Beet and black bean burger on cutting board with guacamole.


Whether you are a beet lover or are trying to hide them in a meal from your kiddos, this burger is sure to please. With a balance of spices and plant-based protein, this is a great recipe to have in your back pocket for a meatless Monday meal!


  • 2 small beets, peeled and shredded (about 2 cups)
  • 1/2 cup rolled oats
  • 1/2 cup pecans
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1-2 tsp thyme (or herb of choice)
  • 1 Tbs tomato paste
  • salt and pepper to tase
  • oil for frying


  1. Peel and grate the beets. Press out excess juice from grated beets and set aside.
  2. Heat oil in a large pan and sauté the onion for 3-5 minutes or until translucent. Add garlic and sauté for a few minutes until fragrant. Add cumin, dried herbs, tomato paste, and soy sauce and sauté. Add beets and sauté for 2-3 minutes until tender. Set aside to cool.
  3. Optional/recommended: Place black beans on a sheet pan and roast in oven to slightly dehydrate excess liquid.
  4. Add pecans and oats to a food processor and pulse into a course flour. Add beet mixture, black beans and egg, and pulse until combined.
  5. If mixture is too wet, add more processed oats or oat flour. If too dry, add a little water.
  6. Form mixture into 6-8 patties.
  7. Heat about 2 Tbsp oil on a skillet or nonstick pan. Cook burgers for 5-7 minutes on each side or until golden brown on the outside.
  8. Serve with desired burger toppings and additions. Enjoy!

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Published on June 29, 2023

Karin Ochsner