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4.62 from 13 votes

Beet Burger

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Sandwiches
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 179kcal


  • 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


  • 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-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.


  • 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.


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




Calories: 179kcal | Carbohydrates: 34g | Protein: 8g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 84mg | Potassium: 377mg | Fiber: 7g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 3mg