Big Bite Beet Burger

Big Bite Beet Burger Recipe

By Lena's Vegan Living

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 30 mins


2 red beets medium or 1 large

1 cup of quinoa

150 gr mushrooms diced

1 cup sundried tomatoes diced

½ buckwheat or rice flour

Flaxseed meal (ratio 1bsp x 3tbsp water) as an egg replacement for 3 eggs

1 large onion 1 minced

6 cloves of garlic 6 minced

2 tbsp cumin powder

¼ cup nutritional yeast

3 tbsp Tamari low sodium Tamari

2 tbsp onion powder

Black pepper to taste

Cayenne pepper to taste

Himalayan pink salt to taste

2 tsp smoke liquid

2 – 3 tbsp olive oil for sautaying


1Cook 1 cup of quinoa in 2 cups of water under the lid, until the water evaporates. About 10 minutes.

2Set aside, take the lid off and let it cool down.

3Sauté mushrooms, onion and garlic with black pepper and set aside.

4Wash, peal and shred the beets in a food processor by pressing the pulse button.

5Squeeze an excess juice from the beets using cotton cloth. You may use surgical gloves to prevent your hands from getting red.

6Prepare your egg replacement blend in a small bowl and let it sit for a few minutes.

7In the meantime combine all the other ingredients in a large bowl and mix thoroughly.

8Add the egg replacement and mix thoroughly again.

9Cover the bowl with a lid or plastic wrap and store in a refrigerator for 2 hours or even better overnight.

10Preheat your oven to 400F, 175C°.

11Line your baking sheet with parchment paper.

12To make your patties, you can use ice cream scoop 2x for 1 patty, which equals ½ cup.

13Arrange them evenly on your baking sheet by leaving enough space in between each patty.

14Bake for 20min, then flip them over and bake for 10 more minutes.

15When ready, reset the oven to 500F, 260C° and flip them over again.

16You may brush with oil or BBQ sauce and bake for 10 more minutes.

17Serve with your favorite toppings and grilled portobello mushroom.

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