Easy Beet & Black Bean Burgers (vegan, gluten-free)

These Easy Beet & Black Bean Burgers take just 30 minutes to make. They're vegan, dairy-free and completely gluten-free too.

I love burgers.

I don't make them often at home, but when I'm in a restaurant or getting takeout they're usually my go-to order.

There's nothing better than a delicious burger stuffed with all the fixings and accompanied by crispy fries.

That said, I often get frustrated that a lot of restaurant burgers and those in the store are made from meat substitutes like soy and wheat gluten.

Delicious as these are, I thought I'd set about making my own vegan burger from naturally gluten-free, whole food ingredients.

This is the result!

THE RECIPE

These beet & black bean burgers take only 30 minutes to make from scratch and use just 13 ingredients.

They're burgers you'll want to make again and again as they're family-friendly and perfect for any burger night!

Using simple ingredients like grated beet, black beans, sweetcorn, flaxseed and herbs, they have a whole lot of flavour without any filler ingredients.

They're my favourite go-to recipe for when I'm craving comfort food!

These burgers are juicy, savoury, loaded with healthy ingredients and completely satisfying.

I recommend eating them in sourdough buns stuffed with fresh lettuce, tomatoes, alfalfa sprouts, homemade vegan mozzarella and red cabbage sauerkraut.

For an extra flavour kick, slather them with vegan mayo to take them to the next level!

Easy Beet & Black Bean Burgers - Tips

These burgers are pretty easy to make and you can't go too far wrong, but here are my top tips for making them:

Onion - Chop the onion as finely as possible to avoid getting large chunks of it in the burger patties.

Thyme - You don't have to use fresh thyme in this recipe. If you don't have any, try using dried, or another herb altogether if you prefer!

Flax egg - Make sure you leave the flaxseed and water to thicken for the recommended 10 minutes, so it goes gloopy (this will help the burgers stick together).

Many people think that because we can't use eggs, our burgers (and baking) will fall apart. Not true! Ground flaxseed is the perfect egg replacement, and when mixed with water, it works like a charm.

Minimalist Baker has a great video on how to make a flax egg if you're looking for a more in-depth tutorial.)

Storage

Storage - These burgers can be cooked and stored in an airtight container in the fridge for several days.

For optimum taste and texture however, I recommend eating them straight away!

What to eat these burgers with

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4.88 from 8 votes

Easy Beet & Black Bean Burgers (vegan, gluten-free)

These Beet & Black Bean Burgers are made with 13 ingredients and take just 30 minutes to make. They're vegan, dairy-free and completely gluten-free too.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American, comfort food, gluten-free, healthy, vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: 4 burgers

Calories per serving: 176kcal

Author: Elizabeth Emery

Ingredients

For the burgers

• 2 tablespoon ground flaxseed
• 1½ cups black beans, drained and rinsed
• ½ a medium onion (very finely chopped)
• 2 cloves garlic (crushed)
• 1 small beet/beetroot, grated (about 1 heaped cup)
• ½ cup sweetcorn
• 2 teaspoon coriander powder
• 1 teaspoon dried mixed herbs
• 2 teaspoon fresh thyme, finely chopped
• 1 teaspoon smoked paprika
• ½ cup brown rice flour
• 2 tablespoon tamari or Bragg's Soy Seasoning
• Salt & pepper to taste
• Avocado or grapeseed oil for frying

To Serve

• 4 burger buns (gluten-free if required)
• Vegan mayonnaise
• 3-4 Lettuce leaves, shredded
• 1-2 tomatoes, sliced
• Microgreens or alfalfa sprouts (optional)
• Slices of your favourite cheese or homemade vegan mozzarella

Instructions

• In a small bowl, mix the ground flaxseed with 2 tablespoon water. Stir to combine and set aside to thicken for 10 minutes.
• In a large bowl, mash the black beans by hand until they are broken down.
• Add the flaxseed and all other burger ingredients except salt, pepper and oil to the bowl, and mix with your hands to combine. Check the taste and season with salt and pepper if needed (I found I needed to add quite a bit of salt, even with the tamari).
• Divide the mixture into 4 balls, and shape these into burger patties.
• Heat a generous amount of oil in a large frying pan on a medium heat. Cook the burgers for 4-5 minutes on each side until browned.
• Serve immediately on your favourite burger buns with vegan mayo, lettuce leaves, tomato slices and microgreens (optional). Enjoy!

Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

Notes

Storage - These burgers can be cooked and kept in the fridge until needed, but for optimum taste and texture I recommend eating them straight away!

 

INGREDIENTS

Onion - Chop the onion as finely as possible to avoid getting large chunks of it in the burger patties.

Thyme - You don't have to use fresh thyme in this recipe. If you don't have any, try using dried, or another herb altogether if you prefer!

Flax egg - Make sure you leave the flaxseed and water to thicken for the recommended 10 minutes. (A question I get asked a lot is how to bind vegan burgers and baked goods.

Nutrition per serving

Calories: 176kcal | Carbohydrates: 32.4g | Protein: 7.1g | Fat: 2.5g | Saturated Fat: 0.3g | Sodium: 533mg | Potassium: 384mg | Fiber: 6.4g | Sugar: 4g | Calcium: 37mg | Iron: 4mg

If you’ve tried this beet & black bean burger recipe, please leave a comment or tip for others below.

I'd love to know how you’ve made it your own!

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