Get ready for the best veggie burgers you’ve ever had! Here’s what you’ll need to make these beet burgers. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Mushrooms – Cremini or white mushrooms are both good options.
Bell pepper
Black beans – I use canned beans; if you want to use dried, cook them first.
Brown rice – You’ll need the rice to be cooked too. I’ve also made these burgers with cooked quinoa!
Onion and garlic – Aromatics that make the beet burger patties delicious! Mince the garlic so it mixes evenly into the burger mixture.
Flour – I use oat flour or gluten-free flour, but all-purpose flour also works.
Roasted beets – Follow the roasting instructions here: Beet “Feta” Salad.
Paprika
Maple syrup, soy sauce, and liquid smoke – The trio that adds depth to the flavour of these burgers.
Salt and pepper
How to Make Beet Burgers
I’ll show you the process of making these beet burgers in the step-by-step guide below!
Pulse the beets. Add the roasted beets to a food processor and pulse for 30 seconds.
Add the rest of the ingredients. Pulse everything else in with the beets to incorporate.
Shape the burgers. Line a baking sheet with parchment paper. Coat your hands with oil or cooking spray and divide the mixture into your desired number of patties. (You can make 3 large burgers or 6 smaller ones.)
Chill. Place the baking sheet in the fridge and chill for at least 2 hours.
Cook. Heat 2 tablespoons of oil in a skillet set over medium heat. Add the patties and cook 4 to 6 minutes per side, until crispy on the outside and warmed through.
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Home » Recipes » Course » Dinner » Meaty Beet Burgers
Meaty Beet Burgers
posted by Jessica Hylton on Nov 12, 2025 41 comments »
Jump to Recipe Jump to Video 4.84 (from 6 ratings)
Meet my very favourite veggie burger: Beet Burgers! These vegan patties are smoky, flavourful, and absolutely satisfying, perfect for piling onto a bun with your go-to toppings.
These beet burgers are even better topped with my Burger Sauce!
Beet burger with lettuce, tomato, vegan cheese, and pickles.
The best veggie burger I’ve ever sunk my teeth into was at J. Alexander’s. I ordered my burger, ready to be underwhelmed, and I panicked: “I think you gave me a meat burger! It looks like meat!” The waiter, laughing, clarified that it was indeed a veggie burger and I was mistaking the beets for beef. But how did it taste…so burger-y? The flavour, the textures! This burger was firm! It wasn’t mushy! It was DELECTABLE! My mind immediately went to work trying to think of how I could recreate it at home (preferably with my Vegan Burger Buns!).
What Makes These the Best Veggie Burgers
After some investigative work (i.e., intense Googling!), I found that the chefs use brown rice, oats, beets, mushrooms and black beans to make J. Alexander’s beet burgers. Here are the elements that make this recipe work:
Sweet, umami, and smoky flavours. J. Alexander also uses a “sweet soy sauce,” which you can only find at specialty stores, so I opted for a suitable, easier supermarket substitute: maple syrup, soy sauce, and liquid smoke.
Binders for body. I ground oats into flour to help hold the burgers together, along with adding nutty cooked brown rice for a satisfying texture.
Roasted beets. Roasting the beets rather than adding them raw unleashes a smooth velvet-y texture and more concentrated flavour.
Ingredients for beet burgers with labels.
Notes on Ingredients
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