Veggie Burger

Yes, the beets give this veggie burger a bright red color, so if you don’t like beets, I suggest you try these. However, I couldn’t taste the beets in this recipe, so if you’re not sure if you like beets, I suggest you try them!

Another thing about these burgers is that they are a little softer than other veggie burgers around. Don’t get me wrong, I think they are some of the tastiest homemade veggie burgers I’ve ever had, but they don’t have the same texture as a turkey burger. Duh.

Unlike other veggie burger recipes, these burgers are not made up of a “flax egg” or a regular egg. Instead, ground wheat, lentils, and mushrooms come together to create a rich, flavorful patty …. It’s the kind I like to dive into

Oh, and cashews! Raw cashews are ground into a powder before the other ingredients are added. If you don’t like cashews, you could also try making it with walnuts, but I think the light cashew flavor is perfect.

Don’t be intimidated by the multitude of recipe steps (I won’t even show you a picture of my kitchen sink), this really is one of the best veggie burgers I’ve ever had …. , especially when topped with thick melted pepper jack cheese and a dollop of sweet chili sauce (don’t question it until you try it!)

The plant-based burger

Serves 6

Print this recipe!


3 baby beets, peeled and chopped (222g)

half a cup of green lentils

1/2 cup crushed wheat

1/3 cup raw cashews

1 cup mushrooms

1/2 cup chopped yellow onion

1 teaspoon fresh thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon + 1 teaspoon canola oil, divided

Two cups water, divided

Pepper jack cheese

Lettuce for serving

Serve with sweet chili sauce

Directions for use.

Preheat oven to 400 degrees. Place chopped beets on a baking sheet and roast for 20 minutes until tender. Remove and set aside.

While the beets are roasting, place the lentils and one and a half cups of water in a small pot on the stove. Bring to a boil, then turn down the heat and simmer for 30 minutes until the lentils are tender.

Again on the stove, bring ½ cup of water to a boil. Add the ground beef, then turn off the heat, cover and cook for 10 minutes. The dried jerky should absorb all the juices and will be tender when cooked.

Heat a teaspoon of oil in a large skillet over medium heat. Add the minced onion, mushrooms and thyme and cook for about 6 minutes. Both the onions and mushrooms should be softened.

When you have all the ingredients ready, start making the burgers! Process the raw cashews in a food processor or Vita-Mix until they turn into flour. Then add the beets, ground meat, onion, mushrooms, and rosemary and mix well. Add the cooked lentils and continue to process until everything is mixed together but still “chunky”. Remove the mixture from the food processor or blender and place in a large bowl.

Heat the remaining tablespoon of oil over high heat. Divide the mixture into six veggie burger patties and carefully cook for about 5 minutes on each side, until golden and crispy.

Serve the veggie burgers on whole wheat rolls with lettuce, tomato, cheese and sweet chili sauce!


1 hour.

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