold up as a real meal. The whole thing, including chilling time, takes about an hour, which makes them genuinely useful on a busy weeknight.
Shopping notes
- Beetroot: Canned or vacuum-packed cooked beetroot both work fine here. Avoid pickled beetroot — the vinegar throws off the flavor and makes the mix too wet.
- Peanut butter: Use a natural peanut butter with no added sugar or oil. The standard commercial kind (Jif, Skippy) is sweeter and looser, which can make the patties harder to hold together.
- Wholegrain mustard: This is doing real work — it adds texture and a mild tang. Dijon is a reasonable swap if that’s what you have, but smooth yellow mustard is too sharp and watery.
- Quick oats: Rolled oats will also work but leave the patties slightly chunkier. Instant oats go too soft and make the mix gluey.
Before you start
The chilling step is the one thing you cannot rush. After mixing, the oats need at least 30 minutes in the fridge to absorb moisture from the beetroot and beans — that’s what turns a sticky, shapeless mass into something you can actually form into patties. Skip the egg in the mix — it makes the patty mushy and you don’t need it here because the oats and peanut butter are already doing the binding. Pulse the food processor in short bursts rather than running it continuously; you want the beetroot and onion mashed but not completely liquefied, or the mix will be too wet from the start.
What can go wrong
- Patties fall apart in the pan: The mix was too wet when you shaped them, or they didn’t chill long enough. If they’re crumbling as you cook, press them flatter — more surface contact with the pan helps them hold. Next time, add the extra oats before chilling, not after.
- Burgers stick badly to the pan: The pan wasn’t hot enough before you added the oil. Get the pan properly hot first, then add the olive oil and let it shimmer before the patties go in. A cast iron or non-stick skillet works better here than stainless.
- The inside stays cold while the outside browns: Thick patties are the usual culprit. Keep them to about ¾ inch thick and flatten them slightly with a spatula after placing them in the pan. These are fully cooked plant-based patties, so you’re aiming for heated through and firm, not a specific internal temperature.
- Bland flavor after cooking: Raw kidney beans and beetroot taste much milder once cooked. Season the mix more aggressively than you think you need to before chilling — taste the raw mixture and adjust salt, pepper, and mustard at that stage, not after the patties are formed.
- Patties turn grey-brown instead of staying red: Beetroot oxidizes when exposed to air and heat. This is normal and doesn’t affect flavor. If the color matters to you, serve them quickly after cooking rather than letting them sit.
Red Bean Beetroot Burgers (Vegan, 30 Minutes)
Equipment
- Food processor
- Large mixing bowl
- 10-inch non-stick skillet
- Baking sheet or large plate (for chilling patties)
- Spatula (for flipping patties)
Ingredients
- 1 cup quick oats 90g
- 14 oz kidney beans drained and rinsed (one 400g can)
- 14 oz cooked beetroot drained and roughly chopped (about 3 medium beets, or one 400g can, drained)
- 1 medium onion peeled and quartered
- 1 tablespoon natural peanut butter 100% peanuts, no added sugar (15g)
- 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
- 2 tablespoons wholegrain mustard 30g
- 2 tablespoons olive oil for frying (30ml)
- ½ teaspoon fine sea salt adjust to taste
- ¼ teaspoon ground black pepper
Instructions
- Quarter the onion and add it to a food processor along with the beetroot. Pulse in short bursts until roughly mashed — you want some texture, not a smooth purée.14 oz cooked beetroot, 1 medium onion
- In a large mixing bowl, add the drained kidney beans and mash them roughly with a fork — leave some chunky pieces for texture. Add the beetroot-onion mixture, ¾ cup (68g) of the oats, peanut butter, garlic, wholegrain mustard, salt, and pepper.1 cup quick oats, 14 oz kidney beans, 1 tablespoon natural peanut butter, 1 teaspoon garlic powder, 2 tablespoons wholegrain mustard, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- Mix everything together with your hands until the ingredients are evenly combined and the mixture holds together when squeezed.
- Cover the bowl and refrigerate for at least 30 minutes — this allows the oats to absorb moisture from the beetroot and beans, firming the mixture so it can be shaped into patties.
- Remove the mixture from the fridge. Divide into 4 equal portions and shape each into a patty about 1.5cm (⅝ inch) thick. If the mixture is still too sticky to handle, work in the remaining ¼ cup (22g) of oats a little at a time. Wetting your hands with cold water also helps prevent sticking.1 cup quick oats
- Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the patties and cook for 4-5 minutes per side, turning carefully with a spatula, until a golden-brown crust forms on both sides and the patties are heated through (about 8-10 minutes total). Serve immediately on toasted buns with your favourite toppings.2 tablespoons olive oil
Notes
Nutrition
FAQ
Can I make these ahead and freeze them?
Yes — freeze the shaped raw patties, not cooked ones. Layer them between pieces of parchment paper in an airtight container and freeze for up to 2 months. Cook straight from frozen over medium heat, adding a few extra minutes per side.
Can I bake these instead of pan-frying?
Yes. Place the patties on a lightly oiled baking sheet and bake at 400°F (200°C) for about 20–25 minutes, flipping once halfway through. They won’t get as much of a crust as pan-fried, but they hold together well and are easier to cook in batches.
My mix is still really sticky after 30 minutes in the fridge — what do I do?
Add the remaining quarter cup of oats a little at a time and work them in with your hands. Wet hands also help — rinse your hands under cold water before shaping each patty and the mix won’t cling as much.
Can I use black beans or chickpeas instead of kidney beans?
Black beans work well and have a similar texture once mashed. Chickpeas are drier and firmer, so the mix may need a splash of water to come together — start with a teaspoon and go from there.
Are these gluten-free?
Not automatically. Oats are naturally gluten-free but are often processed in facilities that handle wheat. If you need these to be gluten-free, buy oats that are specifically labeled certified gluten-free. Everything else in the recipe is naturally gluten-free.
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