Vegan 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!
Servings: 4 servings
Calories: 179kcal
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: 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