Bursting with color, flavor and nutrition, these healthy vegan beet bean burgers taste every bit as good as they look. Easier to make than you might think and so much better than the bean burgers you can buy from the store, these healthy vegan burgers always go down well with everyone.
Packed full of goodness
Burgers aren’t typically something you think of as healthy. But these vegan burgers turn that reputation upside down. The patties are packed with 4 different types of veggies. If you count the additional salad veggies used to assemble the burger, it adds up to 8 different vegetables in every portion!
Not only are these burgers loaded with nutrition, but they taste delicious, too. Cooking the onions, mushrooms and garlic together with rosemary and thyme create an amazing rich, caramelized flavor. And not only does the shredded beet at a delectable earthy sensation, but it produces a fantastic pop of magenta that always wows.
The fresh salad veggies, creamy plant-based mayonnaise and vegan avocado pesto add even more incredible layers of flavor and texture, making this without a doubt one of the best vegan beetroot burgers you’ll ever eat.
We all know how difficult it is to get kids to eat their veggies. But thanks to the bright color of the burgers and the diversity of flavors and textures, young palates absolutely love these burgers.
I love spreading vegan mayonnaise and vegan pesto onto these plant-based burgers. While you can buy these ingredients at some grocery and health food stores, I definitely recommend you make them yourself. It makes a huge difference.
The vegan mayonnaise literally comes together in 1 minute and there’s only 1 direction – blending everything together. The vegan pesto is pretty much the same. Combine all the ingredients together and blend in a food processor. With recipes as simple as this, it’s quicker to make your own plant-based versions than spending time wandering up and down the aisles in the store searching for them.
How to store these healthy vegan beet bean burgers
You can make these healthy vegan burgers in advance, cover the patties in plastic wrap and store them for later when you know you’ll be too busy to make a wholesome meal entirely from scratch. If you store the patties in the refrigerator, they’ll keep for up to 3 days. But if you store them in the freezer, they’ll be good for up to 3 months.
Because they keep for so long in the freezer, you might want to think about making an extra big batch and freezing them all so you’ve got plenty of delicious meat-free burgers you can whip up at a moment’s notice!
Reheating frozen vegan beet bean burgers
If you cook the homemade veggie burgers in a skillet while they’re frozen, you run the risk of burnt outsides and frozen insides. So you can enjoy the amazing natural flavors and moreish texture of the burgers as if they were fresh, defrost frozen patties in the refrigerator for 2-3 hours. When they’re completely defrosted, cook them in a pan as per the directions below.
What to serve with these healthy vegan beet bean burgers
Keep it simple and serve these healthy vegan beetroot burgers with air fryer sweet potato fries. Unlike regular fries, sweet potato fries made in the air fryer use hardly any oil. So you can definitely enjoy a portion of them with one of these vegan burgers without feeling guilty.
Healthy Vegan Beet Bean Burgers
- 2 tbsp vegetable oil divided
- 1 medium onion diced
- 4 garlic cloves minced
- 1 cup mushrooms chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 can black beans drained and rinsed
- 3 cups raw beet shredded
- 1 tbsp Dijon mustard
- 1 cup oatmeal flour
- Salt and pepper to taste
- 4 lettuce leaves
- 1 large tomato sliced
- 1/2 cup Vegan mayo
- 1 red onion sliced
- 4 Gluten free burger buns toasted
- 1/2 cup Avocado pesto
- In a medium-sized pan, heat 1 tbsp oil. Place the onion into the pan and cook for 5 minutes, until translucent and soft
- Add the mushrooms and garlic. Cook for 5 minutes more, until golden.
- Stir in the rosemary and thyme. Cook for an additional minute.
- Remove the pan from the heat and set to one side.
- Place the drained black beans into a large bowl and mash until you’ve got a rough paste with small chunks of beans.
- Stir in the shredded beet, mustard, mushroom mixture, salt and pepper. Mix thoroughly so all the ingredients are evenly dispersed.
- Mix in the oatmeal flour.
- Divide the mixture into 4 even pieces and form each piece into a patty shape.
- Add 1 tbsp of oil into a large skillet over a low heat. Place the patties into the skillet and cook for 10-12 minutes on each side, until they’ve firmed up and keep their shape easily.
- To assemble the burgers, top the bottom half of each burger bun with lettuce, patty, avocado pesto, tomato, onion, mayonnaise and the top burger bun half.