This is not just another vegan burger recipe – or beet burger recipe. This is a Beyond Beet Burger!
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?
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.
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.
- Yes and no:
- 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
Vegan Beet Burgers
- 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
- 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!
Recipe copyright Dreena Burton www.dreenaburton.com 2020
Photos by Angela MacNeil.