Begin by making the balsamic reduction. Stir the balsamic vinegar and brown sugar together in a small saucepan and place over medium-low heat.

Bring the mixture to a simmer, lower heat and allow to cook, stirring occasionally, until the mixture is about as thick as chocolate syrup, about 15 minutes.

Remove the balsamic reduction from the heat and allow it to cool for a few minutes while you prep the remaining ingredients.

Place the oats into a food processor bowl and blend to a coarse powder.

Add the beans, beets, onion, garlic, dill, salt, pepper, and 2 tablespoons of the balsamic reduction to the food processor.

Pulse until the ingredients are finely chopped and well combined. Taste test the mixture and adjust any seasonings to your liking.

Lightly oil a medium skillet and place it over medium heat.

Shape the beet mixture into 6 patties and arrange as many as you can in the skillet without overcrowding. Cook the patties for about 4 minutes on each side, until lightly browned.

Drizzle 1-2 teaspoons of the balsamic reduction over each patty. Flip and drizzle the opposite sides. Flip again and cook for a few seconds before removing the patties from the skillet. Cook any remaining patties in the same manner, adding oil to the skillet as needed between batches.

Stuff the patties into buns and top with toppings of choice. Drizzle with some of the excess balsamic reduction if you like.

Serve