Taking less than 30 minutes, these easy beet & black bean burgers are made with simple ingredients. Perfect when you want a tasty burger, but a healthier one! Naturally gluten free too. I love burgers. I don’t make them often at home, but when I’m in a restaurant or getting takeout they’re usually my go-to order. There’s nothing better than a delicious burger stuffed with all the fixings and served with crispy french fries. That said, I often get frustrated that a lot of restaurant burgers and vegan burger brands from the grocery store are made from processed ingredients like soy and vital wheat gluten. Delicious as these are, I love a whole foods recipe so I thought I’d set about making my own smoky black bean beet burgers from natural, wholesome ingredients. I think they’re the best vegan burgers and a real crowd favorite! Try serving these delicious patties in buns with lettuce and tomato, plus any of the following burger toppings: homemade vegan mozzarella , sauerkraut and alfalfa sprouts . Add a portion of fries or poutine and you’re good to go! Why these are my favorite veggie burgers So satisfying without the junk – You still get that gratifying hearty bite from these burger patties, but without needing to rely on super processed ingredients to get it! Easy recipe – Just mash beans and mix everything in a bowl, shape into burgers and cook. No food processor needed! Gluten free – It’s not easy to find a gluten free vegan burger recipe that holds together well and this one does. Hooray! Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: Main ingredients Ground flaxseed – Acts as a binding agent for the burgers. Make sure to leave flaxseed and water to thicken for 5-10 minutes, so it goes gloopy and becomes a ‘flax egg’ (which will help the burgers stick together). If you don’t have ground flaxseed, ground chia seeds also work. (Minimalist Baker has a great video on how to make a flax egg if you’re looking for a more in-depth tutorial.) Black beans – Provide protein and a great base for these beetroot burgers. Completely mash them or leave a few whole for more texture. Onion – As these patties are only fried for a short amount of time, chop the onion as finely as possible to avoid getting large uncooked chunks of it in them. Fresh beets or beetroot – Provides a hearty flavour and deep colour which goes really well with black beans. You don’t need to cook it – just grate raw beets into the mixture! Sweetcorn – Frozen sweetcorn is fine, and is the easiest option. It provides some light sweetness and colour to balance the burgers out. Flour – Regular all purpose flour works well, but many gluten free flours also work. I personally use brown rice flour, but all purpose gluten free would also be great, as well as oat flour. I don’t recommend using coconut or almond flour as they will give the burgers a strange taste/texture. Thyme – I love the taste of fresh thyme in these burgers, but it’s not essential. Sub dried thyme, or use another herb (like oregano) if preferred. Spices – Smoked paprika (for smoky flavor) and coriander are delicious in this recipe, but feel free to use your own favourite spices. Chili powder, onion powder and garlic powder also work beautifully. How to make In a small bowl, mix ground flaxseed with 2 tablespoons of water until well combined and thick. Set aside for 10 minutes. Meanwhile, in a large mixing bowl mash black beans with a potato masher until broken down. Add flaxseed, onion, garlic, raw beetroot, sweetcorn, coriander, thyme, paprika, flour and soy sauce to bowl, and mix well to combine. (If mixture feels too wet, add a little more flour.) Season with salt and pepper if needed. Divide burger mixture into 4 balls, and shape into patties about ¾-inch thick with your hands. Heat 2 tablespoons oil (I use avocado oil or olive oil) in a large skillet or frying pan on medium heat. Add burgers and pan fry for 4-5 minutes on each side until golden brown. (If pan is small, cook burgers in two batches.) Serve immediately on your favorite buns with vegan mayo, red onion, lettuce leaves and tomato slices. Enjoy! Check out my step-by-step instructions on how to make these black bean burgers . What to serve these burgers with Red Cabbage Sauerkraut (Fermented Red Cabbage) Easy Vegan Poutine with Cheese Curds (Nut-Free) How to Grow Alfalfa Sprouts Easy Vegan Mozzarella Cheese (Stretchy) Expert Tips These homemade black bean burgers with beet are pretty easy to make and you can’t go very wrong, but here are my top tips: Dice onion finely – Because we don’t fry it separately before cooking the burgers, unless you love the taste of raw onion I recommend dicing it finely so it cooks more quickly in the burgers. Add more flour – If your mixture feels too wet, add a little bit more flour to ensure you get