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Beetroot And Farro Burgers

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4.8 from 5 reviews

  • Author: erin wysocarski
  • Total Time: 1 hour 15 minutes
  • Yield: 8 burgers
  • Diet: Vegan


Beetroot burgers: because who knew eating your veggies could be this exciting? These vibrant patties mix earthy beets with hearty farro, and a dollop of zesty kimchi mayo to make your taste buds question everything they thought they knew about burgers. Get ready to impress your friends and taste buds with this stellar vegan burger!


for the burgers

  • 1 cup farro, ground to a coarse consistency in a coffee grinder or Vitamix (it’s fine if some pieces of farro don’t grind up evenly—it adds to the texture of the burger.)
  • 2 TB refined coconut oil
  • 1 medium-sized beet (the one I used was about the size of my fist) ground in a food processor
  • 1/2 cup minced shallots
  • 1 teaspoon salt
  • 1 teaspoon liquid smoke
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 cup vital wheat gluten
  • olive oil, for coating the baking sheet and burgers

for the kimchi mayo

  • 1 cup vegan kimchi, finely chopped
  • 1 cup vegan mayo
  • 4 cloves garlic, smashed and minced
  • 2 tablespoons sriracha

to serve

  • hamburger buns
  • vegan butter
  • vegan cheese
  • microgreens or other greens


for the burgers

  1. Combine the farro with plenty of water in a large saucepan. Bring to a boil, then reduce the heat to a low simmer. Allow to simmer, uncovered for about 12 minutes, stirring occasionally to prevent the farro from sticking to the bottom. Remove from the heat, cover and let it sit for an additional 12-15 minutes.
  2. While the farro is cooking, melt the coconut oil in a medium-sized cast iron pan over medium high heat. Add the beet and shallots, stirring to coat. Season with the salt, liquid smoke, thyme, oregano and black pepper. Saute for about 12 minutes or until softened.
  3. Drain the farro well and add to a large prep bowl. Add the cooked beet mixture and stir to combine. Add the vital wheat gluten in, 1/4 cup at a time, then mash with your hands until all of the VWG is absorbed. If it’s still a little sticky, add a little more.
  4. Divide the mixture into 8 portions and form into patties.

to oven bake the burgers (recommended)

  1. To bake in the oven, preheat oven to 425.
  2. Grease a baking sheet with some olive oil, also coating the burgers with some of the oil. Bake on one side for 15-20 minutes (or until nicely browned on the bottom), then flip and bake on the other side for 15-20 minutes more, or until both sides are nicely and evenly browned. Place a slice of vegan cheese on the tops towards the end of the bake time to melt.

to air fry the burgers (works if you don’t want to turn on your oven)

  1. Working in batches, coat burgers with oil and bake at 400 for 10 minutes. Flip and bake for 5 minutes more, or until the burgers are brown all over. Place slices of vegan cheese on top of the burgers and let sit closed up in the air fryer with the heat turned off for a minute or so to melt the cheese.

for the kimchi mayo

  1. Combine all the kimchi mayo ingredients, set aside.

to serve

  1. Toast hamburger buns and serve with the kimchi mayo and greens, or whatever you like on your burger.


Storage And Reheating

You can also make this whole batch and store it in the refrigerator or freezer to use later as you like. Just form the patties and separate them with wax or parchment paper to prevent sticking.

  • Refrigerator: Store the beetroot burgers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat until warmed through.
  • Freezer: Freeze the patties on a baking sheet first, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. Reheat directly from frozen in the oven at 375°F for about 20-25 minutes or until heated through.
  • Prep Time: 15 minutes
  • Cook Time: 1 hours
  • Category: Lunch, Dinner
  • Method: Boiled, Simmered, Sautéed, Baked, Air Fried
  • Cuisine: Italian, American