Vegan Black Bean and Beets Burger

A.K.A. Bears, beets, Battlestar Galactica!

This is the friend that you’re bringing to the next BBQ. Who doesn’t love a good burger? My first attempt at making a vegan burger patty I think I shot too high for the stars. I tried making a sweet potato quinoa burger and it uh, how you say sucked. It was a mess from start to finish, so I took a step back and thought of making something a bit more on my level. Meaning, if it’s easy for me to to make then it will certainly be easy for you!

Black beans are much easier to form in a patty and the wheat thins act as a delicious binding ingredient. The beets give it a subtle earthy taste which offsets the heat of the jalapeno and spices. It’s easy to make ahead and freeze.  Eat it sans bun or crumbled over a green salad for your protein hit.

I’m not giving up on that sweet potato burger though. I’m sure all it’ll take is a few tweaks, but the base of the recipe is there. That’s part of the fun in cooking right? But for now, enjoy this delicious burger at your next get together.


Vegan Black Bean and Beets Burger

Prep Time:  20 minutes
Cooking Time: 45 minutes
Makes: 6 patties


2 tablespoons of whole wheat flour (or white flour in a pinch)

¼ teaspoon of cumin

½ teaspoon of paprika

1 jalapeno minced

4 tablespoons of white onion minced

2 cloves of garlic minced

4 tablespoons of cilantro, stems removed, minced

¾ cup of Wheat Thins (whole wheat)

1 and ½ cans of 19oz black beans cans with 5 tbs of liquid reserved

1/3 cup of canned beets



Set aside the 5 tablespoons of black bean liquid and drain the rest from the cans. Rinse the black beans and let dry on clean dish towels or triple layer paper. Pat beans dry and then leave them to dry further for 20 minutes. 

Drain 1/3 cup of canned beets and then leave to also dry in the same way as the black beans.

In a large bowl mix flour, cumin, paprika, onion, jalapeno, cilantro and 3 tablespoons of reserved black bean liquid.

In a food processor, pulse the wheat thins and then add in half of the black beans and half of the beets and pulse until coarsely chopped.

Add in the other half and pulse until all ingredients are mixed and coarsely chopped. If the mixture looks very dry and is not mixing well, add in some more black bean liquid. Add in 1/2 tablespoon at a time and then pulse. Be careful not to add too much liquid as it will make the mixture too wet and difficult to form patties.

Add the food processor mixture into the large bowl with the flour, spices and chopped ingredients. Using your hands, mix everything together until combined.

Cover bowl in plastic wrap and let mixture sit in fridge for 20 minutes to firm up.

Lay parchment paper on a baking pan and form 6 patties. Lay more parchment paper on top and place in the fridge until ready to cook or freeze.

How to freeze and store
Loosely wrap uncooked patties in parchment paper and then wrap again in saran wrap a bit more tightly. Place patties in a large ziplock of reusable freezer back – try not to stack. Place on a flat surface in the freezer for up to three months. 

To cook
Over medium heat, take a small nonstick pan and lightly coat with a cooking spray or add in 1 teaspoon of olive oil. Wait a couple minutes until the pan is thoroughly heated through.

Place burger patty and let sit in pan for 5-7 minutes (depending on if burger is fresh or frozen) or until bottom is brown and crispy.

Take a spatula and flip burger onto the other side for another 2-4 minutes.


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