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


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 (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


  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

Head Chef at Vega
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>