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 400°F. 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.
Serve on burger buns with whatever condiments your heart desires. We like guacamole, tomatoes, lettuce and whatever other veggies are in season. Omit the buns and these beet burger patties are also delicious served with a salad.