These gorgeous Kidney Beet Burgers are so easy to make and jam-packed with flavor! A budget-friendly mix of canned beans, shredded beets, oats, and seasonings makes each bite tender and meaty.
If you love homemade veggie burgers, you’ll also enjoy my Sweet Potato Black Bean Burgers, Chickpea Burgers, and Best Veggie Burgers as well!
I’ve used beets to make a batch of homemade beet hummus and vegan beetroot risotto stand out from the classic versions, but never in DIY veggie burgers. But let me tell you, after biting into one of these pan-fried Kidney Beet Burgers, I was totally amazed! Not only is their deep red-pink color just plain gorgeous, but their flavors are also out of this world.
If you prefer vegetarian burgers made from scratch over store-bought burgers, this kidney bean burger recipe is for you. The burgers are easy to make from a simple mix of canned beans, beets, and pantry staples, then pan-fried until they’re meaty on the inside and crispy on the outside. Served on buns with a generous drizzle of vegan sriracha mayo, these will quickly become the budget-friendly, flavor-packed vegan burgers of your dreams!
Why you’ll love this kidney bean burger recipe
- Tasty to eat and pretty to look at – I mean, just look at that gorgeous red-pink color! Making veggie burgers with beets and kidney beans not only makes them hearty, meaty, and savory but also nice to look at.
- Straightforward ingredients only – You won’t find any meat substitutes or funky ingredients in these red beet burgers. Simple and budget-friendly pantry staple ingredients are all it takes!
- Perfect for summer grilling – Pair these beet burgers with my Watermelon Salad and my Vegan Potato Salad for the best vegan cookout or backyard BBQ ever.
How to make beet burgers
Find the complete printable recipe with measurements below in the recipe card.
Use a box grater or a food processor fitted with a shredding blade to finely grate the beets.
Mash the drained and rinsed kidney beans in a large bowl with a potato masher or fork until no whole beans remain.
Add the grated beets, diced red onion, minced garlic, thyme, smoked paprika, salt, ground flaxseeds, tahini, and quick oats to the bowl with the beans. Stir to combine.
No flaxseeds on hand? Use an equal amount of ground chia seeds or an egg replacer, like Bob’s Red Mill Egg Replacer, instead.
Form the bean and beet mixture into 5 burger patties.
Heat some oil in a non-stick or cast-iron pan over medium heat. Once hot, carefully place the burger patties in the pan and fry until golden brown on both sides.
Pro tip: Leave some space in between the patties. This will help them crisp up, and they’ll be easier to flip without squishing or crumbling the others. If your pan isn’t big enough to fit them all, fry the burgers in two batches instead.
Serve your vegan kidney bean burgers right away on buns with the toppings of your choice. Enjoy!
Frequently asked questions
Yes, as long as you use certified gluten-free quick oats. Gluten-free rolled oats may also work, but they won’t melt into the burgers as well.
Don’t miss out on the vegan sriracha mayo! It’s the perfect burger sauce with just the right amount of spice. Tomato slices, pickles, grilled onions, barbecue sauce, lettuce, pickled red onions, avocado, vegan cheese slices, ketchup, and mustard would also be fantastic on these burgers!
Yes, you can grill these burgers as long as you chill the patties in the fridge for 30 minutes beforehand. This will help them firm up and prevent them from crumbling on the grill grates. When you’re ready to cook, preheat the grill to medium-high heat and grill the burgers on the oiled grates until they’re crispy on both sides.
Yes, the shaped, uncooked patties will keep in the fridge for up to 3 days. Wrap them individually in plastic wrap and keep them in an airtight container until it’s time to cook.
Kidney Beet Burgers
Ingredients
Beet Burgers
- 15 ounce can kidney beans drained and rinsed
- 1 cup finely grated raw beets about 1-2 medium-large beets
- 1/4 cup finely diced red onion
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons ground flaxseeds
- 2 tablespoons tahini
- 1/3 cup quick oats
- vegetable oil for pan frying
Sriracha Mayo
- 1/2 cup vegan mayo
- 1 tablespoon Sriracha hot sauce
- 1 tablespoon agave
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon garlic powder
For Serving
- burger buns
- lettuce, sliced tomatoes, red onion slices, avocado
Instructions
- In a large bowl, add the drained and rinsed kidney beans. Use a potato masher or fork to mash them until no whole beans remain.
- To grate the raw beets, peel them and chop off the ends, then chop into smaller pieces. Place in a food processor and process until the pieces are shredded and small. You could just use a hand grater, but this is a lot of work!
- To the mashed beans, add the grated beets, diced red onion, minced garlic, thyme, smoked paprika, salt, ground flaxseeds, tahini and quick oats. Stir with a large spoon until well combined.
- Form into burger shapes, about 3-4 inches wide and about 1/2 inch thick.
- In a large non-stick or cast iron pan, heat a few tablespoons of vegetable oil over medium heat. Carefully place the burger patties on the pan and fry for about 4 minutes, then flip and cook for another 4 minutes, until golden.
- Remove from the pan and serve immediately in buns with toppings of choice.
- For the Sriracha Mayo: Whisk all ingredients in a small bowl until well combined.
Notes
- The nutrition facts are an estimate only and don’t include buns, other toppings or Sriracha may0, since this will vary a lot depending on how much you use per burger.
- You may use another bean, such as black beans instead of kidney beans if you want.
