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Lentil-Beet Burgers, My New Favorite – With Bun or Greens!

Veggie burgers make a scrumptious meal for plant-based eaters and omnivores, especially when they're made from scratch with fresh whole foods.

The flavor is incredible, but I especially enjoy the burgers' pretty pink color! This Lentil-Beet Burger will keep everyone coming back for more.

Lentil-Beet Burgers

By Chef Katie Mae

Makes 8 burgers | Ready in 30 minutes | Stores 1 week in fridge



  • ½ onion, chopped
  • 4 cloves garlic, chopped
  • 1½ tablespoons ground cumin
  • 1½ cup shredded red beets
  • 1½ cup cooked green lentils
  • ½ cup walnuts
  • ½ cup ground quinoa
  • ¼ cup ground flax seed
  • 2 tablespoons lemon juice
  • ½ teaspoon liquid smoke (optional)
  • ½ teaspoon ground black pepper



  1. Preheat the oven to 350° F. Lay a piece of parchment paper on a baking sheet. (Read Chef’s Note for an alternate cooking method.)
  2. Place a sauté pan over medium heat and add the onion, garlic, and cumin. Cover and sauté for a few minutes until onions are translucent. Stir occasionally.
  3. Add all of the ingredients, including the onion and garlic, to the food processor. Pulse the processor a few times to chop and mix the ingredients. Process to your desired consistency. My preference is for a chunkier consistency, which leads to burgers with more texture.
  4. Transfer the burger mix to a bowl, and use your hands to form it into patties that are about ¾ to 1-inch thick and 4 inches in diameter.
  5. Place the patties on to the prepared baking sheet. Bake for 15 minutes, flip patties and bake for another 15 minutes.



Baking is a convenient cooking method because the burgers can be cooked all at once compared to cooking in saute pan on the stove where only 3 or 4 can fit in a pan. You can also grill the burgers, creating more of the familiar burger flavor and aroma that so many enjoy. Personally, my preferred choice is using a grill pan for the stovetop. Fortunately, grilling plant foods do not create HCAs and PAHs, the unwanted carcinogens formed when animal-flesh is grilled.

Enjoy the burger on bun or greens! For the bun lovers, I recommend a whole grain bun, like the Ezekial Sprouted Whole Grain Buns.
Of course, if you're gluten-free like I am, then you'll definitely want a gluten-free bun. Unfortunately, all of the vegan, gluten-free hamburger buns I'm aware of are not very tasty or made with high-quality whole grains. The bun in the photos is a gluten-free bun from Trader Joe's. It did the job, but was stiff, dry and had little flavor. If anyone knows of a great tasting gluten-free and vegan bun, please let us all know in the comments below.

For this reason and because it's a more nutrient-dense option, I always opt to have my burger over a bed of greens. I usually go for spinach because it's simple and light, but I love to mix in some spicy arugula. I've also used heartier greens, like kale and collards, but I lightly steam them first so they're easier to chew and digest. Honestly, any way you prepare this burger is going to be delicious!!

Don't forget to top it with your favorite plant-strong condiments! Here are my favorite choices: my homemade Sugar-Free Ketchup, mustard (yellow, dijon or stoneground), fresh tomatoes, avocado, hummus, baba ganoush, sauerkraut, kimchi, or Spicy Cashew Mayo.


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