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.