Roasted Beets and Bean Burger

This burger is such an explosion of taste and nutrients that you would not miss any animal protein whatsoever.



The intensity of taste was deepened by roasting the beets in a 350-degree oven for about 35 minutes along with one head of garlic. Roasting beets is something I do on a regular basis and keep in the fridge for salads and sides. Just wash and wrap the whole beet in foil and throw them in the oven, could not be simpler… The foil helps keep the red liquid in check.


The beans were soaked overnight and then pressure cooked for about 15 mins. The binding in this burger in the addition of a few tablespoons of ground oats or potato flour. I found that coarsely grinding the beans and walnuts also held up the burger well.


The next layer of taste is the fresh herbs – basil, parsley, and oregano – whatever you have on hand




And it is Fiesta Friday co-hosting week which I am very excited about. This is when I spend my weekend going through some amazing recipes and bloggers. If you have not visited yet click right here to join Angie’s Fiesta Friday My co-host this week is Debanita @ Canvassed Recipes. Do stop by and visit her fabulous blog.



Let’s get to the recipe then…


Roasted Beets and Bean Burger

  • Servings: 6-8
  • Difficulty: moderate
  • Print

A Vegan GF burger



2 whole organic beets

1 whole head of garlic ( or 1 tsp garlic powder)

1 1/2 cup black beans soaked overnight

1 red onion

1 whole green chili

1 tsp cumin powder

1 cup walnuts

1 cup of fresh herbs ( Basil, parsley, oregano)

1/2 to 1 cup gluten-free rolled oats or 2-3  tbsp potato flour

Oil for frying

Salt to taste



Wrap the beets in foil and roast in a 350-degree oven for 35 mins.

Slice the top of the garlic head, drizzle some olive oil, wrap in foil and put in the same oven as the beets.

Pressure cook the soaked beans until tender and drain

Grind the walnuts and the oats into a meal in separate bowls

Grate the beets in the large bowl.

Coarsely grind the red onion and chili and add to the bowl

Coarsely grind 3/4 of the beans and add to the bowl. Add the remaining beans

Add the walnut meal spices and the herbs and mix well.

Add the oats (or potato starch) a little bit at a time until the mixture comes together to form a patty. You don’t have to use up all the binding…just enough

Shape into patties and pan fry about 4 mins on each side.

You can serve them on your favorite bun with your favorite toppings. I have kept this low carb and gluten-free by serving on lettuce with homemade basil pesto and avocado slices, red onion, and tomatoes with a sprinkle of feta.

I also found that making these ahead of time and chilling in the fridge overnight helps the patties hold their shape. These patties freeze really well.



21 Comments Add yours

  1. Hadia's Lebanese Cuisine says:

    This looks bursting with flavors!

    Liked by 1 person

  2. Ron says:

    That’s one interesting burger. I love the color and beets are very popular around this part of the world. Could one make them in the shape of a falafel and deep fry them?


    1. Oh yes… frying these would be amazing. What a great idea …Do try it and let me know how it turned out


  3. Monika says:

    This is so my kind of recipe! Love beets in anything. I’ve used great flavours in this recipe, I love the walnuts and the herbs in it.

    Liked by 1 person

    1. Thank you Monika. It really was full of flavor!


  4. I love the looks of this recipe, and the ingredients sound great — good for vegetarian/vegan friends, as well as for those who are GF, and highly nutritious… but one problem for me — I can’t eat tree nuts. Can these be left out or substituted by something else? Thanks!!!

    Liked by 1 person

    1. Yes absolutely leave the nuts out. Just play with the amount of the beans and the bi Singh to get the consistency right. Thanks much!


  5. Wow, I really love this creative take on a burger! Saving for a weeknight dinner… Do you have a recipe that you like for the basil pesto you mentioned? My husband grew basil this year and it was more abundant than we expected. Trying to come up with uses for it!


    1. Hey thanks- I experiment with my pesto but the basic ingredients I use are fresh basil, garlic, walnuts, parsley, olive oil and lemon juice. I sometimes add a green chili for heat (which I love). I freeze the batches and add cheese when I am ready to use. The one I used here had nutritional yeast to keep it vegan 🙂


  6. Gorgeous! Great colour and flavours 🙂

    Liked by 1 person

  7. Zeba, I’ve been fiddling around with black bean burgers now and then and I also have wanted to try a burger with beets, but never thought to combine the two! Awesome!!

    Liked by 1 person

    1. Thanks so much. The sweetness and moisture from the beets does wonders for this burger!

      Liked by 1 person

  8. I use a lot of beetroot and beans (rajma) in our kitchen, but I’ve never thought of using them together in a burger like this! The burger looks absolutely delish – I’m so trying this out soon. 🙂

    Liked by 1 person

    1. Hey thanks…glad you liked it. There is something about the texture of black beans that holds up so well in a vegetarian burger. Let me know how it turns out.


  9. Look at that color! It’s almost unreal! I’ve made veggie burgers before but haven’t tried mixing in beets. I’m going to do it. You know, for Halloween…blood burgers! 🤣🤣 Thanks for cohosting, Zeba! You’re the best! 😘😘

    Liked by 1 person

    1. Hahaa…blood burgers sound so perfect!!! Only you would think of that! Can’t wait to see them. Thanks as always for hosting this awesome party ❤

      Liked by 1 person

  10. Wow Zeba! I love it. These look so flavourful with the vibrant colors. I’m gonna try these for sure. Thanks for cohosting with me at Fiesta Friday.❤️

    Liked by 1 person

    1. Thanks, Debanita. Wasn’t co-hosting so much fun? Can’t wait to see your picks 🙂

      Liked by 1 person

  11. I totally agree with you! Eager to see your picks too 😊


  12. This look so delicious, I love veggie burgers!

    Liked by 1 person

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