Best Black Bean & Beet Veggie Burgers With Rosemary Parsnip Fries

Gourmet Mami
by Gourmet Mami
8 burgers
1 hr

You are going to love these Black Bean & Beet Veggie Burgers with Rosemary Parsnip Fries because they are just SO GOOD! Both vegetarians and meat-lovers will approve of this recipe. I love how the black beans have a slightly deeper, earthy flavor that pair well with the natural sweetness of the beets. There is tons of flavor from all the spices and herbs, which make this meal very satisfying. These veggie burgers do take some time to make, so I like to double the recipe and freeze the leftovers so I can have them on hand whenever I want.

Best Black Bean & Beet Veggie Burgers With Rosemary Parsnip Fries
Recipe details
  • 8  burgers
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info
For the Burgers:
  • 2 ½ cups sweet potato, small dice
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • 1 cup millet, rinsed and drained
  • 2 cups water
  • ¼ tsp sea salt
  • 1 tbsp olive oil
  • 1 small red onion, small dice
  • 1 carrot, small dice (about ¼ cup)
  • 2 tablespoons chopped cilantro
  • 1 scallion, chopped
  • 2 beets, grated (about 1 cup)
  • 1 can, grated (about 1 cup) ~1 ¾ cup black beans, rinsed and drained
  • 1 ½ tsp sea salt
  • 2 ½ tsp soy sauce
  • ½ tsp cumin
  • ½ tsp smoked paprika
For the Parsnip Fries:
  • 5 parsnips, about 1 lb, cut like French fries
  • 3 tbsp olive oil
  • ¾ tsp salt
  • 1 tsp chopped fresh rosemary
For the Burgers:
Pre-heat the oven to 375 degrees.
On a parchment lined sheet tray, place the diced sweet potato, and toss with 1 tbsp olive oil and ½ tsp sea salt.
Roast for about 25 minutes, flipping once, or until they are fork tender. Let cool.
Reduce oven temperature to 350 degrees.
In a small saucepot, dry roast millet over medium heat, stirring constantly for about 5 minutes or until it smells like popcorn and is slightly golden but not brown.
Add water and salt to millet and bring to a boil. Simmer covered for about 20 minutes or until water is absorbed. Transfer millet to a large bowl and cool slightly.
In a medium sauté pan, heat 1 tbsp olive oil on medium heat. Add the onion and carrot and cook for about 5 minutes until onion is slightly golden and carrot is slightly tender. Remove from heat and add to the large bowl with the millet along with the cooked sweet potato, cilantro, scallions, beets, black beans, salt, soy sauce, cumin, and smoked paprika
Mash the mixture with a fork so that the sweet potato and black beans are slightly mashed but still have some texture.
Using 1 cup measure or scoop, form veggie burgers by gently rolling the mixture in a ball, and then flattening it carefully to desired thickness. I made mine about 1 inch thick.
Place on a lightly oiled, parchment-lined sheet pan. Chill in the refrigerator for about 10 minutes.
Remove from refrigerator and brush with olive oil. Bake for about 20-25 minutes until golden brown.
For the Parsnip Fries:
Line a sheet pan with parchment paper. Toss the parsnips with olive oil, salt and rosemary. Bake until they are tender and slightly crispy, about 20 minutes.
  • Don't skip the step on refrigerating the burger mixture. This helps the burgers set before baking them.
Gourmet Mami
Want more details about this and other recipes? Check out more here!