Lunch, Main, Vegetarian -

Thyme for Some Beets Burgers

Burger Ingredients:

  • 2 Tbsp freshly ground flax
  • Avocado or olive oil
  • 1 small onion, chopped finely
  • 3 cloves garlic, crushed
  • 1 cups mushrooms, chopped
  • 3 cups beets, shredded
  • 1 cup black beans
  • 2 Tbsp fresh thyme (dried will suffice if you can’t get fresh)
  • ½ cup nutritional yeast
  • ½ cup bread crumbs
  • Sea salt and freshly ground peppercorns

Topping Ingredients:

  • 6 buns of any sort
  • Goat cheese
  • Shredded carrot
  • Rosemary aioli (see the Stoke website for the recipe)
  • Cherry tomatoes, halved
  • Sunflower shoots or arugula
  • Sliced fancy pickles

All topping ingredients are optional and are open to your own burger interpretation and preferences.


  1. Making the Burger Patties- Add 4 tablespoons of warm water to the flax seeds. Set aside.
  2. Heat a large frying pan to medium on the stove. When it’s hot, drizzle in just enough oil to coat the pan. Throw the garlic and onion in there and saute until translucent (about 4-5 minutes). 
  3. Add the beets and mushrooms and saute until mushrooms are tender. Transfer this mix to a large bowl and add the flax mix, beans, thyme, nutritional yeast, bread crumbs, and salt & pepper to your taste buds preferences.
  4. Shaping the Burger Patties- Either with a potato masher or with your hands (after letting it cool) squish all the ingredients together. You can stop squishing it when it holds its form. Shape them all into Hockey pucks. Heat a large pan to medium on the stove. Once it’s hot drizzle in some oil and plop as many of the beet patties that will fit on there. They might be a bit difficult to flip so give them ample space. When they are browned and a bit crispy on one side give them a flip (around 8 minutes). Then brown the other side. Repeat until all the beet patties are cooked.
  5. Prepping the Toppings- While all this is happening prep the rest of the topping ingredients. Chopped what needs to be chopped, shred what needs to be shredded, and toast your buns if you like them a bit crispy. When the burgers are hot and ready, put them straight onto your buns with the rest of your add ons.

Enjoying the Burgers- These are best when they are eaten fresh off the pan but are also delightful enjoyed as leftovers in burger form or as a part of wraps or salads. If you’ve made too many feel free to freeze them for future you’s convenience.

Recipes you may also like

Fennel & Sage Stuffing
  Ingredients: 1 1/2 lb (450g) stale bread, cut into cubes  3 Tbsp olive oil 1 medium onion, finely chopped 1 ...
See Recipe
Rosemary Aioli
Ingredients: 2 Tbsp fresh rosemary, chopped super finely 1 cup (vegan) mayonnaise  1 Tbsp lemon juice 1 Tbsp ...
See Recipe
Spaghetti & Beetballs
Beetball Ingredients: 2 Tbsp freshly ground flax Avocado or olive oil 1 small onion, chopped finely 3 cloves garlic,...
See Recipe