# Plant-Based Beet Mushroom Burger > A craveable, meaty plant-based burger that layers savory, umami-packed mushrooms and black beans around a vibrant beet purée “bleeding” center. Grilled for char and served on toasted buns, these burgers deliver bold flavor and a juicy, visually striking finish. Canonical URL: https://www.topshelf.recipes/recipes/plant-based-beet-mushroom-burger ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 3, 2026 ## About This Recipe This plant-based beet mushroom burger is built around a simple theatrical trick: a deeply savory, umami-rich mushroom and black bean patty wrapped around a silky roasted beet purée so vivid it ‘bleeds’ a jewel-toned stripe when you bite into it. The mushrooms and miso lend the meaty, savory backbone — browned until almost caramelized so the mixture isn’t mushy — while oats absorb just enough moisture to create a sliceable, grillable patty. Roasting the beets concentrates their sweetness and tames any earthiness, so the beet center reads more like a bright, sweet relish than a raw vegetable note. This version works because of contrasting temperatures and textures: crisp, charred exterior; a tender, chewy interior; and a cool, glossy beet core that offsets the mushroom’s intensity. It’s great for vegetarian grill nights and for people who want a show-stopping, plant-forward option that still feels satisfyingly “meaty.” Little steps — letting the beet purée cool, pressing moisture from sautéed mushrooms, and chilling formed patties — are what let the burger perform on the grill instead of falling apart, and they’re worth the extra few minutes when you want reliable results and big flavor. ## Recipe Information - Prep Time: 35 minutes - Cook Time: 20 minutes - Total Time: 55 minutes - Servings: 4 - Difficulty: Medium - Category: Grilling ## Ingredients ### Roast and purée the beets - 2 medium Medium beets (trimmed, scrubbed) - 2 tbsp Olive oil ### Build the savory patty base - 10 oz Cremini mushrooms (finely chopped) - 1 cup Cooked black beans (drained) - 3/4 cup Rolled oats (old-fashioned) - 2 tbsp White miso paste - 1 tbsp Tamari or soy sauce - 1 tsp Smoked paprika ### Assemble and serve - 4 count Burger buns ## Ingredient Guide ### White miso paste A pale, mild fermented soybean paste from Japan (shiro miso) that provides gentle umami and a touch of sweetness. It smells savory and slightly earthy rather than sharply salty and is used to add depth and creaminess to sauces, dressings, and cooked dishes. Find it in the refrigerated section of the Asian/international aisle or at Asian markets; good substitutes are yellow miso (a bit stronger) or, in a pinch, a small amount of soy sauce combined with a touch of honey or sugar to mimic the sweetness and umami. ### Tamari or soy sauce Tamari is a Japanese soy-based seasoning similar to soy sauce but typically darker, richer, less salty, and often brewed without wheat (so frequently gluten-free); soy sauce is the more common, saltier, thinner alternative. Tamari has a smoother, fuller umami profile and is sold in the Asian aisle or international markets; if you only have soy sauce use that, or use coconut aminos as a gluten-free, sweeter substitute. ## Instructions ### 1. Roast and purée the beets Preheat the oven to 400°F (200°C). Toss trimmed beets with 1 tablespoon olive oil, wrap individually in foil, and roast until tender when pierced, about 30–35 minutes. Unwrap, let cool slightly, then peel and purée half the beets in a blender or food processor until smooth; reserve remaining roasted beet slices for topping if desired. Cool the purée to room temperature before using as the burger 'bleed' center. ### 2. Build the savory patty base Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat and sauté finely chopped cremini mushrooms until deeply browned and most moisture has evaporated, about 8–10 minutes. Transfer mushrooms to a bowl and add drained black beans, rolled oats, white miso, tamari, and smoked paprika; mash and mix by hand or pulse 3–4 times in a food processor to combine into a coarse, sticky mixture. Taste and adjust seasoning with a pinch of salt and black pepper if desired. ### 3. Form patties with beet purée center Divide the mushroom–bean mixture into 4 even portions. Flatten one portion in your palm, place about 1 tablespoon of the cooled beet purée in the center, then fold and seal the mixture around the purée to form a 3/4-inch-thick patty, making sure the beet purée is fully enclosed. Place finished patties on a tray and chill in the refrigerator for at least 15 minutes to firm up before grilling. ### 4. Grill the patties Preheat your gas or charcoal grill to medium-high and lightly oil the grates. Grill patties 4–5 minutes per side, flipping once, until marked and heated through; avoid pressing down so the beet center stays intact. If using a stovetop grill pan, follow the same timing and oil the pan lightly before cooking. ### 5. Assemble and serve Toast burger buns directly on the grill for 30–60 seconds until lightly charred. Place each patty on a bun and finish with preferred toppings—lettuce, pickles, vegan mayo or mustard—and reserved roasted beet slices if using. Serve hot so the vibrant beet center provides the visual 'bleed' and the burger delivers maximum umami punch. ## Nutrition Estimated nutrition per serving (1 burger): - Calories: 454 kcal - Protein: 11.8 g - Carbohydrates: 51.9 g - Fat: 22.7 g - Saturated Fat: 8.2 g - Trans Fat: 0.1 g - Fiber: 6.2 g - Sugar: 19 g - Added Sugars: 0 g - Cholesterol: 9 mg - Sodium: 1014 mg - Potassium: 433 mg - Calcium: 204 mg - Iron: 2.6 mg - Vitamin D: 0 mcg ## Tips ### Cool the beet purée Let the roasted beet purée come completely to room temperature before stuffing so it won’t steam or make the patty soggy; chilled purée also holds its shape better inside the patty. ### Dry mushrooms thoroughly Sauté mushrooms until the pan is nearly dry and they’re deeply browned to concentrate flavor and prevent excess moisture in the patty mix. ### Chill formed patties Refrigerate patties for at least 15 minutes to firm them up; this helps seals stay closed and reduces the chance of the beet center leaking during grilling. ### Seal the seams well When enclosing the beet purée, pinch and smooth the mixture tightly around the filling so air pockets don’t burst open while cooking. ### Oil the grill grates Lightly oil a hot grill or grill pan and avoid pressing patties while they cook to maintain juiciness and preserve the enclosed center. ## Variations and Substitutions ### Lentil and walnut Swap cooked black beans for brown lentils and add 1/3 cup toasted, finely chopped walnuts for a firmer, nutty patty with extra texture. ### Smoky barbecue twist Stir 1–2 teaspoons of liquid smoke or smoked hot sauce into the mushroom mix and use smoked sea salt to amplify grill-charred, barbecue-forward flavors. ### Gluten-free option Replace rolled oats with an equal amount of quinoa flakes or ground cooked quinoa to maintain binding without gluten. ### Creamy cashew centre For a milder, creamier ‘bleed’, mix roasted beet purée with soaked, blended cashews (2 tbsp cashew cream) instead of using purée straight. ## Notes This burger shines at backyard cookouts or whenever you want a show-stopping plant-based main with a juicy, beet 'bleed' center. Home cooks will love how simple techniques (roasting, sautéing, chilling) produce a firm, grillable patty with deep savory flavor. ### Storage and Make-Ahead Cooked patties keep in an airtight container in the refrigerator for up to 3 days; store buns and fresh toppings separately to avoid sogginess. To reheat, warm patties gently in a skillet over medium heat for 2–3 minutes per side or finish under a broiler to re-crisp edges; avoid microwaving which can make the beet center runny. You can also freeze uncooked formed patties (flash-freeze on a tray, then bag) for up to 2 months and thaw completely before grilling. ### Serving Suggestions Serve on toasted brioche or seeded buns with crisp lettuce, thinly sliced pickles, and a smear of vegan mayo or tangy mustard to cut the beet’s sweetness. Add charred corn on the cob, sweet potato fries, or a crunchy cabbage slaw for contrasting textures, and pair with a citrusy IPA, dry rosé, or a bright ginger kombucha to balance the burger’s umami richness. ## Frequently Asked Questions ### Can I make the patties without a food processor? Yes — mash the black beans with a fork or potato masher and mix the mushrooms, oats, and seasonings by hand until cohesive; use your hands to test that the mixture holds together when pressed. ### My beet purée is too runny — what should I do? Stir in a tablespoon or two of ground oats or a small pinch of instant mashed potato flakes to thicken, then chill until firm; you can also reduce moisture by cooking the purée briefly in a saucepan to evaporate excess water. ### How do I prevent the beet center from leaking on the grill? Ensure the beet purée is cool and relatively firm, press the patty seams tightly when forming, and chill patties before cooking — these steps minimize internal pressure and help the filling stay enclosed. ### Will the beets stain my hands or clothes? Yes, beets can stain skin and fabrics; wear gloves when handling the purée if you’re concerned, and wipe spills immediately with cold water to reduce staining. ### Can I cook these patties in the oven instead of grilling? You can bake them at 400°F (200°C) on a lightly oiled sheet for about 12–15 minutes, flipping once, but they won’t get the same charred flavor as on a grill; finish briefly under a broiler to add surface browning. ### How can I make the burger less soft and more sliceable? Increase the oats by a couple of tablespoons or pulse the mixture less so it stays coarser; also make sure mushrooms are well-browned and drained so the mixture isn’t overly wet before forming patties. ## Related Recipes and Guides - [Quinoa and Black Bean Salad](https://www.topshelf.recipes/recipes/quinoa-black-bean-salad) - [Perfect Juicy Grilled Chicken Breasts (No Drying, 15 Minute Method)](https://www.topshelf.recipes/recipes/perfect-juicy-grilled-chicken-breasts-15-minute-method) - [Maple Mustard Glazed Grilled Chicken Thighs (Sweet Savory Weeknight BBQ)](https://www.topshelf.recipes/recipes/maple-mustard-glazed-grilled-chicken-thighs) - [Small Grill Alternatives to Beer-Can Whole Chicken: Spatchcock and Two-Zone Roast on the Grill](https://www.topshelf.recipes/recipes/small-grill-spatchcock-two-zone-roast) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Spicy Grilled Shrimp Skewers with Garlic Lime Marinade](https://www.topshelf.recipes/recipes/spicy-grilled-shrimp-skewers-garlic-lime-marinade) - [Trending Plant-Forward Grilling: 10 Whole‑Vegetable Centerpieces Winning Over Meat Lovers](https://www.topshelf.recipes/articles/trending-plant-forward-grilling-10-whole-vegetable-centerpieces-winning-over-meat-lovers) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling)