Each year Americans eat more than 50 billion burgers. That’s a whole lot of beef! But if you’re trying to eat more plant-based and looking for Meatless Monday alternatives, this Beet & Bean Burger is for you.

This vegetarian burger recipe combines creamy black beans with shredded beets, which bring an earthiness to the plate. I created this Beet & Bean Burger initially to mimic one of the tastiest burgers from the joint just up the street in my neighborhood. The beet-infused magic adds a deth, flavor and texture unlike any other meatless burger I’ve tried.

Why You’ll Love Beet & Bean Burgers

These oven-baked veggie burgers are relatively simple to put together, and they hold their shape when baked on a sheet pan. While you can prepare these in a skillet or outdoors on the grill, I find they cook best in the oven. That gives the raw, shredded beets time to cook and release flavor throughout the patty.

Here’s why else you’ll love these:

• Vibrant Flavor: Roasted beets add a naturally sweet, earthy taste. Various spices help round out the robust taste.
• Packed with Plants: Black beans provide a creaminess, plus fiber and protein to keep you full.
• Great Texture: Old fashioned oats give the patties some lift and help meld it all together for a classic burger texture.
• Meal-Prep Friendly: Patties can be prepped and baked in advance and eaten for lunch on the go or quick weeknight meals.

Ingredients You’ll NEED

Here’s everything you’ll need to make these hearty Beet & Bean Burgers:

• 2 cans black beans, drained and rinsed
• 1½ cups raw beet, grated (use a box grater for best results)
• ½ cup old fashioned oats
• 1 cup yellow onion, finely diced
• 1 egg
• 1 tablespoon apple cider vinegar
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon ground mustard
• ½ teaspoon garlic powder
• 1 tablespoon dried parsley
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper
• 1 tablespoon olive oil

How to Make These Veggie Burgers

Follow these simple steps for a delicious, satisfying veggie burger:

Prep the Oven & Pan: Preheat your oven to 375 degrees F. Line a baking sheet with foil or parchment paper. If using foil, lightly coat with cooking spray.

Mash the Beans & Prep the Beets: In a large mixing bowl, add the black beans and use the back of a fork to mash them, leaving some whole for texture. Add the grated raw beets to the bowl.

Sauté the Onion: In a small skillet, heat the olive oil over medium heat. Add the finely diced onion and cook for about 3 minutes, just until it begins to soften. Add the sautéed onion to the bowl with the beans and beets.

Process the Oats: In a food processor, pulse the old fashioned oats until they reach a fine, flour-like texture. Add to the burger mixture.

Add the Remaining Ingredients: To the bowl, add the egg, apple cider vinegar, and all of the spices – cumin, paprika, ground mustard, garlic powder, dried parsley, sea salt and cracked black pepper.

Mix Well: Use a large spoon or your hands (disposable gloves are handy here!) to thoroughly mix everything together, until well combined.

Form the Patties: For 4 hearty patties, measure about ¾ cup of the mixture for each patty. For 6 smaller patties, use about ½ cup per patty. Shape into even-sized patties and place on the prepared baking sheet.

Bake the Patties: Bake on the middle rack for 20 minutes. Carefully flip the patties and bake for an additional 18 to 20 minutes, until firm and cooked through.

This Beet & Bean Burger is a vibrant, plant-based meal that’s sure to become a weeknight favorite. With earthy beets, creamy beans, and the perfect hint of spice, it’s everything you want in a homemade veggie burger. Plus, it pairs perfectly with sweet potato fries or a fresh salad to complete your vegetarian meal!