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Beyond 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


  • 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 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 tsp sea salt
  • 1/2 tsp dill seeds do not substitute dried dill weed, instead use cumin seed, see note
  • 2 1/2 cups precooked and cooled brown rice or jasmine rice
  • 1 1/2 cups toasted pecans see note for seed substitution
  • 3/4 cups rolled oats


  1. 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, and dill seeds. 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 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!

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).