Nutrient-packed white bean beet burgers! A delicious plant-based meal prep to stock your freezer with for a simple, healthy meal.
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
- Cooked beets– I usually buy a pack of whole-cooked beets, and grate 1 cup worth for this recipe (about 4-5)
- 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
- Oat flour and bread crumbs– the oat flour and bread crumbs help bind these burgers together
- Onion and garlic– for added flavor
- Spices– I use a blend of salt, pepper, smoked paprika, cumin and nutritional yeast
- 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!