Beyond Beet Burger Recipe

This is not just another vegan burger recipe – or beet burger recipe. This is a Beyond Beet Burger!

#yesidid 😉

This beet burger recipe will surprise you. They actually look a little like the beyond meat burger when cooked. But, they taste much, much different.

Am I trying to recreate the Beyond Burger or Impossible Burger?

No.

This is not a homemade impossible burger recipe or beyond burger recipe.

Um, I don’t have that food science power in my small Canadian kitchen!

These vegan beet burgers taste very – well ‘unmeaty’. They are flavorful, yet not greasy. They look great, yet don’t look like raw meat.

Why did I create this beet burger recipe, then?

Well, we had enjoyed beet burgers at a restaurant many months back. R

And, then I realized that quite a few ‘house’ vegan burgers in restaurants have beets as an ingredient.

Maybe it’s because they use the pulp after making juices (carrot and beet pulp seem to show up in restaurant vegan burgers fairly often).

I always enjoy these restaurant burgers. Yet, I am not a beet lover.

Let’s see, I buy beets maybe three times a year. Well, last year I bought them 5-10 times in a few months because I was testing this beet burger recipe. 😂

I had to create my own best beet burger recipe. And, of course, I couldn’t resist the play on words. 😉

Plus, these really are beyond meat. Not just meat-free, these are also easy and much healthier than store bought.

As many of you know, I am working on my next cookbook. That’s why I haven’t posted any recipes since the holidays, and why I am rather absent on social. I have had my head down working on this book!

Part of that process is recipe testing. After I tested these Beyond Beet Burgers several times, I brought them to my recipe testers.

Verdict?

Thumbs up! 👍

Since I don’t yet have full details on the new book to share with you, I wanted to bring you one of the new cookbook recipes!

Beet Burger FAQ:

• Will this beet burger hold when cooked?
  • Yes! These have a hearty texture that holds together and holds up well on a burger bun.
• Can these vegan burgers be frozen?
  • Yes! To freeze patties, shape as you would to cook, then layer separated with pieces of parchment paper. Place in an airtight container to freeze.
• Can I prep these beet burgers ahead?
  • Yes! If you want to prep the patties, or just the mixture, ahead of time, that can be done. Keep in the fridge for 1-2 days, otherwise freeze.
• What toppings go well on these vegan beet burgers?
  • Really, whatever you like. I highly recommend standard fixings like ketchup and mustard, and also slices of avocado or an avocado sauce. If you have caramelized onions they would also taste amazing. Of course, if you love sliced raw onion, go for it!

• Can I add other veggies or add-ins to these burgers?
  • Yes and no:
    • Pecan seeds: walnuts are a fabulous sub, or for nut-free burgers, use pumpkin seeds (see recipe notes).
    • Black beans: darker beans work well in these beet burgers, so if you want to substitute try kidney beans.
    • Carrot: Try using raw red pepper instead of carrot!
    • Playing around with other vegetables and ingredients too much will change the flavor and texture of the burger.
• Can you grill these beet burgers?
  • Since it’s winter, I haven’t tested this. However, they are firm enough that they should be able to hold up well on a grill – and certainly in an air fryer. If any of you try them out on a grill, please let me know. 🙏

So, friends, these beet burgers are all yours. Do enjoy and do drop a note with your feedback or other thoughts!

Maybe share how you will serve them up? Fave toppings?

Enjoy, enjoy! x Dreena

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5 from 11 votes

Vegan Beet Burgers

Think beyond meat. Beyond store-bought! This beet burger recipe is absolutely delicious. Made with whole foods ingredients, these vegan beet burgers can be prepped in about 10 minutes with a food processor.

Course burgers, dinner, entree, lunch, Main Course

Keyword beet burger, beets, beyond burger, gluten-free, impossible burger, oil-free, vegan, vegan burger

Author Dreena Burton

Equipment

• food processor

Ingredients

• 1 1/2 cups cubed/sliced raw beet peeled/trimmed first
• 1 cup sliced raw carrot
• 1 medium-large clove garlic see note
• 2 – 14 oz cans black beans rinsed and drained
• 1/3 – 1/2 cup sun-dried tomatoes not packed in oil, see note
• 1 tbsp tamari
• 1 tbsp fresh rosemary leaves or 1 tsp dried
• 1/2 tbsp balsamic vinegar
• 1 1/4 tsp sea salt
• 1/2 tsp dill seeds do not substitute dried dill weed, instead use cumin seed, see note
• 1/2 tsp smoked paprika (optional) see note
• 2 1/2 cups precooked and cooled brown rice or jasmine rice
• 1 – 1 1/2 cups toasted pecans see note for seed substitution
• 3/4 cups rolled oats

Instructions

• In a large food processor (see note), add beet, carrot, and garlic. Process until finely broken down. Add beans, sun-dried tomatoes, tamari, rosemary, balsamic, sea salt, dill seeds, and smoked paprika (or hot sauce) if using. Puree to fully incorporate. Add rice and about half of the pecans and pulse through (do not fully puree as the rice will become too sticky). Add oats and pulse through just once or twice. Crush or chop remaining pecans. Remove blade from processor and add remaining pecans, mixing through by hand to incorporate. Place processor in the fridge and chill mixture for about 1/2 hour, if possible (helps to shape patties). When ready, preheat a non-stick skillet over medium-high heat. Take scoops of the mixture (about 1/2 cup roughly in size, I use an ice cream scoop and take generous scoop portions) and shape into patties by hand. Yield should be 11-12 patties. Cook patties in batches, allowing to cook about 5-7 minutes on the first side, then flipping to cook the other side for another 4-6 minutes. Once golden brown on both sides, remove and serve!

Notes

Processor Note: I have a 16-cup food processor and can manage this batch well with it. With 12- or 14-cup processors you will want to remove some of the mixture to puree – and work in a couple of batches, up until adding the pecans. You can also work in batches, crush the pecans separately and then mix in by hand. Be sure to process well enough if working in batches – to ensure patties will hold together well.

Garlic Note: The garlic in these burgers will not be cooked, other than the cooking of the patties themselves. So, judge how much garlic you want to use in these burgers. The raw garlic flavour can be strong for some. Using one medium/large clove is usually enough flavour and garlic intensity – unless you really love more! If you want to substitute garlic powder, use about 1 tsp.

Sun-dried tomatoes note: If possible, use sun-dried tomatoes that are loose (rather than packed in oil). If you only have the oil-packed tomatoes, rinse them well before using.

Dill seeds note: If you don’t have dill seeds, you can try cumin seeds as another flavour option. Do not substitute dry or fresh dill weed here. If you know you enjoy the flavour of dill/dill seeds, use a full teaspoon!

Smoked Paprika Note: Adding a touch will add a nice smoky background note. Instead, if you love a pop of heat, try adding a dash or two of hot sauce or chili flakes.

Nuts to Seeds: I really like the flavour of toasted pecans here. However, you can also try toasted walnuts, or for a nut-free version – toasted pumpkin seeds.

Advance Prep: If you want to prep these a day in advance, go for it! You can either keep the full mixture in a covered bowl to shape when ready, or shape in advance. You can also shape these patties and freeze (separated with slips of parchment in an airtight container).

Recipe copyright Dreena Burton www.dreenaburton.com 2020

Photos by Angela MacNeil.