Mini Beetroot Burgers

These mini beetroot burgers are colorful, nutritious, and easy to make. Perfect for sliders, parties, lunchboxes, or a simple vegan meal.

If you love simple, vibrant, plant-based recipes, these mini beetroot burgers are going to be a new favorite.

They're naturally bright in color thanks to cooked beets, but it's not just the looks that make them special.

They're full of flavor, nourishing ingredients, and a satisfying texture that holds up beautifully in the oven.

Butterbeans provide creaminess and protein, oats bind everything together, and sautéed onion and garlic add gentle savory depth.

These sliders are a fun alternative to store-bought veggie burgers and are especially perfect for gatherings, lunchboxes, or make-ahead meal prep.

You can enjoy them warm straight from the oven, or chill them and reheat later (they stay delicious either way).

They also freeze well, making them a convenient choice to keep on hand for quick meals.

Whether you're hosting friends, planning a picnic, or just craving something wholesome and colorful, these mini beetroot burgers fit the moment.

Ingredients

• Oil - Used to soften and gently caramelize the onions and garlic. Any neutral cooking oil works here, such as olive oil, avocado oil, or sunflower oil.
• Onion - Adds a savory base flavor to balance the sweetness of the beets. Yellow, white, or even red onions are all good options. If you're in a hurry, you can use a teaspoon of onion powder instead.
• Garlic - Brings aromatic depth. Fresh garlic is ideal, but garlic powder or roasted garlic paste can work if needed.
• Butterbeans (Canned) - These bring creaminess and help bind the patties. If butterbeans aren't available, cannellini beans or chickpeas are good substitutes - just be aware chickpeas make the texture a little firmer.
• Cooked Beets - The star of the recipe, providing color, moisture, and natural earthiness. Use roasted, steamed, or vacuum-packed beets - just avoid pickled ones for this recipe, as they'll change the flavor. If using fresh raw beets, cook them first.
• Oats - Oats absorb moisture while adding structure and fiber to the patties. Rolled oats are best, but quick oats work too. For gluten-free, simply use gluten-free oats.
• Mini Slider Buns - These make the burgers fun and snack-sized. Use whole wheat, soft brioche-style sliders, or gluten-free buns. You can also serve the patties in lettuce cups or on top of salads for a bun-free option.

Why You'll Love This Recipe

• Kid-Friendly & Party-Ready: Perfectly sized for sliders, lunchboxes, and snacks.
• Plant-Based & Nutritious: Made from whole foods - no additives or fillers.
• Budget-Friendly: Uses affordable canned and pantry ingredients.
• Quick Prep & Easy Clean-Up: Blend, shape, bake - that's it!

Serving Suggestions

• Top with hummus for a creamy, Mediterranean twist. Try Pea Hummus to add green colour!
• Add a dollop of 5 Minute Vegan Mayo.
• Serve on mini buns with lettuce, tomato, and your favorite sauce.
• Add sliced pickles or red onion for a little crunch and tang. Try Pickled Red Onion.
• Pair with vegetable sticks, sweet potato wedges, or coleslaw.

Variations

• Fresh Herbs: Add basil, cilantro, or dill.
• Spiced: Mix in smoked paprika, cumin, or coriander.
• Gluten-Free: Use gluten-free oats and serve in lettuce cups.
• Cheesy Option: Add crumbled feta or a vegan cheese slice on top.

Get the recipe for Easy Mini Beetroot Burgers

If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.

For something a little different, I made these as mini veggie burgers. Most supermarkets stock tiny bread rolls that are perfect for them.
Although spices like cumin would work very well in these burgers, I've left it out to make them a bit more kid-friendly. Instead these burgers let the flavour of the beetroot and beans shine through. I love these burgers with my spiralised baked sweet potato fries.

📖 Recipe

Easy Beetroot Burger

Kate Hackworthy | Veggie Desserts

These mini beetroot burgers are colorful, nutritious, and easy to make. Perfect for sliders, parties, lunchboxes, or a simple vegan meal.

5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6 standard (12 mini)

Calories 95 kcal

Ingredients

 

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• 1 tablespoon rapeseed oil (or any cooking oil) plus extra for greasing
• 1 onion diced
• 1 clove garlic minced
• 5 tablespoon oats
• 1 can butter beans {400ml/15oz can} (lima beans), drained and rinsed
• 2 small cooked beetroots roughly chopped (vacuum packed without vinegar works well)

To serve:

• Burger buns, lettuce, tomatoes etc...

Instructions

 

• Heat the oil in a frying pan and add the onion. Cook for a few minutes until translucent, then add the garlic and cook for a further minute.
• Add the onion mixture to a food processor or blender, along with the oats, beans and beetroot and pulse until it forms a
• Form the mixture into small burger shapes and place on a plate. Cover and refrigerate for 30 mins.
• Heat oven to 200C/400F and grease a baking tray with oil.
• Add the burgers and bake for 20-25 minutes, turning halfway through.
• Serve in mini rolls with salad, hummus and desired toppings.

Notes

*nutritional calculation excludes buns and toppings

Nutrition

Calories: 95kcalCarbohydrates: 13gProtein: 4gFat: 2gSodium: 1mgPotassium: 256mgFiber: 3gSugar: 2gVitamin C: 1.5mgCalcium: 14mgIron: 1.2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.