These vegan beet and brown rice burgers get their gorgeous deep-red color from fresh beets and their staying power from hearty brown rice and beans - with red wine vinegar as the secret ingredient that ties it all together.
Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers-Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Photo by Christina Heaston. Reprinted by permission of the publisher, The Experiment, LLC.
Key Ingredients & Substitutions
- Fresh beets. Grated raw beets are the star here - they cook down into the patty and give it that deep, earthy sweetness and vibrant red color. No need to peel them first, just scrub well. You can substitute roasted and cooled beets if you have them on hand, though the texture will be slightly softer.
- Cooked brown rice. Adds structure and a gentle nuttiness. Any cooked whole grain works as a substitute - farro, millet, or even quinoa and wild rice would all be delicious here.
- Black or red beans. Mashed beans are the binding element that holds the patty together. Black beans give a slightly bolder flavor; red kidney beans are milder and blend into the beet color seamlessly.
- Red wine vinegar. This is the secret ingredient - it brightens the earthy beet flavor and adds a slightly floral acidity that makes these burgers taste much more complex than their short ingredient list suggests. Don't skip it or substitute white vinegar if you can help it; the flavor profile is noticeably different.
- Red onion. Sautéed until soft and translucent, it adds sweetness and depth. Yellow onion works fine as a substitute.
- Fresh parsley. Just a couple of tablespoons adds a fresh, herby note. Cilantro can be used instead if you prefer.
Helpful Tips
Don't skip the high-heat sear. The original recipe specifically calls for searing the patties in hot oil before reducing the heat - this is what creates the crust that holds the burger together. Starting on high heat sets the exterior quickly; without it, these delicate patties are more prone to crumbling when flipped.
Cool the beet mixture before mixing. After cooking the beets and onion, let them cool slightly before folding in the beans and rice. Adding the beans to a very hot mixture can make them mushy rather than holding their shape when mashed, which affects the final texture.
Mash beans coarsely, not smoothly. You want a rough mash with some texture remaining - not a puree. Some whole or half beans left in the mixture give the patty better structure than a completely smooth paste.
Handle gently when flipping. These are more delicate than a black bean burger. Use a wide, thin spatula and flip with confidence - a hesitant half-flip is more likely to break a patty than a decisive, quick turn.
Serve immediately. Like most veggie burgers, these are best straight out of the pan while the exterior is still crisp. If making ahead, reheat in a dry skillet over medium heat rather than the microwave to revive the crust.
Variations
- Add cumin and coriander. Stir ½ teaspoon of ground cumin and ¼ teaspoon of ground coriander into the beet mixture. It gives these burgers a subtle warmth that pairs beautifully with the earthy beets.
- Try with lentils. Swap half the beans for cooked green or brown lentils for a slightly firmer texture and more protein.
- Use quinoa instead of brown rice. For a slightly lighter texture and a protein boost, substitute an equal amount of cooked quinoa. The patties hold together just as well.
- Make them spicy. Add ¼ teaspoon of cayenne and a pinch of red pepper flakes to the mixture. Serve with a creamy avocado spread to balance the heat.
- Boost the umami. Add 1 tablespoon of soy sauce or tamari to the beet mixture. It deepens the savory notes considerably, especially if you're serving the burgers without a sauce.
- Herb swap. Fresh cilantro in place of parsley gives a brighter, more vibrant flavor - especially good if serving in a pita with tahini sauce.
Serving Ideas
These burgers are striking on a bun - that deep magenta color looks incredible against green lettuce and white vegan mayo or copycat vegan burger sauce. Their earthy, slightly tangy flavor pairs especially well with creamy toppings like avocado, hummus, or a smear of tahini. A handful of peppery arugula is a better choice here than standard iceberg - it stands up to the bold flavor of the beet.
They're also wonderful served without a bun, over a simple mixed greens salad with beets and walnuts and a drizzle of lemon vinaigrette. Or slice them up and fold into a grain bowl with roasted vegetables and tahini dressing - the beet patty crumbles beautifully into the bowl and adds gorgeous color throughout.
Storing & Freezing
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for a couple of minutes per side to revive the crust, or warm in a 350°F oven for about 10 minutes. Avoid the microwave if possible - it softens the exterior and makes the patties slightly mushy.
These burgers freeze well. Let them cool completely after cooking, then freeze in a single layer before transferring to a zip-close freezer bag. They'll keep for up to 3 months. Reheat from frozen in a 375°F oven for 15-18 minutes, flipping once halfway through. The texture and flavor hold up nicely.
More Vegan Burger Recipes
If you loved this recipe, here are a few more you might enjoy:
- Vegan Chipotle Black Bean Burgers
- Vegan Quinoa Mushroom Burger
- Vegan Quinoa and Wild Rice Burgers
- Vegan Chickpea Patties
Recipe
Vegan Beet & Brown Rice Burgers
Ingredients
- 3 beets scrubbed clean, ends trimmed
- 4 tablespoons olive oil
- 1 red onion diced
- ½ teaspoon salt
- 1 tablespoon red wine vinegar
- 1 ½ cups cooked black beans or red kidney beans, can also use canned
- 1 cup cooked brown rice
- 2 tablespoons fresh parsley chopped
- black pepper to taste
Instructions
- Using the large holes of a box grater or the grater blade of your food processor, grate the beets.
- (It's not necessary to peel them first.)
- In a large, lidded sauté́ pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook until it softens and begins to look translucent, 6 to 8 minutes. Add the beets and salt and toss to combine. Cover and cook for 10 to 12 minutes, until the beets are completely softened. Add the vinegar, toss to combine, and scrape up the browned bits from the pan with a wooden spoon. Set aside to cool slightly.
- In a mixing bowl, coarsely mash the beans with a potato masher or fork. Fold in the beet mixture, the rice, parsley, and black pepper to taste. Adjust seasonings. Shape into six patties, flattening to a ½-inch thickness.
- In a sauté́ pan, heat the remaining 2 tablespoons oil over high heat. Add the patties, in batches if necessary to avoid crowding. They should sizzle-this creates a nice crust. Cook for 1 minute. Reduce the heat to medium and cook for 2 or 3 minutes. Carefully flip the burgers and cook until browned and firm, 4 to 5 minutes longer.
Miriam Rudnick says
I've heard that these are very good. Do you think there is anything that could be substituted for the beans and the rice so these could be made for Passover? Maybe quinoa for the rice, but I have no idea about the beans. I always use a beet in place of the shankbone on the seder plate and then never know what to do with the beets. Making these would be a good use of them if I can figure out what to do instead. Thanks!
Nava says
Hi Miriam — I'm afraid that if both the beans and rice are substituted, it would be a completely different recipe. As for the beet on your seder plate, you can roast or cook it ahead of time, and then just dice it and put it into a green salad. Other vegan options for Passover can be found on our Vegan Passover Seder page: http://www.vegkitchen.com/tips/holidays-and-special-occasions/passover-pleasures/