This red vegan burger combines beets and beans for natural color and firm texture. You need common ingredients and basic equipment. Follow each step to make four burgers that hold their shape and taste fresh.
Ingredients
-
1 cup cooked red beans, drained
-
1 medium beet, peeled and grated
-
½ cup rolled oats
-
¼ cup finely chopped onion
-
2 garlic cloves, minced
-
2 tablespoons ground flaxseed
-
6 tablespoons water
-
1 teaspoon smoked paprika
-
½ teaspoon ground cumin
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
4 vegan burger buns
-
Lettuce leaves and tomato slices for topping
Equipment
-
Large mixing bowl
-
Small bowl
-
Fork or potato masher
-
Baking tray lined with parchment paper or nonstick skillet
-
Spatula
Prepare Flax Binder
-
Combine flaxseed and water in the small bowl.
-
Stir and let rest for five minutes until thickened.
Make Patty Mixture
-
Place beans in the large bowl. Mash with a fork until mostly smooth.
-
Add grated beet, oats, onion, garlic, paprika, cumin, salt, and pepper.
-
Pour in flax binder. Stir until mixture comes together.
Shape Patties
-
Divide mixture into four equal portions.
-
Press each portion into a round patty about ¾ inch thick.
Cook Patties
-
Oven Method
-
Preheat oven to 375 °F (190 °C).
-
Arrange patties on the lined tray.
-
Bake 20 minutes.
-
Flip patties and bake another 10 minutes.
-
-
Skillet Method
-
Heat skillet over medium heat and add a little oil.
-
Cook each patty five minutes per side until firm and lightly browned.
-
Assemble Burgers
-
Toast buns if desired.
-
Place lettuce on bottom bun.
-
Add patty.
-
Top with tomato slices.
-
Cover with top bun.
Serving Suggestions
Serve with oven‑baked potato wedges or a green salad. Offer ketchup, mustard, or vegan mayo on the side.
Storage
Cool leftover patties fully. Store in an airtight container in the refrigerator up to three days. Reheat in a skillet or oven before serving.