Beet Burger

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

Recently, someone asked me to attempt a version of Chloe's Lentil Beet Burger minus the nuts and oil. So, since I love a challenge, I decided to try my version of a beet burger. This beet burger recipe is simple, with very few ingredients, and it doesn't fall apart and grills well!

Jump to:

• Beet Burger Ingredients
• Beet Burger Ingredient Substitutions
• Recipe Instructions
• Cooking Options
• Suggested Burger Toppings
• Side Dish Suggestions
• Recipe FAQs
• Tips
• More Vegan BBQ Recipes to Try This Summer
• 📖 Recipe
• 💬 Reviews

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.

Beet Burger Ingredients

• Cooked Brown Rice: Brown rice provides the binder to keep these beet burgers together.
• Shredded Beets: You can use 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.
• Bread Crumbs: I make breadcrumbs by toasting Dave's bread and pulsing it in a food processor.
• Dry Mustard: Dry mustard, also called mustard powder, is a common ingredient used in savory dishes, spice rubs, salad dressings, and marinades. It's made from ground mustard seeds, and it's easily available in most grocery stores in the spice aisle.
• Garlic Powder: Garlic powder is made from garlic cloves that have been dehydrated and ground into fine particles. The flavor is garlicky but vastly different than fresh-chopped garlic. It tastes sweeter and less assertive than fresh garlic but without the caramel undertones, you get from roasted or sautéd garlic.
• Onion Powder: Both granulated onion and onion powder are made from dehydrated, then ground onions. The primary difference is that onion powder has been ground finer.
• Aquafaba: Aquafaba is the fluid found inside the can of chickpeas.

Beet Burger Ingredient Substitutions

• Any cooked rice works well with this vegan burger recipe.
• Use canned, or fresh roasted beets shredded. If using frozen beets, cook and cool prior to shredding with a grater.
• Prepare dried lentils or use canned lentils, drained.
• Try using store-bought breadcrumbs.
• The best substitute for dry mustard is prepared Dijon mustard! Use 1 teaspoon dry mustard = 1 tablespoon Dijon mustard. This substitution works for most types of recipes.
• One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
• Instead of onion powder, you can use: grated fresh onion, shallots, fennel bulbs, scallions, garlic powder, onion salt, or celery.
• If you don't have aquafaba, you can use almond milk, oat milk, or soy milk instead.

Recipe Instructions

Making the beet burger recipe, however, is easy.

1. The trick is to combine the cooked brown rice,  shredded beets, and lentils.
2. 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!
3. Next, transfer the contents of the food processor to a large bowl and stir in the remaining ingredients by hand.
4. 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. 
5. The next day, using a burger press, form the burgers and placed them on a plate on wax paper.
6. Then, place the 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, they are healthy lentil beet burgers.

Cooking Options

Since I live in Arizona, grilling is my favorite way of cooking beet burgers. But, as luck would have it, it rained. 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. 

Stovetop Instructions

1. Heat a non-stick skillet to medium heat. (I used a Green Pan)
2. Do not add the burgers to the non-stick pan until it is hot.
3. Cook on medium heat for 10 minutes on each side.

Grill Instructions

1. Preheat the grill to medium-high or 400 degrees.
2. For frozen burgers, cook for 10 minutes on each side.
3. For thaw or raw burgers, cook for 6 minutes on each side.

Then, select your favorite oil-free burger buns, lettuce wrap, or eat with toppings. I also love grilled portobello mushroom burgers on the grill, so try that one. 

Oven Instructions

1. Preheat the oven to 400 degrees.
2. Place burgers on a baking sheet with parchment paper or a silicone baking mat.
3. Cook for 30 minutes, flipping halfway through cooking.

Air Fryer Instructions

1. Preheat your air fryer to 350 degrees F.
2. Place beet patties on the air fryer pan in a single layer.
3. Air fry for 12 minutes, flipping at the halfway point.

Suggested 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

Side Dish Suggestions

• Loaded Chili Fries
• Sweet Potato Fries
• Steak Fries Air Fried and Crispy
• Chili and Lime Roasted Red Potatoes
• Mediterranean Salad
• Vegan Caesar Salad
• Vegan Pasta Salad

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.

Recipe FAQs

Tips

• Beet burgers can be cooked on a grill, in a skillet, or in the oven.
• Using a grill press helps to form the burgers and keep them in uniform size to cook evenly.
• Placing the burger mixture into the refrigerator to chill helps to form the burgers before cooking.
• For those using canned lentils, ensure they are well drained to prevent soggy burgers.
• If you don't have aquafaba, try using flaxseed egg, chia seeds, or silken tofu for a binder to the burger mixture.
• Freeze beet burgers raw flat on a baking sheet until solid, about 3 hours. Transfer to a labeled zip-top freezer bag. Will keep in the freezer for about 3 months.
• Cook frozen on a grill, or defrost before heating in a skillet or in the oven.

This beet burger recipe is a delicious veggie burger option that stays together and cooks well on a grill, in a skillet, or the oven.

More Vegan BBQ Recipes to Try This Summer

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