Tasty Beet Bean Burgers

These colorful beet and bean patties have become my trusted standby whenever I need to wow both veggie lovers and carnivores at backyard parties. The stunning crimson burgers aren't just eye-catching—they're loaded with nutrients that'll keep everyone full and begging to know how you made them.

I whipped up this burger idea during a garden party where friends followed different eating styles. The bright color grabbed everyone's attention right away, and they've now turned into the dish everyone asks me to bring whenever there's a community meal.

What You'll Need

• Fresh red beets: Deliver sweet earthiness and that amazing ruby shade. Pick ones that feel heavy with unwrinkled skin and fresh tops if they're still attached
• Cooked kidney beans: Supply the protein punch and help everything stick together. Just drain and rinse canned ones thoroughly
• Red onion: Adds zingy flavor that softens during cooking. Go for medium-sized ones for just the right kick
• Rolled oats: When pulverized act as the perfect binding agent while keeping things gluten free for those who need it
• Fresh garlic cloves: Supply that must-have flavor boost. Look for firm heads without any green sprouts
• Soy sauce or tamari: Creates that savory depth that makes you feel satisfied. The reduced salt kinds work great too
• Red wine vinegar: Lifts all the flavors with gentle tanginess
• Feta cheese: Delivers little melty pockets of salt and creaminess. Splurging on authentic Greek feta makes a big difference
• Fresh basil: Brings a surprising Italian touch. Grab bunches with vivid green leaves free of dark spots
• Ground flax seeds: Act as natural glue while boosting nutrition with healthy fats
• Ghee: For cooking creates a buttery exterior and amazing crust. Works magic for high-temp frying

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Easy Cooking Method

Get your veggies ready:

Grab that vegetable peeler and strip the beets—definitely put an apron on since beets will stain everything in sight. Grate them using the big holes of your box grater or let a food processor do the work. Dice the onion finely and crush the garlic until it's nearly a paste.

Create your burger foundation:

Throw the grated beets into a big mixing bowl with your kidney beans. Smash the beans against the side with a fork until mostly crushed but still a bit chunky. This mix of textures is what'll give your burgers the right bite.

Toss in everything else:

Dump in all your other ingredients—the oat flour, onions, garlic, spices, feta, basil and flax. Get your hands dirty and mix until everything's evenly combined. It'll feel pretty wet but should clump together when squeezed.

Let it sit:

Throw a towel or some plastic over the bowl and leave it alone for half an hour at room temp. Don't skip this part—it lets the flax and oats soak up extra moisture so your burgers won't fall apart when cooking.

Shape your burgers:

Wet your hands slightly then split the mixture into eight equal portions. Press each into a patty about 3/4 inch thick, making sure to pack them firmly. Put them on a parchment-lined plate if you're not cooking right away.

Cook them up:

Heat your heavy skillet over medium until it's good and hot. Drop in the ghee and let it melt completely. Carefully place your patties in with enough room between them for flipping. Cook about 2 minutes each side until they're golden and hot all the way through.

Build your meal:

Give your buns a quick toast for better texture. Spread your favorite sauces on both halves. Drop your hot patty on the bottom bun and pile on whatever toppings you love before capping with the top bun.

Adding feta wasn't part of my original plan. I ran out of tofu one time and tossed in some leftover feta cheese instead. Those little pockets of tangy creaminess that soften while cooking create an amazing contrast with the sweet earthiness from the beets.

Prep Ahead Ideas

You can mix up the whole burger mixture up to two days early and keep it in a sealed container in your fridge. This actually makes them taste better since all the flavors have more time to mingle together. You can also shape the patties beforehand and stack them between parchment sheets for easy cooking later.

Already cooked patties will stay good in your fridge for about 4 days. If you want them to last longer, wrap each cooled patty in parchment, then stick them in freezer bags. They'll keep their quality for around 3 months. To reheat from frozen, pop them in a 350°F oven for 15 minutes until they're hot in the middle.

Great Side Dishes

These colorful patties go great with familiar sides or something more unexpected. Try them with sweet potato fries, creamy slaw, or just a simple green salad. For something different, whip up a tangy beet and apple slaw that plays off the flavors in your burger.

When it comes to drinks, these earthy burgers taste fantastic with craft beers, especially amber or wheat varieties. If you don't want alcohol, try ginger kombucha or some fizzy water with a splash of pomegranate juice added.

Fixing Common Issues

If your mix seems too soggy, just add more oat flour one spoonful at a time until it sticks together when you press it. On the flip side, if it's falling apart or feels too dry, a bit of olive oil or an extra dash of soy sauce will fix it right up.

Some folks find beets taste too much like dirt. If that's you, try roasting them before grating. Just wrap whole beets in foil and stick them in a 400°F oven for about 45 minutes, then peel and continue with the recipe as written.

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Frequently Asked Questions

→ How do I make them vegan?

Swap feta with tofu or your preferred plant-based cheese to keep them 100% vegan.

→ Can I freeze them beforehand?

Of course! Shape the patties first, freeze on a sheet, then transfer to an airtight container. Cook straight from frozen when ready.

→ What buns do you recommend?

You can use soft, sturdy buns like brioche or whole grain. Both add great flavor while holding together well.

→ Can I use different beans?

Sure thing! Black beans, chickpeas, or white beans are excellent options. Just mash them to the right texture.

→ What else can replace oat flour?

Try chickpea flour, almond flour, or breadcrumbs instead. They all work nicely as binders.

→ What extra fillings go well?

You can't go wrong with lettuce, tomato, and mayo. For extra flavor, add avocado, pickles, or pesto sauce.