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Beet burger topped with greens, tomatoes, and cashew cheese on a bun.
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4.55 from 11 votes

Balsamic Beet Burgers

Ready for a juicy, hearty, flavor-packed veggie burger that's super pretty to boot? These vegan beet burgers bursting with color and flavor, and topped with a balsamic glaze that adds zip and a touch of sweetness.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Sandwich
Cuisine: American
Servings: 6
Calories: 339kcal
Author: Alissa Saenz

Equipment

Ingredients

  • 1 cup balsamic vinegar
  • ¼ cup organic brown sugar
  • 1 ¼ cups rolled oats
  • 1 (14 ounce/400 gram) can black beans, drained and rinsed
  • 1 ½ cups shredded red beets (about 1 large beet)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • ¼ cup chopped fresh dill
  • ½ teaspoon salt, or to taste
  • Black pepper to taste
  • 1 tablespoon canola oil, or another high-heat oil

For Serving

  • 6 burger buns
  • Lettuce
  • Tomato
  • Onion slices (I sautéed mine)
  • Cashew cream cheese (I bleneded some raw garlic and dill into mine)
US Customary - Metric

Instructions

  • Begin by making the balsamic reduction. Stir the balsamic vinegar and brown sugar together in a small saucepan and place over medium-low heat.
  • Bring the mixture to a simmer, lower heat and allow to cook, stirring occasionally, until the mixture is about as thick as chocolate syrup, about 15 minutes. 
  • Remove the balsamic reduction from the heat and allow it to cool for a few minutes while you prep the remaining ingredients.
  • Place the oats into a food processor bowl and blend to a coarse powder. (Note 1)
  • Add the beans, beets, onion, garlic, dill, salt, pepper, and 2 tablespoons of the balsamic reduction to the food processor. 
  • Pulse until the ingredients are finely chopped and well combined. 
  • Taste test the mixture and adjust any seasonings to your liking.
  • Lightly oil a medium skillet and place it over medium heat.
  • Shape the beet mixture into 6 patties and arrange as many as you can in the skillet without overcrowding. 
  • Cook the patties for about 4 minutes on each side, until lightly browned.
  • Drizzle 1-2 teaspoons of the balsamic reduction over each patty. Flip and drizzle the opposite sides. Flip again and cook for a few seconds before removing the patties from the skillet.
  • Cook any remaining patties in the same manner, adding oil to the skillet as needed between batches.
  • Stuff the patties into buns and top with toppings of choice. Drizzle with some of the excess balsamic reduction if you like.
  • Serve. 

Notes

  1. To make these burgers without a food processor, substitute oat flour for the oats, make sure to shred the beets super finely, and mash the beans with a fork or potato masher. Stir everything together by hand in a large mixing bowl.
  2. Nutrition information includes 1 patty and one bun. No toppings.

Nutrition

Serving: 1burger | Calories: 339kcal | Carbohydrates: 57.7g | Protein: 11.2g | Fat: 6.9g | Saturated Fat: 0.9g | Sodium: 686mg | Potassium: 603mg | Fiber: 7.1g | Sugar: 13.3g | Calcium: 120mg | Iron: 5mg