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The Best Beet Burgers

Vibrantly colored and packed with nitrates that support heart health, beets are the star of this hearty veggie burger. Kidney beans, oats, and walnuts give it structure and a satisfying, meaty texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 burgers
Course: Main Course
Cuisine: Vegetarian
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 2 small beets peeled and shredded (2 cups)
  • ½ cup walnuts or other nuts/seeds
  • 1 can (14 oz) kidney beans, rinsed and drained (or sub other beans/lentils
  • 1 red onion diced
  • 2 garlic cloves minced
  • 1 teaspoon cumin
  • 1–2 teaspoons dried herbs basil, oregano, thyme, rosemary
  • 1 tablespoon tomato paste
  • 2 tablespoons tamari soy sauce, or coconut aminos
  • Salt and pepper, to taste
  • 2–3 tablespoons oil for frying
  • Burger buns and toppings lettuce, avocado, tomato, cucumber, red onion, cress

Equipment

  • Box grater
  • Large skillet
  • Food processor
  • Mixing bowl
  • Spatula

Method
 

  1. Grate the beets and set aside.
  2. Sauté onion in oil 2–3 minutes until translucent. Add garlic and cook 1 minute more. Stir in cumin, herbs, tomato paste, and tamari; cook until liquid evaporates.
  3. Add beets and sauté 2–3 minutes until tender but not soft. Cool slightly.
  4. Pulse oats and walnuts in a food processor into a coarse flour. Add kidney beans and beet mixture; pulse until combined, adjusting texture with more oats or a little water as needed.
  5. Form into 4 patties. Heat oil in a skillet and cook patties 5–7 minutes per side, until golden and crisp (they're delicate — flip carefully).
  6. Serve on buns with lettuce, avocado, tomato, cucumber, onion, and cress.

Notes

Black, pinto, or cannellini beans (or cooked brown lentils) all work in place of kidney beans.
Leftovers keep 5 days refrigerated, or freeze up to 2 months.