• Beet and Bean Burgers


These veggie burgers are packed with three different vegetables and lots of protein. The taste is mild but flavorful and sure to satisfy burger cravings. Even veggie burger skeptics will be eating them up. Get your kids involved mashing beans, shaping patties, and topping their burgers. They’re great with ketchup, hot sauce and other classic fixings.

Tip: You can use a food processor to shred the beets, carrots, and walnuts, and to mash the black beans and mushrooms. Makes 12 small burger patties.

This recipe comes from our 2020 nutrition intern Grace Befort’s Family Friendly Cooking series. Get your kids excited about local produce and healthy food with these recipes perfect for all ages! Combine family time, fun and food as you and your little chefs make delicious, veggie-packed recipes together. Your kids will love eating their own creations, and you’ll love feeding them healthy, local produce.

Beet and Bean Burgers


  • 1 cup raw shredded beets (about two medium-large beets)
  • ½ cup raw shredded carrots (about one large carrot)
  • 1 cup mushrooms from Northwood Mushrooms or Prairie Hollow Farm, finely chopped
  • 1 ½ cups cooked black beans from Bean Market (check out how to cook dry beans here) or 1 15oz can cooked black beans
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup cooked quinoa
  • ¼ cup crushed walnuts
  • 1 Tablespoon olive oil
  • Sourdough hamburger buns from Baker’s Field, optional for serving


Heat 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms, season with a pinch of salt and pepper, and cook for about five minutes, until the mushrooms are browned and fragrant. Remove from heat, and combine the cooked mushrooms and black beans in a food processor and pulse briefly, just until mashed. If you do not have a food processor, you can mash the mushrooms and black beans together by hand or with a potato masher.

In a large bowl, add the black beans and walnuts, beets, carrots, quinoa, and spices. Stir until well combined. Then add the egg, and mix until the mixture is able enough to form into patties. Set the mixture in the fridge while you preheat the oven to 375 degrees. Coat a baking sheet (or two!) with spray or oil. When oven is preheated, take the mixture and form into 12 patties. Use the lid of a peanut butter jar to achieve the perfect burger shape!

Place the patties on the baking sheet and brush the tops with olive oil. Bake at 375 degrees for 45 minutes, flipping halfway through. Serve on top of buns or greens. Leftover burgers can be refrigerated for one week or frozen for several months. To reheat, bake at 375 degrees for 10 minutes.

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