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Close up of a beet burger on a bun with lettuce, tomato, and mashed avocado.
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5 from 2 votes

Beet Burger

Vegan beet burger made with shredded beets, lentils, pecans, and spices for an easy and fun spin on veggie burgers. Packed with 8 grams of plant-based protein along with healthy fats, fiber, and vitamins and minerals, they make a flavorful and healthy homemade veggie burger recipe!
Course Main Course
Cuisine American
Keyword Beet Burger, easy veggie burger recipe, vegan veggie burger recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 254kcal
Author Kelly

Ingredients

  • 1/2 cup pecans
  • 1/3 cup rolled oats (30 grams)
  • 1 tablespoon + 1 teaspoon oil
  • 1/2 cup diced onion (60 grams)
  • 2 cups shredded beets (200 grams/about 2-3 small beets)
  • 2 cloves garlic, minced
  • 2 tablespoons coconut aminos
  • 1 heaping cup cooked lentils (200 grams)
  • 1 teaspoon dijon mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste

Instructions

  • Toast your pecans. Heat up a large pan over medium-low heat. Add pecans and toast for 3-5 minutes until they start to brown and get fragrant. Once they start to brown, immediately remove from heat and add to the bowl of your food processor.
  • In the same pan, add a teaspoon oil and sauté the onion for 3 minutes until softened. Add beets, garlic, and coconut aminos and saute for another 3-5 minutes until softened. Set aside to cool for a minute. If the mixture is really wet, squeeze/press out some of the liquid, but it does need to be wet to help the burgers hold together.
  • Add oats to the food processor and pulse with the pecans until broken down, but some texture still remains. You don’t want to make pure flour, so you will still have bits and pieces of oats and pecans.
  • Add the lentils, cooked beet mixture, cumin, mustard, ginger, and salt and pepper to the food processor. Pulse for 5-10 times until combined, but some texture remains. The mixture should be a little wet and stick together. If needed, you can add some more oats if the mixture is too wet. If the mixture is too dry, add a little water. Taking a 1/2 cup and using it as a scoop, pack the mixture into the cup, remove, and form into a burger patty. Repeat with the remaining mixture making 4 burgers.
  • Add a tablespoon of oil to your pan over medium-low heat and let it get hot*. Add burgers and cook 5-7 minutes per side until golden brown and cooked through. Since they are veggies burgers, they are more delicate, so be careful when flipping. Once cooked, top with your favorite toppings and serve how you like!

Notes

*I like using a well-seasoned cast iron for this recipe as it lets the burgers get a good crust. You need to use a well-seasoned pan and add enough oil to make sure they don't stick. You can try a nonstick pan, but I find it doesn't get as good of a crust on them.

Nutrition

Serving: 1plain patty | Calories: 254kcal | Carbohydrates: 26g | Protein: 8g | Fat: 14g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 8.3g | Potassium: 447mg | Fiber: 6.5g | Sugar: 7.6g | Vitamin A: 28IU | Vitamin C: 4.3mg | Calcium: 33mg | Iron: 2.8mg