Ultimate Vegan Beet Bean Burgers

by Alena

One of life’s simplest pleasures is enjoying some hearty and epic comfort food — especially when it’s not just incredibly delicious but also nourishing and surprisingly good for you. That’s where our vegan beet and kidney bean burgers come into play!

Scrumptious, messy, colorful and perfectly textured, these secretly healthy crowd-pleasers are incredibly easy to make, customizable and offer everything you’d want a burger to be.

We’ve made many patties over the years and finally arrived at this one — it’s easy to make, forgiving, wonderfully colored and has the perfect texture. The beets offer a beautiful magenta color, the kidney beans add some satisfying plant-strong protein and the spices ensure that deep umami flavor.

And then, there are mushrooms to add some of that “beefy” flavor and texture. Even if you’re not keen on that particular plant-based ingredient, trust us on this — sautéed with some onion and garlic, they release their fragrant earthy taste and completely change their texture. So, you definitely don’t want to skip on that.

Overall, this healthy vegan beet burger is just perfect for plant-based munchers who are dealing with the odd meat craving or to help meat-eaters fall in love with all things beans and veggies.

Because one of the things that we’ve been hearing time and again over the years when talking about veganism is “I just need a good burger sometimes”.

Well, nothing easier than that! When we say that nobody has to miss out on a healthy plant-based diet, we mean it.

Sure, there is a plethora of vegan burger patties you can grab at the store these days and you might need to try a few varieties to find the one you love. Some try to replicate meat more than others and some are much healthier than those made with isolated protein and coconut oil.

We personally prefer our patties to not resemble meat at all, but instead, be overtly plant-rich, bursting with chewy beans, grains and colorful veggies.

There really is something for everyone and transitioning to a vegan diet has never been easier than these days. 

Our recipe for beet burgers offers the perfect texture (crispy on the outside and moist, but not mushy, on the inside) and only calls for 10 basic ingredients — give or take a spice. What a delicious and fun way of eating more veggies!

This recipe actually combines everything a good burger should be! Juicy, bursting with flavor and really satisfying.

We’ve made many vegan patties over the years and they are super easy and really forgiving —  we never made one that didn’t taste great. Sure, some bean patties didn’t have the perfect texture or fell apart because they came out too dry but hey, they still made for a fantastic deconstructed burger bowl!

halved colorful plant-based burger with whole wheat buns on a white plate

What Is a Beet Burger?

In one sentence, beet burgers are delicious and vibrant veggie patties that kick every meat patty’s butt. They don’t claim to be exactly like beef or anything, instead, they come with tons of benefits and actually love you back.

Beets are deep red or purple root veggies that are responsible for the prettiness of these vegan patties — plus, they are packed with antioxidants, fiber, folate and iron.

Move over, meat patties — it’s the 21st century and there are far better choices available by now. Paired with some beans of your choice (in this case, kidney beans), beet burgers become perfectly textured, hearty, nutritious and are so easy to master.

Which Vegan Burger Is the Healthiest?

While most burgers are the epitome of today’s junk food, there are actually many plant-based burgers out there that can keep up with Buddha Bowls in terms of their healthfulness. 

What we love most about a balanced whole food plant-based diet is that we don’t need to miss out on anything, we just recreate our favorite meals in a much healthier way!

So, the more whole food ingredients your burger has to offer, the healthier it’ll be — especially if it features most food groups from veggies to legumes, whole grains and even nuts or seeds.

Skip the frying-in-oil part to avoid any trans fats and bake it in the oven or put it on the grill instead to boost the health benefits of your comfort meal even further!

Homemade Whole Wheat Buns
freshly baked whole wheat vegan burger buns on a white table next to a knife and a towel

The Best Vegan Beet & Kidney Bean Burgers

If there’s one thing we love about these burgers, it would be everything. Messy, colorful, deliciously flavored and textured — these kidney bean burgers just such crowd-pleasers. Here are some more good reasons to try them!

Get your kids involved in making these beautiful burger patties from scratch! It’s seriously easy and there’s just something about forming your own bean patties with your hands that can connect you with your food and appreciate it so much more.

These burgers are honestly so dang good and we really, really hope you try them out! We haven’t found a single person who didn’t love them.

Two images next to each other: food processor with processed patty ingredients on the left and woman forming patty with her hands on the right
six purple-colored beetroot and kidney bean burger patties next to each other on some parchment paper in a baking dish

How to Make Our Vegan Bean Burgers From Scratch

Don’t think our beet burgers are hard to make just because they look so pretty — these patties require only minimal kitchen skills and a few basic tools.

The bean mixture is created using a food processor but if you don’t own one, you can just finely chop your ingredients, then mash with a fork and finally combine everything with your hands before forming individual patties.

Either way, start by making a simple “flax egg” so that the beetroot patties stick together nicely and don’t fall apart. Just combine some ground flax seeds and water in a small bowl and let it sit for a few minutes until it thickens up and creates a gel-like texture.

Meanwhile, sauté your garlic, onion and mushrooms in a skillet until they have released their water and become fragrant. This is important because it changes the texture of these foods, especially the mushrooms which are super high in water.

Now, preheat your oven and get your food processor as well as the beetroot, walnuts, flax egg, herbs and spices you want to use and pulse a few times before adding the kidney beans.

Pulse again until a sticky mixture forms that’s still nicely textured, not mushy!

With the size of your burger buns in mind, shape the kidney bean beet mixture to create your burger patties.

And because this is a recipe for oil-free plant-based burgers, we are going to bake them in the oven for around 30 minutes total. This makes them less likely to fall apart compared to searing them in the pan but if you’re looking to make really rich vegan patties that have been sizzling in oil, you can definitely go that route. 

Preparing them in the pan will take less time compared to baking the burger patties (around 5 minutes each side) but it does require the use of oil.

If you want to grill them, find the instructions in our FAQ section below.

Oh and while you’re at it and the oven is nice and hot, why not pop some sweet potato fries in there too which are the perfect match for these burgers?

Here’s a list of the exact ingredients used in our beet burger patties.

white table with different small bowls containing kidney beans, walnuts, mushrooms and herbs

Ingredients for These Beetroot Veggie Burgers

  • Kidney Beans — the plant-based protein-packed body of the burger with a meaty texture and filling complex carbs
  • Mushrooms — responsible for the nice meaty texture while providing moisture to prevent dry patties
  • Onion, Garlic & Soy Sauce — these add some deep & savory Umami flavor that many are missing in plant-based meals
  • Walnuts — enhance texture, add a nice bite and omega-3 fatty acids
  • Flax Egg — flaxseeds soaked in some water are an easy & healthy egg replacer and hold the ingredients together

Sounds like a great match but you cannot find some of them in your kitchen? Fear not, we added a whole bunch of substitution ideas below.

Generally, it’s really useful to know what’s needed to make delicious veggie burgers — so let’s check out the basic formula.

woman in blue shirt holding an assembled vegan burger with avocado, mustard and BBQ sauce in her hands

How to Make Veggie Burgers (Formula)

Plant-based patties are as versatile as it gets. They are usually based on beans (canned beans work well but you can also cook them from scratch on the stovetop or using an Instant Pot) and can pack a whole plethora of veggies and spices.

Luckily, you can make veggie burgers in a way that meets all of your nutritional needs! There are those that are:

  • High-protein
  • Gluten-free
  • Soy-free
  • Grain-free
  • Oil-free 
  • Low-fat 
  • Low-carb
  • Low-calorie

The key to making them taste fantastic is to use a whole array of spices — pretty much the same ones that would make a beef burger appealing, too. After all, it’s the plants that make anything taste great!

If you want to enhance the flavor of your vegan burger patties, try to roast as many of the ingredients as possible and definitely use some soy sauce or tamari.

download our printable
vegan grocery list.

Vegan Grocery List Printable Sheets

Basic Ingredients for Veggie Burgers

1. Legumes or Grains 

Kidney beans, black beans, pinto beans, black-eyed peas, chickpeas, white beans, quinoa, oats, millet, buckwheat, rice, bulgur, bread crumbs

2. Veggies 

Beetroot, mushrooms, eggplant, carrots, cauliflower, potatoes, corn, sweet potatoes, broccoli, artichokes, zucchini, bell peppers, squash, kale, eggplant, spinach, chard, celery

3. Nuts or Seeds

Flax, chia, pumpkin, sunflower, walnuts, almond meal, nut butter, tahini, pecans, cashews, sesame

4. Spices & Seasonings

Onion, garlic, soy sauce, Worcestershire sauce, vinegar, lemon juice, hot sauce, tomato paste, liquid smoke, salt, sundried tomatoes, olives, scallions, smoked paprika, salt, pepper, chili powder, nutritional yeast, Italian seasoning, curry, coriander, fresh herbs (e.g. dill, basil, parsley, cilantro)

A good formula and ratio of ingredients for plant-based burgers is to use 2 cups of chopped veggies and 2 cups of cooked grains or legumes — then, add ½ cup of any delicious flavorings, spices and little texture add-ins to your mixture.

We love that you can get really creative with the ingredients and make some delicious plant-based patties whenever you find yourself with a couple of leftovers, such as rice, sweet potatoes or other veggies that need to be used up. Use our formula and pop those babies in the oven for a great end-of-the-week meal! 

two large and colorfully stuffed beet burger patties in whole wheat buns with avocado, mustard, BBQ sauce, greens and carrot on a plate

Tips & FAQs

Do you want to create the best plant-based burgers in terms of taste, texture, ingredients and appearance? Here are our top tips to help you achieve that.

Substitution Ideas

Don’t have one or more of the ingredients we use in our easy kidney bean burger recipe? Here’s what you can use instead.

  • Kidney Beans — black beans are an obvious choice but white beans also work well
  • Walnuts — pecans, pumpkin seeds or sunflower seeds
  • Beets — carrots, quinoa, rice, cauliflower, sweet potato but none of these will look as pretty
  • Flaxseeds — chia seeds, aquafaba or a store-bought egg replacer
  • Soy Sauce — our gluten-free friends can just use tamari
  • Cumin & Parsley — replace with any other spices of your liking

Are the Patties Meal Prep-Friendly?

Yup, you can make them up to 24 hours in advance and let the bean mixture sit in the fridge until you form the patties and put them into the oven. Keep on reading to see how long they can be stored!

How Long Do Veggie Burgers Last in the Fridge?

You can store the beet patties in the fridge for 5-7 days (or in the freezer for 2-3 months, more on that below). Either place them in an airtight container or wrap them individually in parchment paper for easier handling. 

Can You Freeze Them?

Yes, you can freeze the patties by baking them for only 15-20 minutes, letting them cool and wrapping them in parchment paper. Place in an airtight container in the freezer and once you’re ready to make them, you can put them frozen on a baking sheet and reheat for about 20 minutes until the desired texture is reached.

close up of purple beet burger in a hand with one bite taken out

Can You Grill These Burgers?

You sure can! Our kidney bean beet burgers hold together well when being put on the grill but we recommend that you refrigerate the shaped veggie patties for at least 30 minutes first. Then, grill on each side for a few minutes, giving them a nice “char” and smoky flavor.

What About the Calories & Protein?

Even though we personally don’t track our food intake (one of the many perks of following a healthy plant-based diet), you might be interested to know that one large beet burger patty comes down to around 210 calories — placed in a whole wheat bun and dressed up to your liking, one of these can already fill you up for hours!

Thanks to the kidney beans, we’re looking at 11 grams of protein, 9 grams of fiber and 7 grams of fat per patty — most of which comes from the walnuts in the form of essential, unsaturated fatty acids.

Plant-Based Protein Guide

Great Plant-Based Burger Toppings

Making a delicious veggie patty is just one part of creating an epic plant-based burger — here are some ideas for vegan toppings, fixings and add-ins.

How to Serve These Beet Burgers

Put them in store-bought or homemade vegan buns and dress them up with crunchy veggies and flavorful sauces! To keep this treat lower in calories and completely grain-free, you can also wrap them in leafy greens.

This won’t be our favorite choice but hey, there is a time and place for this little twist.

We also like to add plant-based patties to colorful vegan bowls, along with some fresh and grilled veggies, cooked grains and a delicious sauce.

Definitely pair them with some potatoes — either sweet potato fries, potato wedges or potato chips.

top view of a white table with some vegan BBQ sauce, baked sweet potato fries and two homemade stuffed vegan burgers on some parchment paper

Best Vegan Burger Ideas

In this article, we laid out the many different versions of plant-based burgers — here are some specific recipes that we definitely want to share with you.

Our friends over at Love & Lemon created some easy and delicious bean-free vegan burgers that can be grilled and then, there are these tempeh, quinoa and sweet potato patties from Allison that look fantastic.

And what about these kale pesto burgers that are made with quick oats and Cannellini beans before being placed on homemade pretzel buns? Oh, my! 

The only other recipe that needs to be shared in this line-up is this supreme nacho burger that calls for crushed tortilla chips, guacamole and cashew queso. You’re welcome.

More Tasty Plant-Based Recipes

Whole foods are your jam and you’re looking for some more easy and delicious plant-based goodness to put on your plate? Try these recipes next!

We hope you enjoyed our deep dive into all things plant-based burgers and you cannot wait to go and shape your pretty little patties now.

Have you tried our kidney bean beet burgers? Did you enjoy them or customize them in any way? Feel free to share in the comments below, rate the recipe and Pin it here. You can also tag us on Instagram if you made it — we’d love to see your creations!

two large and colorfully stuffed beet burger patties in whole wheat buns with avocado, mustard, BBQ sauce, greens and carrot on a plate

Vegan Beet & Kidney Bean Burgers

Yield: 6 burgers
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Flavor packed and beautifully colored, our vegan beetroot kidney bean burger patties are the star at every BBQ, picnic or dinner table! Seriously hearty and secretly healthy, they are crispy, protein-rich, gluten-free and so easy to make. Meal prep-friendly, kid-friendly and easily customizable.


For the Beet Burger Patties

  • 3 cups kidney beans, cooked and drained (530 g)
  • 1 small beet, peeled and grated
  • 2 ½ cups button mushrooms, diced (175 g)
  • 2 tsp flax seeds, soaked in 1 tbsp water
  • ½ cup walnuts (50 g)
  • 2 garlic cloves, diced
  • 1 yellow onion, finely diced
  • 1 tbsp soy sauce
  • 1 tsp cumin powder
  • 2 green onions, finely diced
  • ½ cup parsley (8 g)
  • 1 tsp salt
  • Freshly ground black pepper

To Assemble the Vegan Burgers

  • 2 cups leafy greens (60 g)
  • 2 avocados, smashed
  • 2 carrots, cut into ribbons with a mandolin
  • ¼ cup microgreens (10 g)
  • 3 tbsp mustard
  • 3 tbsp BBQ sauce
  • 6 whole wheat burger buns


Make the Kidney Bean Burger Patties

  1. Place the onion and garlic into a non-stick skillet and sauté them in a splash of veggie broth over medium heat for a few minutes.
  2. Once the onions have become soft, add the diced mushrooms and cook until all their liquid has evaporated, stirring occasionally with a spatula.
  3. Preheat the oven to 350 °F (180 °C) and line a baking sheet with parchment paper.
  4. Transfer the mushroom mixture, beet, flaxseeds, walnuts, herbs and spices into a food processor and pulse 2-3 times to obtain a crumbly texture.
  5. Add the kidney beans and pulse another 3-4 times to obtain a sticky mixture, making sure you don’t over-process — you want to end up with a textured mixture, not a mushy one.
  6. Shape the kidney bean mixture into patties using your hands and line them on the baking sheet.
  7. Bake for 15 minutes, then flip over and bake for 15 more minutes.
  8. Remove the patties from the oven and let them sit for around 5 minutes to firm up a bit before putting them in your burger.

Assemble the Vegan Beet Burgers

  1. Get all of the ingredients you want to put into your veggie burgers. Spread some smashed avocado on the buns, then add the warm beetroot pattie.
  2. Dress with leafy greens, sliced carrots, microgreens and top with mustard and smoky BBQ sauce. Enjoy warm!


  • To boost the deep smokiness and savory flavor, add some smoked paprika, liquid smoke and vegan Worcestershire sauce!
  • If your bean mixture turns out too wet to handle, add some rolled oats or half a tsp of arrowroot powder so the patties hold together nicely. Let the mixture sit in the fridge for a few minutes, then form the patties and bake them.
  • When forming the patties, keep the size of your burger buns in mind and adjust their size accordingly.
  • There are endless possibilities for what you can put in your veggie burger — find lots of ideas in the article above!
Nutrition Information:
Yield: 6 patties Serving Size: 1 burger
Amount Per Serving: Calories: 210Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 546mgCarbohydrates: 29gFiber: 9gSugar: 4gProtein: 11g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

12 thoughts on “Ultimate Vegan Beet Bean Burgers”

  1. Can these be made with something other than walnuts? We have but allergies.
    Normally I’d leave out but a half cup is a lot and would probably alter too much. Can I use pumpkin or sunflower seeds?

  2. If i were to use sweet Potato instead of the beetroot, how much would I use and would it be raw or puréed? Similarly how would one use grains in stead of the beet? I love beetroot but my dad really doesn’t.

    • Hey Anna,
      the best swap would be a small sweet potato grated (about 1 cup?) instead of the beet. I’ve also made this burger with cooked rice and quinoa but don’t remember the exact measurements — could you just play around with the components to see when the mixture holds together well? Do let me know how they turn out! :)

  3. Thanks for all these great tips, it was really helpful. I just started a brand new website and this article gave me some insights on this topic. I Can’t wait to read your next content. Thanks again for the tips

  4. Just made it for lunch and it turned out excellent! My 10 years old son said that it was delicious. Although, I used a golden beet, so it did not have the lovely red color, yet the taste was amazing. Thank you for such good recipes!

  5. Your recipe inspired me to be creative and make some veggie patties of my own. I mashed together oatmeal and bread crumbs with cans of beets, kidney beans, black beans, spinach, green peas, string beans, carrots and corn. For spices I used lots of cumin, black pepper, steak seasoning and turmeric. I browned the patties in olive oil, wrapped them in parchment paper and froze them. They taste exactly like sweet grilled beefburgers. THEY’RE DELICIOUS! Thank you for the inspiration, and for taking the time to share your recipe and your methods with us.


Leave a Comment

Skip to Recipe