Vegan beet and black bean burgers

Vegan beet and black bean burgers


Do you believe in having too much of a good thing? Me neither! I am desperately hanging on to the last threads of summer as I start my transition back into another school year. Summer is what dreams are made of. Long, hot days; the beach; riding bikes; eating ice cream; books, late nights, outdoor movies & concerts, picnics & grilling out with friends.  Hosting a small BBQ dinner with some friends was my ideal way to end my summer and kick of the new year. Since it was a Sunday, I spent some time shopping at the farmers market (of course) for some fresh ingredients. Just a wee basket of beets, carrots, avocado, tomatoes, potatoes, arugula, figs, goat cheese & walnuts later (and maybe an episode or two of True Detective), I was ready to make my dinner.


First round: Arugula, fig, walnut & goat cheese salad with balsamic vinegar.

Main dish: Beet black bean burgers

Side dish: Potato “grillies” (my sub for french fries)

Sweet a$$ dessert: Grilled summer peach cobbler (recipe coming soon!)

Grilled summer peach crisp (vegan & gluten free)

My friends who are total meat lovers ended up going back for seconds on the burger, even ditching the bun. Spending a night preparing a great dinner to share with friends and hanging out on the patio definitely made for an easier transition into a round of in-service meetings, back to school picnics, parent nights, lesson plans, and eventually, full days of teaching.


  • 3 medium beets, washed and peeled
  • 2 carrots, chopped
  • 1 1/2 c. cooked black beans or 1 can rinsed black beans
  • 1/2 c. (certified gluten-free) rolled oats
  • 1/2 c. sunflower seeds
  • 2 cloves of garlic
  • 2 spring onions or 1/2 chopped small white onion
  • 2 tbsp. flax seed
  • 2 tbsp. olive oil
  • 2 tbsp. oat flour (almond flour will also work)
  • 2 tbsp. chopped rosemary
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. chili powder
  • 1/2 tsp. cayenne
  • 1/2 tsp. ground turmeric
  • Pretzel bun, your favorite bun, or not lovin’ the bun? Put it on top of some salad greens for a gluten & wheat-free option.


  1. Chop the beets into quarters and chop in food processor until grated.
  2. Add carrots to processor and chop until grated. Add mixture to a large bowl and set aside.
  3. In the food processor, add black beans & oats and pulse until all ingredients are well combined.
  4. Add in all ingredients from sunflower seeds to flax seed and run processor on high until mixture is well combined.
  5. Combine black bean mixture with beet and carrot mixture in large bowl adding the 2 tbsp of olive oil and mix with fork.
  6. Add in rest of herbs & spices and mix well with fork.
  7. Get a handful of the mixture and form into patty shapes in the palm of your hand. When patties are formed, put on a baking sheet lined with parchment paper.
  8. Place in the freezer for 5-10 minutes to firm up.
  9. Grill on medium heat 4-5 minutes each side OR heat coconut oil in pan on medium heat and cook 4-5 minutes each side.
  10. Top with the fixins of your choice. I used avocado & heirloom tomatoes, which complimented the smokiness purrrrfectly.
Beet burgers with “french grilled potatoes” & arugula, fig, walnut & goat cheese salad.
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