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    Home / Recipes / Sandwiches

    Beet Burger

    Published: May 18, 2022 · Modified: May 28, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    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!

    I am holding a beet burger with lettuce, tomatoes, pickles, onion and mustard.

    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

    Beet, lentils, and brown rice in a food processor.
    • 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

    I transfer the beets, brown rice and lentils in a bowl on the counter.

    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.
    I am adding breadcrumbs to the beet burger mixture.
    I am forming the beet burger recipe with a burger press.
    Beet burger patty on the counter.

    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

    I am cooking 3 beet burgers in a skillet with a top on the pan on the stove.
    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
    I am eating a beet burger.

    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

    What do beet patties taste like?

    These burgers do not taste much like beets. Instead, they taste meaty! And they stick together!

    Are beets healthy?

    Beets are rich in folate (vitamin B9), which helps cells grow and function. Folate plays a key role in controlling damage to blood vessels, which can reduce the risk of heart disease and stroke. Beets are naturally high in nitrates, which are turned into nitric oxide in the body.

    Is it better to thaw a frozen beet burger before cooking it?

    No, it is not necessary to thaw a beet burger before cooking it. If grilling a beet burger, freezing it helps it stick together on the grill.

    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

    • vegan lobster roll recipe
      Vegan Lobster Roll
    • vegan split peas soup recipe
      Vegan Split Pea Soup
    • vegan stuffed sweet potato recipe
      Vegan Stuffed Sweet Potato
    • vegan drunken noodles recipe
      Vegan Drunken Noodles

    If you love this beet burger recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    BEET BURGER

    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!
    4.62 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Sandwiches
    Cuisine American
    Servings 4 servings
    Calories 179 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
     

    • Combine brown rice, shredded beets, and lentils in a food processor.
    • 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-one 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 use your hands.

    Cooking Options

      Skillet

      • 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.

      Grill

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

      Oven

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

      Air Frying

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

      Serve

      • I served the burger with homemade kimchi, lettuce, onions, tomatoes, pickles, and mustard.
      • Feel free to get creative with your favorite toppings.

      Notes

      • Beet burgers can be cooked on a grill, in a skillet, or 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 canned lentils, ensure they are well drained to prevent soggy burgers.
      • If you don't have aquafaba, use 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. The burgers will keep it in the freezer for about 3 months.
      • Cook frozen on a grill, or defrost before heating in a skillet or the oven.

      Nutrition

      Calories: 179kcalCarbohydrates: 34gProtein: 8gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 84mgPotassium: 377mgFiber: 7gSugar: 4gVitamin A: 15IUVitamin C: 3mgCalcium: 40mgIron: 3mg
      Tried our recipe?Let us know how it was!
      Kathy Carmichael

      Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

      www.kathysvegankitchen.com/about-me/

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      • Korean Burrito

      Reader Interactions

      Comments

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        Recipe Rating




      1. Ginger

        July 01, 2023 at 2:37 pm

        Hi,
        Should the beet be raw or cooked!
        Thanks!

        Reply
        • Kathy Carmichael

          July 02, 2023 at 6:41 am

          Hi Ginger, I used cooked beets. Thank you for the question. I should have specified this in the recipe. I appreciate your feedback. Let me know if you enjoy the beet burgers.

          Reply
      2. Ileana

        June 30, 2022 at 8:40 am

        Kathy I used the trader Joe's steamed and peeled baby beets!They worked great!

        Reply
        • Kathy Carmichael

          June 30, 2022 at 12:38 pm

          Hi Ileana, I love Trader Joe's lentils and peeled beets. Such great shortcuts! I'm so glad you enjoyed the recipe.

          Reply
      3. Christine Mcmahan

        May 19, 2022 at 9:29 am

        Do you think they would freeze well.

        Reply
        • Kathy Carmichael

          May 19, 2022 at 4:23 pm

          Hi Christine, the beet burgers do freeze well. Thaw them overnight in the fridge before cooking. I hope you like them!

          Reply
      4. Brenda

        May 29, 2020 at 12:06 pm

        I made these burgers today and they were delicious. I cooked the beets, lentils and brown rice. I think my lentils wear a little too soft, next time I won’t cook them as long, however the burger held together great!

        Reply
        • Kathy Carmichael

          May 29, 2020 at 3:41 pm

          Hi Brenda, I am so glad you liked the beet burger. I appreciate your feedback! It is one of my favorites! Let me know if you try some other recipes. Stay safe and healthy.

          Reply
      5. Diane

        March 07, 2020 at 5:13 pm

        because I am vegetarian not vegan, can I use one egg to substitute Aquafaba

        Reply
        • Kathy Carmichael

          March 08, 2020 at 9:18 am

          Hi Diane, Yes you can. I aquafaba is used as a binder instead of the egg.

          Reply
        • Kathy Carmichael

          March 08, 2020 at 9:19 am

          Hi Diane, Yes you can. The aquafaba is used as a binder instead of an egg. You may have to add more bread crumbs. Let me know how it turns out and if you like it.

          Reply
      6. Anonymous

        March 07, 2020 at 8:30 am

        4 stars

        Reply
      7. Anonymous

        February 24, 2020 at 3:47 pm

        5 stars

        Reply
      8. Anonymous

        February 23, 2020 at 11:51 pm

        4 stars

        Reply
      9. Anonymous

        February 23, 2020 at 8:56 pm

        5 stars

        Reply
      10. Anonymous

        February 21, 2020 at 6:13 pm

        5 stars

        Reply
      11. Bea

        February 21, 2020 at 8:42 am

        While I like the idea of aquafaba, I’m always flummoxed by what to do with the garbanzos. As I am not a frequent cook, do they freeze well to be used another day?

        Reply
        • Kathy Carmichael

          February 21, 2020 at 10:34 am

          Hi Bea, once I use the aquafaba, I put the garbanzo beans in the refrigerator. I usually make a chickpea tuna salad (on my site) which is really easy, or I like to roast the chickpeas in the oven with spices such as turmeric, smoked paprika, and cumin (400 degrees) for 20 minutes. They are great to eat by the handful or throw on salads and soups for croutons. I also have a rainbow salad on my site that is easy and delicious. I hope this is helpful. Let me know if you try to the recipe and like it 🙂

          Reply
          • Bea

            February 21, 2020 at 5:00 pm

            All good ideas, Kathy! Thanks for the quick reply. And yes, I will let you know about the recipe ... if the cooking fairy lands in my kitchen... ????

            Reply
            • Kathy Carmichael

              February 22, 2020 at 6:01 am

              You can do it. I didn't cook before either. And now I love it! GIve it a try. I think you will surprise yourself.

              Reply
      12. Jsn

        February 21, 2020 at 5:19 am

        Is it possible to make since I don’t have a food processor ? And how ? I’m not a big cook

        Reply
        • Kathy Carmichael

          February 21, 2020 at 5:50 am

          Hi Belinda, Yes it is. Just shred the beets and then mash the lentils, rice, and beets together with a potato masher, or something else, about as many times as you pulse in the food processor. Then, just look at the picture to see if it is about the same consistency. It looks like meat because of the color of the beets. Then, add the rest of the ingredients. You can form the patties with your hands. And, yes, you can cook this very easily.

          Reply
      13. Anonymous

        February 21, 2020 at 8:45 am

        5 stars

        Reply
      14. Anonymous

        February 21, 2020 at 8:45 am

        5 stars

        Reply
      15. Deborah Meyers Coccoli

        November 18, 2018 at 8:11 pm

        How do you think this would work as a loaf?

        Reply
        • Kathy Carmichael

          January 03, 2019 at 3:28 pm

          That's a great idea. I haven't tried it, but please let me now it works.

          Reply
      16. Michelle

        July 30, 2017 at 9:55 pm

        Are the beets fresh or canned? TYK?

        Reply
        • Kathy Carmichael

          August 21, 2017 at 10:16 pm

          I used fresh, but you can use canned, but make sure you drain them really good and put them on a paper towel to get rid of excess juice.

          Reply
      17. Judith

        July 23, 2017 at 8:37 am

        Seems perhaps obvious to most, but do I cook the beet first? I would think not, as it would turn to mush! Thanks. Can't wait to try this! Judith

        Reply
        • Kathy Carmichael

          August 21, 2017 at 10:16 pm

          I did roast them first, but you don't have to.

          Reply

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      Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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