Plant-Based Beetroot & Black Bean Burger Recipe
I’m convinced plant-based burgers get a bad rap because most people haven’t tried a properly made beetroot and black bean version. While I can’t promise you’ll fool any die-hard carnivores, I can guarantee this vibrant purple patty will surprise you with its hearty texture and earthy flavor. The secret lies in the technique—and trust me, there’s more to creating the perfect veggie burger than just mashing beans together.
Why You’ll Love these Plant-Based Beetroot & Black Bean Burgers
When I tell you these beetroot and black bean burgers will become your new obsession, I’m not just throwing around hyperbole.
These patties pack serious flavor while keeping things completely plant-based. The earthy beetroot adds natural sweetness and that gorgeous deep color that makes your burger look like it belongs in a fancy restaurant.
Meanwhile, black beans bring protein and substance that’ll actually fill you up. I love how the flaxseed acts as a perfect binder, plus you get those omega-3s.
The combination of coriander, thyme, and smoked paprika creates this complex flavor profile that’ll surprise your taste buds.
What Ingredients are in Plant-Based Beetroot & Black Bean Burgers?
Let’s immerse ourselves in what makes these beetroot and black bean burgers so absolutely perfect. I’m talking about simple, wholesome ingredients that you can probably grab at any grocery store without breaking the bank or hunting down some obscure superfood that only grows on a mountain in Tibet.
The beauty of this recipe lies in how each ingredient plays its part. You’ve got your protein powerhouse, your natural sweetener, your binding agent, and all those gorgeous spices that make everything sing together in harmony.
Ingredients:
- 1½ cups black beans (drained and rinsed)
- 1 small beetroot, grated (about 1 cup)
- ½ medium onion, finely diced
- 2 cloves garlic, crushed
- ½ cup frozen sweetcorn
- 2 tablespoons ground flaxseed
- 2 teaspoons coriander powder
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- ½ cup flour (gluten-free if needed)
- 2 tablespoons soy sauce or tamari
- Avocado or grapeseed oil for frying
Ingredient Considerations
When it comes to the black beans, canned works perfectly fine, but if you’re feeling ambitious, you can absolutely cook your own from dried. Just make sure they’re well-drained because nobody wants soggy burger patties.
The beetroot might leave your hands looking like you’ve been finger-painting with magenta, but that’s just part of the fun. Fresh beetroot gives the best texture, though you could use pre-cooked if you’re short on time. Just expect a slightly different texture.
For the flaxseed, make sure you’re using ground flaxseed, not whole seeds. Whole ones won’t do their magical binding thing, and your burgers might fall apart faster than my resolve at a dessert buffet. If you can’t find ground flaxseed, you can grind whole ones in a coffee grinder.
The flour choice really depends on your dietary needs. Regular all-purpose flour works great, but chickpea flour, oat flour, or any gluten-free blend will do the trick if that’s your thing. The key is having something to help bind everything together and absorb excess moisture.
How to Make these Plant-Based Beetroot & Black Bean Burgers
Making these beetroot and black bean burgers is like conducting a tiny orchestra in your kitchen, where every ingredient has its moment to shine.
You’ll start by creating what I like to call the “flax magic” – mix your 2 tablespoons of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes. This creates a gel-like mixture that acts as your plant-based binding agent, kind of like edible glue but way tastier.
While that’s doing its thing, grab a large mixing bowl because you’re about to create something beautiful. Add your 1½ cups of drained and rinsed black beans to the bowl, but here’s the thing – you don’t want to mash them completely. I usually give them a gentle squish with a fork or potato masher, leaving some chunky pieces for texture. Nobody wants a burger that feels like baby food.
Next comes the fun part where your kitchen starts looking like a farmer’s market exploded. Toss in your 1 cup of grated beetroot, ½ medium onion that you’ve finely diced, and 2 cloves of crushed garlic. The beetroot will immediately start turning everything a gorgeous magenta color, which is exactly what we want.
Add your ½ cup of frozen sweetcorn straight from the freezer – no need to thaw it first. The corn adds these lovely little pops of sweetness and texture that make every bite interesting. Then comes your flax mixture, which should look wonderfully gooey by now.
Time for the flavor party. Sprinkle in your 2 teaspoons of coriander powder, 2 teaspoons of fresh thyme leaves (or 1 teaspoon if you’re using dried), and 1 teaspoon of smoked paprika. The smoked paprika is doing some serious heavy lifting here, adding that deep, smoky flavor that makes people think you’ve been grilling all day.
Now for the binding brigade: add your ½ cup of flour and 2 tablespoons of soy sauce or tamari. The soy sauce brings that umami depth that makes your taste buds do a little happy dance. Mix everything together gently but thoroughly. You want it combined, but don’t go crazy with the mixing or you’ll end up with dense, tough burgers.
The mixture should hold together when you squeeze it in your hand. If it’s too wet and falling apart, add a bit more flour. If it’s too dry and crumbly, add a tablespoon of water. It’s all about finding that sweet spot where the mixture sticks together but isn’t so wet that your patties turn into pancakes.
Here comes the moment of truth: forming your patties. Wet your hands slightly to prevent sticking, then scoop out portions of the mixture and gently form them into burger-sized patties. I usually make them slightly larger than I want the final product because they’ll shrink a bit during cooking. Make them about ¾-inch thick – any thicker and the outside will burn before the inside cooks through.
Heat your avocado or grapeseed oil in a skillet over medium heat. Medium heat is key here because we want these beauties to cook through without turning into charcoal on the outside. Too high and you’ll have sad, burnt burgers that are still cold in the middle.
Gently place your patties in the hot oil and let them do their thing for 4-5 minutes on the first side. Resist the urge to poke, prod, or flip them early. They need time to develop that crispy, golden crust that makes all the difference between a good burger and a great one.
Flip them carefully – these aren’t as sturdy as beef patties, so use a wide spatula and maybe say a little kitchen prayer. Cook for another 4-5 minutes on the second side until they’re crispy and cooked through. You’ll know they’re done when they feel firm to the touch and have that gorgeous, caramelized exterior.
Plant-Based Beetroot & Black Bean Burgers Substitutions and Variations
Plant-based cooking becomes an adventure playground when you start experimenting with substitutions and variations for these beetroot and black bean burgers. I love swapping ingredients based on what’s lurking in my pantry.
Try sweet potato instead of beetroot for orange-hued patties. Kidney beans work perfectly if black beans aren’t available. No flaxseed? Chia seeds create the same binding magic.
Spice things up with cumin, chili powder, or fresh herbs like cilantro. Add chopped mushrooms for extra umami depth, or toss in some nuts for crunch.
These burgers welcome creativity, so don’t stress about perfect measurements.
What to Serve with Plant-Based Beetroot & Black Bean Burgers
While these beetroot and black bean burgers shine on their own, the right sides transform them into a complete, satisfying meal.
I’m obsessed with crispy sweet potato fries – they’re practically mandatory. The natural sweetness balances the earthy beetroot perfectly.
Coleslaw adds that satisfying crunch, while a simple green salad keeps things fresh.
For something heartier, I’ll whip up roasted vegetables or quinoa salad. The colors alone make my plate Instagram-worthy.
Don’t overlook pickles. Seriously. That tangy bite cuts through the burger’s richness beautifully.
Add some avocado slices, and you’ve got yourself a feast that’ll make even the most devoted carnivores curious.
Final Thoughts
These burgers have completely changed how I think about plant-based cooking. Who knew beetroot could create such an earthy, satisfying patty?
I love how the vibrant colors make dinner feel festive, even on ordinary weeknights. The combination of textures keeps me interested, bite after bite.
Those crispy edges contrasting with the tender interior? Pure magic. Plus, I can feel good about serving something packed with fiber, protein, and nutrients.
These patties prove that plant-based doesn’t mean sacrifice. They’re hearty enough to satisfy skeptical carnivores while remaining wonderfully approachable for cooking beginners like myself.
Plant-Based Beetroot & Black Bean Burgers
Ingredients
- 1½ cups black beans drained & rinsed
- 1 small beetroot grated (~1 cup)
- ½ medium onion finely diced
- 2 cloves garlic crushed
- ½ cup frozen sweetcorn
- 2 tbsp ground flaxseed
- 3 tbsp water
- 2 tsp coriander powder
- 2 tsp fresh thyme leaves or 1 tsp dried
- 1 tsp smoked paprika
- ½ cup flour gluten-free if needed
- 2 tbsp soy sauce or tamari
- Avocado or grapeseed oil for frying
Instructions
- Mix ground flaxseed with 3 tablespoons water in a small bowl and let sit for 5 minutes to thicken.
- In a large bowl, combine the flax mixture, black beans, grated beetroot, diced onion, crushed garlic, frozen sweetcorn, coriander powder, thyme, smoked paprika, flour, and soy sauce. Mix well until combined.
- Using your hands, form the mixture into 4 equal patties, pressing firmly to help them hold together.
- Heat oil in a large skillet over medium heat.
- Fry the patties for 4-5 minutes per side until crispy on the outside and cooked through.
- Serve on burger buns with your preferred toppings.
Notes
Nutrition
Frequently Asked Questions
Can I Make These Burgers Ahead of Time and Freeze Them?
Yes, I’d recommend making the patties and freezing them uncooked on a baking sheet first, then transferring to freezer bags. You can cook them straight from frozen, adding extra time.
How Long Do Leftover Cooked Burgers Stay Fresh in the Refrigerator?
I’d store leftover cooked burgers in the refrigerator for up to three days. I’ll wrap them tightly or place them in an airtight container to maintain freshness and prevent them from drying out.
What’s the Best Way to Prevent the Patties From Falling Apart?
I recommend chilling your patty mixture for 30 minutes before forming them. Don’t overmix the ingredients, and make sure you’re using enough binding agents like the flaxseed mixture and flour.
Can I Bake These Burgers Instead of Pan-Frying Them?
Yes, I’d recommend baking them at 375°F for about 15-20 minutes, flipping halfway through. You’ll get a less crispy exterior than pan-frying, but they’ll still taste great and be healthier.
How Many Calories Are in Each Beetroot Black Bean Burger Patty?
I can’t provide an exact calorie count since it depends on your patty size, but I’d estimate each burger contains roughly 150-200 calories based on the black beans, beetroot, and flour ingredients.