Beet & Black Bean Burgers with Rosemary Carrot Chutney

Jump to recipe


Once upon a time, I made a burger out of beets and beans. I ate it and loved it, and then I even convinced a hesitant friend to try it and like it too. I took some photographs, uploaded them onto my computer, and had every intention of writing a spectacular blog post with detailed instructions on how to make such a beautiful and delicious thing. It never happened. Now, over a year later, I have remade and reinvented the previously unpublished (and upgraded my photography equipment,) and I am thrilled to give you now: The Beet and Black Bean Burger with Rosemary Carrot Chutney.


The carrot chutney was a total accident. I wanted to make carrot ketchup, but I don’t have a food processor or blender at the moment. I convinced myself that if I cooked the carrots long enough, I could somehow mash them to smooth ketchup consistency. That didn’t happen, so carrot chutney was born.



I started the burgers by sautéing onions and garlic, then adding shredded beets, black beans, oats and a chia egg. Mash everything together really well (use those muscles!) and form the patties. If you are lucky and currently have a food processor, I would recommend using that to make life a little easier!


They held together SO WELL and I seasoned with a lot of cumin, black pepper, and a healthy pinch of salt. I oiled my baking sheet with coconut oil before placing the patties down. After refrigerating, I baked at 375°F for 30 minutes, flipping halfway through.


I basically poached orange and yellow carrots in the juices of leftover watermelon salsa I had made the day before. It had red onions, lime juice, watermelon chunks, a few pieces of serrrano pepper, salt and black pepper. I added fresh rosemary and apple cider vinegar and cooked everything together until the carrots were very soft and mashable and the sweet watermelon juice reduced.


The watermelon and carrot were perfectly sweet and balanced by the rosemary and tiny hint of heat from the serrano. This was totally experimental and it turned out awesome! It was the perfect combination of sweet, tangy and spicy to pair with the earthy sweet beets.


Carrots and beets pair so well together and make a stunning dish! It’s a great way to give everyday ingredients a fun twist. I was so happy with this recipe and I hope you give it a try. What’s your favorite way to use beets?

About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

Danielle Judson Essential Pantry Checklist PDF Preview

Recent Recipes

Share This Post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Leave a Comment

You May Also Enjoy

Vegan Maple Cheesecake

Vegan Maple Cashew Cheesecake

This vegan, gluten-free maple cashew cheesecake is SO creamy and smooth, perfect for traditional cheesecake lovers! There are so many ways now to make a vegan cheesecake, and I wanted to give it a try. I’m not a huge fan

Read More »
Chocolate Tahini Oat Bars

Vegan Chocolate Tahini Oat Bars

These bars are the perfect hybrid between a brownie and a snack bar, meaning you can eat them any time of day ; ) Sweetened with just a touch of agave syrup, and a combination of oat flour and rice

Read More »