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SHOP MYVEGA CANADA

Beet Veggie Burger

Serves 9 15 minute prep time

By Morgan Shupe on June 16, 2015, categorized in Dinner, Lunch

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.

Ingredients

  • 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

Preparation

  • 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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