Learn how to make your own veggie burgers from scratch! (that don’t fall apart) These Smoky Black Bean Beet Burgers with Walnuts are meaty and satisfying with all the flavor you expect in a traditional burger. They’re full of plant-based protein, vegan, and gluten-free!

Happy New Year and Veganuary! Time to wave adieu to 2022, roll up our sleeves, and dive into some new recipes. First up, these meaty, ridiculously grubbin’ burgers, made from beans, beets, and walnuts. If you’ve ever been underwhelmed by a vegan burger, I invite you to pull up a chair, grab a lovely beverage, and let’s have a heart-to-heart.

I honestly can’t remember the first veggie burger I had. It was probably in a restaurant. The fact that I can’t remember it speaks volumes. When Impossible came out with vegan meat, it was the first thing I ordered in a plant-forward restaurant called the Butcher’s Daughter in LA. The burger tasted *so* much like a beef patty I was kinda grossed out. I felt that the perfect vegan burger was out there somewhere, I just had to find it…or make it at home!

So, what is the “perfect” plant-based burger? For me, it has to have a meaty texture. Not exactly like cooked ground beef, but with enough texture to hold up to a generous amount of toppings and not squeeze out the sides of my bun when chowing down. It must be flavorful, like can’t wait to take another bite flavorful. And well…it needs to look like a burger. Because, hey, green or gray patties just aren’t appetizing.

This Smoky Black Bean Beet Burgers with Walnuts recipe ticks all those boxes and I’m tickled pink to share it with you!

Let’s nerd out about homemade black bean burgers:

Excess moisture is the enemy of veggie burgers, so we have to take a few steps to minimize it. Wet beans and beet juice may seem innocent, but believe me, they will leave you with a disappointing mushy patty. Take a moment to dry your beans with a kitchen towel after you rinse them off. Then wrap the shredded beets in a double thickness of paper towel and cook them microwave for one minute. (see photos below) Used gloved hands to squeeze as much extra moisture out as you can. These steps help the patties stick together and not fall apart.
Use a binder. Most vegetarian burgers use chicken eggs as a binder. These vegan black bean beet burgers use flax egg. If you’re curious what a flax egg is, it’s flax meal (ground flax seed) whisked with water and it binds just like egg. I also add oat flour to soak up any excess moisture and help the patties stick together.
Mix the dough by hand. Please don’t be tempted to pile all the ingredients into a food processor. You will end up with paste. Trust me on this one. I’ve made this mistake many times and found it’s just as easy to mix the ingredients in a bowl by hand.
Be generous with the spices. The spices I use in this recipe are similar to Montreal steak seasoning. That includes salt, pepper, onion and garlic powder, smoked paprika, and coriander. Vegan Worcestershire sauce marries all the spices together and a splash of liquid smoke makes it taste like you just plucked it off the grill.
Don’t make the patties too big. You want your patties to be 1 inch thick and around 2½ inches across. Speaking from experience, a flat, wide patty is more likely to fall apart.
Brush the patty all over with olive oil. Just like when you sear oven-roasted potatoes by tossing them in oil before baking, coat the top, bottom, and sides of each patty with oil. This will sear the outside. The result is a crispy crust that can hold up to all the toppings and a rustic bun.
Bake the burgers at 400°F for 40 minutes, flipping halfway through. High heat and a longer baking time pull additional moisture out of the patties and sears them on the outside.

Can I grill these vegan burgers?

Yes, you can grill them, but you will still have to bake them first. Brush the patties with additional oil and grill them just long enough for a smoky flavor.

Do they freeze well?

These burgers freeze beautifully, making them ideal for meal prep. Line a freezer-friendly container with parchment paper and place the unbaked patties on top. Use a layer of parchment in between each layer. Don’t brush them with oil yet. Thaw the patties in the fridge and then bake as directed.

Suggestions for toppings:

All the toppings you love on a traditional hamburger taste just as delicious on a homemade black bean burger. Here are a few suggestions.

Burger Sauce: Mix 1 part ketchup with 3 parts vegan mayonnaise. For example, ¼ cup of burger sauce will have 1 tablespoon of ketchup to 3 tablespoons of mayonnaise. A tablespoon of sweet relish is also a tasty mix in.
Red onions, thinly sliced. Pickled onions are wonderful too.
Sliced tomatoes for a juicy tang.
Dill pickle slices for a touch of salty brine flavor.
Sprouts. These little guys are magic when it comes to grabbing sauce.

Every year my husband requests burgers for his birthday dinner. In the past, I’ve bought Beyond burger for him. But I’m happy to announce that after 2 weeks of recipe testing, he enthusiastically chowed down on another round of Smoky Black Bean Beet Burgers with Walnuts. I know this recipe will become your go-to vegan burger too! It’s

Meaty
Filling
Full of plant-based protein
Very flavorful
Satisfying
Gluten-free

Here’s everything you need to make your own vegan burgers

Ingredients / Makes 6 burgers

2 tablespoons (13g) of flax meal whisked with a ¼ cup (60ml) of water
1 can (15 oz / 425g) of black beans, drained, rinsed, and dried
1 cup (115g) of walnuts, finely chopped
½ lb. (227g) of raw beets, peeled and shredded (about 2 cups)
½ cup (70g) of cooked brown rice (short grain)
¼ cup (25g) of oat flour
1 tablespoon of vegan Worcestershire sauce
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of ground coriander
¼ teaspoon of concentrated liquid smoke
Olive oil for brushing the burgers

How to make Smoky Black Bean Beet Burgers with Walnuts

Step 4

Step 5

1. Preheat your oven to 400°F / 204°C / gas mark 6. Line a baking tray with parchment paper.

2. Make flax egg by whisking the flax meal with ¼ cup of water in a small bowl. Use a fork to energetically work the water into the flax. It will become a slimy looking gel in about 5 minutes. (Similar to an egg.)

3. Drain the black beans and rinse them well. Then dry the beans on a kitchen towel so they’re no longer shiny. Please don’t be tempted to skip this step! Dry beans help the patties stick together.

4. Shred the beets. Use a hand grater or the shredder attachment of a food processor for this. You will end up with about 2 cups of shredded beets.

5. Heat the beets. Wrap them in a double layer of paper towels and cook them in the microwave for 1 minute. Don a pair of kitchen gloves to protect your hands from beet juice stain and squeeze as much excess juice out as you can. This is an important step for helping the patties stick together.

Step 7

Step 8

6. Finely chop the walnuts by hand with a knife or pulse them in a food processor. You want to leave a little texture about the size of rice grains.

7. Pile all the ingredients into a large mixing bowl, except the flax egg. Use your hands (or a potato masher) to mix everything together. Grab the dough and let it squish through your fingers until the beans are broken down and the ingredients are well incorporated. Add the flax egg and mix again. Taste for seasoning and add more salt or spice to your liking. Let the dough rest for 5 minutes to set and thicken.

Step 8

Steps 9-10

8. Make the patties. Using a half cup scoop, form the dough into 6 patties that are about 1 inch thick and 2½ inches across. (see photo) This size is essential for making veggie burgers that don’t fall apart and have a firm texture.

9. Bush the patties all over with olive oil. Use 1-2 teaspoon per patty. Brush the tops, sides, and bottoms to sear the burgers as they cook.

10. Bake for 40 minutes flipping the burgers halfway through. Let them cool for 10 minutes to firm up and be a safe temperature for eating. Place the patties between your favorite buns, pile on the toppings and dig in!