Beet, mushroom and veggie burgers

By rachelpharlain
April 23, 2014
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Author Notes: Beets, mushrooms, and walnuts impart a deep, toasted flavor to these mouthwatering veggie burgers. For more healthy and delicious recipes check out One Medical's free e-bookrachelpharlain

Serves: 6

  • 1 15-ounce can of lentils, rinsed and drained
  • 1 cup cooked brown rice
  • 1/2 cup chopped parsley
  • 1/2 cup toasted walnuts
  • 1/3 cup diced onion
  • 2-3 mushrooms
  • 1 small beat, grated
  • 1 clove garlic
  • 1 tablespoon ground flaxseed
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 3/4 teaspoon salt
  1. 1. Preheat the oven to 350 degrees.
  2. 2. To make the “flax egg,” place the ground flaxseed in a small bowl, add 3 tablespoons of warm water, then whisk the mixture for a minute or two. Cover the bowl and refrigerate for at least 15 minutes and up to an hour. This will allow the mixture to set and produce a consistency similar to a whipped egg.
  3. 3. In the meantime, add the olive oil to a pan and saute the onion for 3 minutes. Add the grated beet and mushrooms and cook until the vegetables begin to soften, about 5 to 7 minutes. Add the garlic and cook another 2 minutes. Remove from heat and pour half of mixture into a food processor, along with the rice, lentils, and walnuts. Pulse until the mixture is pureed and then pour into a large bowl.
  4. 4. Add the leftover beet-mushroom mixture, salt, nutritional yeast, and parsley to the bowl. Pour in the flax mixture and combine.Using slightly wet hands, form 6 patties and place on a baking sheet covered in parchment paper. Flatten the patties so that they are no more than 1 inch thick. Bake at 350 degrees for 15 to 17 minutes on each side for a total of 30-35 minutes or until the tops are browned and the patties are cooked through.
  5. 5. Serve on whole-grain buns with lettuce, tomato, and avocado.

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