These vegan beet burgers are impossibly vibrant, packed with cumin and smoked paprika, and hearty enough to satisfy even the most skeptical dinner guest at the table.

Key Ingredients & Substitutions

• Fresh beets. The star of the show - cooked and then pulsed in the food processor to create that gorgeous deep-red base. You can microwave, boil, or roast the beets; all methods work, though roasting gives the most concentrated, sweet flavor. No need to peel before cooking - just scrub well and peel after.
• Kidney or red beans. These provide the binding and protein. Red kidney beans blend into the beet color seamlessly. Chickpeas or black beans can be substituted; black beans will give a slightly earthier flavor, while chickpeas yield a firmer, drier texture.
• Quick-cooking oats. Half are soaked in boiling water to act as a binder; the other half go in dry for extra texture. Certified gluten-free oats work for a GF version. Don't use rolled oats - they're too thick and won't blend properly.
• Smoked paprika. This is what takes these burgers from good to memorable. It adds a subtle smokiness that pairs beautifully with the earthy beet. Mesquite seasoning is a direct substitute, or use sweet paprika if smoked isn't available (though you'll lose that depth).
• Ground cumin. Adds warmth and a slightly nutty, savory quality. Don't skip it - it's part of what makes these taste like a real burger rather than just beet patties.
• Scallions. Provide a mild, fresh onion note on top of the sautéed red onion. You can substitute a bit of extra red onion, though scallions give a brighter flavor.

Helpful Tips

Don't over-process in the food processor. Pulse the mixture until finely chopped and combined - you want it cohesive but still with some texture. If you run the machine too long, you'll end up with a smooth paste that makes the patties dense and gummy rather than holding a pleasant, slightly chunky texture.

Pack the measuring cup tightly. The key to a patty that holds its shape is packing the beet mixture firmly into the measuring cup before inverting it onto the baking sheet. Loose packing leads to crumbling. A firm tap to release it, then a gentle press to flatten to about half an inch, and you're set.

Let them get a real crust before flipping. At the 15-minute mark, look for the edges to be visibly browning before you flip. A fully formed bottom crust is what keeps the burger intact through the second side of baking. If it looks pale, give it another 2-3 minutes.

Adjust seasonings before shaping. After mixing everything together, taste the unbaked mixture and bump up the cumin, paprika, or salt as needed. The flavors mellow a bit during baking, so it should taste slightly bold raw.

Pan-fry for an even crispier exterior. These bake beautifully, but for an extra-crisp crust, cook them in a thin layer of olive oil in a skillet over medium-high heat for about 4-5 minutes per side instead. The contact with the hot pan gives a darker, crunchier exterior.

Also worth trying: our garlic mustard vinaigrette.

Variations

• Add walnuts. Pulse ¼ cup of walnuts into the food processor along with the beets. They add healthy fat, a meaty richness, and help the patty hold together even better.
• Make them spicy. Add ¼ teaspoon of cayenne and a pinch of red pepper flakes. Serve with creamy vegan coleslaw to balance the heat.
• Slider version. Use a ¼-cup measure instead of ½-cup to make about 12 slider-sized patties. Great for parties - stack them on small buns with a swipe of hummus and a pickle.
• Mediterranean style. Add 2 tablespoons of chopped kalamata olives and swap the cumin for dried oregano. Serve in pita with tahini sauce and diced cucumber.
• Add quinoa. Replace ¼ cup of the oats with cooked quinoa for extra protein and a slightly nuttier flavor. The patties will be a bit more delicate, so handle carefully.
• Boost with sun-dried tomatoes. Add 2-3 oil-packed sun-dried tomatoes to the food processor. They deepen the umami and add a concentrated, savory richness.

Serving Ideas

These are stunning on a whole-grain bun - the deep red against white vegan mayo and green lettuce looks almost too good to eat. Load them up with classic burger toppings like sliced red onion, pickles, and mustard, or keep it simple with just avocado and a drizzle of copycat vegan burger sauce. A tangy vegan tartar sauce is also a classic pairing that Nicole has always recommended for these.

They work just as well without a bun. Serve them on a bed of mixed greens with beets and walnuts and a light lemon vinaigrette for a complete, restaurant-worthy plate. Or go the grain bowl route - break one patty up over cooked farro or quinoa with roasted vegetables and tahini dressing. The earthy beet flavor ties everything together beautifully.

Storing & Freezing

Store cooled patties in an airtight container in the refrigerator for up to 4 days. Reheat in a dry skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for about 10 minutes. The skillet method gives the best results for reviving the exterior crust.

These freeze very well. Bake them fully and let them cool completely, then freeze on a lined baking sheet until solid before transferring to a zip-close bag. They'll keep for up to 3 months. Reheat from frozen in a 375°F oven for about 18 minutes, flipping once halfway through. No need to thaw first.

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes or our vegan chickpea patties for a different style of vegan patty - or here are a few more individual favorites:

Also try: our Quinoa And Wild Rice Burgers.

• Vegan Chipotle Black Bean Burgers
• Vegan Beet & Brown Rice Burgers
• Vegan Quinoa Mushroom Burger
• Vegan Chickpea Patties
• Best Vegan Burger Recipes

Recipe

Vegan Beet Burgers

4.79 from 19 votes

These vegan beet burgers are vibrant, hearty, and packed with flavor - with cumin, smoked paprika, and kidney beans rounding out that gorgeous deep-red beet base.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8 burgers

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Ingredients

• 1 to 1¼ pounds beets 3-4 medium, scrubbed
• ½ cup quick-cooking oats divided
• 1 tablespoon olive oil
• 1 medium red onion chopped
• 2 cloves garlic thinly sliced
• 2 scallions chopped
• 15 ounce canned kidney beans drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika or mesquite seasoning
• salt and freshly ground pepper to taste

Instructions

• Cook the beets using any preferred method - microwave, boil, or roast whole - until tender but not overdone. Plunge into cold water to cool, then peel and cut into chunks.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Place half of the oats in a small bowl and cover with ¼ cup boiling water. Let stand until needed.
• Heat the oil in a small skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and scallions and continue to sauté until soft and beginning to turn golden.
• In a food processor, combine the beets, onion mixture, both the soaked and dry oats, beans, cumin, and both kinds of paprika. Pulse until the mixture is evenly and finely chopped, scraping down the sides as needed.
• Transfer the mixture to a bowl. Taste and adjust seasonings, then season with salt and pepper.
• Lightly oil a ½-cup measuring cup and pack it firmly with the beet mixture. Invert onto the baking sheet with a sharp tap and flatten to about ½-inch thickness. Repeat with remaining mixture. (For smaller slider-sized burgers, use a ¼-cup measure.)
• Bake for 15 minutes until the bottom is starting to brown. Carefully flip each burger and bake for another 15 minutes until lightly browned on both sides. Serve hot or warm.

Nutrition (Estimate per Serving)

Calories: 6kcalCarbohydrates: 1gSodium: 1mgPotassium: 20mgSugar: 1gVitamin C: 1mgCalcium: 3mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

These vegan quinoa and wild rice burgers are hearty, wholesome, and satisfying enough to win over anyone at the table - no meat required.

Key Ingredients & Substitutions

• Wild rice. The chewy, nutty backbone of these burgers. Wild rice holds its texture well after cooking and gives the patties a nice hearty bite. You can swap it for brown rice in a pinch, though you'll lose some of that characteristic chewiness.
• Cooked quinoa. Adds protein and helps bind the patties together. Any color of quinoa works - white, red, or tri-color. If you're making this gluten-free, quinoa flakes are a great substitute for the oats as well.
• Quick-cooking oats. Soaked in boiling water, they become the glue that holds the burgers together. For a gluten-free version, swap in certified gluten-free oats or quinoa flakes as noted in the recipe.
• Salt-free all-purpose seasoning blend. This is the workhorse flavor builder - look for blends like Mrs. Dash or make your own. If you don't have one on hand, a mix of garlic powder, onion powder, dried thyme, and dried oregano works well.
• Smoked paprika. Adds depth and a very subtle smokiness. Sweet paprika is a perfectly good substitute, or try a pinch of chipotle powder for a spicier kick.
• Fresh cilantro or parsley. Optional but recommended - fresh herbs brighten the whole patty. Cilantro gives a more vibrant, punchy finish; parsley is milder. Either works, or you can skip them entirely.

Helpful Tips

Cook the wild rice low and slow. Wild rice takes about 35 minutes at a gentle simmer, and rushing it makes it tough. The grains should just start to split and curl before you pull them off the heat. Undercooked wild rice won't blend into the patty mixture well.

Let the oat mixture absorb fully. When you cover the oats with boiling water, give them a full 5 minutes before mixing. If you rush this step, the oats won't fully hydrate and your patties will be crumbly rather than cohesive.

Pack the measuring cup firmly. Scooping loosely will give you fragile patties. Fill the ½-cup measuring cup with the burger mixture and press it down firmly before inverting onto the baking sheet. The more compact the patty going in, the better it holds together coming out.

Don't skip the flip. At the 15-minute mark, turn each patty gently using a thin spatula. This is what gives both sides that golden, slightly crisp exterior. If a patty sticks or starts to crumble, let it bake another 2 minutes before attempting the flip.

Make ahead and freeze. These patties freeze beautifully. Bake them fully, let them cool completely, then freeze in a single layer on a baking sheet before transferring to a bag. Reheat from frozen in a 375°F oven for about 15 minutes, flipping once.

Also worth trying: our gently curried tofu burgers.

Variations

• Add lentils. Stir in ½ cup of cooked brown or green lentils for even more protein and a slightly denser texture - similar to the filling Vegan Quinoa Mushroom Burger.
• Make them spicy. Add ½ teaspoon of cayenne pepper or a tablespoon of your favorite hot sauce to the mixture. A dash of chipotle powder in place of (or alongside) the smoked paprika works especially well.
• Tex-Mex version. Swap the cilantro for parsley, add ¼ cup of corn and ¼ cup of drained black beans. Serve with salsa, sliced avocado, and a squeeze of lime.
• Mushroom boost. Sauté ½ cup of finely diced cremini mushrooms with the onion and garlic. They add umami depth and extra moisture that melds beautifully with the wild rice.
• Herbed version. Use a full ¼ cup of mixed fresh herbs - parsley, chives, and a little tarragon - and add 1 teaspoon of Dijon mustard to the mix. Great with a simple aioli or vegan burger sauce.
• Pan-fried option. If you prefer a crispier exterior, pan-fry in a thin layer of oil over medium heat for about 5 minutes per side rather than baking. The outside crisps up more quickly, so watch the heat carefully.

Serving Ideas

These burgers are sturdy enough to hold up in a bun with all the classic toppings - lettuce, tomato, onion, pickles, and a generous smear of vegan mayo or copycat vegan Big Mac sauce. A toasted brioche-style bun is especially good here since the slight sweetness contrasts nicely with the earthy grains. You can also tuck them into a pita pocket with shredded cabbage and tahini sauce for a more Mediterranean feel.

Serve them alongside a simple green salad, roasted sweet potato wedges, or fresh tomato relish for a complete meal. They also work beautifully on top of a grain bowl - break one apart over quinoa or farro, add a handful of greens and a drizzle of lemon tahini dressing, and you have a satisfying lunch that holds you for hours.

Storing & Freezing

Let leftover patties cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F oven for 8-10 minutes or in a dry skillet over medium-low heat for a couple minutes per side. Avoid microwaving if you can - it softens the exterior and makes the patties a bit mushy.

These burgers freeze very well. Once fully baked and cooled, freeze in a single layer on a lined baking sheet until solid, then transfer to a zip-close freezer bag. They'll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for 15 minutes, flipping halfway through. The texture holds up remarkably well after freezing.

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes, including our chipotle black bean burgers for a smoky kick - or here are a few more individual favorites:

• Vegan Chipotle Black Bean Burgers
• Vegan Quinoa Mushroom Burger
• Vegan Chickpea Patties
• Easy Vegan Portobella Burgers
• Best Vegan Burger Recipes

Recipe

Vegan Quinoa and Wild Rice Burgers

4.80 from 20 votes

These vegan quinoa and wild rice burgers are hearty and satisfying, with two wholesome grains making up the base. Great on buns, in pitas, or on their own with your favorite sauce.

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Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Servings: 9 burgers

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Ingredients

• ½ cup wild rice uncooked
• 1 tablespoon olive oil
• 1 medium-large onion finely chopped
• 2 cloves garlic minced
• ½ cup quick-cooking oats or quinoa flakes for gluten-free
• 2 cups cooked quinoa firmly packed
• 1 tablespoon salt-free all-purpose seasoning blend
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika or sweet paprika
• ¼ cup fresh cilantro or parsley minced, optional
• salt and pepper to taste

Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Combine the wild rice with 1 ½ cups water in a small saucepan. Bring to a rapid simmer, then lower the heat, cover, and cook until the water is absorbed, about 35 minutes.
• Heat the oil in a medium saucepan. Add the onion and sauté over medium heat until translucent, about 5 minutes. Add the garlic and continue until golden.
• Place the oats in a large bowl and cover with 1 cup boiling water. Let stand for 5 minutes. Add the sautéed onion and garlic, cooked wild rice, cooked quinoa, seasoning blend, cumin, paprika, and cilantro (if using). Season with salt and pepper. Mix well.
• Lightly oil a round ½-cup measuring cup. Scoop a level portion of the mixture and invert onto the parchment, tapping firmly to release. Flatten to about ½-inch thickness with the bottom of the cup. Repeat with remaining mixture.
• Bake for 15 minutes, then flip each burger carefully and bake for another 15 minutes, until golden and firm on both sides. Serve on their own or with buns and your favorite condiments.

Nutrition (Estimate per Serving)

Calories: 107kcalCarbohydrates: 14gProtein: 3gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 153mgFiber: 3gSugar: 1gVitamin A: 42IUVitamin C: 1mgCalcium: 45mgIron: 2mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.