These beet burgers are built from roasted beets, cooked lentils, short-grain brown rice, and rolled oats, seasoned with smoked paprika, cumin, tamari, and caramelized onion and garlic. The honest reason to make them: the ingredients are cheap, most of them are probably already in your pantry, and the patties hold together better than most homemade veggie burgers.
Why this recipe works
Two things make these patties actually hold together instead of falling apart in the pan. First, roasting the beets rather than boiling them drives off excess moisture — wet beets are the main reason homemade beet burgers turn to mush. Second, using day-old short-grain brown rice matters: freshly cooked rice is too sticky and wet, while rice that has dried out slightly in the fridge gives the patty structure and helps it form a proper crust when seared. The rolled oats, once pulsed into a rough flour, absorb any remaining moisture from the beets and lentils, so the mix firms up enough to shape and hold a sear.
Smart swaps
- Short-grain brown rice: Any cooked, day-old rice works — white, jasmine, or even leftover grain like farro or millet. The key is that it’s cold and dry, not freshly cooked.
- Lentils: Green or brown lentils are ideal. Red lentils go too soft and make the mix wet — skip them here.
- Tamari: Regular soy sauce is a straight swap. Coconut aminos work if you’re soy-free; the flavor is slightly sweeter, so reduce by about a teaspoon.
- Rolled oats: Certified gluten-free oats keep this recipe GF. Breadcrumbs (plain, not seasoned) can substitute at the same quantity if oats aren’t on hand.
- Smoked paprika: Regular paprika plus a small pinch of cumin gets you close. Chipotle powder adds smoke but also heat, so use half the amount.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 4 days in an airtight container. Reheat them in a dry skillet over medium heat for 2–3 minutes per side — the microwave works but softens the crust. For longer storage, freeze uncooked shaped patties on a parchment-lined tray until solid, then transfer to a freezer bag; they keep for up to 2 months. Cook from frozen in a covered skillet over medium-low heat, adding a couple of extra minutes per side. The raw mix (before shaping) can also be made up to 24 hours ahead and refrigerated, which actually improves the texture since everything firms up overnight.
What can go wrong
- Mix is too wet to shape: This usually means the beets weren’t roasted long enough, or the rice was too fresh. Stir in an extra tablespoon of oat flour and refrigerate the mix for 20 minutes before trying again.
- Patties crack when flipping: The mix needs more binding — press the patties firmly when shaping and make sure they’ve chilled for at least 15 minutes before hitting the pan. Flipping too early before a crust forms is the other culprit; wait until the bottom releases cleanly.
- Bland flavor after cooking: Beets and lentils absorb seasoning unevenly. Taste the raw mix before shaping and adjust salt and tamari at that stage — it’s much harder to fix once the patties are cooked.
- Patties stick to the pan: Use a well-seasoned cast iron or non-stick skillet and make sure the oil is hot before adding the patties. A stainless pan without enough oil will tear the crust — skip the stainless unless it’s well-oiled and preheated.
- Color turns brown instead of staying magenta: This is normal once the patties are cooked through and is not a sign anything went wrong. The color is brightest in the raw mix and just after slicing a cooked patty.
Beefy Beet Burgers
Equipment
- Food processor
- Baking sheet
- Oven
- Large skillet
- Mixing bowl
Ingredients
- 2 cups roasted beets, grated about 2 medium beets, peeled and roasted until tender
- 1 cup cooked green or brown lentils cooled
- ¾ cup cooked short grain brown rice preferably cooled and a day old for best texture
- 1 cup rolled oats gluten-free if needed
- 1 small red onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon tamari or soy sauce low-sodium preferred
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil for pan-searing
Instructions
- Preheat your oven to 400°F (200°C). Roast your beets (wrapped in foil or in a covered dish) for about 35–40 minutes, until fork tender. Allow to cool, then peel and grate.
- In a skillet over medium heat, sauté chopped onion and garlic in a splash of oil or water until soft and slightly caramelized, about 5–7 minutes. Let cool.
- In a food processor, pulse oats into a coarse flour. Add lentils, rice, tomato paste, tamari, spices, sautéed onion mixture, and grated beet. Pulse until the mixture holds together, but don't purée—it should still have some texture.
- With lightly oiled hands, shape the mixture into 4 firm patties. Place on a parchment-lined tray and chill in the fridge for at least 15 minutes to firm up (or up to 24 hours ahead).
- Heat olive oil in a skillet over medium heat. Sear each patty for 4–5 minutes per side, until crisped and deeply browned. Alternatively, bake at 375°F (190°C) on a parchment-lined baking sheet for 20–25 minutes, flipping halfway through.
Notes
- For a richer flavor, smoke the beets slightly on a grill before using.
- Substitute the rice with quinoa for a lighter version.
- Make it gluten-free by ensuring all ingredients, including tamari, are certified gluten-free.
Nutrition
Your questions, answered
Can I use canned beets instead of roasting fresh ones?
You can, but drain and pat them very thoroughly — canned beets hold a lot of liquid and will make the mix too wet to hold together. Roasted fresh beets give a firmer, less waterlogged result, which is why the recipe calls for them.
Do I need a food processor to make these?
No. You can mash the beets and lentils with a fork or potato masher and chop the oats roughly with a knife. The texture will be slightly chunkier, which is fine — just make sure there are no large pieces of beet that would cause the patty to crack.
Can I bake these instead of pan-frying?
Yes. Bake at 400°F on a parchment-lined tray for about 20–25 minutes, flipping once halfway through. The crust won’t be quite as firm as a pan-seared version, but the patties hold their shape well and are easier to cook in a large batch.
My patties keep falling apart — what am I doing wrong?
The most common cause is too much moisture in the mix, usually from under-roasted beets or freshly cooked rice. Refrigerating the shaped patties for at least 15–30 minutes before cooking makes a real difference and is the easiest fix that doesn’t require adding more ingredients.
More plant-based recipes to try
- BBQ Mushroom Beetroot Burgers
- BBQ Jackfruit Slider Recipe
- Mediterranean Lentil Power Bowl
- Smoky Vegan BBQ Sandwiches