This Veggie Burger Made from Beets and Beans is One of a Kind!

By
Morgan Shupe

Beet-Burger1

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 (16oz) can kidney beans, drained
  • 2 Tbsp cashew butter (or sunflower seed butter or almond butter)
  • 1/2 tsp smoked paprika
  • ½ tsp chili flakes
  • Salt and pepper

Preparation

  1. Preheat oven to 400F. Line a cookie sheet with foil or parchment paper and spray lightly with oil.
  2. In a food processor, process oats until a fine powder. Add to a mixing bowl.
  3. Process celery, onion, beets, mushrooms and garlic in food processor until a fine chop. Add to mixing bowl.
  4. 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.
  5. Add salt and pepper to mixture and mix until well combined. Taste to check seasoning.
  6. Split mixture into 9 equal balls. Form each ball into a patty on your cookie sheet.
  7. Bake for 20 minutes then carefully flip. Bake another 25 minutes.
Morgan Shupe
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