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The Best Vegan Beet Burger

by Elenor Craig
The Best Vegan Beet Burgers

The Best Vegan Beet Burger. The weather yesterday was great! I went for a beautiful run in the park and soaked up the sun. Consequently, I made beet vegan burgers but didn’t get a chance to blog about them. Today is much better for blogging. It has been snowing all day, and I just want to stay inside with some tea!

The enormous beets I used to cook with!

On my way home from my vacation this summer, I had a vegan beet burger that was actually really good (and probably the only vegan meal I had). It is a little embarrassing as a foodie to admit I liked airplane food. I like to think that because they only make a handful or so vegan meals a day, it was fairly homemade. Regardless, ever since, I have been trying to find the perfect vegan beet burger recipe.

Last weekend I had what I think was the best vegan burger I have ever made. It got me thinking that I could make something similar with beets, so I used her recipe as a base and just changed a few things.

I was proud of the end product! First of all, they were really aesthetically pleasing. I love the green and red mixed together. In fact, the color makes them a great vegan Valentine’s Day meal! The flavor was sweet and earthy. You can add a bunch of chopped parsley, which will make them taste really fresh. These burgers are really filling, and you can enjoy them with a few pickles!

The Best Vegan Beet Burgers

The Best Vegan Beet Burgers

Elenor Craig
The Best Vegan Beet Burgers. A hearty but sweet vegan dinner!
5 from 1 vote
Prep Time 30 minutes
Cook Time 36 minutes
Total Time 1 hour 6 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 179 kcal


  • 2 cups beets shredded
  • 1 cup parsley
  • 3 cloves garlic
  • ½ teaspoon cumin
  • 1 teaspoon dried dill
  • ½ cup peanuts chopped
  • ¼ cup oats
  • 2 cups chickpeas
  • 2 tablespoons flaxseed
  • 3 tablespoons water
  • 2 teaspoons olive oil
  • ¼ cup lemon juice (fresh squeezed)


  • Peel and grate 2 cups of uncooked beets – your hands will turn bright red here!
  • Preheat the oven to 350°F.
  • Chop 1 cup of parsley and add to the bowl.
  • Add the garlic, cumin, and dried dill.
  • Process the oats in a food processor until they are coarsely ground. Add the chickpeas and pulse a few times until they are partially mashed (you still want to have a few whole ones left).
  • Add the chickpea/oat mixture to the veggie mixture.
  • In a small bowl, whisk together the flaxseed and water. Let sit for about one minute. Mix this into the bigger bowl.
  • Add the oil and fresh-squeezed lemon juice to the big bowl. Stir until everything is fully combined and starting to stick together.
  • Place parchment paper on a cookie sheet or grease it with olive oil.
  • Form the burgers with your hands and place them on the cookie sheet.
  • Bake at 350°F for about 18 minutes on each side (flipping them over in between).
  • When the burgers are done, serve them warm!


Calories: 179kcalCarbohydrates: 18gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 63mgPotassium: 380mgFiber: 6gSugar: 5gVitamin A: 768IUVitamin C: 16mgCalcium: 66mgIron: 3mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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