Summary
The options for making hearty, dense, and satisfying plant-based burgers are endless, including these Beet Burgers made with beans and beets in between some buns (can you say that three times, fast?). Burgers don’t get much healthier than this — beets for phytonutrients and vitamins, beans for plant-based protein and fiber, and spices that offer tons of nutrition with just a very tiny amount. One way you can make this healthier? Use a crunchy, nutrient-packed collard green as your bun!
Ingredients
Directions
Preheat oven to 375°F and line a baking sheet with parchment paper.
Place the beans and beets in a food processor and blend until smooth.
Transfer to a bowl and stir in the oat flour and spices until well combined.
Using your hands, form 4 large or 8 small patties.
Bake for 20–25 minutes, flipping halfway through.
To make the burgers, place the patties on buns and dress with your favorite toppings.
Combine to make sandwiches and enjoy.
Chef's Notes
Cooked Beans
If you’re cooking your own beans, use 1¾ cups for every 1 (15-ounce) can of beans.
Pre-Cooked Beets
For this recipe, you can use the small pre-cooked beets (about the size of a golf ball) that are sold in the produce section. If you prefer to cook your own beets, use 1 large or 2 medium-size beets.
Gluten-Free
Use gluten-free buns or use lettuce leaves. You can also eat the patties on their own with a side of oven-roasted fries or baked potatoes.
Prep
Make burgers ahead, but assemble before eating.
