White Bean Beet Burgers

Nutrient-packed white bean beet burgers! A delicious plant-based meal prep to stock your freezer with for a simple, healthy meal.

Beet Burgers

These vibrant and delicious beet burgers are packed with plant-based protein and fiber, and are the perfect veggie burger to meal prep. I love serving them on a toasted english muffin or wrapped in lettuce with a homemade burger sauce. It adds the perfect tang to these burgers, and adds the best flavor.

You can prep these ahead of time and store them in the freezer for a quick and delicious healthy dinner.

Beets are a good source of fiber, vitamins and minerals, and have been shown to help lower blood pressure. I love keeping a pack of pre-cooked beets around to throw onto salads for an extra boost of nutrition, but love them even more in burger form!

I grated pre-cooked beets for these burgers, which gives them their gorgeous pink color and a slightly sweet taste.

These burgers are easy to make, and come together in just a few simple steps!

What you’ll need to make homemade white bean beet burgers

1. Cooked beets– I usually buy a pack of whole-cooked beets, and grate 1 cup worth for this recipe (about 4-5)
2. White beans, like cannellini beans, are my go-to beans for veggie burgers since they’re smooth and subtle tasting. When mashing them, I like to leave some beans in pieces for added texture
3. Oat flour and bread crumbs– the oat flour and bread crumbs help bind these burgers together
4. Onion and garlic– for added flavor
5. Spices– I use a blend of salt, pepper, smoked paprika, cumin and nutritional yeast
6. BBQ Sauce– you can use your favorite store-bought BBQ sauce for some extra smokiness and flavor

Combine all of the ingredients together in a bowl and let it set in the fridge for about 20 minutes- this will help shape the burgers more easily. Then, form your patties and bake or grill the burgers and serve with your homemade burger sauce!

If you’re looking for a simple and delicious veggie burger recipe, you’ll love these beet burgers. You can serve them over a salad, in a bun, or wrapped in lettuce. I can’t wait for you guys to try them!

Other veggie burger recipes you’ll love:

Quinoa Veggie Burgers

Lentil Burgers

Spinach & White Bean Burgers

White Bean Beet Burgers

5 from 2 votes

Course: Main

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Ingredients

• 1 can cannellini beans, 15.5 oz

• 1 cup grated cooked beets. I buy the pre-cooked packaged beets-it’s about 4-5 cooked beets

• 1/2 white onion, diced

• 1/2 cup oat flour

• 1/4 cup bread crumbs

• 1/4 cup nutritional yeast

• 2 cloves garlic, crushed

• 1 tsp cumin

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp smoked paprika

• 2 tbsp BBQ sauce

• Olive oil

• Burger Sauce

• 1/3 cup mayo of choice, you can use vegan mayo

• 3 tbsp ketchup

• 1 tbsp chopped sweet pickles + 1 tsp of the juice

• 1 tsp yellow mustard

• 1/2 tsp white vinegar

Directions

• Heat a small pan with a drizzle of olive oil, and saute your onions for 5-6 minutes on medium heat until soft.
• Drain and rinse the white beans and add them to a large bowl. Mash them with a fork, you can leave some pieces chunky.
• Add in the grated beets, onions, garlic, nutritional yeast, spices and BBQ sauce. Mix well until evenly incorporated.
• Add in the oat flour and the breadcrumbs. Combine well, I like to mix with my hands to make sure it all gets evenly combined.
• Refrigerate the mixture for 20 minutes. If it’s too soft after refrigerating, add an extra 1-2 tbsp more oat flour if needed.
• Preheat the oven to 375 F.
• Form 6 palm-sized patties with the mixture and layer them on a parchment lined sheet pan. Drizzle each one with olive oil.
• Bake for 15 minutes, flip each one then bake for an additional 10-15 minutes. Alternatively, you can grill them on a greased pan for about 3-4 minutes per side on medium heat.
• To make the sauce, combine the ingredients together in a small bowl and mix until smooth. Serve over your burgers with your favorite toppings.
• Keep refrigerated for up to 5 days, or freeze for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!