Beets are one of my most favorite veggies – so much fuller in flavor than just about all the other veggies put together. And they’re so sweet, it’s almost like eating a fruit rather than a vegetable.
And super good for you too. Classed as a fully fledged superfood, beets contain vitamin C, and several different mineral nutrients such as magnesium, folate, nitrates, potassium and betaine.
They are said to improve circulation, boost cognitive function, and improve the likes of blood pressure and anemia.
Beets are in season from November and through the late winter months, so beet burgers make for an excellent winter warmer.
Beet burgers tend to involve several steps from start to finish, so it suits best for a weekend project rather than a weeknight dinner.
For this article, I’ve been scouring the net to find you the best vegetarian beet burger recipes out there. Please, take a scroll through, and see if you don’t find one to love!
Now, this beet burger recipe comes packed with flavor, thanks to the inclusion of cider vinegar, brown mustard, smoked paprika, prunes, garlic and fresh or dry herbs. And it’s quite filling thanks to the inclusion of brown rice, black beans, and rolled oats.
This recipe makes enough for 6 beet burgers, so it’s perfect for hosting a cookout in your backyard.
For the full recipe, please click here. There you will find a full nutritional breakdown.
What I love the most about these burgers is their wonderful smoky flavor – yum!
And it comes loaded with several nutrient rich foods, including not only raw beets, but also the likes of raw walnuts, quinoa, black beans, and your choice of mushrooms.
When done right, it turns out perfectly crisp on the outside, while tender and moist on the inside.
For the full recipe, please click here. There you will find a full nutritional breakdown, and loads of handy tips and tricks. And you can choose US or metric measurements.
There’s a lot to love about these beet burgers. They’re oil-free, 100% vegan, grain-free, oil-free, and gluten-free. Not to mention just how tasty and healthy they are.
And, you’re not limited to using them only when beets are in season, because you can use canned beets in this recipe.
To make it grain free, it uses coconut flour, which I feel really adds to the overall taste.
Moreover, you can make these ahead of time and stash them in the refrigerator or freezer until you’re ready to reheat them.
Better yet each pattie is only 119 calories.
For the full recipe, please click here. There you will find a full nutritional breakdown.
This recipe is the bomb – plenty of energy and fiber from the rolled oats and black beans, and plenty of flavor too, thanks to the addition of ingredients such as onion, garlic, apple cider vinegar, paprika, cumin and more.
The patties are ready to eat in less than an hour, and each one is a mere 157 calories.
And not only is it vegetarian, it’s also 100% vegan as well – there’s no dairy to worry about whatsoever.
If you’re not really a fan of bean-based vegetarian patties, this offering may be more up your street. It tastes really good, and the flavor of the beets really contrasts with the creamy and crumbly feta filling.
It’s ready to eat in just an hour, and is best enjoyed with some gourmet hamburger buns.
If you decide you want to go full on vegan with your beet burger, you have to do away with ingredients like egg and feta cheese. But you have to replace them with something.
And this recipe handles that with ease, using the likes of quinoa, for substance, and a whole load of other ingredients for flavor. This includes onion, garlic, dill, and grain mustard.
Moreover, this is one of the quickest beet burger recipes to make that I have ever seen – it’s ready to eat in a mere 35 minutes.
OMG, I just love goats cheese. And it pairs perfectly with the beets in this recipe.
And I couldn’t get over how quick it is to cook – it’s ready to eat in a mere 30 minutes tops. There are just 4 steps to make it, and it doesn’t use a whole lot of ingredients.
This beet burger recipe is just great, it’s not only vegetarian, but it’s also 100% vegan too. And it’s not at all greasy because it’s entirely oil-free. And it’s gluten-free to boot.
I just love the addition of toasted pecans!
For the full recipe, please click here. There you’ll find a handy FAQ section, too.
With this recipe you not only get the instructions for making a super tasty beet pattie, but you also get the recipe for an amazing minty pea puree condiment.
Better yet, it’s not only vegetarian, it’s also 100% vegan too, egg-free and dairy-free .
And it’s super filling with its cannellini beans and oats.
It’s ready to eat in less than half an hour, and each pattie is only 149 calories.
For the full recipe, please click here. There you’ll also find a full nutritional breakdown, some top tips and a handy FAQ section.
Regular beet burgers are great and all, but sometimes it’s really nice to add in some spice. And this recipe certainly does that. This is thanks to the addition of not only a range of ground spices, but also a significant amount of Red Habanero hot sauce. That ought to get you warmed up.
If you’ve recently turned vegetarian, or even vegan, but you miss a good old-fashioned beef burger, this beet burger recipe is about as close as you can get without breaking any rules.
You could even use it to fool people into thinking you’re not a vegetarian anymore, because it really does look like meat.
And I just love that charred, smokey patty taste.
The recipe makes 10 whole servings, so it’s a great choice for a backyard cookout.
Hi, my name is Brett White, and I have a passion for cooking, and following a raw diet. Eating raw has completely changed how I view food, and has led me down a much healthier and happier path in life over the last three years.
Through Addicted To Veggies, I want to share with you my favorite raw recipes. From brownie recipes, to recipes containing pumpkin, my site is full of delicious and wonderful options to consider.
