Veggie burgers are a tasty, convenient choice for those looking to swap out red meat without compromising on flavor. They’re made with a variety of vegetables, grains and legumes including chickpeas, lentils, mushrooms, carrots, quinoa and more. These particular veggie burgers incorporate canned pantry items and simple seasoning and cook on a sheet pan, making them super convenient. Beets and black beans both offer rich, earthy flavors while breadcrumbs tie the burgers together.
These burgers are customizable. Add your favorite seasonings or mix-ins like cumin, smoked paprika or finely diced onions. For a more traditional burger experience, serve on a hamburger bun with lettuce, tomato and mayonnaise.
Sheet-Pan Beet and Bean Burgers
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 25 min | 35 min |
Ingredients
- 1 cup canned beets, drained, or cooked beets, peeled
- 1 (15-ounce) can black beans, drained and rinsed, or 2 cups cooked black beans, drained
- 1/2 cup breadcrumbs, such as whole wheat, panko, or Italian seasoned
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Mixed greens, for serving, optional
- Dressing, optional, for serving
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Combine beets, beans, breadcrumbs, garlic powder and salt in a large bowl, mashing until combined and a thick mixture forms.
- Divide mixture into 4 even portions and form into 4-inch-wide patties.
- Place patties onto prepared baking sheet and spray lightly with cooking spray. Bake, flipping halfway through, until golden-brown and crispy, about 20-25 minutes.
- Serve over greens with a drizzle of your favorite dressing.
- Recipe and photos: Dish Works
