#vegan #plantbased #glutenfree #protein #dessert

❤️️Burgers, how we love thee. Let us count the ways.

1. You’re like the best sandwich on steroids

2. You’re juicy

3. You’re full of flavor and totally versatile

4. You make an excellent home for the best sauces

5. You make it cool to have food dripping down your face

Also, I am not discriminating. A burger is a burger. And they are all awesome and special in their own way.

Though I have to say the potential combinations of plants to make different veggie burgers are more vast. To name a few: Smokey Blackbean burger, Spicy Mexican Chickpea burgers, Sweet potato white bean burgers, Kale burgers, and this one right here, Lentil Beet Burger.

For me, the most important thing in a veggie burger is not necessarily that it simulates meat, but more that it’s firm, flipable, and tastes freak’n awesome. This burger checks everything off on my list.

What is the best Vegan Burger you’ve ever had?

👇Let me know in the comments below. 👇

A few tips for making Vegan Burgers:

Sticks together:

You want to make sure that the burger holds together pre-frying/baking. If it feels too dry you can add whatever liquids you are using in the recipe. For example, in this burger, I would add a bit more peanut butter or the liquid that the lentils cooked in. Only add in a tablespoon at a time.

Keep it chunky:

You want to make sure that the burger is not processed into a paste the textures you get from the lentils, onions and beets here is what makes this burger more of well, a burger a less like a pancake or a patty.


Enough oil to cover the bottom of the pan so the burger doesn’t burn, but cooks and stays together. Cook on a low heat for a longer time so that the inside of the burger cooks through and firms up.




  • 2 cups of beets, grated
  • 1 cup of green lentils, soaked overnight and cooked
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup red lentil flour
  • 1 cup of rolled oats (don’t use instant)
  • 1/4 cup peanut butter
  • 1 tbsp vinegar


  • 1/4 cup dill, chopped
  • 1 tsp of red chili flakes
  • 1 tsp cumin
  • 1 tbsp salt


  • Sautéd onions
  • Avocado
  • BBQ Sauce
  • Cashew Cream
  • Olive oil for frying


  1. Grate beets using the grater insert of your food processor. Remove the beets and put in the knife insert to the food processor. Then add the beets, along with all of the remaining ingredients to the food processor. Pulse, stopping to scrape the sides, until the mixture comes together. (It should not be a paste but should be well combined) The mixture should be sticky, not dry.
  2. Form into 9 patties, 3-4 inches in diameter, 1/2 inch thick. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.

To fry the patties:

  1. Heat enough oil to cover the bottom of a large skillet over medium heat. When hot, add the patties. Cooking them low and slow is the key for good texture. Cook for 5 minutes on the first side or until firm, browned, and flipable. Flip. Cook until the whole burger is firm. Serve hot on a bun with your favourite burger toppings.

To bake the patties:

  1. Preheat your oven to 350F (180C). Lightly grease a baking sheet or line it with parchment paper.
  2. Lay the patties out in a single layer with room around them for air to circulate. Bake 30 to 35 minutes, flipping halfway through until firmed up and lightly brown on both sides. Serve hot on a bun with your favourite burger toppings.
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