Beet Burger Recipe – Oil-Free, Vegan, Gluten-Free

Vegan Gluten-Free Beet Burgers – Unlike other plant-based burgers, these easy, veggie beet burgers are not mushy. They have the perfect texture – ever so slightly crispy on the outside, wonderfully textured on the inside.

Gluten-free, oil-free beet burger on a bun with toppings with a delicious bite taken out.

Yep, it’s still me. The president of the beet-hater club devouring these beet burgers for lunch 3 days in a row and using an extraordinary amount of self-control to not eat them for every other meal of the day as well.

Burgers with beets? Yep! And they are amazing!

Hearty, filling, wonderful depth of flavor, and the perfect texture!

Ingredients in Vegan Gluten-Free Beet Burgers

Gluten-free, oil-free beet burgers on a buns with toppings in serving dish.

I was quite impressed how the combination of several healthy ingredients could result in such a delicious burger. Here’s what you’ll get in every bite:

Fresh vegetables

The fresh kale, beets, and carrot in this recipe load the veggie burger with iron, vitamin K, calcium, and slimming fiber (great for weight loss!) and also provide a slightly meaty texture.

Pumpkin seeds

The pumpkin seeds in these delicious beet burgers serve double duty.

They offer a good dose of protein, zinc, and iron.

Plus, they give the burger an amazing flavor and texture. No mushy veggie burger here!


Millet is a nutritious, easy-to-digest, gluten-free grain that provides a healthy dose of zinc, protein, and magnesium and helps bind this vegan, gluten-free burger together so they hold together beautifully.


In this recipe, the onions are browned to lend a slightly “meaty” taste to these burgers,

Tahini, olives, herbs

The perfect combination of slightly nutty-flavored tahini, umami-rich olives, and healthful herbs (no irritating spices here) are what make this beetroot burger unique. These ingredients give the burgers a luscious depth of flavor, while keeping them healthy and nourishing.

How to Make Healthy Beet Burgers

Shaping vegan beet burger mixture into patties

This recipe may seem complicated at first glance, but in reality, it’s quite easy. These super healthy burgers come together in about 35 minutes because your food processor does all the hard work for you.

After you’ve made these once and discover how easy (and delicious) they are, you’ll want to make them over and over again!

While your millet is cooking and your onions are sauteing, chop your veggies in the food processor according to the recipe. Combine all ingredients, shape into burgers, and bake.

Helpful Tip: To form the mixture into burgers, it’s helpful (but not necessary) to lightly wet your hands in between each one to keep the mixture from sticking to your hands too much.

What to Serve with Beet Burgers

Beet burger on a bun with toppings.

My personal favorite way to serve these beet veggie burgers is on a whole-grain bun topped with lots of Creamy Cashew Dressing, lettuce, tomato, and onion.

You could also add Healthy Ketchup and/or these Vinegar-Free Lemon Pickles.

They’re great with these No-Oil Fries too!

Other ways to serve Beet Burgers:

  1. Crumble them on top of salads.
  2. Cut them into pieces and add them to tomato sauce and serve over pasta.
  3. Cut into strips and serve in a wrap.

Serve them topped with Creamy Cashew Dressing alongside brown rice or baked potato.

Are these Vegan Gluten-Free Beet Burgers healthy?

Oil-free beet burgers on a buns with toppings and a delicious bite taken out of one.

Unlike most other veggie burgers that contain oil, Braggs, nutritional yeast, or other not-so-healthy ingredients, these beet burgers are made from simple, healthful, whole-foods.

And they’re loaded with nutrients that are great for healthy weight loss.

They’re also baked not fried.

And if you need to avoid gluten, you’ll be happy to know that these delicious beet veggie burgers are gluten-free!

So you can feel good about what you’re eating.

How Long Do these Vegan Gluten-Free Beet Burgers Keep?

These beet veggies burgers will keep in the refrigerator for about 4 days, but one of my favorite things about these burgers is how well they freeze! I love making a double batch of these and keeping them in the freezer for a quick meal on busy days.

Their freezer-friendly factor makes these healthy veggie burgers perfect for meal-prepping so you can satisfy your burger cravings anytime!


1. Will I like these beet burgers even if I don’t like beets?

While everyone’s tastes are different, I’ve found that the beet flavor in these burgers is barely noticeable, and even the most die-hard beet-haters love these beet burgers – especially when topped with some yummy burger toppings.

2. Is this Vegan Beet Burger recipe gluten-free?


3. How can you make veggie burgers that aren’t mushy?

There are several ways to ensure your veggie burger isn’t mushy and has good texture. One of them is to add shredded vegetables (like in this beet burger recipe). Another is to add ground nuts or seeds (also like in this beet burger recipe).

4. Will canned beets work in this recipe?

Fresh, raw beets are an essential ingredient in this recipe. Canned beets won’t work here.

5. Are beet veggie burgers good for weight loss?

Not all beet burger recipes are good for weight loss. Many of them are fried (weight loss disaster) and/or contain ingredients that can lead to weight gain. However, these veggie burgers are loaded with slimming fiber, magnesium, and beta carotene (all of which promote healthy weight loss), making them fit perfectly in any weight loss plan.

If you give these burgers a try, let me know! I love to hear from you!

Gluten-free millet beet burger on a bun with toppings with a delicious bite taken out.

Beet Burgers – Oil-Free, Gluten-Free, Vegan

Prep Time 35 minutes
Cook Time 50 minutes
Course Main Course
YIELD 7 burgers
All recipes on are property of jennifer’s kitchen and cannot be republished without written permission.


  • 2 1/4 cups water
  • 1 cup uncooked millet - see note
  • 2 medium onions - finely diced
  • 1/3 cup raw pumpkin seeds
  • 1/4 cup finely chopped olives - (1/3 cup whole, pitted olives)
  • 1 medium carrot
  • 1 small/medium fresh beet
  • 1 cup (packed) chopped kale
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons granulated onion
  • 2 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon celery salt
  • 1 pinch dried rubbed sage
  • 1/4 cup tomato paste
  • 1 tablespoon roasted tahini


  • Place water in a large, wide-bottom saucepan. Begin heating over high heat. Add millet, cover, and bring to boil. Reduce heat, and simmer for 25 minutes, stirring once after 20 minutes. (I set a timer for this.)
  • When millet is done cooking, all the water should be absorbed.
  • Meanwhile, dice onions very, very small. (You should have approximately 2 cups of diced onion.) Sauté in a medium (7- to 8-inch) pan over medium-low to medium heat for 12 to 15 minutes until onions are translucent and very nicely browned.
  • While onions are sauteing, place pumpkin seeds in food processor fitted with the “S” blade and process until coarsely ground. Transfer to a bowl.
  • Place olives in food processor and finely chop. Add to ground pumpkin seeds.
  • Peel carrot and beets, cut into large pieces, and place in food processor. Add chopped kale. Process until vegetables are about the size of a grain of rice. Scrape down sides of food processor once or twice during processing to ensure vegetables get chopped evenly.
  • You should have approximately 1 3/4 to 2 cups of chopped vegetables.
  • When onions are brown, add chopped vegetables to onions, turn heat to medium, and continue sauteing for 2 minutes. Remove from heat.
  • Stir salt and herbs into vegetables. Add ground pumpkin seeds, olives, tomato paste, and tahini, and mix well.
  • Stir vegetable mixture into millet.
  • While mixture is still hot, form into large (approx. 4-inch) patties using 2/3 to 3/4 cup mixture at a time. Do not allow mixture to cool too much or the burgers will be difficult to shape nicely.
  • Bake at 350°F for 45 to 55 minutes. (If you would like your burgers to be more moist, cover lightly during last 10 minutes of baking.)
  • Serve warm on buns with your favorite burger toppings. (These burgers taste best hot. The texture changes when they are cold. Reheat leftovers before serving.)


Cooking your millet according to this recipe ensures that your burgers will turn out right. However, if you want to use leftover millet, be sure to reheat it before using or your burgers won’t hold together.
Make Ahead Tip:
These burgers freezer very well.
To reheat, place thawed or partial thawed beet burgers in a casserole dish (lightly covered w/ foil) and bake at 350°F for 30 minutes 

>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!

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Keywords: beets, burgers, gluten-free, healthy, oil-free, plant-based, vegan
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  1. 5 stars
    This recipe made 14 hearty burgers for us. The outside is crunchy and delicious. The seasoning balance was perfect. Had no problems with them holding together. I followed the recipe, instructions and notes exactly. Coupled them with corn-on-the-cob and watermelon for a flavorful and satisfying dinner. Thanks so much for this recipe. It will definitely be made often.

    1. Thank you for the great feedback, Jeannie. So happy you liked these burgers!
      (I had these burgers for lunch today too 😃)

5 from 2 votes

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