This gluten-free burger doesn’t skip a beet. Packed with protein and nutrients, these beautiful roasted beet burgers deliver slightly smoky succulence even carnivores will crave. What’s more, they’re easy to assemble—just pulse everything in a food processor, form into patties, and bake. Top with lettuce, vegan mayo, and sliced avocado and serve on our delicious Millet & Chia Buns for a satisfying and refreshing taste.
Preheat the oven to 375℉. Pulse beets in a food processor until finely chopped. Add the rest of the ingredients, starting with 4 tablespoons of ground oats. Pulse to combine, taking care not to over process. Add more ground oats if necessary, then add the paprika, soy sauce, liquid smoke and salt and pepper.
Form into four large patties and place on a baking sheet lined with parchment. Bake for 30–35 minutes until firm.
Toast or lightly grill your bun and top with the veggies, vegan mayo and the beet patty.
share & enjoy!
tips & substitutions
- No kidney beans in the pantry? Black beans, red beans, or white beans can be substituted 1:1 in this recipe.
- Avoid stains by wearing rubber gloves and an apron as you prepare your beets.
- Canned beets (in water, not pickled or in sauce) can be substituted for the roasted beets in this gluten-free burger recipe.
Beets on the brain? Our miso-infused edamame hummus recipe incorporates beets in a very unique way. Check it out!