Meatless Monday: Mouth-Watering Vegan Beet Burgers

Are you looking for a unique and healthy veggie burger recipe as we enter the season of the cookouts and BBQs? Well look no further, today’s Mouth-Watering Meatless Monday recipe: Vegan Quarter-Pounder Beet Burgers! Grated beets, carrots, and black beans are the base for these colorful and tasty veggie burgers.

20140602-055653-21413557.jpgIngredient Spotlight: Beets
Achieving a juicy, pink-in-the-middle veggie burger can be tough. But not when you have an amazing “secret ingredient”…Beets!

Why are beets so amazing? They are loaded with potassium and antioxidants, and low in calories. Beets make these burgers juicy and sweet and they are full of other tasty (but healthy) ingredients such as carrots, blacks beans, fresh herbs, walnuts and flax.

Although these burgers are gluten free, dairy free and egg free, they are packed with so much goodness that I can promise you that this tasty little burger is just that – amazing!

Vegan Quarter-Pounder Beet Burgers
This recipe makes 4 large burgers (or 6 smaller burgers)

1 1/4 cups canned black beans, drained, rinsed & mashed
1 cup cooked black rice, (1/2 cup uncooked)
1/4 cup raw beets, grated on a microplane
1 1/4 cups fresh shiitake mushrooms. processed until crumbly, thick stems removed
1/2 – 3/4 cup walnuts, processed until fine and crumbly
1 tsp paprika
1 Tbsp spicy brown mustard
1/2 tsp apple cider vinegar
1/2 tsp Himalayan sea salt
1/8 tsp of black pepper
flax liquid: 1 1/2 Tbsp veggie broth (low-sodium)+ 1 1/2 tsp ground flax seeds

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or grease the pan. I prefer coconut oil.

2. You can do this step beforehand for easiest prep: cook black rice. I use about 1/2 cup of rice and 1 cup of water or low-sodium veggie broth. Add a pinch of salt if using water. Cover with lid and bring to a boil, then reduce heat to a simmer for about 25-35 minutes or until rice is tender. Check on the rice about 20 minutes into cooking and add another splash of water if you think the rice looks a too dry.

3. In a large mixing bowl, add the rinsed beans. Mash them well with a fork.

4. In a blender or food processor, process the walnuts until they are crumbly and powdery. Add them to the mixing bowl.

5. Process the shiitake mushrooms the same way you did the walnuts, only the mushrooms with just be very crumbly, not powdery. Add them to the mixing bowl.

6. Add the cooked rice, beets, spices and all other ingredients for the veggie burgers to the mixing bowl. Start mashing with a fork and fold for about 5 minutes. (The goal is to achieve a very mashed and thick consistency).

7. You should be able to directly handle the mixture and form into patties. If the mixture is too wet you can either fold in a bit more walnuts, a spoonful of oat flour or you can place the mixture in the fridge to chill up a bit. If the mixture is too thick for your taste, you can add in a tiny splash of veggie broth, until it thins out a bit.

8. Form patties and place on the baking sheet.

9. Spray or brush the tops of the patties with coconut oil or EVOO. (Optional – adds a nice crispness to the tops.)

10. Bake patties at 375 for 25 minutes. Cool a bit before transferring to buns. Serve with any burger toppings you’d like and enjoy!

Recipe adapted from the


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