Nut-Free, Oil-Free Lentil Beet Burgers

  • Author: Kathy Carmichael
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 4 1x


This nut-free, oil free lentil beet burger is a copy-cat version of Chef Chloe’s Beet Burger without the fat.



  • 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


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 half way through, so you can 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 suing the burger press or your hands.


  • Heat a non-stick skillet to medium heat.(I used a Copper 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.


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