Every now and again you lovely readers send me emails with recipe requests.
One such request came recently from a mother hoping to recreate the veggie beet burger a local restaurant serves that her daughter just happens to love. All other searches for “beet black bean burger” left her a little overwhelmed at the extensive ingredient lists and time commitments.
Minimalist Baker to the rescue.
This recipe is easy to master, nutritious, flavorful, and most importantly, simple. Just 10 ingredients and roughly 1 hour required (less depending on cooking method). Plus, it’s loaded with nutrient-rich foods like raw walnuts, black beans, quinoa, and raw beets.
These burgers are loosely inspired by the beet-quinoa burgers served seasonally at LT Burger in Sag Harbor, New York. Of course, I haven’t tried them myself, but the reader who emailed just raved about it. And if her daughter who thinks most veggie burgers are “weird” loved this one, there must be something special about it.
After scanning their menu I seriously wanted to visit the area just to sample LT’s menu. But for now, recreating their recipes from afar will have to do.
I was quite pleased with how these little guys turned out. They’re
Hearty
Smoky
Flavorful
Tender and moist on the inside
Perfectly crisp on the outside
Not at all mushy
Simple
Savory
& Perfect for satisfying killer burger cravings
Another thing I love about them is that the raw beets give them a deep magenta hue that makes them irresistibly beautiful. Even veggie burger skeptics are sure to fall in love.
If you give these burgers a try, let us know! Leave a comment below, or tag a picture #minimalistbaker on Instagram so we can see how yours turned out. We love seeing your photos – it always makes our day. Cheers!
Smoky Black Bean Beet Burgers
Ingredients
- 3/4 cup cooked quinoa
- 1/2 large red onion (finely diced // 1/2 onion yields ~3/4 cup)
- 1 cup finely chopped mushrooms (shitake, baby bella, or white button)
- 1 pinch each salt & pepper
- 1 15-ounce can black beans (well rinsed and drained)
- 1 cup finely grated raw beet
- 1 tsp cumin
- 1/2 tsp chili powder (or sub extra cumin)
- 1/4 tsp smoked paprika
- ~1/2 cup raw walnuts (crushed or ground into a loose meal)
Instructions
- Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
- When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
- Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
- Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional).
- Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (190 C) (skip this step if cooking on the stovetop or grill - see notes).
- Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties (as original recipe is written). I use a peanut butter jar lid lined with plastic wrap to get the perfect shape (a tip I learned from Iowa Girl Eats). You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
- Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 F (190 C) for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
- Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.
Notes
* FREEZING: If you don’t want to cook the whole batch at once, form into 10 patties, par-bake them at 375 degrees F (190 C) for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, place on baking sheet still frozen and bake at 375 degrees F (190 C) until desired texture/color is reached - roughly 25-35 minutes.
Joanne says
I don’t eat nuts can you please tell me what to use in place of walnuts that’s fat free/ oil free and the amount I would use. Thanks
Hmm, you could sub sunflower seeds or pumpkin seeds, but they naturally contain fats. Otherwise, maybe a lesser amount of breadcrumbs. Won’t have the same texture though.
Jonathan says
Hey! The recipe asks for a certain amount of cooked quinoa. Is this the amount of quinoa one should have before adding the water to cook it or do you mean completely finished quinoa (so already including the water it “soaked up” while cooking)?
Thank you!
Hi Jonathan, for this recipe, we recommend 3/4 cup cooked quinoa which would be ~1/4 cup uncooked/dry. Hope that helps!
Ethan says
Very good. I would recommend adding some vegan Worcestershire sauce, BBQ sauce and nutritional yeast as it’s a bit bland otherwise. Super healthy too which is great
Thanks for sharing, Ethan!
Mackenzie Brown says
This is a wonderful recipe! I used to live on Oahu and had black bean beet burgers from Down to Earth at least weekly (they are incredible!) Since moving away I haven’t found anything that satisfies that craving until now. This will be my go-to veggie burger recipe from now on.
We’re so glad you enjoyed this recipe, Mackenzie! Thanks so much for sharing! xo
Megan says
This was a really great recipe, I loved it! Easy to make, no blending required, and the burgers have enough structural integrity to not fall apart. They tasted amazing! I ate 2 and froze the rest. I added some coconut flour to the mixture to make them a little less moist, but other than that stuck to the recipe. I had them on potato rolls with tomato, pepper jack cheese, ketchup and Sir Kensington’s special sauce. I’m bookmarking this so I can come back to it. :)
We’re so glad you enjoyed this recipe, Megan! Thanks so much for the lovely review! xo
Jillian says
Great veggie burg recipe! The texture is great and they are much less time consuming to make than other beet burg recipes I’ve come across. I used flax meal instead of walnut and added 1 Tbsp of cornstarch based on other reviews that they were too crumbly — I put them in the freezer for 2 hours and then grilled them and they held up great. I did not add worcestershire sauce but wish I would have as they could have used a bit more flavor. Thanks MB– will definitely
We’re so glad they turned out well! Thanks so much for sharing, Jillian!
M says
Hi just a quick question- the recipe calls for 1/2c walnuts. Is this 1/2c measurement meaning before or after it has been grounded into walnut meal? (Trying to figure out what amount to sub if using oats, flaxseed, or sunflower seeds instead. Am I wanting to add a 1/2c grounded meal of these things if subbing, or i’m guessing it will be less right? You meant 1/2c of the ingredients before grinding?) Thank you so much for all your recipes. This looks great- I can’t wait to try this!
Before measuring! We’d suggest using slightly less for measuring after. Hope that helps!
Becky says
Made these last night exactly as the recipe is written – did add a healthy dash of Worcestershire sauce! The patties got nice and crispy in the oven, and stayed together even when eating. Super delicious. Seriously one of the best veggie burgers I’ve had! I see the frozen reheating instructions, but we had a couple of left over patties (fully cooked), was wondering your recommendation for reheating next day? Thanks for the recipe!
We’re so glad they turned out well, Becky! Thanks for sharing! We’d say reheating in the oven would be ideal, but stovetop should also work.
adrienne says
This recipe will be my go-to recipe from now on to make my own veggie burgers! I ended up not having time to saute the mushrooms and onions, so I skipped that step. I am sure this would add extra delicious flavor, but I’ve got a 1 y.o. at home and extra steps are all optional. In the spirit of Minimalist Baker I opted for the prepackaged cooked beets you find in those vacuum-sealed packages. I used a blender and starting with the walnuts, pulsed them into a meal. Then, I added the whole package of beets, 1 can of beans, 2 flax eggs, and spices and mixed on low. Then I took that mixture and added cooked (red) quinoa until the mixture could form patties (*this is the key to the burgers sticking together – the mixture has to ‘look right’ and the ingredients all need to be pretty finely chopped or ground). I then baked them. They turned out so delicious! Easy-peasy 1-2-3. Even my dad said they were “okay” which is a glowing recommendation from someone who scrunchies his nose at anything that isn’t meat and potatoes! For a little extra punch next time I may add some fresh herbs and garlic into the blender. Easy clean up too – less dishes and prep than the original recipe. I took one star off because although the original recipe is simple, there is a lot of different prep work involved.
Thanks for sharing your experience, Adrienne!
Rachel says
I made this using red quinoa, and canned beetroot. Aware the recipe called for white quinoa, so I had to cook the red quinoa for extra 8 mins. To prevent it from crumbling when cooking it (so many negative comments that the patty doesn’t hold) I add in some cornstarch and swap walnuts to grounded flaxseed to make sure it hold ! It was a success !! Will definitely be making this again 😀
We’re so glad it turned out well! Thanks for sharing, Rachel!
Erin Miller says
My favourite Beetroot and Black Bean patty recipe to date! Super yum! have just printed the recipe to make again!!!
Whoop! We’re so glad you enjoy them, Erin! Thanks for the lovely review!
Amanda says
Your burger recipes are always a hard FAIL. They need stay together, always fall apart. So disappointing
Hi Amanda, sorry to hear that’s been your experience! If they are having trouble staying together, that typically means they are too dry. We’d suggest mashing the beans more, adding a bit of BBQ sauce to the mix, and cooking a little less.
Kimberley Lieberbaum says
I made these delicious burgers last night! Wonderful! I used a grill pan and they came out perfect! Added a few dashes of cayenne to recipe.
Thanks so much for sharing, Kimberley. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Luann says
These were delicious! I baked mine and added extra Worcestershire sauce. They did break a little when I flipped them halfway through the cooking time, but became more firm when the cooking time was done (but were still fragile). I have a guess as to why some people’s fell apart and others’ did not—WHITE quinoa can act as a binder if you stir it for one minute after cooking it. The grains break apart and become glue-like. It only happens with white quinoa. I’m going to give that a try next time I make these. I learned this from Feasting at Home’s Quinoa Cakes recipe.
Interesting theory! Thanks for sharing, Luann!
Heather K says
Mine also fell apart and crumbled when cooking. Did like the ingredients and if that could be fixed I think I would have enjoyed it.
Hi Heather, thanks for sharing your experience! Next time, we’d suggest adding a bit of BBQ sauce to the mix, and cook a little less. Hope that helps!
Yuko says
Hi,
I was super excited to try these burgers and followed the recipe, but when I pan fried it – the burger totally fell apart. Any suggestions? Thank you!
Hi Yuko, If that happens again next time, add a bit of BBQ sauce to the mix, and cook a little less. Hope that helps!
Alice says
Delicious burgers, although they were quite crumbly at the end despite adding a flax egg. Slowly turning my meat-loving boyfriend vegan with your recipes! Thank you!
We’re so glad you both enjoyed them, Alice! Next time, you could try additional BBQ sauce and/or cooking slightly less time to help them stay together better.
Brooke says
I love this recipe and continue to recommend it to friends and family!
I’m not vegan, just trying to eat a little less meat. I love this recipe because it’s easy, it’s great for meal prep and I find I can add and substitute ingredients if I do not have everything listed. We haven’t been going out for as many groceries lately. For example, instead of the walnuts, I just added some oats. I added a little bit of broccoli because that was going to go bad and an egg to help keep them from falling apart. I really love the peanut butter lid trick as well!
It’s a new family favourite.
How lovely! Thanks for sharing, Brooke! xo
Amy says
First recipe I have tried from your site and I loved it!
Just due to quarantine and working with what we had, made a few changes.
Instead of quinoa, swapped for farro.
Instead of a finely, grated beat, swapped for cut beets in a can. I just diced them up.
I used the first patties for tacos! I used a flour tortilla, added greens, pineapple, salsa, and a little bit of dijon mustard. Plan to use the rest of the patties for an actual burger. Also, your peanut butter lid trick worked liked a charm.
Love those changes! Thanks for sharing, Amy!
Lizzie says
I love love love this recipe!! I’ve made it twice now and both times it’s been a massive hit. I swapped the walnuts for oats that I finely chop. I even added a cube of cheese into the middle of the patties.
The second time round I made lots of smaller patties and they go much further yet one is still plenty filling. I put them in wraps with lettuce and capsicum and it goes well with bbq sauce or mayo.
Thank you!!
Yum! Sounds incredible, Lizzie! Thanks so much for the lovely review!
Felicity Crisp says
I liked these burgers but I found they really fell apart! I think I probably made them too thick for baking… next time might spread in an even layer and then cut into squares. Also felt like an extremely fine chop was needed for the onions and the mushrooms and that really helped create a more even flavour. Maybe I could also mash them a bit better next time.
Hi Felicity, that should help! Or you could also try additional BBQ sauce and/or cooking slightly less time.
Donna Luna says
I prepared and used all the ingredients as listed. I chose and recommend shiitake mushrooms. I added extra chili powder and smoked paprika for a stronger flavor. (I tasted the mixed before forming the burgers).
I was worried about them being crumbly, so took all the steps mentioned to help with that- mashing the black beans as much as I could, doing a little less walnut meal, and adding in Worcestershire sauce (3-4 glugs, yum)! I also added in 1 “vegan egg” for more binding from a package I never use in my pantry.
I got 6 good sized patties from the mixture. Next time I will maybe double the recipe to have more food for the effort! Used the jar lid method for forming, which worked well. I tried pan frying the first 4 in cast iron to get that nice grill effect. They were very tasty.
Flavor is great but when I bit into the burger it was a bit mushy and came out of the burger. So, for the other 2 patties, I tried the baking method as described in the recipe. Much better result! The patties held up better. The drying out while baking probably helped with all that moisture I added. So if you can wait, I recommend baking them. You can always finish on the stovetop or broil for extra crispiness/browning.
Had leftover burgers with a fried egg for brunch the next day, yum!
Bethany Reed says
Wow! This is exactly what I was looking for. I happened to have the ingredients on hand, and I wanted to make a vegan shepherds pie. I made 1/2 the recipe as directed for freezing, and the other half I crumbled into a pan with olive oil on med/high heat, tossing every few minutes until the mixture formed crumbles. The flavor was perfect and I ended up with satisfying crisp “meaty bits”.
Deglazed pan with wine and assembled pie. Turned out BEAUTIFUL with the deep red beets, and very yummy!
This will be my go-to for patties and crumbles from now on. Thanks for the great recipe!
Thanks for sharing, Bethany!
Ash says
These were really good! They did fall apart on me, but the flavor was nice. Maybe next time I will mash the beans up more to help them hold together?
We’re so glad you enjoyed them! And that should help. Let us know how it goes!
aaron says
I ccoked them in a baking tray as a flat slice then cut them into squares. Make it thicker and push down to get them into a rounder shape when eating.
Anh says
Hello, when I made this recipe 2 years ago, I don’t remember the onions needing to be cooked and there was smoked liquid in the recipe. Did you update it? I just want to make sure I’m not going crazy.
Hi Anh, we haven’t modified this recipe. Perhaps you are thinking of a recipe from one of our e-books? Hope that helps!
Kathryn says
My husband really liked them, but I wasn’t too crazy about them. I am not a huge fan of mushrooms and I felt like that’s all I could taste. However, I could have subbed with more black beans or other ingredient. I also added a touch more salt as I tend to favor salty over savory. Again, my husband thought these were great! He is watching carbs so he ate it without the bun.
No, they are not as sturdy as a hamburger meat patty, but they did not fall apart on me.
Martine says
Hi! These look delicious but I’m wondering what I could use instead of walnuts to make it nut-free… assuming they are used to bind the patties, do you think wholemeal flour or besan would work? Thanks :)
Hi Martine, we haven’t tried those, but they may work. We think bread crumbs or oats would be good substitutes for the walnuts!
Susan Anspaugh says
Mind if I use this in my cookbook with credit like this?
If you want to make your own veggie burgers, below is a great one from Minimalist Baker.
I will make it myself first, and make sure I love it first!
Please don’t republish our recipes in your cookbook. Glad you enjoyed these though!
Lee says
The flavour of these patties is just wonderful. I made my batch using previously oven-baked beetroots and otherwise followed the recipe. I made the patties only about 1cm thick, baked them in the oven and finished them off in the fry pan to make them extra crunchy on the outside. People then chose whether to have one or two patties, according to the amount of extra salad they were putting on their bun. I was really happy how they turned out. They were moist on the inside but not overly. Because I had such success using the pre-baked beetroots I’m nervous to try raw beets. I’ll keep you posted. thanks again!
We’re so glad you enjoyed them, Lee! Thanks so much for sharing!
Gabriel Branch says
I have made this recipe several times and it is always amazing. This is hands down the best veggie burger I have ever had. It is smoky and flavorful, it never fails to impress. You can’t beat the bright red color that the beets give the burgers either. It has become one of my regular recipes.
Wonderful – thanks for sharing, Gabriel!
A says
Hi! I have everything but the quinoa. Can I sub brown rice for quinoa in this recipe? Or make it without?
We think subbing brown rice should work! Let us know if you give it a try!
Natalie says
I made this for the family tonight and it was delicious! I removed the walnuts (my daughter is allergic) and it came out great. Thank you for all the wonderful recipes :)
Gary says
Many comments stay they are time consuming….I use a food processor starting with the walnuts. This cuts prep time considerably.
This is a tasty recipe, and I’m not too bothered about the falling apart. They are best I find well chilled before cooking. If you are not wanting to keep them vegan….add an egg……
Steph says
We loved this recipe! I made it last night for my husband and our 9 month old baby and it was a win all around —-flavorful and still mild enough for the little one. I didn’t have walnuts on hand, so I used pecans instead and the result was delicious! They fell apart a bit- so I might try to add a bit of flax next time around. These were so easy and quick to make- only took me 20 minutes to whip up a double batch and now we have extra for the freezer. Thank you so much for this recipe!!
Yay! So glad you enjoyed these, Steph! Thanks for sharing! xo
Jenna says
Fantastic! Prep time is underestimated though. Lots of fine chopping, took me 45 to prepare. Will do it again with less stress but results are fab!!
Micayla says
Overall I really enjoyed this recipe! I had a black bean beet burger at the Mustard Seed Cafe in Kent, Ohio and have been trying to recreate it. My only complaint is that it fell apart easily and was a little dry but the flavor and texture were fantastic!! I’ll keep working on it but thanks for getting me off to a great start!!!
Hi Micayla, thanks for sharing your experience! If that happens again next time, add a bit of BBQ sauce to the mix, and cook a little less. Hope that helps!
Nancy Baxter says
Insane!! Best bean burger I’ve ever had.
Oh yay! Thanks for sharing, Nancy!!
Kathleen says
These were tasty, but a little dry- I live in the SW, so cooking always requires more moisture. I probably overlooked the quinoa, so next time, I’d add a little water. They are a little time consuming, but good! Thank you for sharing, I look forward to trying to make them again!
Wendy says
How far in advance can recipe be made prior to cooking? Considering these for 7/4 BBQ and wondering if I can make mixture on 7/3 and bake when guests arrive on 7/4.
Oh yeah that should work!
Dana says
Can you cook these on the grill?? Looking to make for the 4th. Always love your recipes ?
Hi Dana, These aren’t the best for grilling. We would recommend trying this recipe instead!
Ubuntera says
Dear Minimalistbaker,
I myself am a “minus sugar omnivore” (with a strong tendency towards being a serious carnivore), but these beet and quinoa burgers are on my top fav food list since the first time I spotted them on your blog and tried them out. It’s been five years now since then and I still make them, and I even prefer them to the regular burger. So, thank you for this bliss of taste and texture and keep doing the awsome work!! ?
Sandra Tilley says
My daughter (vegan) made juice from carrot, beetroot and celery, I did not have the heart to throw away the pulp, carrots and some of the celery went into the home made dog food with chicken and rice and the beetroot went into these burgers, was a little concerned that without the “beetroot juice” they may be a little dry but I added a little of the pumpkin soup I made yesterday. Burgers turned out beautifully, full of flavour, particularly liked the walnut flavour. Have tried quite a few of your recipes and never been let down.
thank you Minimalist Baker, appreciate your tried and true recipes.
Thanks so much for the lovely review and for sharing your modifications, Sandra. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Cris Smith says
thank you, Dana for this wonderful recipe. I am new to vegan burgers but loved the combination of black beans, quinoa, mushroom and spices. My only addition was a flax egg, following what some of the reviewers suggested.
Thanks for sharing, Cris!
Deborah Hunter says
Can you mass produce and freeze, then cook?
Yes!
Darlene Dennison says
I want to try this recipe, it looks really good. Also, today a lady and I were talking about the benefits of beets, but she refuses to eat them, so I want to make this and show her how delicious and versatile beets are. BUT, I do not eat mushrooms, cannot tolerate the textures, so what can I use to replace them. Thank you.
Hi Darlene, we would sub additional walnuts, onions, and beets for the mushrooms. Hope that helps! If you give it a try, we would love to hear how it goes.
perri campbell says
I have also used finely shredded carrots
Jeani says
I impressed my friends greatly with this recipe! I made it again with a few tweaks and as I was eating the burgers on a bed of lettuce with tomato and cucumber and avocado I said, “Wow I really love this”! Now I’m adding a few more tweaks on my third time. Take these with a grain of salt but I am very happy with the result:)
Shitake mushrooms are a must!
I don’t saute the onions or garlic ahead of time.
I add a lot more spice than what the recipe calls for. Same ones but in bigger quantities, although I have been unable to get smoked paprika in my town so I just add regular. I added a half of a raw jalapeno finely chopped also. Tonight I added a little cilantro.
I toast my walnuts after I finely chop them.
I was having a little trouble keeping the burgers together. I tried egg which didn’t help too much and I have friends who don’t eat eggs. This time I am very happy to report that adding one medium size sweet potato mashed gave the raw burgers a great consistency for forming the burgers and I love adding another healthy vegetable.
I think I have the recipe now that I love the best. Thank you so much for this great inspiration of yum!
Ann Bennett says
I found this just recently hopefully I can get a response I made these and they were out of this world!!!! the only thing was they kind of fell apart for me a little bit I got eight burgers …do you think I added too much Walnut or not enough.. thank you
Hi Ann, it seems like they could use a little more moisture. Maybe try mashing your beans a bit more and scaling back on the walnut meal! Hope that helps!
Lindsay S. says
Fair Warning: These are so good, they will make it hard for you to enjoy another veggie burger anywhere else, ever! My man LOVES these. He requests them at least once every 2 weeks. So I have made these about 10 times and they only thing that would make them better is if I had a food processor with grating attachment (for grating the beets) and then I could just mix everything in there. I’m quite an experienced home cook and even after making these a LOT, they are a bit labor intensive and there is no way I can do them in the 20 min. of prep time stated. It takes me at least 5 minutes just to form the patties! Just a heads up to allow more like 2 hours from start to finish cooking. Unless you can rope in a helper. ;)
Joanne Gordon says
Hey, These sound great. Do you think it would work as a veggie loaf instead of a burger?
We haven’t tried that, but think it might be worth a try! If you make it as a loaf, we would love to hear how it goes!
B says
I made it as a loaf and put bbq sauce and ketchup on top to bake. It tasted good but the center wasnt as firm and dried out as I would have liked. Maybe I should cover and bake next time.
Kristina says
I have canned beets on hand can I use them? Can I just thinly cut them if so? Thanks!
Hi Kristina, we would recommend fresh, as canned would make them too soggy. But if you must, make sure they are thoroughly drained and well grated or chopped!
MAJA SKUPNJAK says
Hi, what kind of sauce do you use?
Hi! I’d recommend a shake of vegan worcestershire or A-1 sauce :)
Cindy says
These were FANTASTIC! I substituted the walnuts with flaxmeal (nut allergy), and added more spicing with cayenne pepper for some kick. YESSSS! Baked them on parchment paper. Found out I needed more time for my oven to complete the process. Left out the oil (dietary preference). They came out crunchy on the outside and soft on the inside and they stuck together!!! Warmed one up the next day and was thrilled with it all! YUMOLA!
Thank you for sharing your recipe!!
Christina King says
Can I use cooked (steamed) beet?
Hmm we haven’t tried and can’t say for sure.. if you try it out, report back on how it goes!
Fleur Gibson says
Hi, what nut could I sub for the walnuts?
pecans or almonds!
Ren says
Thank you so much for this recipe! As I was making it I thought that it had too much moisture and that it would break apart (as always) when I bake a veggie burger. But instead it came out juicy and perfect following your instructions step by step ! <3 I love your recipes thank you for sharing and making our life healthier and colorful ;)
Yay! We are glad to hear that, Ren!
Claudia says
I want to make this as nuggets for my kids’ lunches. Do you think using the same temperature would work? And for how long?
Thanks!
Hi Claudia! While we haven’t tried this, I think it would totally work! I’d probably recommend checking on them at the 20 minute mark to see how they look, and then deciding whether you want them crispier or not from there. Let us know how they turn out!
Gabriele says
I have made these several times. Sometimes I used different kinds of beans (whatever I have on hand) like chickpeas or white beans. I have used red beets and golden beets and both taste delicious. I sometimes add Sriracha to help form the patties and make the mixture stickier, I also usually put the mushroom, onion and bean mixture in the food processor for a few quick pulses which helps. It’s my go-to veggie burger recipe. My fiancé and I are not vegan so we usually have it with our favorite sliced cheese (pepper jack), and I always make caramelized onions to top it off. MMMMMM :)
Yum! Thanks for sharing your changes, Gabriele! We are glad to hear that you and your fiancé have been enjoying them :D
Lorraine says
Super easy and tasty, but two tries and I haven’t gotten them to hold together well. I am gong to try subbing rolled oats for the walnuts or adding a flax or chia seed “egg”.
Gail says
Just made these and they are so easy and really tasty. We aren’t vegan but love a mixture of foods and the flavour was great – thank you!
Amy says
I’m not a vegitarian but I’m looking to eat less meat. Salads are too boring to keep me interested for long. I was wondering if this black bean burger recipe could work as a taco meat substitute?
I think it could! Additionally, you may be interested in our Quinoa Taco “Meat” recipe :D
Amelia Rose says
So, so good! Love that each and every ingredient is healthful! Thank you for all of the delicious recipe(s)!
Yay!
Justine says
Has anyone tried subbing out the quinoa for TVP in this?
RJ says
I am allergic to nuts, what can I subsitute
Sub bread crumbs or oats for the walnuts!
Jules says
I made these tonight and they held together perfectly and were super tasty! Loved the texture, colour and flavours – only made 6 patties though! Even the meat eaters gave the thumbs up. Delicious!
Natasha says
I made this tonight and it was excellent. I didn’t measure exactly, and also substituted carrots for the beets as my store was out of beets (!) and used cashews instead of walnuts. The patties held together very well, and the combination of cumin and smoked paprika really made it great.
Danielle says
These look good but i have a couple of questions. Can you use roasted beets instead of raw? I just roasted my last 2 beets before i found this recipe. Secondly, i DESPISE quinoa, do ypu have any suggestions for an (also) healthy alternative? Thank you!
Hi Danielle! We haven’t tried making with roasted beet, but I think could work. Report back on how it goes! As for a quinoa sub, maybe brown rice and pecans? Use this recipe as a guide.
Sarah-Beth says
I had to walk for half an hour and back in the rain to get the ingredients because it looked so good. Worth it. High effort (I cooked the quinoa from scratch) but I’m so glad our food processor can grate because grating beetroot/carrot is my least favourite thing. I wouldn’t recommend flipping them halfway through cooking because until they’re cooked they’re quite flimsy but they held together well and I have big plans for this burger, bread, another vegan burger, vegan cheese and sweet chilli sauce to make an epic vegan big Mac. Thank you Xx
Fernanda says
Can I substitute the mushrooms with something else? Im not a fan of them.
Hi Fernanda! I would sub additional walnuts, onions and beets!
Darlene Dennison says
Hey-you answered my previous question. I should have read through the questions before I posted mine. Thank you. What portion of each do you recommend as replacement. I’ve been vegetarian for 10 years, but happily moving to vegan…feel better and am learning the benefits of food vs medicine (in tandum with accupuncture and tai chi…I’m in my late 60s).
We haven’t tried it and can’t say precisely, but we would think mostly onions and beans and just a little more walnuts. Hope that helps!
Chelsea says
ah-freaking-mazing recipe! I made one for myself tonight, and I’ll be bringing several for the game tomorrow. Proud to present these beauties!
Ana says
Oh my God! Thank you for this recipe! Easy and very yummy. Just making a badge of them to freeze them so when I feel lazy I’ll chuck them in the oven and… voilà
Kurt VB says
I’ve made this recipe three times now and I very much enjoy it, with a single caveat. Cumin is not a subtle spice and I found it was overpowering the rest of the flavors the first time I made this so I have reduced it from 1 tsp. to 1/2 tsp the the second time and a smidge less than a 1/2 tsp the third time. (Call it 3/8 tsp.) Overall this is a really outstanding recipe. The first veggie burgers I actually enjoyed.
Jessica says
I made these a couple months ago and told my meat lover boyfriend they were lamb and beetroot. I made him two burgers since his complaint about vegan food is the stereotypical “not enough protein” phrase. So didn’t want him to have any ammunition. He was so full after the first one and told me they were one of his favourite meals I had cooked. Asked him the next day if he was going to eat his leftover burger and he said he couldn’t wait! I then told him they were vegan. Haha! Sprung. What a delicious meal! Have just bought more ingredients to make them again and freeze them for on the go meals. Thanks so much.
Be Well Babe says
I loved this! Unfortunately, my first batch of patties nearly fell apart, haha. Two questions: 1.) Any tips to prevent that and 2.) I was wondering if I can use lentils instead of black beans to make this work, too? This is such a dope blog. Thank you for being here!
Dayana says
I loved this recipe and made it in the same day as the Pumpkin cheesecake pie, I loved both and I cannot stop recommending your website! Brilliant! Thank you for sharing your wisdom!
Lindsay S. says
Fave homemade veggie burger so far! I’ve made these 3 times now and each time they’ve been a little different even though I followed the recipe exactly.
The first time (beginner’s luck maybe!) they turned out PERFECTLY. Held together, crispy on the outside, etc. The 2nd and third times they didn’t hold together as well, but honestly I think it’s because I rushed the cooking of the onions and mushrooms so they still had too much moisture. And my beet was particularly juicy, so I should have pressed it to remove any excess liquid. All I can say is, Stick with it people! Give these another chance if you didn’t luck out the first time. Make sure your ingredients are too moist and bake them, don’t try to fry in a pan. This is one of my boyfriend’s favorite meals, served along the crispy matchstick fries :)
Anita Kishore says
Delicious and beautiful recipe. I found that my burgers needed *much* more salt than a pinch after adding in the beans, beets, and quinoa. I probably used 1/2-3/4 tsp – would be helpful to add that to recipe since I didn’t taste until the first batch had baked. I also substituted a tiny bit of days-old nut bread I had on hand for the walnita as I was out.
Sintija, the Latvian foodie says
We tried it and absolutely loved it! Me and my boyfriend aren’t vegan but wanted to spice up the regular burger recipe, and we made these together. He was absolutely astonished as to how the patties really looked like bloody beef patties due to the beets, and he really enjoyed the taste as well! He was happy :)
We used flaxseed powder instead of walnut meal, as I forgot to buy them at the store. I didn’t use paprika as I’m trying to avoid it (skin condition, and paprika is among the possible irritants) – but spiced it up with black pepper and some other herbs and spices.
Perhaps we didn’t cook the quinoa well enough, as it turned hard when cooking the patties in the oven. Also, I’d add an egg to the patty mixture, so that it all would stick together better – bigger patties like we made were pretty fragile (smaller ones as mentioned on the recipe would do better).
But overall – super awesome recipe! We’ll definitely make this again in our house!
Yolanda says
I’d like to prep this recipe, but unsure if the beets should be boiled first. A quick response would be greatly appreciated.
Hi Yolanda! No need to boil them first!
Priya says
I just made this recipe, and it tastes amazing! I did have the problem of it being crumbley, but I didn’t mash up the beans thoroughly and will do next time! Great job!
Tanvi says
Amazing burgers! Thanks, Dana.
I’ve made them twice already. The first time, I followed the recipe but omitted mushrooms and onions. The second time, I felt it needed some zing, so I added 1-2 tsps of curry powder and some cheese. Really outstanding.
My son who doesn’t like quinoa or beets [and wasn’t told of the ingredients in this burger] said as an exception, he’ll eat quinoa and beets in THIS burger, but not for ANYTHING ELSE, OK?!
Junkyard says
Can I deep fry it..after taking it out of the deep freezer?
That should work – I haven’t tried it but report back on how it goes!
JW says
Hi, I’m just wondering how you grate the beets and if you can use a food processor to mince them for the same effect. Also, would you possibly have any suggested substitutions for the mushrooms or are those necessary for texture purposes? Thanks!
Hi! A food processor should work! I would omit the mushrooms and add more beans or walnuts!
Jenlinder says
I made these tonight – unfortunately it turned out that I only had 1/2 cup of beet but I followed the rest of the recipe and it turned out great! I loved using a lid to form the patties it worked out really great. I use daily a bigger lid and only ended up with 4 burgers but they stayed together, were crispy on the outside and tasted amazing :). Double the recipe if you need more burgers unless you are making sliders.
Victoria says
Hey! I have some extra beets laying around so I’ve been searching for some recipes using them. However, I don’t have any quinoa at the moment since they are rather expensive and I find them rather unneccesary to add to my diet. Can I sub the quinoa for oats instead?
Hi Victoria! We haven’t tried oats, if you try it let us know how it goes!
Vicky says
I actually found some quinoa in a nearby local health store! It’s a bit expensive, but I’ve been wanting to try new things so I bought it anyways. The flavour was not that strong, so I added lots of smoked paprika and subbed the chili powder for cayenne. The mix was very crumbly, it didn’t hold itself together that well. Next time, I’ll add a flax egg to help bind it together, but this is a good base recipe! Thanks, Dana!
Nan Bröchner says
I’m sorry but this recipe simply doesn’t work. The burgers fall apart and behave like granola. There is no way you could fry them on a skillet, I couldn’t even turn them around on the oven plate. Trying to and move them to the bun with a spatula resulted in a little pile of granolalike shreds. Wasted work :-(
Natalia says
I tried making these and they fell apart. I tried adding a number of binders but it was a dud. Went into the garbage.
Leanne says
Currently making these for the second time this week, with a little Billie Holiday playing in the background. It’s quite a good combination:) Thank you for such a delicious recipe!
Diane says
This looks good! In terms of cup measures (like 1/2 cup) how much should go In each patty to yield 8-9?
Hi Diane! Hmm, I’m not sure as I used a peanut butter jar lid lined with plastic wrap to get the perfect shape which yields 8-9 burgers! I would say maybe 1/4 cup. Hope this helps!
Karen says
I made these burgers about a month ago as have two family members who are vegan . They were so delicious will be making them again on weekend for another family get together. I did mash my beans fairly well and they held together just fine which i was surprised as have made vegan burgers before which were not as tasty and fell apart.
Sarah says
I’d love to make these but onions cause me terrible heartburn. Can I make these without onions or try to substitute with shallots which are milder?
You can leave them out, Sarah!
Jeanette says
Hi I have whole cooked beetroot can I use this instead of raw beetroot.
Hi! We haven’t tried, but I think could work. Report back on how it goes!
Mike says
I tried these and although they tasted really nice, they did not hold together and were extremely messy to eat. They need something else to help bind them together better.
mary says
made this tonight and really loved it. used brown rice in place of quinoa and almond flour in place of walnut meal. a little crumbly after they were baked but i don’t really mind that. i served with without a bun with sliced avocado and hot sauce.
Emely says
This recipe was what convinced the rest of my family that they could be vegetarians too! Awesome recipe. We make it multiple times every summer.
Stephanie says
Hi! I love these burgers and made a ton to freeze! Will they still be good after a couple months?
Karen Thomas says
Best veggie burger yet. I added a little Island Teriyaki by Kona company. Smoky and meaty and looks like a real burger. Yum!
Gina says
I did all the tricks; added eggs, smashed the beans, refrigerated the mix, and still end up with crumbly burgers! They taste great, but need help holding their shape. Any suggestions?
Jennifer says
Loos amazing! Is there a substitute for the mushrooms? I’d like to make for a family BBQ and my sister is allergic. Thank you!
Hi Jennifer! I would sub additional walnuts, onions and beets! Have a great BBQ!
Jennifer says
Thank you so much! Our family loves your cookbook – there is not one day that we do not use it! Have a great day!
Susan Holl says
AWESOME recipe and I’ve made this recipe twice. First time as written. Was good but kind of were looking for a little more flavor. Second time subbed leftover brown rice because I was out of quinoa and it worked out fine, plus we quadrupled the cumin and chili powder and used 1T instead of 1/4 top of smoked paprika (I love this stuff!). Topped it with tomato, avocado, horseradish and vegan mayo. Food of the gods…
Kelly Davis says
Just made these tonight and they were excellent! Hearty, filling, not too beet-y (I think beets taste like dirt). My husband was quite impressed too! We added Worcestershire to the mix and some mayo and A1 on top of the cooked burger (we’re not vegan but we are dairy free). We actually grilled these in an air fryer at 380 degrees for 20 minutes and they turned out perfectly. Very VERY delicious! Can’t wait to try your Mexican chili burger!
Ian Vanin says
Gong to try these today using some of your quinoa taco meat in place of cooked plain quinoa and adobo sauce instead of paprika for a smoky Mexican inspired burger ??
Rachael says
I had trouble getting these burgers to stay together. They did “ok” in the pan, a few bits and pieces fell off the edges, but if I’d tried to grill them, I would’ve had no luck. But no, fear! Almost anything can be fixed with tortilla! I broke them up like “ground meat” in warmed corn tortilla (for there is no other kind) with mixed baby lettuce and the avocado, lime, cilantro dressing from the MB Mexican lettuce cups recipe (YUM) and they were fabulous. With the leftovers, I did cheat and added an egg (I suppose one could use a flax egg? Haven’t tried it, so I can’t speak to how well it binds) and reformulated the patties, pan fried them again just long enough to cook the egg through and it worked like a charm. I must not have mashed up the beans, or chopped up the nuts or missed some step somewhere down the line, but next time I’d save myself the head and heart ache and use the egg and call it a day. These were a hit with my carnivorous boyfriend!
Hi Rachael! Next time, be sure to mash your beans up quite a bit and that should help your patties form (and stick together) much better. Hope this helps!
Taylor Van Antwerp says
Made these tonight. Topped with Avocado. Great! Problem: burger entirely crumbled. Which ingredient is supposed to hold the burger together?
Hi Taylor! If the beans are mashed well, they should hold together!
Taylor Van Antwerp says
That explains the crumbles. I took “rough mash” to the extreme. Thank you.
Linda L Sweet says
These were very yummy, not at all bland. They did fall completely apart. I will try bread crumbs next time with a little veggie stock. Will definitely make these again soon. Thanks
Helen says
Hi! How much quinoa am I meant to use? I’m trying to figure out the conversation and get the proportions right but am not sure what 3/4 cup cooked quinoa is in grams of uncooked quinoa? Please help!
Ps. It would be amazing if grams were included in your recipes as the cup isn’t a measure we have in the UK
Hi Helen! 3/4 cup of cooked quinoa is about 1/4 cup of dry quinoa! Good luck!
Thea Sauve says
What kind of slider buns do you recommend? I can’t seem to find any good ones!
Thanks!
Elle says
I’m not really fan of mushrooms, is there anything I could sub this with? Sweet potato?
I would sub additional walnuts, onions and beets!
char says
Flavour is great but they definitely need a binding agent as mine totally fell apart.
Dineen Speer says
Insanely awesome! Make this once, you’ll make it for life! I am grateful! Thanks for giving this to the world!
Julie says
Could I sub almonds for walnuts?
Hi Julie! You sure can!
elly says
there isn’t any mash in ingredients but then in how to make it it suddenly appears. So my question is what mash are you talking about?
Hi! When I say ‘mash’ I refer to mashing the mixture up! You are going to want to mash the black beans up to ensure that the patties hold together. Good luck!
Melissa Clayton says
So I made these and while the taste is good they fell apart when i tried to flip em. I put them back together but they just wouldn’t stay together ? any hints? Did I do somethinget wrong? I followed directions.
Hi! I’d say mash your beans more thoroughly next time for a better hold!
Melissa Clayton says
I’ll definitely try again. For right now I have some yummy sloppy joe type things! But the taste is great!
Kelly Angel says
Made these the other night, they were absolutely divine. I’m not vegan, but always looking for healthier dinner options. Everyone gobbled them up so quickly! Loved, loved, loved them!
Rosa says
So, this looks delicious and while I would probably love the texture of the burger, my husband prefers things to be more…homogeneous.
Do you think that these would hold up if I, uhh, blended it to death in a food processor?
Patricia says
Cheeseburgers are my favorite food but, I made a New Year’s resolution to eat more vegetables. I was skeptical of this recipe as I only recently realized I can at least stomach beets. I’m glad I gave it a try because it is PHENOMENAL. I’m giving it to all my friends and marking it a favorite. Will make many, many more times.
Kate says
The absolute best veggie burger I’ve ever made at home AND bought at the store. Reminds me of the texture and flavor of my favorite burger spot in San Francisco, Roam Burger. Truly tasty even on it’s own, great after being frozen, and easy to make.
We paired ‘tejano style’ like my Roam Burger favorite – avocado, pepper jack, lettuce, tomato, jalapeno red pepper relish, a dash of Ranch sauce and a few tortilla chip strips for crunch. Heaven!!!!
JP says
Very tasty, but same problem as some others with them falling apart. Pan frying seems to keep them together a little better. Had a few with vegan mayo, tomato, etc and they were awesome. Going to make the remaining into sliders and test some toppings like Guac, Sauteed Portobella and maybe Hummus. Very good though.
Kate says
Any suggestions for how to get these tasty burgers to stick together? I made these the other night, and while totally delicious, they were also totally crumbly and impossible to flip or add onto a sandwich in one piece. I think I followed the proportions pretty carefully. What should the consistency of the final mix be before shaping into patties and baking?
Hi! Hmm, seems like they could use a little more moisture. Maybe try mashing your beans a bit more and scaling back on the walnut meal a bit! Let me know how it goes!
Derick says
Tasted great! But fell apart when flipping. Any suggestions? Maybe a vegan binder?
Fiorya says
Wow! I knew they were going to be amazing when I went to flip them halfway through the bake time, and they were already looking juicy and smelling like heaven. And I was right. They’re amazing! I didn’t have any smoked paprika, but they still proved to taste great regardless. Also subbed the nuts for 1/2 cup panko breadcrumbs. Topped my burger with some ketchup and guacamole. Will be making again! (Although I might need to invest in a food processor for next time. So much grating and chopping.)
Anastasia says
AMAZING recipe, thank you so much Dana! Made these yesterday and I was so surprised, I honestly wasn’t expecting much but they delivered in flavor and texture in a huge way! I am eating them again today (for lunch AND diner) and I cant get over how good they are. I am so tempted to make a huge batch of them to freeze in for a quick and super satisfying meal for those days I am feeling lazy.
SUCCESS!!
Anastasia says
Hi Dana!
If I cook the beans myself (I dont like canned products) should I still measure 15-ounce cooked black beans?
Anastasia says
For anyone wondering, I measured 1,5 cups of cooked beans and it came out perfectly!
Jacqueline Meldrum says
I love a good homemade burger and I love beetroot. I don’t know why I’ve never put the two together. This is going on my to-do list.
Celina says
That’s it. I’m calling it. Best veggie burgers ever!
I’ve tried a lot (and I mean A LOT) but none are as hearty, smoking and delicious without being greasy or heavy.
Definitely going to become a regular on the menu!
Tina says
I have to add these were not mushy at all, perhaps the commenter who said they were didn’t bake them long enough.
Tina says
These burgers are incredible! The next day I mixed a leftover burger with vegan chili and it made a delicious sloppy joe!
Thank you for sharing your talent with all of us!
Tina
Eva says
I found these very bland, unfortunately! And I followed the recipe exactly as its written on here–usually I veer my own course with these types of things, but this recipe definitely needed more oomph. Also the texture is the stereotypically mushy veggie burger, and they really don’t crisp up very much at all. I think a tastier burger would include more black beans and perhaps bread crumbs and eggs to help hold it together.
Baygo says
I added a little more beans than what was called for and walnuts. Also I cooked mine a little longer but it did fall apart a little but that may have been because I didn’t cool it down as long as I probably should have.
But I did find it tasty. I would give it four stars.
Amal says
Hi there :)
I made these tonight, but for some reason the mixture wasn’t sticking together. It felt it had a lot of juice and no binding agent, what can I do to avoid this??
Hmm, add more dry ingredients next time, especially walnuts! In a pinch, bread crumbs are a good fix as well. Good luck!
Amal says
Thank you!! I’ll definitely try that! The recipe itself was delicious!! When I flipped them over they completely broke. Hopefully more walnuts will avoid that. Thanks for the recipe :)
Gaby says
LOVED these!! I was even tempted to eat all the mixture before cooking the patties! The only thing I want to add is that they made fewer than 8-9 burgers, so I’d say double the recipe if that’s the crew you’re feeding.
Rachael says
Hi there,
I would love to make these (and many of the amazing recipes on your blog!) but I’m living in a small studio apartment with no oven :(. I have been able to make do with lot’s of curry, pasta, eggs etc but would love to figure out some ways to use my stove top to make new meals. Is it possible to pan “fry” these burgers to cook them? Thanks so much!
~Rachael
Shelley says
I made these today and they’re the bomb!!!! So good…who needs beef?! Thank you for sharing. I used to hate veggie burgers and you have made a believer out of me! I can be done and done WELL indeed!
Sarah says
If we can’t eat all of these within a few days, would you recommend freezing the patties before or after cooking them?
Looks so tasty, planning to try tonight! Thanks for the great recipe!
Jessica says
Saw this recipe and cooked the quinoa the night before. Just a random tip, make sure you cook the quinoa using the absorption method to keep in all the nutrients :). Was too lazy to grate beets to I bought Beetroot dip instead, super juicy! I fried them on a hot skillet since the oven broke.
maria says
Ummmm.. WOW!
These are the type of recipes that make me adore vegetarian/vegan meals.
I’m neither of those things but absolutely love playing with these gorgeous recipes. Eating nutritious foods just got absolutely delicious!
Thank you for all of your incredible recipes!
Brooke says
Could I sub panko breadcrumbs for the walnuts? Just made your grillable veggie burgers which were delicious so I’m going to try these next!
Mavourneen says
These are SOOOOOOO good!!!! They’re a pain in the butt to make with all the chopping and mashing (I pull out the food processor), but completely worth it. They freeze really well so when I go through the effort to make them, I make A LOT. Haven’t been able to figure out how to keep them together, but I eat them with a fork and no toppings and there is PLENTY of flavor.
Thank you!!
Yay! Thanks for sharing!
Bridget says
If I don’t really like beets, can I still make these? Beets are really good for you and I would like to find ways to incorporate them into my diet! Are they really beet-y? Thanks!
Irene says
Loved the taste of these burgers. We made them on the grill and although they were very moist they crumbled quite a bit. Next time I’ll follow the directions and cook them in the oven.
Mona H. says
Best Vegan burger we have had and most likely will not eat another one out. My hubby said mine tasted better than the spot we go to that has a Vegan quinoa and black bean burger!! I agree with the comments about them not staying together well but we just stuffed it where we were going to bite next; added Worcestershire to the mix. We topped with sautéed onions with a spicy mustard. This is a keeper!! Don’t like beets but used them, didn’t taste them and think they made a great filler.
Sara says
Silly question, but do you think substituting brown rice would work just as well as using quinoa?
Thanks for your help and ALL of your delicious recipes!
I think that would work here!
Ellen says
Hi Sara, I was wondering if you had tried this with brown rice as sub for quinoa – and if so, how did they turn out?
Emily says
LOVED these burgers. I froze half the recipe and served the rest to my family along with homemade zucchini tater tots from Izzy’s blog. The omnivores and the vegans/vegetarians in the house loved the burgers. I increased the smoked paprika because that stuff is so good and I added tamari to round out the flavor a bit. I will definitely be making these again. Thank you so much!
Sara says
We made these tonight and they tasted great! The burgers fell apart a little when I flipped them halfway through baking (I didn’t measure out how much beetroot I put in, so maybe it was too much), but that didn’t bother us. We plan on making them again. :)
Nasrin says
These are delicious. My husband liked them as well. I will certainly make these again
Carolina says
Loved this! Still cant believe how tasty it was! Best burger ever!
We also had the problem that they fell apart, try to add an egg the next time since we are not vegan or more quinoa?
Anybody more tips?
Thanks so much!
Hi Carolina! They can be a little tender. I haven’t tried adding an egg so let me know if that helps. Otherwise, you could try adding some of the liquid from the beans, which can help bind. Hope that helps!
Kaitie says
Anything I could sub for the walnuts?
A seed, such as sunflower?
Ely says
Don’t grill these. They fall right through and they don’t cook at all only crumble apart and turn black. I’ve even tried putting tinfoil over the grill. I’m baking the rest, but I just wasted four perfectly good patties.
M D says
Wonderful. Holds together quite well and very tasty. I substituted 1tlbs liquid Aminos instead of Worcestershire sauce. All else same as recipe ingredients. Instead of baking or pan frying, I used my George Foreman grill sprayed with a little avocado oil. Filled between two leaves of Boston bib lettuce with vegan mayo, spicy mustard, tomato, jalapenos. Yum yum. Also tried with sauerkraut, mayo, spicy mustard. Wonderful as well. Thank you so much for a great recipe.
Cindy says
Hi Dana! I’ve made this recipe several times, and I love it. I wanted to share a slight alteration that I use. The first time I made these burgers, they came together perfectly and were delicious. The next time, I couldn’t get the patties to stay together. So I got really frustrated and started breaking the patties apart in the pan. With only 20 minutes or so until dinner and no other options, I decided to improvise. I found some long forgotten (but thankfully not expired) BBQ sauce and ketchup in the pantry, and I added them to the mixture along with Dijon mustard and a little apple cider vinegar until it tasted right. Then I served up a pile of this mixture on burger buns for some really fantastic sloppy joes! I’ve made them this way ever since. Thank you so much for providing this great recipe!
Michael Fishman says
I’m not a particularly good cook and by that I mean I generally rely on tasteless frozen veggie burgers (or other frozen meat analogues) or just beans and some combination of veggies to add to rice, grains, pasta. But I miss burgers and I crave a good and tasty veggie burger and this one, with not only just 10 ingredients (really only nine because I don’t count salt and pepper!) but no specialty ingredients, looked like one that even this tenderfoot vegan cook could handle. So I made it and this recipe was not only super easy, but super duper delicious! I baked them in the oven and they crumbled a little when I took them out but I think that’s because I formed them a little too big so next time (and I can’t wait for next time!) I’ll try the peanut butter jar lid thing to form them. I was also thinking that rather than form them into patties, this recipe would also be good heated up loose on the stovetop and then eaten as a substitute for Sloppy Joes. Anyway, sorry for going on so long and thank you for this recipe! Anyone who ever tells me that veggie burgers are boring and tasteless will get a copy of this recipe!
Judy Tauriello says
Do I need to peel the beets?
Only if they’re super dirty.
Megan says
I LOVE these! I used cooked beets which cut down the prep and cook time a little. Love the earthy flavor. Will definitely make them often!
InNumericOrder says
Horrible, like eating cardboard. It’s recipes like this that make people cringe when they hear “veggie” burger.
Lauren says
What can I substitute in the case of a nut allergy?
Erica Bee says
Sunflower seeds. They still turn out delicious!
Rebecca says
Hi Dana,
I just made these burgers for my family today and we all enjoyed them very much. I topped them with pineapple slices, avocado, tomatoes and a greek yogurt sauce and served them with your baked sweet potato fries. The burgers were so flavorful, something which lacks in many veggie burgers (in my opinion) and delicious too. It’s a real winner in my book, thanks for the recipe!
ellie says
Has anyone tried a flax egg?
I tried these last night. They were simply fantastic. Best veggie burger I’ve ever had. Alas, they just barely stayed together.
If you are out there and have never loved veggie burgers before, I implore to try this recipe!!!
THANKS AS ALWAYS MB!
cate says
Wow. made a batch and put 2 patties in the fridge for tomorrow. Tonight we balled up the rest for “meat” balls with pasta and marinara sauce. yum. totally delicious totally worth the minimal effort. Can’t wait for tomorrow’s burger with pickles, lettuce, tomato, onion and vegan mayo. thank you sooooo tasty.
Dawn says
My son has a slight nut allergy that hasn’t gone full blown to date (fingers crossed). Could you suggest a substitute for walnuts? Sunflower seeds?
Erica Bee says
I used sunflower seeds (ground them up like the recipe indicated for walnuts) and they still turned out amazing.
Rhonna says
I used sunflower seeds and mine turned out great– I I creased my quinoa a bit and did 1.5 flax egg too to get more binding… My beans didn’t smooth enough.
Sandra says
I made these for the first time last night. I didn’t have any mushrooms so I left them out. I did grate 1 sweet potato and added that to the mixture as well as a large garlic clove minced. Added extra Smoked Paprika because I have a love affair with it ;) and a few dashes of Worcestershire, I added about 1/4 cup of extra Quinoa to help firm it up a bit. I made 5 BIG burgers out of the mix and stuck in the freezer to chill for about an hour. Baked on a cookie sheet sprayed with coconut/olive oil for around 40 minutes then put in a cast iron pan with coconut oil and finished them off by browning both sides for a min or 2. Served on homemade Italian Beer Buns/Rolls. I had melted Swiss on mine and hubby had melted blue cheese on his. They were absolutely delicious! A keeper! Thanks for sharing!
Tina says
Wanna try but I’m nervous. I hate beets. Does the beet flavor (a.k.a. dirt) come through? :)
Sandra says
Did not taste the beets at all. The only way my hubby guessed there were beets in it was by the color ;)
Emily says
Thank you! I tried these are they are sooooooo good. A little dry though and totally fell apart. Do you think if I crushed the beans more or used less walnuts they wouldn’t be as dry?
Also I snuck in a chopped jalapeno I think I should have cooked it with the mushrooms/onion but I liked it :)
Now I have a bunch of extra beets and after reading these comments maybe I’ll try a beet recipe. Or make more of these!
Ida says
Great taste but unfortunately they completely fell apart! I wonder if this recipe calls for a flax egg or something.
Emily says
Thinking the same thing mine totally crumbled but were delicious
Wendy says
Can you freeze these cooked or raw??
Aurora says
Delish! Made these last night – lots of cutting, but very easy. The taste was full of flavors, you can not even taste the beets, mushrooms, or onions really – the bean and smoky flavor was the primary. We topped it with butter lettuce, pickles, tomatoes, avocados, and spicy mustard. Wonderful! Very filling as well!
Howat Nadine says
Hello!
I was wondering if the yellow sauce (deliciously spilling out of your burger) was just mustard or some home concoction? I’m a sucker for toppings/sauces especially when it comes to burgers! Not enough vegan ones in the world ..
Thank you!
It’s mustard!
Angela says
I am loving your recipes so thank you so much for the amazing posts!
Just a question, I am really not a fan of mushrooms, do I need these in this recipe? Will I taste them?
I don’t think you taste them, no! I’d leave them in if you can stand it ;D
Jen Pack says
I have never had a veggie burger with beets, but I feel like it would add great flavor to a black bean burger. I will definitely try these out the next time I have a “killer burger craving,” which happens once in a while for me. I’m so glad that it doesn’t have any eggs, either! Thanks for posting this recipe!
Nadia says
Pretty good flavorwise…. I suggest to make them thick… Mine were too thin…
Abby says
Delicious!
I accidentally skipped the step of cooking the onion and mushrooms. But they still turned out amazing! I also fried mine on a cast iron skillet on high heat with olive oil…. I love the crusty, burnt edges. So good!
patsy says
The recipe looks great and I’m going to make them tomorrow….I was wondering if you thought it would work to use the beet pulp after I have juiced my beets…I had been thinking for awhile that I would like to use the pulp for beet burgers, then I saw your recipe…there is still some moisture in them and I wonder what you think?
I think that would work! Let me know if you give it a try!
patsy says
The taste was great but the burgers didnt hold together when I flipped them, I think too dry. I’ll try it again and grate the beets rather than use the juice pulp. Great taste though!
Christine says
I’ve had the same issue with the burgers falling apart slightly when flipping. I’m going to add a flax egg this time and see if that holds them together better.
PTally says
What type of bun did you use for your burger? Also, do you have a recipe to make a gluten free burger bun?
I don’t have a GF bun recipe yet. The buns I used were a basic whole wheat bun from the store. But any bread or roll would work, too.
Sarah says
I figured since I make these somewhat frequently and came to the recipe page to write out my grocery list, that I might as well write you a review! Seriously, these things are amazing. I love the earthiness of the beets and mushrooms combined with the smoky spices and black beans. This recipe takes a lot of ingredients that my picky self had formerly disliked (beets, onions, mushrooms) and convinces me that if done right, I can be a fan of any vegetable. I love to pair these with a quick Greek yogurt sauce, greens, and red bell pepper. Plus, I love any excuse to use beets so that my hands turn hot pink from their juice :) thanks for another great recipe and I can’t wait for the cookbook!
Ah, thanks Sarah!
Munz says
Hi,
Please can someone clarify the amount of beans. 1 15 ounce is how much in cups. It seems to be integral for the proper binding
Thanks
Elizabeth says
I know this is an old comment, but 1 15 ounce can of beans is about 1 1/2 cups.
Melanie says
Also been trying to find ways to use up the garden beets, excited to give it a go. Any tips for a non-mushroom lover? What else would you try instead of the mushrooms?
You could sub more beets!
Villainesse says
People who don’t like mushrooms usually object to their texture. With these chopped so finely, there is no mushroom texture left to object to. My younger brother hated mushrooms as a kid, but discovered later as a chef that certain dishes that he loved just couldn’t be made without them. These could certainly be made without, but would lose a depth of flavor that nicely balances the composite.
Erin says
I made these tonight and they were SO good! My only issue with them is that it takes quite a few steps to make them, but they were extremely flavorful and easy to form into patties. I will definitely make them again!
Rachel says
i just noticed i don’t have any raw beets, only cooked. will it work too?
Reebi says
Fantastic burgers. Really enjoyed these and so did the pesky husband. Really good texture and held together well. Put the vegan Worcester sauce in with a bit of tamari. Think you could cook these on a griddle, will try next time – these are going to be a big fave in our home. Thanks bundles.
Wonderful! thanks for sharing, Reebi!
Rachel says
hi! i would love to try this recipe but i’m not really a fan of quinoa and i’m allergic to walnuts. can i sub them for something else? (:
Maybe brown rice and pecans? Use this recipe as a guide.
Gaby says
These are amazing! My friend made these and I immediately asked for the recipe. I was looking for a good vege burger recipe for the longest time and this is it. Thank you!
So great! Thanks for sharing, Gaby! xoxo
kylie says
i jut stumbled upon this after, what, a year after you have posted and WOW these are amazing! – And i didn’t even have quinoa to put in so i subbed- I cannot wait for hubby to try these, I think they are going to be in our routine meal plan!
So wonderful! Thanks for sharing, Kylie. Glad you found us! xoxo
Tess says
Can you suggest something to substitute the mushroom, I’m making these for a mushroom-hater but I don’t want them to come out wrong
Dawnsuela says
Let me first say that I never comment on recipes I stumble across on the Internet. This is a first for me, because I had to tell you that these are fantastic. Even my picky 9 year old happily ate these. They’re going into my recipe box I keep in the kitchen. Thank you for the keeper!
So kind! Thanks for sharing! xoxo
marina colerato says
Just tried these and they turned out great. I doubled the recipe and substituted the walnuts for 1 cup of almond meal and one cup of cornmeal. It worked just fine!
Christine says
Hello! Can I use canned beets instead? I have a can of beets that has been staring back at me everytime I open my pantry.
I would recommend fresh, as canned would make them too soggy. But if you must, make sure they are thoroughly drained and well grated or chopped!
Elise says
What is the affect if I used cooked beets instead of raw? I cooked all my beets last night for a salad and didn’t read this recipe ahead of time, but I still want to make it. Do you think it will be okay? Too dry? Thoughts? Thank you! I can’t wait to try these!
leah says
I don’t know what I did wrong but these turned out way too mushy no matter how long I cooked them!
Chiara says
I’ve made these three or four times now, and they’re a really great basic recipe, with a few little tweaks. I find they tend to turn out crumbly, so I like to add some puree pumpkin or sweet potato (inspired by your excellent sweet potato burgers!). I’ve also made them with leftover rice instead of quinoa. I’ve started making heaps of rice when I need it and save half of the leftovers for fried rice and half for a veggie burger concoction that’s a mixture of these and the sweet potato burgers.
Thanks for all the wonderful vegan/vegetarian inspiration, Dana!
Faye says
I’ve made these twice now and they are delicious! Plus, talk about nutrition-packed! Only down side is that my cutting board looks like a crime scene after I grate the beet…
The only changes I made was using ground oatmeal in place of the walnuts and adding 1 T vegan worcestershire. They got nice and firm while cooking and didn’t fall apart, so that’s a big plus in the world of veggie burgers! Thanks Dana!
So wonderful! Glad you enjoyed them, Faye1
Karen Davidowicz says
Spray the cutting board with nonstick oil before you start cutting/grating. Keeps the board from staining :)
Rupal says
Tasty recipe! Mine turned out a bit dry – any suggestions on how to make them more moist?
Hmm, add a bit of BBQ sauce to the mix, and cook less?
Nina says
These look amazing! I really want to try the mixture as a loaf. Any tips or adjustments to the ingredients? LOVE your blog! :)
Hi Nina! I don’t have any recommendations as I’ve never attempted that. But let me know if you give it a try!
Marie says
Just tried those. I was looking for something to make with the beets from my garden. It was delicious! Thank you! The only thing I changed was almonds instead of walnuts.
Wonderful – thanks for sharing, Marie!!
Darlene says
I mixed a batch of these and formed them into burgers last night. Going to cook them for dinner this evening. Can’t wait to try these I love beets ❤️
What condiments do you suggest on them?
Really anything, ketchup and mustard are great!
Natasa says
Did you add the quinoa ‘raw’ to the mixture?
The quinoa was cooked.
Maddie G. says
I recently moved in with my boyfriend, who grew up with meat as the staple of his diet; but somehow he’s open to trying all of my vegan creations. We made these together, and he loved them so much that he now opts for them over meat burgers any time I offer to make them! And of course, I ate about three of them in one sitting. We were too excited to dig in to get any fancy toppings together, but just a little guacamole and sriracha spread onto the bun was the perfect lazy finisher.
Can’t wait to try more of the recipes on this site!!
So great! Glad you guys enjoyed these, Maddie!
Sage says
You have my heart. These are DELICIOUS! As a newly minted vegetarian-turned-vegan, I’ve totally fallen in love with your blog. I’ve tried several of your sweet recipes (major sweet tooth) but this was the first savory one I tried. My, oh my. I can’t thank you enough for this recipe.
Ah yay! Glad you enjoyed these and my other recipes, Sage! xoxo
Gargi says
The recipe is a keeper. The photos are amazing. I would love to try this sometime.
We don’t eat mushrooms is there a good substitute for that.
DORIS says
Thank you and great burger recipe that I can say I made was delicious.So when my daughter told me I am right now for my friends at school.Thanks really
Jovana says
I just made these for supper tonight. o.m.gee. These were soooo delicious. I paired mine with some tomatoes and rocket for some extra pepper flava flava!
I made the recipe to the t except I used more onions (started frying onions before I read the amount) but it worked out anyway.
My carnivore hubby was like “Beet Quinoa Burgers? Um? Sounds gross.” Three bites in he was like ‘Woooah these are good.’ and ended up having THREE…
We have 6 more left for lunch the next few days which is also awesome.
If you have a problem with your burgers crumbling, try let them cool down a bit. I had to leave them to go attend to my son who was crying and when I came back could easily move them with my hand onto the buns!
Definitely going into our monthly rotation…
Lauren C says
These were delicious! Added a flax egg just to be safe (some commenters said there’s didn’t hold together) and they came out perfectly! Broiled them at the last minute to speed up baking process. Omnivorous boyfriend loved them!
Chandra says
LOVE these burgers but mine fell apart. Any suggestions? Maybe flax egg? Aside from the crumble, these were so insanely delicious- I ate 3!
GraceAnne says
I made these twice, and they came out great both times! Super easy to make and really hard to mess up. I’m always looking for yummy vegetarian recipes and I love how this one is packed with protein. Thanks for the recipe, hope you don’t mind I pinned it!
Wonderful! Thanks for sharing, GraceAnne!!
Michelle says
Made these for my family and they were incredible! I loved how easy they were and how they kept to the basics rather than the additives from the store. I ate it with miso mayo and lettuce and I’m so excited to make them again!
jodie says
Tasted one! Delish. I should have read over suggestion to mash beans more. Mine crumbled when i try picking them off the pan. Going to see if letting them sit a a bit will help. I had some leftover, do you think adding an egg will bind it? I am still going to bring and put them on a salad!
Jodie says
Hi, I was asked to bring in veggie burgers for an alternative to Friday Cheeseburger family meal @ the restaurant I work at. Had all the ingredients and added some celery and cilantro to clean out the frig! These will be wonderful I can tell as I tasted along. Going to chill first and then make into patties hoping that will keep them formed nice. Making more of a slider size so everyone gets to try them. Thanks for a great recipe! Jodie
Great to hear! Hope everyone enjoys them!
Joi says
What could I sub instead of mushrooms? We’re allergic to them…sweet potato maybe?
I would omit them and add more beans or walnuts!
Hanne Verleysen says
Hi,
I’d love to try these, but in Belgium we don’t measure in cups. Could you tell me how much of each ingredient I need in grams?
Thanks! :)
Sorry I don’t have those numbers. But you can likely google it to get that information!
pelican says
I made these today, subbing the beets with carrots (because I had them on hand), and replacing the walnut meal with popped ragi (millet) flour (which I brought with me from home in India). They were excellent! Crunchy on the outside, flavorful, and the quinoa gave them a lot of texture. I’ve made veggie burgers with eggs in them before, but have often found that I dislike the smell of egg tehy have even after they have cooked. These avoided that problem altogether.
:)
Emilie says
Absolutely delicious!! I didn’t change anything. Everybody loved it, especially my toddler!!
Sarah says
My hunky hubs made this mash tonight per the directions (esp the super-smashing beans and easing off nut meal pointers) and I still had a hard time flipping them even when I pan-fried in coconut oil. So, I added an egg and then broiled for 5 min with a pc of havarti/patty. Tasted excellent but still struggled with the fall-apart problem
Sue says
These were great! I followed the recipe almost exactly, except I subbed half oat flour/half ground flax instead of the walnut meal. The burgers were so tasty and stayed together really well (I baked them for about 40 minutes). They got rave reviews all around (particularly from a meat eater- who said they looked almost like ground beef because they were pink).
Lou says
Made these tonight and they are the best vegan burgers I have made. Subbed almond meal and coriander. Def a keeper thanks!
Laura Irving says
I made these for dinner tonight. The flavor was awesome but they were very dry and crumbled apart. Ant suggestions?
Hmm, maybe scale back on the walnut meal next time. And, bake them for a little less time! A little worcestershire can help with moisture, too!
Stephanie says
What a great recipe! Thanks for this!
1 question: whenever I make it the burgers don’t hold together. They kind of crumble apart. Do you know why this might be?
Hmm, seems like they could use a little more moisture. Maybe try mashing your beans a bit more and scaling back on the walnut meal!
Stephanie says
Thanks! I’ll definitely give that a try :)
Katy says
I made these last night, and they were fantastic. I added 2 cloves of garlic and a some chopped fresh parsley. Thanks for the great recipe!
Perscilla says
These were a hit tonight! We placed them into pita bread pockets. Can’t wait to make them again :)
Great! thanks for sharing, Perscilla! Beautiful name btw!
Jordan says
I made these yesterday and they are so delicious. I noticed a lot of comments about the burgers falling apart…the first ones I pan-fryed (hungry man in the house, I felt a little rushed haha) and they turned out super moist and totally fell apart, though they were still super tasty and satisfying. So I threw the rest of the batter in the fridge overnight to dry it out and firm it up a bit, then baked the next morning. Haven’t eaten them yet as I am freezing them, but as far as I can tell the refrigeration did seem to help a little. Also I added some liquid smoke to give it a mesquite flavor which went really nicely with the sweet flavor of the beets.
Tom F. says
I made this recipe this afternoon but I forget to add the walnuts and I used dried red kidney beans in place of the black beans but was not sure if I had 15 ounces. I cooked about eight ounces of red kidney beans in the pressure cooker until they were done. The batter was tad wet so I sprinkled some nutritional yeast for its binding effect and added a few teaspoons of oat bran. They came out delicious and I am freezing some for later use!
Becky says
My whole family enjoyed these! Delish! I did use the worcestershire sauce and about a 1/2 teaspoon more salt. Thanks for a great recipe!
Mary says
Just made these for dinner tonight, and even my husband agreed that these were very tasty! Definitely going to have these again.
Love to hear it! Thanks for sharing, Mary!
Louise says
Since I don’t like mushrooms I replaced them with smoked tofu and it turned out awesome, it was like I was eating a bacon burger, Thanks!!
Melissa Dempsey says
Also, my mom said it tastes like the beet burger at the cheesecake factory! Which was a huge compliment because that’s her favorite :)
Melissa Dempsey says
I just made these, and they were amazing! My meat-eating dad loved them, and my vegan 3 year old son also did! I put daiya cheddar slices on them and they took it up a notch! (as if that was even possible)
This was my first attempt at a homemade burger (let alone vegan). The color was beautiful also! This is definitely a keeper. Thanks Dana!
btw, I would love it if there was a search window on your blog! most of the time when looking for a recipe of yours, I google “____ _____ minimalist baker” so I can find it fast lol.
Tamara Draper says
I really want to try these. But, I’m allergic to onions. I’ve learned that recipes that have them as a star, probably do so for a good reason. Do you have a suggestion that will help me keep flavor and texture without the use of onions?
Mars says
i seriously can’t thank you enough for this recipe (actually your entire blog!!); i also discovered that hoisin sauce is a great veg alternative to worcestershire so i added a dash of that and topped with vegan cheddar, homemade guac n mango chutney they were just so good/quick/easy/unbelievable i cried a little
Eva says
I made these tonight and they were delicious! Super smokey! Thanks for another fantastic recipe!
Great! So glad you enjoyed them, Eva!
Christina says
These burgers came out AWESOME! I subbed sweet potato for the mushrooms, almond meal for walnuts and added TJ steak sauce and hot sauce. Definitely my new favorite veg burger recipe– I’ll need to keep a constant supply of these in my freezer now! Thanks so much!! :)
Mary Bee says
Would brown rice be a good substitute for the quinoa? I’m extremely poor and can’t afford it. And do you think there is a way I could sneak in some corn without compromising the burger’s structure? With the black beans, that would make a complete protein.
I was able to make this as per the recipe, with some leftover quinoa from when I could afford, and it was amazing. I think the burgers would be good with a blend of powder and whole cumin seed. I’m not vegan, so I added an egg, but I’m going to try the flax egg next. The second time I made this, I had eaten up all my walnuts, so I ended up using panko crumbs and they worked ok. I couldn’t really taste the walnut the first time around so even though they add an extra dimension of nutrients, I can’t justify the expense for this recipe, so when I make it again I’m going to use a less expensive nut.
This recipe will be a permanent staple in my home now, thanks
Deb says
Hi Dana…I had the same problem getting the burgers to hold together and was trying to look up the flaxseed egg recipe but the page would not load…not sure if there is a problem on your site??? Ps…even though the burgers wouldn’t stay together…they were delish, thanks!!
kara says
Finally tried the beetburger this past week. Found out that they didn’t keep their shape.
What can I add to them to bind it.
Mind kept their shape fine…Hmmm. Did you refrigerate the dough? Maybe mash the beans more so they bind better. Otherwise, add a flax egg!
Meghan Unger says
These were delicious! My 18m old sat on the counter and ate the batter right out of the bowl with her bare hands :) Thank you!
Yay! Such great news. Thanks for sharing, Meghan!
Jasmin says
I was searching for some new recipes to use beet (which I love) and found your creative idea for veggie burgers… I really like that it hasn’t got all that “fancy” vegan ingredients which other burgers often have… Now I can’t wait to try them out :)
Kristen says
Thank you so much for this recipe! We had tried a beet burger at a recent “Taste of…” event here in Colorado and I happened upon your site while searching for a way to make them at home. Tried it out the night before last and it was a huge hit. Ended up cooking them up on the stovetop and they were nice and crispy on the outside and stayed pretty well formed. I eyeballed the patty size and next time I’ll make them a little smaller so they don’t test the limits of the bun so much but everything else about them was really great. Hearty and good and ‘beety’ without being overwhelmingly so. Even my beef burger-loving boyfriend wants them on the regular rotation now :-) Served them with avocado slices on top and a splash of lemon juice. Then cut up some homemade sweet potato oven fries on the side and finished with baked apples. Yum! Highly recommended.
Glad you enjoyed them, Kristen! Thanks for sharing!
Hellestorm says
More than a month after you posted your recipe for my requested ‘Smoky Black Bean Beet Burgers’ I finally found enough time to make them tonight! And of course, they were amazing. Everyone loved them, including my carnivore husband and visiting carnivore friend from Canada.
But most especially my daughter, who this was all for. I can’t thank you enough for taking this one on, and succeeding with flying colors. I promised my daughter I’d make them every 1-2 weeks. She actually told me she ‘appreciated’ dinner. That was a first!
I think I can speak for all of your readers when I say that you are truly elevating our family dinner time, not a small feat in this day and age!
Sue Ann Jaffarian says
Another home run! Thanks! I love beets in almost any form.
Because I’m allergic to walnuts, I used panko crumbs instead with no problem. They are yummy and not mushy inside like a lot of veggie burgers. Perfect with lettuce, tomato and slices of avocado.
kara says
Just assembled these burger’s and are now freezing in my freezer. Cant wait to eat one this week. They look very delightfull.
Whoop! Let me know how you like them, Kara!
nancy bonsall says
Just ate these for dinner AMAZING I cannot wait to make for friends thank you so much xoxoxoxoxo
kay says
The buns look super soft. Where did you get them ?
Hmm, I don’t remember!
Dana Annab says
Excited to try this recipe. I don’t eat quinoa though. What can I substitute it with?
Rice!
Bella says
So good, I used pecans for the walnuts, and cooked bulgur for quinoa, ( because it was what I had on hand) and best veggie burgers ever!!
kay says
Looks yummy!! What other nut could be substituted for the walnut?
pecans or almonds!
Maggie says
OMG these are hands down THE B-E-S-T burgers I have ever made. Thank you x1000 xoxoxo
melody says
These burgers were an utter fail for me. I left them in the oven for 40 minutes and tried to flip them and I basically ended up with a pan of mush :(
Chris Parker says
Us too. And we pan fried ours. It was like eating a mashed potato sandwich. All things being equal, the mush tasted great. It just didn’t hold up as a burger.
I suspect the problem is not enough protein to bind the burger stuff together. I realize this is intended as a vegan recipe, but we’re not vegan. So with our leftover mash, we’re binding it with an egg to see.
Sheila says
I cant wait to try these! Specially after reading the comments. I am a big fan of your blog!
April H. says
There were amazing! And awesome reheated the next day on a plate with some veggies. My 9 year old daughter loved them, husband loved them. They are going in “the book” as my daughter says (We started a recipe book of just her favourites, so when she moves out, they will all be there). So that is a complement to you!
Yay!!!
Sarah says
I am sitting here eating my freshly-made burger and my mouth can’t find the words to describe how delicious this is and how happy it is! The flavors are incredible, I can’t believe I managed to make a burger this good!! It puts store-bought, restaurant-made veggie burgers to shame. Well worth the effort! (Any tips on fine dicing for help? I’m really terrible at it.)
P.S. Tip: I used a mason jar lid to shape the burgers – popped the top off and put a butter knife between the lid and burger to slide it off and it worked really well! Ended up with 11 burgers instead of 9. Just 2 more meals of complete bliss!
Yay! So glad you enjoyed these, Sarah. Thanks for sharing your tips and experience! xo – Dana
Jessica says
These have replaced my previous favorite beet burgers, yay so delish! I am an aspiring beet fan so recipes like this make it so much easier. I made these alongside your rosemary beet chips, the chips didn’t even last until dinner, can’t wait to make again when I have more beets.
One hint that I use to make the perfect veggie burger shape is round cookie cutters, great for keeping the shape like your jar lid idea.
Nice! I love that tip. So glad you enjoyed these and the chips, too! Thanks for sharing, Jessica. xo – Dana
Heather says
Like others, I found them very crumbly when cooked. They were good when put together in a burger, but unlike other veggie patties, I didn’t find them super tasty on their own. I like the idea of beets in a burger – often because I have too many of them! – but I ‘m off to find another recipe.
Susanne says
So good they were almost gone before I remembered that I was going to take a photo for you! I used canned beets, since that is what I had, and they worked. (They were delicate; could have been the added moisture. ) Kudos to you and thanks for sharing a great recipe. It is definitely a keeper, and one that I will double next time.
Kelsi says
These veggie burgers are AMAZING. I had a beet burger at a local restaurant that I thought was good, but this one blew it out of the park. Even my dad, who eats meat, was chomping his down and was very impressed.
This will definitely be a repeat recipe!
So cool! You know it’s good in dads approve. Yay! Thanks for sharing, Kelsi.
Sue says
Made these last night and while they tasted fantastic, they were super crumbly….in fact I couldn’t even flip them during baking….tried one and it all broke apart. The only thing I did differently was sub almonds for walnuts since I was out. Would that make that big of a difference?
I’d say mash your beans more thoroughly next time for a better hold!
Nancy says
I made these last night. Mine were a little loose (too moist even with all the walnuts), and I thought that next time I’d add some bread crumbs – the oatmeal suggestion above would be worth a try as well. I also thought they were labor intensive, but as they made nine smallish burgers, I won’t have to do it again soon! But worth it – they are beautiful and taste good! My non-vegan family was actually interested in them – they smelled great. I did use some vegan worcestershire sauce.
Deanna says
These were fantastic, my husband loved them! I was only able to make 7, but they fit perfectly on the buns and were delish!
Yay! So glad you enjoyed them, Deanna. Thanks for sharing!
Lisa says
I made these last night, and they were fabulous and so filling. I added a dash of Worcestershire, as suggested, and subbed pecans for walnuts. These are the best vegan burgers I have ever made.
Yay!!! High compliment. Thanks, Lisa!!
Nina says
Hey ! These look AMAZING. I’ve been looking for a good veggie burger since forever, and all the ones I tried had a really mushy paste like inside, which I didn’t like. This one look awesome though, can’t wait to try it ! One question, can I replace the mushrooms with anything ? Any other vegetable or legume that could work ? Thanks !
I would sub additional walnuts, onions and beets!
Chelsey says
Hi! 1) These are stunning — and that, of course, means they taste even better than they sound like they taste (which is amazing!); 2) I really want to make these, but have a nut allergy — any suggestions for swaps?? 3) Love every recipe you post — huge fan!
Thanks!
Sub bread crumbs or oats for the walnuts!
Kristen says
Thank you for giving a substitution! My husband is allergic to walnuts as well so I’m excited there is a way around it! When you say oats, do you mean whole oats or oat flour made from oats?
I would say oats slightly pulverised or crushed for best results.
Lisa says
Wow! These look stunning! The colour is indeed beautiful. I’ll make these for sure!