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This hearty beet and bean burger recipe has been my go-to solution for impressing both vegetarians and meat-eaters at summer cookouts. The vibrant red patties not only look stunning on the plate but pack a nutritional punch that leaves everyone satisfied and asking for the recipe.
I first created these burgers when hosting a backyard gathering with friends who had various dietary preferences. The bright color immediately caught everyone's attention, and now they've become the most requested item whenever I'm asked to bring something to a potluck.
Ingredients
- Raw red beets: Add earthy sweetness and that gorgeous ruby color. Look for firm beets with smooth skin and fresh greens if still attached
- Cooked kidney beans: Provide protein and binding power. Canned works perfectly if rinsed thoroughly
- Red onion: Contributes sharp flavor that mellows when cooked. Choose medium sized ones for balanced flavor
- Rolled oats: Ground into flour serve as the perfect binder while keeping the patties gluten free if needed
- Fresh garlic cloves: Bring essential aromatic flavor. Seek plump bulbs without any sprouting
- Soy sauce or tamari: Adds umami depth that makes these burgers satisfying. Low sodium varieties work well too
- Red wine vinegar: Brightens all the flavors with subtle acidity
- Feta cheese: Creates pockets of creaminess and saltiness. Quality Greek feta makes a noticeable difference
- Fresh basil: Introduces an unexpected Mediterranean note. Use bright green leaves without any browning
- Ground flax seeds: Help bind everything together while adding omega fatty acids
- Ghee: For frying gives a buttery finish and beautiful crust. Clarified butter works wonderfully for high heat cooking
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Step-by-Step Instructions
- Prepare the vegetables:
- Peel your beets using a vegetable peeler making sure to wear an apron as beets stain everything they touch. Shred them using the large holes on a box grater or food processor with the shredding attachment. Finely chop the onion and mince the garlic until it forms almost a paste.
- Mix the burger base:
- Combine the shredded beets in a large bowl with the kidney beans. Use the back of a fork to thoroughly mash the beans against the side of the bowl until most are crushed but some texture remains. This varied texture creates the perfect burger consistency.
- Add remaining ingredients:
- Add all remaining ingredients to the bowl including the oat flour, onions, garlic, seasonings, feta, basil and ground flax. Mix everything thoroughly with your hands until uniformly combined. The mixture will feel wet but should hold together when pressed.
- Rest the mixture:
- Cover the bowl with a kitchen towel or plastic wrap and allow it to rest for 30 minutes at room temperature. This crucial step allows the flax and oats to absorb moisture and create a more cohesive mixture that will hold together when cooking.
- Form the patties:
- With slightly damp hands divide the mixture into eight equal portions. Form each portion into a patty about 3/4 inch thick, pressing firmly to ensure they hold together. Place formed patties on a parchment lined tray if not cooking immediately.
- Cook to perfection:
- Heat your cast iron skillet or griddle over medium heat until hot. Add ghee and allow it to melt completely. Carefully place patties in the pan with enough space between them for easy flipping. Cook approximately 2 minutes per side until a deep golden crust forms and the patties are heated through.
- Assemble your burgers:
- Toast your burger buns lightly for best texture. Spread your choice of condiments on both sides of the bun. Place the hot patty on the bottom bun and top with your favorite toppings before crowning with the top bun.
The feta cheese is my secret weapon in this recipe. I discovered it by accident when I ran short of tofu one day and substituted some leftover feta. The tangy pockets of cheese that melt slightly during cooking create an incredible flavor contrast with the earthy sweetness of the beets.
Make-Ahead Options
The complete burger mixture can be prepared up to two days in advance and stored in an airtight container in the refrigerator. This actually improves the flavor as the ingredients have more time to meld together. You can also form the patties ahead of time and separate them with parchment paper for easy cooking later.
Fully cooked patties will keep in the refrigerator for up to 4 days. For longer storage, wrap individual cooked and cooled patties in parchment paper, then place in freezer bags. They'll maintain quality for about 3 months. Reheat frozen patties in a 350°F oven for 15 minutes until heated through.
Perfect Pairings
These vibrant burgers pair wonderfully with both traditional and unexpected sides. Classic options include sweet potato fries, coleslaw, or a simple green salad. For something more unique, try serving them with a tangy beet and apple slaw that complements the flavors in the burger.
For beverages, the earthy flavors of these burgers work beautifully with craft beer, particularly amber ales or wheat beers. Non-alcoholic options that shine include ginger kombucha or sparkling water with a splash of pomegranate juice.
Troubleshooting Tips
If your mixture seems too wet, add additional oat flour one tablespoon at a time until it reaches a consistency that holds together when pressed. Conversely, if the mixture feels too dry or crumbly, a teaspoon of olive oil or an additional splash of soy sauce will add necessary moisture.
For those who find beets too earthy, roasting them before shredding can mellow their flavor considerably. Simply wrap whole beets in foil and roast at 400°F for about 45 minutes before peeling and proceeding with the recipe.
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Frequently Asked Questions
- → Can I make the patties vegan?
Yes, you can substitute feta cheese with extra firm tofu or a vegan cheese alternative for a fully plant-based option.
- → Can the patties be frozen?
Absolutely! Shape the patties and freeze them on a tray before transferring to a freezer-safe container. Cook directly from frozen.
- → What type of buns work best?
Any soft, sturdy burger buns work well. Whole-grain or brioche buns add extra flavor and texture.
- → Can I use other beans instead of kidney beans?
Yes, black beans, chickpeas, or white beans can be used as substitutes. Adjust the texture as needed when mashing.
- → Is there an alternative to oat flour?
Yes, you can use chickpea flour, almond flour, or breadcrumbs to bind the mixture instead of oat flour.
- → What other fillings pair well?
Classic fillings like lettuce, tomato, mayo, and onion are great, but you can also try pickled jalapeños, avocado, or basil pesto for unique flavors.