The Best Veggie Beet Burgers
These are The Best Veggie Beet Burgers! These vibrant veggie burgers are easy to make and full of savory flavors, hold their shape beautifully, and are loved by vegans and meat-eaters alike.
Servings: 6 burgers
Ingredients
- ¾ cup uncooked brown lentils (makes about 2 cups cooked)
- 1 small-medium sized beet, shredded (about 9 oz)
- ½ of a yellow onion, finely chopped
- 6 cloves garlic
- 3 Tbsp Liquid Aminos or Tamari
Spices + more
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp Italian seasoning
- ¾-1 cup breadcrumbs
- ¼ cup almond butter or sub peanut butter
- ¼ cup ground flaxseed meal (not whole seeds)
- ½-1 tsp cayenne powder (optional, for spice)
Optional Burger Toppings & Condiments
- Burger buns
- Lettuce
- Tomato
- Avocado
- Pickles
- Onion
- Vegan mayo Vegenaise is my fav!! + sriracha for chipotle aioli
- Mustard
Instructions
- In a medium-sized pot, bring 2 cups of water and ¾ cup lentils to a boil. Reduce heat to a simmer, cover with a lid, and cook about 20 minutes, until tender. Drain any excess water if needed.
- In food processor (or chop by hand if you don't have one and use a cheese grater to grate beets) use chopping blade to finely chop onion and garlic. Then switch the blade out for the grating attachment and grate the beet.
- Place onion, garlic, and beet in a large skillet along with 3 Tbsp Liquid Aminos or Tamari. Cook on medium heat until onion softens and moisture has mostly cooked off, about 10 minutes.
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- Meanwhile, in a large bowl, place ¾ cup breadcrumbs and everything else under "Burger Mixture", along with the cooked lentils. Once the beet and onion mixture has finished cooking, add that to the large bowl as well. Use your hands to mix everything together.
- Use your hands to form burgers. The patties should be tacky but not overly sticky and not dry and crumbly. Place patties on the parchment lined baking sheet. If you have the time, refrigerate for an hour, but not required.
- Lightly brush patties with olive oil.Bake patties for about 15-20 minutes until both sides just begin to brown, flipping halfway through. Don't overcook or burgers will be dry!
- Assemble Beet and Lentil Burgers on lightly toasted buns with choice of toppings and condiments. Enjoy!
Notes
Any leftover patties keep well in the fridge for up to 5 days or freeze for up to 2-3 months. Defrost entirely before re-heating.