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Beet Veggie Burger

Serves 9 15 minute prep time

By Morgan Shupe on June 16, 2015

Beet Veggie Burger

This burger can’t be beet! Fire up your grill (or oven) and get red-y to get down this with this vegan burger recipe.


  • ½ cup gluten-free oats
  • 2 stalks celery, chopped
  • 1 red onion, peeled and chopped
  • 2 red beets, cut into quarters
  • 4 mushrooms, cut into halves
  • 4 cloves garlic, peeled
  • 1 16 oz can kidney beans, drained
  • 2 Tbsp cashew butter (or sunflower seed butter or almond butter)
  • ½ tsp smoked paprika
  • ½ tsp chili flakes
  • Salt and pepper, as needed


  • Preheat oven to 400F. Line a cookie sheet with foil or parchment paper and spray lightly with oil.

  • In a food processor, process oats until a fine powder. Add to a mixing bowl.

  • Process celery, onion, beets, mushrooms and garlic in food processor until a fine chop. Add to mixing bowl.

  • Process kidney beans, nut butter, paprika and chili flakes in food processor until smooth. You may need to scrape down the sides a few times. Add into mixing bowl.

  • Add salt and pepper to mixture and mix until well combined. Taste to check seasoning.

  • Split mixture into 9 equal balls. Form each ball into a patty on your cookie sheet.

  • Bake for 20 minutes then carefully flip. Bake another 25 minutes.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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