Beefy Beet Burgers
Roasted beets, lentils, and walnuts form the base of these patties, which get their deep color and earthy flavor from the beets and their structure from the lentils and nuts. Smoky seasoning rounds out the savory profile, and the patties hold together well whether pan-seared or grilled. Budget about an hour, including roasting time.
Equipment
- Food processor
- Skillet or grill
- Mixing bowls
- Box grater
- Baking sheet
Ingredients
- 1 cup cooked brown lentils well drained
- 1 cup raw red beets peeled and shredded (about 1 medium beet)
- ½ cup rolled oats gluten-free if needed
- ½ cup toasted walnuts lightly crushed
- ¼ cup finely chopped red onion
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon tamari or soy sauce use low-sodium if preferred
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil or neutral oil for cooking
Instructions
- In a food processor, pulse the lentils, oats, walnuts, red onion, garlic, tomato paste, tamari, smoked paprika, cumin, salt, and pepper until the mixture holds together but retains some texture. Avoid over-processing to preserve a toothsome bite.
- Transfer mixture to a large bowl. Add the grated beet and mix well by hand or with a spatula to distribute evenly.
- Form the mixture into 4 equal patties, about 3/4-inch thick. Let them chill in the refrigerator for at least 20 minutes to firm up — this helps prevent crumbling while cooking.
- Heat oil in a skillet over medium heat (350°F / 175°C). Sear the patties 4–5 minutes per side until golden brown and heated through. Alternatively, grill over medium heat for similar results.
- Serve on toasted vegan buns with your choice of toppings such as avocado, arugula, pickled red onions, or vegan mayo.
Notes
- Substitute black beans for lentils if preferred for a different flavor profile.
- Add 1 tablespoon of ground flaxseed if the mixture feels too wet.
- To caramelize onions quickly: add a pinch of baking soda while cooking sliced onions low and slow.
- Mixture can be made ahead and stored in the fridge for 24 hours before forming patties.
Nutrition
Calories: 360kcalCarbohydrates: 39gProtein: 12gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 636mgPotassium: 594mgFiber: 10gSugar: 5gVitamin A: 391IUVitamin C: 6mgCalcium: 58mgIron: 4mg
Tried this recipe?Rate this recipe !
