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Close up image of Easy Beet & Black Bean Burger on parchment paper. The burger is surrounded by lettuce leaves and tomato slices, and there is a second burger in the background.
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4.86 from 7 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 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American, comfort food, gluten-free, healthy, vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 burgers


For the burgers

  • 2 tablespoon ground flaxseed
  • 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 (see my quick recipe for vegan garlic mayo here)
  • 3-4 Lettuce leaves, shredded
  • 1-2 tomatoes, sliced
  • Microgreens or sprouts (optional)


  • 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!


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!



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.