We love wrapping this delicious beet burger in a burrito shell and serving it up as a "burgeritto"! This beet burger recipe combines shredded beetroot and chickpeas into a thick and moist patty that is perfect for your summer BBQ's.
Full of flavour
Holds together perfectly
Fibre filled & satiating
Plus... it makes a great "burgeritto"!
Ingredients For This Beet Burger Recipe
This 10 ingredient beet burger recipe relies on our simple pantry staples. The only fresh ingredient you'll need to have on hand is, of course, the beets.
Keeping the beetroot raw is best for this recipe. I typically peel the beets but you don't have to. Leaving the skin on may just make the "earthy" flavour of the beets more prominent.
In addition to the raw beetroot you will need:
- Ground flaxseed (acts as the binder in lieu of an egg)
- Chickpeas
- Tamari or soy sauce
- Balsamic vinegar
- Garlic powder, smoked paprika, salt & pepper
- Oat flour (ground from whole oats) or almond flour
- And optionally, gochujang paste for some spice!
Method
The most amount of work to be done for this recipe is just to prepare the beetroot.
Wash the beetroot well and slice off the hard top and bottom. Make sure to reserve any greens for another recipe like my Sautéed Beet Greens. Peel the beets using a vegetable peeler or choose to keep the skins on. Shredding the beets in a food processor with a shredding disc is the quickest (and cleanest) option. You can use a hand grater, just make sure to wear an apron and be careful of the red beet juice staining any cutting boards or surfaces.
In a large bowl:
- Mash the chickpeas.
- Add the shredded beet, thickened flax egg, and spices. Stir to combine.
- Finally, stir in the flour until no more flour is visible and the batter is holding together.
To form patties, scoop ½ cup measures into your hands. Press the batter into a round patty shape and tidy the edges.
Finally, cook them up! Pan fry the burgers on a lightly oiled pan or flat grill for 3-5 minutes per side.
Note: You may be able to cook these directly on a BBQ or a ridged grill if the burgers are not too wet. Canned chickpeas are typically more moist than my chickpeas cooked from scratch. Patting the chickpeas dry before mashing them can help to reduce the excess moisture in the batter.
Recipe Cost For These Homemade Beet Burgers
This homemade beet burger recipe makes 8 patties and costs me approximately $4.29 Canadian if I use canned chickpeas. When I use chickpeas I have cooked from scratch... my cost is only $1.94!
That's less than 25 cents per patty or just over 50 cents with canned chickpeas and the added gochujang. This even comes in under the cost of frozen veggie burgers from my wholesale store. Typically, my wholesale store will have options for over $1 per patty vs. $1.75 - $4 per patty at my local grocery store.
I am constantly surprised by how much I am able to save by making meals at home. Make sure to visit my post on how to cook chickpeas from scratch (or any other bean). It's such an easy way to save an extra few dollars on so many recipes!
Let me know in the comments how you like this beet burger recipe and if you serve it up as a burgerrito! Slather on my Chipotle BBQ Sauce for even more flavour! I have a feeling you might also love my Sweet Potato Black Bean Burger!
Print
Best Beet Burgers (Vegan & Budget Friendly)
- Total Time: 30 minutes
- Yield: 8 patties 1x
- Diet: Vegan
Description
This thrifty beet burger recipe is moist and full of flavour. Grill it up and make it a "burgeritto" for extra fun!
Ingredients
- 2 flax eggs (2 tbsp ground flaxseed, 5 tbsp water)
- 3 cup chickpeas, mashed (525 g, cooked from scratch for best savings)
- 3 cup raw beet, shredded (260 g, see notes for preparation)*
- 2 tbsp tamari or soy sauce
- 2 tbsp balsamic vinegar
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp salt
- ¼ tsp black pepper
- ⅔ cup oat flour (60 g, ground rolled oats)
- 4 tsp gochujang, optional (for a hint of spice)*
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Start by preparing the flax eggs in a small bowl. Mix 2 tablespoon ground flaxseed with 5 tablespoon water and allow to sit for 5 minutes until thickened.
- Meanwhile, in a large bowl, mash the chickpeas. If using canned chickpeas, drain the liquid and consider patting the chickpeas dry. This can help prevent the burger mixture from becoming too wet.
- Add the raw shredded beet, thickened flax egg, and all of the seasonings to the mashed chickpeas and stir to combine.
- Finally, stir in the oat flour (or almond flour) until fully combined.
- Scoop ½ cup measures of the batter and form into burger patties with your hands.
- Cook for 3-5 minutes per side on a lightly oiled grill. If canned chickpeas were used and the burgers are quite wet then these are best cooked on a flat grill. I find that my homemade chickpeas are more dry and the burgers can hold together on a ridged griddle.
- Try serving these as a “burgeritto”. I layer my homemade vegan queso, sprouts, quick pickled red onion, the burger patty, miso avocado, and chopped spinach. Wrap the burrito shell around the patty (fold up from the bottom, then fold in each side, and lastly fold the top down) and seal closed on a hot frying pan. These would also be delicious smothered with my chipotle BBQ sauce and served on a regular hamburger bun with all the fixings!
Notes
Approximate Cost: $4.29 Canadian using canned chickpeas but only $1.94 using my chickpeas cooked from scratch! That’s less than 25 cents per patty or just over 50 cents with canned chickpeas and the added gochujang. Plant-based burgers from my wholesale store are typically above $1 per patty and $1.75 - $4 per patty at my local grocery store.
I typically peel my raw beets but you don't necessarily need to (the earthy flavour of the beets may just be more prominent). Slice off the hard top and bottom of the beetroot (reserve any greens for another recipe). If keeping the skin on then wash the beetroot well and if removing the skin, use a vegetable peeler. Shred the beet using a food processor with a shredding disc for the least mess. (If using a hand grater be careful of the beet juice staining. Protect your clothes and cutting board).
To make miso avocado for the burgeritto I mash 2 avocados with ½ lime, juiced, and 2 teaspoon miso paste.
Freeze the burgers in a single layer on a lined sheet pan. Once frozen (1-2 hours) transfer the patties to a freezer safe bag or container with wax paper or baking paper between layers. Cook from frozen in an air fryer at 350 F for 20 minutes flipping halfway through (baking in a conventional oven may take a little bit longer). Alternatively, cook from frozen on a lightly oiled pan for about 8 minutes per side or until defrosted all the way through and crispy on the outside.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Burgers & Sandwiches
- Method: Grilling
- Cuisine: American
Leave A Review