Beet Burger Index 1.jpg

Beet Burgers

If you find beets too earthy, this burger is for you. The combination of buckwheat and beets allows for a hearty, robust flavor that has a certain “meatiness” about it.

5 from 1 vote
Beet Burger Index 1.jpg
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Beet Burgers

I love my burgers in summer, even if they’re currently of the plant-based variety. As soon as the weather warms up, we fire up our grill and start cooking Beet Burgers!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 8 Small Burgers
Calories: 265kcal
Author: Ricki Heller


  • 1 1/3 cups vegetable broth plus up to ½ cup more if needed
  • ½ cup dry buckwheat groats
  • cups raw Brazil nuts or use raw walnuts or pecans
  • ½ cup gluten-free rolled oats
  • ¼ cup ground flaxseed
  • ounces cooked and peeled beets 3-4 small beets, see note
  • ½ medium red bell pepper seeded and chopped
  • ¼ cup fresh parsley chopped
  • ¾ teaspoon ground fennel seed
  • 1 teaspoon ground mustard
  • ½ teaspoon kosher or fine sea salt


  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • In a small pot, bring 1 1/3 cups vegetable broth to a boil. Add the buckwheat, cover, reduce heat to low, and simmer for about 15 minutes, until all the liquid is absorbed. If the buckwheat absorbs all of the liquid before it is tender, add a bit more broth, cover, and continue cooking. When done, remove the cover, fluff with a fork, and allow to cool.
  • In the bowl of a food processor fitted with the steel blade, process the nuts, oats, and flax to form a coarse meal. Add the beets, bell pepper, parsley, fennel, mustard, and salt, and process until almost smooth yet still slightly grainy.
  • Using a large ice cream scoop or 1/3-cup measuring cup, scoop the mixture onto the baking sheet and flatten into patties about ½-inch thick. Bake for 25 minutes, then gently flip the burgers and bake for another 15-25 minutes, until they are crisp on the edges. To grill the burgers, prepare as directed, then allow to cool completely (preferably overnight in the refrigerator). Grill just to heat through and serve.


I prefer to bake the beets so that they caramelize slightly and are dryer than boiled beets. This allows the burgers to hold together better. If you boil the beets (or use cooked beets in liquid), reduce the vegetable broth by 2-4 tablespoons.


Nutrition Facts
Beet Burgers
Amount Per Serving
Calories 265 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g20%
Sodium 321mg13%
Potassium 327mg9%
Carbohydrates 18g6%
Fiber 5g20%
Sugar 2g2%
Protein 7g14%
Vitamin A 480IU10%
Vitamin C 13mg16%
Calcium 60mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beets Burgers Dairy Free Healthy Magazine Ricki Heller
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