Beet Burger

Beet Burger
beet burger

Beet Burger
recipe image
These delicious, “meaty” beet burgers are the perfect beef replacement when you are lightening things up. Full of flavor and depth in every bite!


  • 2 medium sized beets
  • 1 egg
  • ⅓ cup bread crumbs (gluten free or regular)
  • 1 cup onions – diced
  • 1 cup mushrooms
  • 2 garlic cloves minced or grated
  • ¼ tsp. of cayenne pepper
  • ¼ tsp. of cumin
  • ¼ tsp. of coriander
  • ½ tsp. smoked paprika
  • 1 tsp. salt
  • 1 cup raw cashews
  • 1 tbsp. nutritional yeast
  • Juice of half a lemon


  1. Soak cashews for an hour in water or in the fridge overnight. Alternatively, boil for 10 minutes to soften.
  2. Roast beets for an hour or until fork tender. Allow to cool so you can handle.
  3. Use food processor to shred, don’t over pulse, you want texture. Remove and let sit covered in a bowl overnight in the fridge.
  4. Pre-heat oven to 400 degrees.
  5. Using a clean kitchen towel or cheese cloth, squeeze out extra moisture from beets, set aside in large bowl. Reserve juice for another use.
  6. Place cashews in the bowl of food processor. Pulse until they are about the consistency of ricotta cheese. Do not over process, should not be completely smooth.
  7. Add cashews to the bowl with the beets.
  8. Cook down the mushrooms, onions and spices in medium skillet over medium heat until softened. Place in food processor and pulse about 5 to 6 times to break down. Add mixture to beets and cashews.
  9. Stir in nutritional yeast and lemon juice.
  10. Next add the egg and the bread crumbs to beet mixture and stir to combine.
  11. Form patties, you can get 4 larger ones or 5 to 6 smaller patties.
  12. Heat a medium skillet with a little olive oil or coconut oil over medium heat.
  13. Place patties in skillet and cook about 4 minutes on the first side. Flip and cook the other side another 3 to 4 minutes.
  14. Top with your favorite toppings and enjoy! Cooked patties will be good covered in the fridge for 3 days.

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