This is a beet, lentil, and brown rice patty seasoned with smoked paprika and cumin, served with a quick garlic aioli. It holds together well, has real savory depth, and doesn’t require any special equipment. If you’ve been nervous about making veggie burgers from scratch, this one is a good place to start.
Why this recipe works
Two things make this patty actually hold together instead of falling apart in the pan. First, chilling the formed patties for at least 30 minutes before cooking lets the oats fully absorb moisture from the beets — skip that rest and the mix stays too wet to sear cleanly. Second, smoked paprika does the heavy lifting on flavor here: it gives the patty a savory, almost grilled character without needing a grill or any special technique. Those two steps — the chill and the paprika — are what separate a patty that works from one that doesn’t.
Shopping notes
- Beets: Raw beets are what you want — not canned. Canned beets are too wet and will throw off the texture of the patty. Look for medium-sized beets; they’re easier to grate.
- Smoked paprika: Regular paprika won’t give you the same result. Smoked paprika is widely available in the spice aisle — it’s worth grabbing if you don’t have it.
- Lentils: Green or brown lentils both work. Red lentils go too soft and turn mushy, so avoid those here.
- Oats: Rolled oats are standard. If you need a gluten-free version, certified gluten-free oats are a direct swap — just check the label.
- Aioli: Any mayo works as the base, including vegan mayo. The flavor difference is minimal once the garlic and lemon are in.
What can go wrong
- Patties fall apart when flipping: The pan probably wasn’t hot enough before you added the patties. Let the oil get fully hot first — a drop of water should sizzle immediately. Also, only flip once; moving them around breaks the crust that holds everything together.
- Mix is too wet to shape: Beets vary in moisture content. If the mixture feels more like a paste than a dough, stir in another tablespoon of oats and wait five minutes before trying again.
- Patties stick to the pan: Use a non-stick or well-seasoned cast iron pan and don’t skimp on the oil. Thin stainless pans tend to stick badly with veggie patties — avoid them here if you can.
- Bland flavor after cooking: Taste the raw mixture before forming patties and adjust salt. Beets and lentils absorb seasoning, so what tastes slightly over-seasoned raw will taste right once cooked. Skip the egg in the mix — it makes the patty mushy and the oats and rice already do the binding job.
- Patties puff and crack on the outside: This usually means the heat is too high. Medium heat is the right setting — these patties need time to warm through to the center without burning the outside.
Storage and reheating
Cooked patties keep in the fridge for up to 4 days in an airtight container. For freezing, place uncooked formed patties on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip-lock bag — they’ll keep for up to 2 months. Cook from frozen over medium-low heat with a lid on for the first few minutes to help them heat through. To reheat cooked patties, a dry skillet over medium heat for 3–4 minutes per side works better than a microwave, which tends to make them soggy.
Smoky Beet Burger with Garlic Aioli
Ingredients
For the Beet Burger Patties:
- 1 ½ cups raw beets, peeled and shredded about 2 medium-sized beets, use fresh for best flavor
- 1 cup cooked brown rice short-grain rice preferred for binding
- 1 cup cooked lentils green or brown; make sure they are very soft
- ½ cup old-fashioned rolled oats not quick oats
- 1 small red onion, finely chopped or about 1/2 cup
- 2 cloves garlic, minced freshly minced for maximum flavor
- 1 tablespoon smoked paprika adds depth and smokiness
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil for pan-searing the burgers
For the Garlic Aioli:
- ½ cup mayonnaise or vegan mayo
- 1 clove garlic, finely grated or mashed
- 1 teaspoon lemon juice freshly squeezed
Instructions
- Prepare the Beet Mixture: In a large mixing bowl, combine the shredded raw beets, cooked brown rice, mashed lentils, rolled oats, chopped red onion, and garlic.
- Season the Mixture: Add smoked paprika, ground cumin, kosher salt, and black pepper. Mix well using your hands or a spatula until the mixture is sticky and homogeneous.
- Form the Patties: Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty. Refrigerate the patties for at least 20 minutes to help them firm up.
- Make the Garlic Aioli: Whisk together mayonnaise, grated garlic, and lemon juice. Set aside in the fridge.
- Cook the Patties: Heat olive oil in a nonstick or cast-iron skillet over medium heat (about 350°F or 175°C). Sear the beet burgers for about 5–6 minutes per side until a crisp crust forms and they're heated through.
Notes
- Add 1 teaspoon of soy sauce or liquid smoke for an extra smoky kick.
- For a gluten-free version, ensure oats are certified gluten-free and serve on a gluten-free bun or wrapped in lettuce.
- To save time, patties can be made a day ahead and stored chilled; they firm up better.
- Want to Grill? Freeze the patties for 10 minutes before grilling on a lightly oiled surface over medium-high heat.
Nutrition
Your questions, answered
Can I use canned beets instead of raw?
No — canned beets are too wet and will make the patty mix impossible to hold together. Raw beets, grated fresh, give you the right moisture level and texture.
How do I know when the patties are done cooking?
They’re done when both sides have a firm, dark crust and the center feels set rather than soft when you press gently. These are fully plant-based, so there’s no internal temperature target — just make sure the outside isn’t raw-looking and the patty holds its shape when lifted.
Can I make the patties ahead of time?
Yes, and it actually helps. Formed, uncooked patties can sit in the fridge overnight — the extra rest time makes them firmer and easier to cook. Just keep them covered so they don’t dry out on the surface.
My mixture won’t stick together when I try to shape it — what do I do?
Add oats one tablespoon at a time and let the mix sit for a few minutes between additions. Wet hands also help — the mixture sticks to dry hands and falls apart, but slightly damp hands let you press and shape it cleanly.
Can I grill these instead of pan-frying?
You can, but they need to be very cold and firm before they go on the grates — at least an hour in the fridge, ideally longer. A well-oiled grill and minimal handling are essential; these patties are more fragile than beef on a grill.
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