Plant-Based Beetroot & Black Bean Burgers
These stunning plant-based burgers combine earthy beetroot with protein-packed black beans for a colorful, satisfying meal. With their crispy exterior and tender interior, these nutrient-dense patties prove that vegetarian burgers can be both delicious and visually striking.
Print
Pin
Save
Servings: 4
Calories: 285kcal
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
Use gluten-free flour if needed to accommodate dietary restrictions
Avoid overmixing the ingredients to maintain a good texture in the patties
Patties can be formed ahead of time and refrigerated for up to 24 hours before cooking
For extra binding, chill formed patties for 30 minutes before frying
These burgers can be baked at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying
Leftover patties can be stored in the refrigerator for 3 days or frozen for up to 3 months
Nutrition
Calories: 285kcal | Carbohydrates: 52g | Protein: 12g | Fat: 5g | Saturated Fat: 0.8g | Sodium: 520mg | Potassium: 680mg | Fiber: 11g | Sugar: 8g