Juicy Beet Burgers

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These colorful beet burgers combine raw beetroot, kidney beans, sunflower seeds, and oats to create satisfying homemade patties with plenty of texture and smoky, savory flavor.

Serve them in your favorite burger buns with crisp lettuce, tomatoes, cucumber, onion, and your favorite burger sauce for a delicious plant-based meal. The patties can also be made gluten-free and nut-free with the right ingredient choices, and they're great for meal prep or freezing.

Full recipe in the video! Turn on subtitles in your language!

Printable recipe with step-by-step instructions, substitutions, nutrition facts, and lots of helpful tips:
https://elavegan.com/beet-burgers/

You will need:

BEET BURGER PATTIES
1 (15 oz) can (270 g) kidney beans, drained and rinsed
1/2 cup (60 g) sunflower seeds or nuts/seeds of choice
2/3 cup (60 g) rolled oats
1 tbsp (30 g) tomato paste
1 1/2 tbsp soy sauce or tamari or coconut aminos
3 garlic cloves
1 medium (110 g) onion
1 medium (100 g) raw beet
3 tbsp ground chia seeds + 1/4 cup (60 ml) water
2 tsp onion powder
2 tsp smoked paprika
1/2 tsp ground cumin
3/4 tsp sea salt

FOR SERVING
Oil for frying
7 burger buns (Recipe: https://elavegan.com/gluten-free-burger-buns/)
Fresh vegetables such as lettuce, tomatoes, cucumber, and onion
Dressing or burger sauce of choice

Watch the entire video for the full instructions and my best tips for making hearty beet burger patties with the perfect texture.

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