How can I ensure these beet and black bean burgers are firm?

Chilling the shaped burgers in the fridge for 30 minutes before baking helps them achieve a firmer consistency. You can skip this step if you prefer a slightly softer burger.

What's the best way to prepare the beets for these burgers?

Peel and chop the beets, then roast them at 355 degreesF for 45 minutes. Drizzle with oil, sprinkle with dill, and season with salt and pepper, covering with foil to roast until tender.

Can I use canned black beans instead of uncooked ones?

The recipe specifies cooking uncooked black beans for an hour until tender. If using canned, ensure they are thoroughly rinsed, drained, and adjust the moisture content when pulsing with other ingredients.

What are some recommended serving options for these burgers?

Serve them on gluten-free bread rolls with salad leaves, alfalfa sprouts, fried onions, and fried chestnut mushrooms. Alternatively, skip the bun and pair them with sweet potato wedges and a large side salad.

How should I store leftover Beet and Black Bean Burgers?

Store any leftover cooked burgers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or on a stovetop until warmed through.

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Beet and Black Bean Burgers
[Vegan, Gluten-Free]

Name: Beet and Black Bean Burgers [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 8
Ingredients: For the Burgers:; 3 large beets; 1 cup uncooked black beans; Generous 1 1/2 cups gluten-free oats; 1 teaspoon sweet paprika; 1/2 teaspoon ground cumin; 1 teaspoon dill; For the Serving Options:; Gluten-free bread rolls; Salad leaves; Alfalfa sprouts; Fried onions; Fried Chestnut mushrooms

VP By: Veronica and Amy Pearce

Author Bio

Veronica and Amy are sisters whose vegan adventures began when they re-homed four rescue hens.... Read More

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A vibrant Beet and Black Bean Burger served on a gluten-free bun with fresh salad leaves, alfalfa sprouts, fried onions, and a side salad.

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Beet and Black Bean Burgers [Vegan, Gluten-Free]

228

Dairy Free

Vegan

Get ready for warmer weather with these hearty burgers! Beets give them their gorgeous pink color and earthy flavor while freshly cooked black beans add a meaty texture. Serve these topped with sprouts, fried onion, and mushrooms with sweet potato fries on the side.

Ingredients You Need for Beet and Black Bean Burgers [Vegan, Gluten-Free]

For the Burgers:

3 large beets
1 cup uncooked black beans
Generous 1 1/2 cups gluten-free oats
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon dill

For the Serving Options:

Gluten-free bread rolls
Salad leaves
Alfalfa sprouts
Fried onions
Fried Chestnut mushrooms

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How to Prepare Beet and Black Bean Burgers [Vegan, Gluten-Free]

Rinse and drain the beans and add them to a saucepan with water. Cook for 1 hour until tender and soft.
Once your beans have started cooking, pre-heat the oven to 355°F before peeling and chopping the beets. Place them on a baking tray, drizzle with a little oil, sprinkle with the dill, and season with salt and pepper. Mix thoroughly and cover with foil, roast for 45 minutes, then set aside to cool slightly.
When the beans are cooked drain them and run under cold water to cool. Add them to a food processor with the beets, oats, and spices. Pulse for a couple of minutes, scraping down the sides regularly until you have a fairly smooth consistency.
Shape into burgers and place on a lightly oiled baking tray. Place in the fridge for 30 minutes which help gives them a firmer consistency. You can skip this step if you don’t mind them a little squishy, or are really hungry.
Bake in the oven for 25 minutes, flipping halfway through. Serve on a bun with toppings of your choice and a large side salad. Or skip the gluten and serve with sweet potato wedges.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.