Name: Beet Burger
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/4 cups (cooked Brown Rice); 1 cup (cooked Brown or Green Lentils); 1 cup (shredded Beets); 2 teaspoons Dry Mustard; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1/4 cup Aquafaba (fluid in can of chickpeas); 1/2 cup Italian Panko Bread Crumbs

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Recently, someone asked me if I could attempt a version of Chloe's Lentil Beet Burger minus the nuts and oil. Since I love a challenge, I decided to try my version of a beet burger.

I'm not going to lie; veggie burgers are my vice. Unfortunately, as hard as I try, I can never get them to stay together.

My veggie burgers usually fall apart on the first bite. Even though I attempted flash freezing my veggie burgers or adding more flour, I still FAILED miserably.

Today, I started fresh with a new attitude. "I can do this!" And I did a fabulous beet burger without oil or nuts, and it sticks together!

My struggle, however, was to figure out how I would bind these burgers together without any oil or nuts, so I chose Aquafaba. Yes, that "new" vegan ingredient comes right from the garbanzo bean can.

My husband, my recipe guinea pig, looked at me apprehensively. But I assured him today was a new day.

WHAT INGREDIENTS ARE IN A VEGAN BEET BURGER?

First, you only need three base ingredients for the beet burger recipe:

Cooked brown rice
Shredded beets (canned or fresh, cooked and shredded). I used Trader Joe's pre-cooked, vacuum-sealed.
Cooked brown lentils (I used Trader Joe's vacuum-sealed steamed brown lentils)

Then, all you need is a few additional ingredients:

Panko bread crumbs, regular bread crumbs, or gluten-free bread crumbs
Dry mustard
Garlic powder
Onion powder
Aquafaba (the fluid found inside the can of chickpeas)

HOW TO ASSEMBLE A VEGAN BEET BURGER...

Making the beet burger recipe, however, is easy. The trick is to combine the cooked brown rice, shredded beets, and lentils. Once in the food processor, you need to pulse MANUALLY so as not to over pulse or mix. WHATEVER YOU DO, DON'T TURN THE FOOD PROCESSOR ON AND LET IT GO!

Next, transfer the contents of the food processor to a large bowl and stir in the remaining ingredients by hand. The next step is to cover the mixture and place it in the refrigerator for at least an hour. Since I meal plan ahead, I left it in the fridge overnight.

The next day, using a burger press, I formed my burgers and placed them on a plate on wax paper. Then, I put my beet burgers back in the refrigerator until I was ready to cook them. Since I only needed 3 burgers, I froze the rest for another day.

Even though these look like real burgers, the combination of red beets and brown rice makes the red color.

Also Read: Red Robin Vegan Options

COOKING THE BEET BURGER IN A PAN OR ON THE GRILL

Since I live in Arizona, grilling is my favorite way to cook beet burgers or anything. But, as luck would have it, it rains. So, I used a non-stick skillet instead.

Because I used a non-stick pan, you don't need any oil or spray. You do, however, need a top for your pan. My burgers, for example, were thick, so I cooked the burgers, low and slow with a lid on the pan. Then, once browned on the bottom, I flip the beet burgers over and cook the other side.

Depending on your stove (I have gas), I cooked my beet burgers for about 10 minutes on each side.

If cooking on a grill, I suggest cooking on medium-low for 10 minutes on each side. Then, select your favorite oil-free burger buns, lettuce wrap, or eat with toppings. I also love my Grilled Portobello Mushroom Burger on the grill, so give that one a try some time.

SUGGESTED BEET BURGER TOPPINGS...

Romaine lettuce
Red or white onion
Sauteed onions
Sauteed mushrooms
Sliced tomatoes
Jalapenos or banana peppers
Vegan cheese
Nacho Cheese Sauce
BBQ sauce
Ketchup
Mustard
Vegan French Dressing
Pico de Gallo

GREAT SIDE DISHES TO SERVE WITH BEET BURGERS

Although the beet burger came out perfectly, I must say it looked a lot like real meat, which kind of threw me off. But, I must say it stayed together and tasted fabulous! According to my husband and kids, I nailed it, who are happily full.

Beet Burger

Kathy Carmichael

This nut-free, oil-free, soy-free lentil beet burger is a copy-cat version of Chef Chloe's Beet Burger without the fat. So skip the fake meat and eat a whole foods burger you will LOVE!

4.55 from 11 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Sandwiches

Cuisine American

Calories 138 kcal

Ingredients

▢ 1 ¼ cups cooked Brown Rice
▢ 1 cup cooked Brown or Green Lentils
▢ 1 cup shredded Beets
▢ 2 teaspoons Dry Mustard
▢ 1 teaspoon Garlic Powder
▢ 1 teaspoon Onion Powder
▢ ¼ cup Aquafaba fluid in can of chickpeas
▢ ½ cup Italian Panko Bread Crumbs

Instructions

Food Processor

Combine brown rice, shredded beets, and lentils.
Using a metal blade, PULSE 20 times. Let the pulse complete its motion before you pulse again.
If necessary, use a spatula halfway through to push the mixture back into the food processor bowl.
When done pulsing, scrape all the contents of the food processor bowl into a large mixing bowl.
Now, add Aquafaba, bread crumbs, and seasoning.
Stir with a spoon to mix.
Cover and place in a refrigerator for 1 hour.
Making Patties
I use a 3-in-1 burger press. I LOVE THIS THING!
Stir the mixture one more time.
Heat a non-stick skillet to medium.
Form your burgers using the burger press or your hands.
Cooking
Heat a non-stick skillet to medium heat. (I used a Green Pan)
Do not add the burgers to the non-stick pan until it is hot.
Cook on medium heat for 10 minutes on each side.
Serve
I served the burger with homemade kimchi, lettuce, onions, tomatoes, pickles, and mustard.
Feel free to get creative with your favorite toppings.

Nutrition

Serving: 1gCalories: 138kcalCarbohydrates: 26gProtein: 6gFat: 1gPolyunsaturated Fat: 1gSodium: 89mgFiber: 5gSugar: 4g

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