February 2, 2012

Quarter Pounder Beet Burger

by IsaChandra

Makes 4 big burgers
Time: 1 hour 15 minutes || Active time: 30 minutes

Beet Burger

You know the song, two all-beet patties, special sauce, lettuce, “cheeze”…har har.

Well, everyone loves burgers and this is a fine, upstanding, burger-citizen made with some of my favorite ingredients. Brown rice, lentils and beets! They all combine to form the perfect storm of vegan burgerness.

It’s not that they taste exactly like hamburgers or anything, but they do taste exactly like awesome veggie burgers. Rice provides awesome texture, to give you a substantial bite. Lentils are my go-to ground meat so they were a natural addition. And beets are the veggie burger hotness right now! I’ve tried beet burgers at many a restaurant, and I’ve been itching to come up with my own recipe. They give the burger an intense (vaguely disturbing) meat-like appearance, but they also add a lot of flavor, earthy and slightly sweet. Just something that takes your VB to the next level.

Beet Burgers

I like to make these burgers BIG. Ya’ know, dinner sized. In reading the Wikipedia about the history of the Quarter Pounder (or Royale With Cheese, for you Pulp Fiction fans), the inventor of the burger says he “felt there was a void in our menu vis-à-vis the adult who wanted a higher ratio of beet to bun.” OK, he said meat not beet, but whatever. And I have to agree. There’s a certain satisfaction to eating your way around the burger before digging in to a full-on bun bite.

To make these more fast-foody, top with shredded lettuce, sliced dill pickles, finely diced onion and ketchup. I would add a layer of avocado instead of a vegan cheese, but that’s just me. They really don’t even need it.

One very important part of this recipe is the cooking method. You want to get the burger charred. Not burnt, but charred, which really just means, uh, burnt only in some places. The best way to achieve this is with a very hot cast iron pan. Other pans may react different to high heat, and may not give you that perfect char. So if you’re not using a cast iron pan, the next best thing would be to transfer them to a baking pan after cooking, brush with oil and stick them under the broiler for a few minutes.

Recipe notes: If you’d like to make these gluten-free, just use gluten-free breadcrumbs – ground up gluten-free pretzels would be ideal. And if you’d like to bake them instead, do so at 375 F, 8 to 10 minutes each side, then stick under the broiler to brown them. If you’d like to use a different nut butter, I would recommend cashew or sunbutter. I think PB will be too strong, but who knows? I use a food processor to make these happen quickly, so you’ll have to do some finagling if you don’t have one. And one last tip: I keep a package of frozen brown rice handy at all times. It’s perfect for occasions like this when you just need a little bit for an ingredient.

And don’t forget the fries! Garlic Curry Fries are perfect with these. OK, it’s burgertime!

Beet Burgers

1 1/4 cups cooked, cooled brown rice (see recipe notes above)
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup very fine breadcrumbs

Olive oil for the pan

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat:

Ground beet

Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

Place the mixture in the fridge for a half hour to chill.

Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.

Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.

Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.



  • February 2, 2012 at 7:50 pm: ian

    Those look amazing, Isa! But a question from someone who’s not a big fan of beets — is there any attendant beet-sweetness left over in the burger, or do the seasonings take care of that?

    Thanks!

  • February 2, 2012 at 7:53 pm: Christina

    Please tell me these are similar to the northstar veggie burger. Can’t wait to try!

  • February 2, 2012 at 8:00 pm: Meridith

    Oh yum – I’m so excited!

  • February 2, 2012 at 8:03 pm: ana platano

    YES!!!!!! YES YES YES!!!!! Im making this for dinner tonight!!!!

  • February 2, 2012 at 8:10 pm: Jenny R

    I have one problem and it is this: there aren’t enough meals in the day to try all of the recipes I want!! I just recently discovered your blog so I have years worth of recipes to try but each time I make a little progress on the list, you go and post something new and awesome! Seriously though, thanks so much for the amazing ideas. I think I just might be your new biggest fan :)

    • February 2, 2012 at 8:47 pm: IsaChandra

      Aw, thanks! There are worse problems to have I suppose. <3

  • February 2, 2012 at 8:23 pm: Allysia

    These look hella beautiful! I’ve been on a veggie burger kick lately, which is happily coinciding with a bunch of bloggers sharing their awesome-looking burger recipes. Using a ring mold is such a good idea, I’ll have to do that up next time.

  • February 2, 2012 at 8:28 pm: Canuck

    Making these. Making. THESE.

    PS. You stole my line. http://vegankitchendiaries.tumblr.com/post/5254058171/black-bean-burger-with-all-the-trimmings-eff

    • February 2, 2012 at 8:47 pm: IsaChandra

      Hee hee, you need to trademark that!

  • February 2, 2012 at 8:32 pm: Love

    Looks incredible as always, Isa! You’ve been spoiling us with so many fantastic recipes lately. Please, don’t stop!

  • February 2, 2012 at 8:37 pm: Emma

    Oh yes. I was thinking burgers this weekend but undecided on which way to go with them. Definitely this recipe! Thank you :)

  • February 2, 2012 at 9:03 pm: dr. k

    Pump Fiction? I love that movie!

  • February 2, 2012 at 9:04 pm: Tami (Vegan Appetite)

    I made beet burgers a while ago (beets, barley, black-eyed peas), and you’re right, they look scarily like meat. Looking forward to trying your recipe next time.

  • February 2, 2012 at 9:22 pm: Lowrie

    so excited to try these – just a quick question… the beets aren’t pre-boiled right? you can just grate regular old uncooked beets? don’t have to roast or boil? seems like they’d be too hard to do that, but sadly i don’t use beets as much as i should!

  • February 2, 2012 at 9:24 pm: Jenn

    Oh my. A quick search for “pump fiction” brought up very scary results!

  • February 2, 2012 at 9:37 pm: Adam

    sounds delicious! they look kind of like Luna Burgers, my favorite locally produced veggie burgers, some similar ingredients.. now I’m craving some!

  • February 2, 2012 at 9:56 pm: Noelle

    I love you.

  • February 2, 2012 at 10:02 pm: mhs

    Isa, you’re on a roll for diner food these days, love it!
    But, important question: do you think these might be barbecue-able?

    • February 2, 2012 at 10:20 pm: IsaChandra

      They’re pretty firm, so I think so. Just make sure they are good and chilled before grilling.

  • February 3, 2012 at 12:04 am: Sophie

    How do you get that amazing shape with your burgers? I was wondering if there is some kind of contraption that makes them into beautifully compact disks. (Digital burgers?). When I make them with my hands they are never quite the right shape and consistent thickness. I get into a frenzy of disappointment. So, what, are you just amazing or do you have a thing for doing it with? ooh OOH is it egg rings?

    • February 3, 2012 at 12:18 am: IsaChandra

      I tell you how in this very post!

  • February 3, 2012 at 12:35 am: Marlene Stewart

    Your mother thanks you. First, you created an orange scone for me, now a beet burger because I fell in love with them at Northstar. You’re the best, and ….. Happy Birthday! So glad I gave birth to veganism.

    • February 3, 2012 at 1:19 am: IsaChandra

      I think you’ll like them mom!

  • February 3, 2012 at 12:40 am: Mattheworbit

    These are *exactly* what I want today! I’m going to sit at my desk all day wishing that I was at home, shredding beetroot. Thanks! :P

  • February 3, 2012 at 2:46 am: TheresaM

    Just made these for my boyfriend and I,we used the first batch of our homegrown beets. It was the best use for them, TOOTAALLYY DELICIOUS! Thanks!

    ps. made the fries too, good idea.

  • February 3, 2012 at 2:56 am: Joy

    Happy Birthday, Isa! I can’t wait to try this recipe.

  • February 3, 2012 at 3:55 am: Andy

    There must be a bunch of Ohioans in here, because the first things I thought of were Northstar and Luna Burgers, too!

    I pretty much need to try these. Beets are delicious. Beet-based burgers are delicious-er. I can also imagine this being a suitable meatball base.

  • February 3, 2012 at 6:12 am: Arielle (Your Vegan Girlfriend)

    Dude, beet burgers are my favorite but I’ve never been able to master a recipe on my own. Problem solved. I want these with avocado and daiya and grilled onions … and then I can die happy.

    THANK YOU Isa!

  • February 3, 2012 at 10:17 am: walrus

    I want these! With lettuce and avocado and cashew sour creme! And the garlic curry fries! You’re super awesome

  • February 3, 2012 at 12:49 pm: Stacey

    are the beets cooked before you shred them?

  • February 3, 2012 at 4:08 pm: Nicole B.

    I’ve tried a variety of veggie burger recipes in the past and they’ve been either way too dry or so wet that they fell apart instantly. I was beginning to think it was impossible to find one that was moist, yet firm enough to hold it’s shape. Enter the Beat Burger! I tried this recipe last night and the consistency was perfect.

    Oh, and it was delicious, too.

  • February 3, 2012 at 4:29 pm: Tracy

    Everyone is commenting on the burger and it does look great, But I am stunned by the freezing brown rice idea. So easy and genius. You may have just changed my life.

  • February 3, 2012 at 4:30 pm: jessica alvarado

    you are a savior! i have been wanting beet burgers but the only recipe i have uses flour to bind everything together and now that have to be gluten free i wasn’t sure what to do. I can’t wait to make these.

  • February 3, 2012 at 4:56 pm: Mo

    Isa, you really are the greatest. I love this.

  • February 3, 2012 at 5:41 pm: Rachael

    THANK YOU BIG TIME!!!!! You are the best! And Happy Happy Birthday!!!

  • February 3, 2012 at 7:27 pm: amey

    that comment from your mom is the BEST

    • February 3, 2012 at 11:14 pm: IsaChandra

      My mom is good times!

  • February 3, 2012 at 9:08 pm: brittany VeganBarista

    Highly allergic to nuts (except peanuts, darn). Is there something i can use besides “nut butter?” As i can tell peanut butter is not a good sub. Thanks!

    • February 3, 2012 at 11:14 pm: IsaChandra

      Tahini, soybutter or sunbutter would all work.

  • February 3, 2012 at 10:33 pm: Tierney @ Get Your Veg On

    “Two all-beet patties” haha that’s great! These look wonderful. Thanks for sharing. :)

  • February 4, 2012 at 2:36 am: Susanne

    The beets are raw, I suppose? Does that make the final product really crunch or do they soften up with cooking? (I love beets but am useless when it comes to cooking them)

    • February 4, 2012 at 7:28 am: IsaChandra

      They soften, but when they’re grated up so finely they wouldn’t crunch anyway.

  • February 4, 2012 at 9:27 pm: mhs

    Reporting back: I just did throw these on the grill, and they came out lovely!!

    I used semolina instead of breadcrumbs, which looks like it worked fine. I think I’ll add some vinegar or maybe ketchup to give them a bit more “zing” next time though, they were just a tad bland for my taste in the end.

  • February 4, 2012 at 9:28 pm: mhs

    Oh, and there was tahini in them, not almond, and I loved that sesame note. Go for it, you nut allergics :)

  • February 4, 2012 at 11:30 pm: jessica

    Isa, I made these tonight for dinner. We LOVED them! I think they’ll hold up well on the grill in the summer too. Happy Birthday!

  • February 5, 2012 at 2:28 pm: jill

    why isn’t peanut butter a good sub? i made these last night – very tasty; a little creepily red and ground-beef-looking – they wanted to crumble apart a little bit? was it the peanut butter i used in place of almond butter?

    • February 5, 2012 at 5:55 pm: IsaChandra

      I just think PB is too strong a flavor. If they’re crumbly it could be that there was too much liquid in the lentils or that the mixture wasn’t chilled enough. But if it was just a little bit as you described then, eh, whatever! Don’t worry about it.

  • February 5, 2012 at 7:24 pm: Sarah Nunn

    Gorgeous!! Made these for the first time this evening (along with the fries, as recommended) and they were tremendous! I made a large batch and have seven stashed away in the freezer for next time. :) My daughter enjoyed them very much but was completely stuffed after just one burger … so my husband ate THREE. Oink oink oink …

  • February 6, 2012 at 1:07 am: Bonnie

    Just great… and cooked up so well in my cast iron pan. Charred–just like you say… and love how they’re oversized. Served with whole wheat “deli flats”, lettuce, tomato, vegenaise and ketchup. I think I’ll do the lentil olive burgers this size next time too (my other fave)…. Thanks so much!

  • February 6, 2012 at 6:26 am: Red Jay

    Great burger bite with a crisp outside without dry interior. I did them in the frying pan and another set in the oven. The next time I will start in frypan and at the flip I will transfer pan to the oven for 8 minutes…should be perfect because I have bad ventilation and it cuts down on the cooking fumes of the high heat fryingpan. The second batch I made, I sub’d out 1/4 cup of beets for carrot and leftover Chick Peas for Lentils (I used tahini for both as I didn’t have the recommended paste) — still very good.

    Anybody that wants less beets, carrot worked really well to compliment the flavours without changing recipe ratio; however, the carrots need to be wrung out in paper towel to dry them out.

    Thanks for the awesome recipe.

  • February 6, 2012 at 1:45 pm: Sophie33

    Waw! What an appetizing & amazingly tasty beetroot burger! The burger looks great! :)

    Yummmmm,…& withthis tasty garlicky fries! ooh yes!

  • February 6, 2012 at 11:06 pm: Lyndsay Fraser

    YES YES YES! A couple of months ago I made a beet burger recipe, and I whined to my folks afterwards that (despite it still being delicious), “If this were an Isa recipe, it wouldn’t fall apart when flipped!” I find it’s pretty rare to come across a VB recipe that isn’t so delicate you feel like you’re trying to flip a sleeping baby, but I always have enormous success with yours! I don’t make a habit of flipping sleeping babies, though…

  • February 7, 2012 at 1:57 am: Doran

    These look amazing! I had a beet burger at Cheesecake Factory and it was nothing special. This one however, makes me drool! I am totally making these! I hope you survived the NE snow storm! No fun! Thanks for the recipe!

  • February 7, 2012 at 2:51 am: Kim

    Excellent! Made last night and had a leftover one on my salad today with avocado. Yum!

  • February 7, 2012 at 7:21 pm: in2insight

    Made these using sesame paste and they were outstanding!
    The carni loved them and asked that these be made again, soon.

  • February 7, 2012 at 9:04 pm: Bianca- Vegan Crunk

    Yum! I love how beets make burgers look all meaty … but in a totally un-gross way.

  • February 7, 2012 at 9:46 pm: Anek

    W-O-W I made them tonight using thaini instead of almond butter, and I can’t stop eating them. The very perfect balance of sweetness, texture, and “weight”. They will become a staple! Thank you Isa!!!

  • February 9, 2012 at 3:04 am: Jen

    I can’t wait to try these this weekend! Would canned lentils work or should i cook dried lentils?

  • February 9, 2012 at 3:10 am: pam

    Didn’t have thyme or fennel, but holycow these are the best veggie burgers ever.

  • February 9, 2012 at 1:33 pm: Tiff @ Love Sweat and Beers

    I hadn’t thought to add beets. Thanks for the idea and recipe!

  • February 9, 2012 at 4:41 pm: Carole Goldstein, MS RD CDE

    I made these last night because I just so happened to have all the ingredients on hand. I used lentils from a really thick lentil soup, panko for the breadcrumbs and almond powder I had purchased at an Indian market. They came out absolutely delicious and looked exactly like your photos! I’m an RD/nutrition therapist and have referred dozens of clients to your books (esp Veganomicon and Appetite for Reduction) and blog. THANK YOU!!!

  • February 9, 2012 at 4:50 pm: Tamie Spears

    Made these for dinner last night. Fabulous! Blogged about them here:
    http://fullplateplanet.wordpress.com/

  • February 10, 2012 at 2:39 am: Allison Dubya

    These were epic! I made littler burgers and got 6 out of this recipe. I used pretzle buns, put daiya cheddar on the bottom, veganaise on the top, and salted and peppered sliced tomatoes and homemade roasted red peppers. I made the fries to go with as recommended but made them cajun fries and I tell ya, it was delicious.

    It has been a VERY long and VERY stressful week in my neck of the woods and so I am so grateful that there are people like you who can give me access to a simple, easy, yet delicious meal that can seriously make my entire freaking day after going through all kinds of crazy, stressy stuff at work. You are a lifesaver, Isa! Love ya!

    • February 10, 2012 at 6:07 am: IsaChandra

      Aww, glad I could help you unwind!

  • February 10, 2012 at 4:49 am: Selena

    Delicious. Didn’t have fennel so I used a touch of celery seed. I used gluten-free bread crumbs and sunbutter. I, like Allison, got six out of the recipe. :) My 4 year old was not into them but he tried – mainly because I told him they contained lentils which he loves, beets he does not. Finally, took the suggestion of avocado and added sauteed mushrooms. Thank you for another fabulous recipe and good reason to finally use my new food processor.

  • February 10, 2012 at 11:31 pm: Mark

    Making them tonight. Love the recipes on this site.

  • February 11, 2012 at 7:49 pm: Heather

    One silly question – to freeze should these be cooked first, or just shaped into raw patties? Does it make a difference?

  • February 11, 2012 at 11:01 pm: Linda

    My daughter made these. They were so delicious and flavorful. Better than any beef burger I had in my life. Glad we are vegans now.

  • February 12, 2012 at 12:16 am: Robyn

    Yep,,,these were as good as the picture(love). I topped with onion sprouts, fried onion/mushrooms a tomato, mustard and nayonnaise…looking forward to leftovers already…

  • February 12, 2012 at 1:20 am: Rebecca

    I made these tonight and they were devoured by my family. This one is going into the regular rotation. Thanks Isa!

  • February 12, 2012 at 2:39 am: Louise

    This was the first thing I have made from your blog…. and they are delicious. Love the texture, the taste and the look!

  • February 12, 2012 at 4:11 am: Vesna

    I made the beet burgers, and my husband decided to make a pesto sauce. I have to say the pesto and burger in a bun (with lettuce, pickle, tomato) was purely awesome! There’s a suggestion for something even more different! I will definitely make these and eat them this way again!

  • February 12, 2012 at 4:49 pm: Jillian

    These were amazing!!! My husband loved them!!! I shouldn’t be surprised though since every recipe I’ve tried of yours has been amazing!

  • February 12, 2012 at 7:34 pm: michelle

    My son ate these without complaining. So, not that you weren’t before (we have an Isa Chandra section in our cookbook library), you are now officially our hero!!
    The patties i shaped with my burger press crumbled in the pan, but the hand shaped ones came out beautifully! Initially, I wasn’t sure about the beet thing as I’m not a fan, but as my 16 yr old daughter said, “let’s try it, all of her recipes always turn out great!”. She was right as always.

  • February 12, 2012 at 10:07 pm: Circulon fan

    Ooh a tasty looking veggie burger :-). I like meat but this could easily tempt me to the veggie side!

  • February 13, 2012 at 4:29 am: Stacey

    Seriously, the best veggie burgers we’ve made so far! And that’s saying something, because me husband is on a quest to try all the veggie burger recipes in existence!!

    • February 13, 2012 at 7:27 pm: IsaChandra

      Whoa, that’s a high compliment, thank you!

  • February 13, 2012 at 10:07 am: Laura

    This recipe looks like the veggie burger at Hillstone restaurants, which is THE best (even NYtimes said so http://www.nytimes.com/2011/03/23/dining/23meatless.html?pagewanted=all). But of course they can only serve it with a bun that has an egg glaze, damn them!
    Excited to try these as my new option : )

  • February 13, 2012 at 1:52 pm: Therese

    These were fantastic! Thanks for a delicious and fool-proof burger recipe, Isa! They held together like a charm, shaping them was easy-peasy, and they tasted fantastic with suggested burger fillings. Also made curry garlic fries as suggested, which were delicious. =)

  • February 13, 2012 at 4:57 pm: Amy

    I loved these burgers and my carnivore boyfriend loved them as well. I doubled the recipe and got a week’s worth of lunch to take to work (although I ate most of them over the weekend). About to dive into one now. One question: does anyone have an estimated calorie/fat count on this? I could figure it out but I thought maybe someone already has?

  • February 13, 2012 at 5:50 pm: Amy

    Is this correct calorie/fat count? 4 burgers are about 850 calories and 25 g fat – 1 burger = 210 calorie and 6.25 g fat? Sounds low?

    • February 13, 2012 at 7:24 pm: IsaChandra

      Doesn’t sound off to me. Beets, lentils, brown rice, almond butter for fat. Why do you think it would be more fat and calories?

  • February 14, 2012 at 3:40 am: Rebecca

    I had some major failures with this recipe. I made the rice and lentils a few days ago, so they were definitely cool. I cooled the mixture 30 minutes in the fridge, so that was cool. I followed the recipe exactly as written. But for some reason, I have a powder that will not stick together. I did my best to squeeze it into patties to bake in the oven, hoping that they would somehow firm up, but they didn’t. Could my problem have been the variety of beet I used? (Candy Cane/Chioggia Beets – I didn’t know they weren’t regular red beets until I peeled them.) Could it have been my almond butter? (I used the “grind-your-own-almond-butter” kind from the grocery store.) Could my rice and/or lentils have been too undercooked?

    They taste okay, but I need to eat them in a bowl with a spoon. I can’t put them on a bun, and I can’t even eat them with a fork. Any ideas what I could have done wrong? I’m want to try again, but I don’t know what to do differently to make them burgers instead of powder.

  • February 14, 2012 at 5:47 pm: Emily

    Made these last night and they were incredible! Thank you so much for all of your fabulous recipes.

  • February 14, 2012 at 6:01 pm: Rachelinveganland

    What a great way to use some of my favorite seasonal root vegetables! I’ve been on a serious beet kick lately: roasted, juiced, and now… burgered!

    • February 15, 2012 at 3:52 am: IsaChandra

      I love using burger as a verb.

  • February 15, 2012 at 3:18 am: Zach G

    I made these and they were AWESOME and inspiring!! It was my first time making vegan patties from scratch!

  • February 15, 2012 at 1:01 pm: Jean

    I made these with panko crumbs and tahini. I mixed together the ingredients and let it sit overnight and made the burgers the next day. They held together very well and I also got 6 burgers from the recipe. They were delicious and it does have that “raw meat” look. I ate them plain,no bun.

  • February 16, 2012 at 7:05 am: kaenhu

    I put in the major ingredients into a calorie counter and if you are making 4 burgers, each is 207 kcals which is awesome! Can’t wait to make these with avocado slices and whole wheat sandwich thins. I love how much more food you can eat when you eat vegan!! No way a meat burger can even come close to being less than 400 kcal.

    I am also chuckling at the Pulp Fiction reference (one of my all time favorite movies). Royale with cheese….what do they call a whopper? I don’t know I didn’t go to Burger King…

  • February 16, 2012 at 9:42 pm: Bekka

    Has anyone tried freezing these? I’d love to make a big batch but there’s only one of me, so having some in cold storage would be a nice thing.

  • February 17, 2012 at 6:15 pm: liz

    Any way canned beets could work?? if so, i could make them pronto!

  • February 18, 2012 at 1:59 pm: Jessica

    These were soooo good! I’ve never made a veggie patty from scratch before, & I don’t love beets, but even with those 2 strikes against me-these ROCKED! I too subbed in some tahini for almond butter since I didn’t feel like making any. Also, didn’t have any GF pretzels so I used TJ’s low fat white corn tortilla chips(which have some rice flour in them) & processed them first. That may be why they didn’t stick together as well, but I kinda liked the corny flavor it added. I’ll try it the right way next time. I froze two un-charred ones, I’ll report back on how they thaw. Thanks again for all your vegan awesomeness!!! :)

  • February 19, 2012 at 3:28 am: Laura

    Amazing. Declared in our not-at-all-vegan house as the best dinner we’ve had at home in months.
    I stuck some patties in the fridge, and plan to make a pita pocket with leftover fries for lunch tomorrow.

  • February 19, 2012 at 7:07 pm: Jill

    how many does it make?

  • February 19, 2012 at 10:22 pm: Cortnie

    DANG. These were DELICIOUS!! Definitely the best vegan burger I’ve made so far – my non-vegan neighbor fell in love with them too. Thank you!!

    xo
    cortnie

  • February 19, 2012 at 11:22 pm: Connie Fletcher

    Dare I say ABSOLUTELY DE-FREAKIN’-LISH-US!!!! I’m now forever grateful that your mom fell in love with Beet Burgers at Northstar, cuz I’m in love with these!!!

  • February 20, 2012 at 6:13 pm: Michelle

    Last night when I was preparing these there were all sorts of chuckles about ” all-beet burgers” from all my dinner guests. But it was I who laughed when everyone reached for seconds….and boo-hooed because there were no leftovers for lunch today! Such a great recipe.

  • February 20, 2012 at 8:32 pm: rachel

    making these tonight and i have 2 questions:
    i don’t have almond (or others) butter in the house and you mention pb might be a bit too much. i’d like to use tahini so should i just use the same measurement?

    do these hold well frozen? when it comes to homemade burgers, we usually just cook them up, dust with flour, wrapped individually and throw in the freezer.
    think these will rock with the oven-baked onion rings.
    (btw, i have all of your books and appetite for reduction is the best cookbook we’ve ever owned…vegan brunch also gets used once a week!)
    thanks for your help!
    rachel

    • February 20, 2012 at 9:04 pm: IsaChandra

      Tahini works, and yes, you can freeze em exactly how you say. Check out the comments because I believe these things were discussed. Thanks for the love, and enjoy!

  • February 21, 2012 at 9:40 pm: hala

    I can’t wait to try making these!! YUM!

  • February 23, 2012 at 6:04 pm: Connie Fletcher

    Now, for a taste treat delight…….a leftover Beetburger, and some slices of leftover Porcini Crusted Tofu…all warmed up in a toasted onion roll with veganaise and any other delights you’re craving like radish sprouts, tomato slices, etc. and it’s a divine lunch.
    I’ve never gotten tofu, but that recipe is bangin’…please more yumminess like that for tofu…please?

  • February 25, 2012 at 3:25 pm: Tessa

    Er, why would I want to char my food? I thought charred food was very unhealthy, or is that only if it’s meat?
    Thanks!

  • February 26, 2012 at 8:11 pm: Erin

    I’ve never thought of using beets in veggie burgers. Interesting! It looks a lot like meat too haha.

  • February 27, 2012 at 11:28 pm: Chely

    I made these one night with a little cumin and the fries, but cajun not curry and they were SPECTACULAR! Even my “completely against veganism” boyfriend raved about them!

  • February 28, 2012 at 1:13 am: Stephanie

    WOW! These were so so so good! I topped mine with sauteed onions and a sprinkle of Daiya and served with some smoked paprika and garlic roasted potatoes. It reminded me of stuffing on a bun… Yummy! Keep the great recipes coming!

  • February 28, 2012 at 3:36 pm: Meredith

    I’ve made three batches of these since you posted and definitely have the ingredients for a fourth, and i’m single. And i want to eat them for breakfast, lunch and dinner but i reserve them for the latter two. ANYWAY, the last double batch i made were really crumbly and when i bake them/serve them they’re crumbly too. Am i doing something wrong or is there a way to make them stick together more???? I actually made a vegan “special sauce” and eat them with pickles and onions like the reminiscent “two all beef patties”. Absolutely love them, and all of your books and recipes.

  • February 28, 2012 at 6:13 pm: John Dallaire

    Uh-may-zing. Currently on our third batch (this time with added chipotle powder). Love eating them raw with a dollop of mustard – hits all those old burger-eating flavor notes perfectly. Thank you!

  • February 28, 2012 at 6:24 pm: Crystal

    These are truly phenomenal. Both my husband and I couldn’t stop “mmmm”ing during dinner. SO GOOD. I wouldn’t change a thing about them!

  • February 29, 2012 at 4:54 pm: Gnoe (@graasland)

    Well.. these amazing looking burgers are resting in the fridge RIGHT NOW, awaiting my dinner guest. I’d love to try one but it would be more polite to wait, right? ;)

  • March 1, 2012 at 12:59 pm: kelli

    love love love. your recipes have never once disappointed. one question…raw beet or already cooked? thank you so much!

  • March 2, 2012 at 1:46 am: Connie

    These were amazing! I used tahini as the nut butter. And here’s a wonderful bun recipe: http://www.thecurvycarrot.com/2011/01/14/basic-sandwich-rolls/

  • March 5, 2012 at 3:53 am: Ellen B

    Just wanted to share this: I made these for myself and my flatmate, which meant leftovers! The next day, I decided to experiment- I chopped up the remaining burger, some mushrooms, and some sun-dried tomatoes. I boiled up some wholewheat pasta, and meanwhile I fried the mushrooms, then added the chopped burger and tomatoes, some tomato puree/paste, and some of the oil from the sun-dried tomato jar- result? A tasty pasta-dish and no leftovers!

    And we absolutely loved the burgers the night before, seriously as delicious as the vegan/vegetarian burgers at our local gourmet burger place.

  • March 6, 2012 at 5:24 pm: kelli

    are you guys cooking the beets first or grating them raw? thank you!

    • March 6, 2012 at 8:15 pm: IsaChandra

      Grate them raw!

  • March 7, 2012 at 9:33 pm: janelle

    made these last night. they were, by quite a distance, the best homemade veggie burgers i’ve had. i didn’t use the almond butter suggested in the recipe, but they still held together quite well. we were also more “liberal” with our seasonings – rosemary, dried basil, oregano and red pepper flakes. i’ve been and on-and-off vegan, so i will i admit we enjoyed them with a slick slice of artisan cheese melted on top.

    a couple of recommendations to fellow readers: these tend to be pretty dry, although a dab of ketchup or your favorite bbq sauce would work quite well. i would also try making smaller burgers. though the idea of a quarter pound veggie burger is appetizing, they were a bit gargantuan.

    thanks for another great recipe, isa! i just bought vegonomicon, and you’ve won me over!

  • March 8, 2012 at 2:13 am: Carol

    These made AMAZING veggie patties, some of the best I have ever had. They do look freakishly like ground meat! I added some cumin powder and we formed them into 5 equal sized patties, but we probably should have done 6, they were already soooo big!

    http://couscouscarol.blogspot.com/2012/03/dinner-club-beet-burgers-curry-fries.html

  • March 10, 2012 at 8:34 pm: Tascha

    I made these for my family, and they were great. The only problem was that they were a bit crumbly. Should I be pulsing more thoroughly, using more nut butter? What do you think I did wrong…or should I just accept the crumbles?

  • March 11, 2012 at 2:25 am: Breana Zank

    Could you bake these? I work at a vegan macrobiotic eatery/bar and I would like to try a modified version of these! We try not to use any oil, so I was thinking to bake them… these would be awesome with a cashew avocado cream!

    • March 12, 2012 at 5:04 pm: IsaChandra

      yep! bake away.

  • March 11, 2012 at 2:26 am: Breana Zank

    Also, you think instead of breadcrumbs, I could use almond meal? We don’t use nut butters either, so HALP on ideas for substitutions!

  • March 12, 2012 at 12:01 am: Jena

    made this for my roommates tonight for dinner…baked/broiled them, used tahini and served with bread & butter pickles, avocado, balsamic sauteed red onions, and lettuce. DELISH. thanks isa.

  • March 14, 2012 at 1:25 pm: Carrie

    Jesus, this is good!

  • March 19, 2012 at 2:00 pm: Alice

    I made these and the curry fries last night. It was an incredibly filling meal. The burgers held up really well on the grill, which was impressive. Especially since I made a double batch and just eyeballed the measurements. I do have to say that this is one of the messiest meals I’ve made. My nails are stained w/ curry and I keep finding beet juice all over my house.

  • March 26, 2012 at 3:40 pm: Annabazoo

    I made these to celebrate the beginning of spring break (WHOOO) and they turned out awesome. I’m trying to switch to a vegan diet and i wouldn’t be able to do it without the help of your delicious recipes! Literally every recipe i’ve made from PPK or any of your cookbooks has turned out absolutely delicious. Thanks for spreading yummy cruelty-free food with the world!

  • March 28, 2012 at 10:49 am: loulou

    these ROCK! they do kinda fall apart BUT WHO CARES YUMMMMMMMMMM

  • March 30, 2012 at 2:33 am: Sara

    Isa, you’re a genius. I made two dozen of these for a community dinner and they all disappeared. I got tons of compliments and maybe a few carnivorous converts. Thanks for another GREAT recipe.

  • April 8, 2012 at 4:31 pm: Lynn

    OMG!! Great minds think alike! When I first became a vegan, over 8 months ago now, (best decision I ever made). I wanted a new way to make falafel without frying them, so now I make “falafel burgers” and to do that I was thinking, okay, what can I possibly use to make them perfectly round, all the same size and thickness?? I remember when my mom ran a diner and she had the hamburger patty maker thingie….. so I thought…… and thought… and then while in Cost Plus World Market I saw these round cookie cutters all different sizes in one little package. PERFECTION!!!!! (she says in an operatic kinda voice). Makes great little or big falafel burgers, will make kick A$$ Beet burgers, can’t wait to try this one! Thanks again!

  • April 9, 2012 at 8:31 pm: Diana

    Do you think I could make a bunch of these and freeze them between wax paper… and then when a burger craving hit take one out and cook it?

  • April 11, 2012 at 8:50 pm: robin m

    I made these last week and they were fabulous! I also mad them gluten free by replacing the breadcrumbs with a slice and a half of Ener G multigrain bread that I whirled up in a mini food processor. My husband loved them (and he isn’t vegan)–but he is very open to trying most anything!! I had an extra and put it in the freezer (was already pan fried)–warmed it up in the microwave today for lunch!! Soooo tasty! Thanks for a great burger recipe!!

  • April 11, 2012 at 8:51 pm: robin m

    made–I made them gluten free–not “mad” LOL cold hands…yep!!

  • April 15, 2012 at 2:06 pm: Arlene Gioia

    I’ve been cooking for my son who has been fighting cancer for three and a half years now. These “burgers” are a great recipe; they are a super way to add lentils and brown rice to the diet, while being absolutely delicious. I add whatever herbs are in the garden. I made extra brown rice and froze it as recommended. Thank you for helping me add another healthy meal to our arsenal of anti-inflamatory foods.

  • April 15, 2012 at 10:02 pm: Tom

    Hot damn. These are hands down the best burgers I’ve ever had. We had em in delicious bread with lettuce, carrot, red onion, cucumber, pickles, mayo, avocado, and then we died from an overdose of delicious.

  • April 18, 2012 at 2:15 am: harmonyblue

    Kitchen looks like a murder scene. Beet juice got the better of me….and the counter top, the floor, the stove…
    Once the slaughter was done and we finally got down to the business of eating, it was apparent this was a justified homicide. SOOOO frickin’ good!

  • April 20, 2012 at 8:05 pm: Sammo84

    I’ve only been vegan for 6 months and I can honestly say that these are the best burgers I’ve had since I made the transition. The only thing I did differently was I added a teaspoon of chilli paste to give em a kick. Served on wholemeal sesame bun with red pepper houmous, lettuce, cabbage, onion, egg free mayo, and chilli sauce.

    100% amazing and I sincerely can’t thank you enough.

  • April 25, 2012 at 2:18 am: Anne O

    I made these for myself and my husband tonight and even though they are a bit of work, they are delicious! It was my first time working with beets. I accidentally measured the DRY rice and lentil amounts, so I ended up with tons extra once it was cooked. I also had 3 beets. So I made a triple batch and froze 8 additional patties for future meals. These are great, and even my husband (who is only slowly giving up meat recently) loved them. Thanks for creating this recipe.

    Additional tip: I cleaned and cut up the greens from the tops of the beets and sauted them in olive & oil and garlic for about 5 minutes, and served them on top of the burger. YUM. Also, a good dose of iron!

  • April 26, 2012 at 5:59 am: Kaenhu

    These were great though I’m going to make 6 patties next time. I had the V’con fresh horseradish dill sauce that I used for the autumn latkes ( also awesome!) so I topped my burger with that. Sooo good! Thank you!

  • April 28, 2012 at 5:40 pm: Natalie

    my friend and i made this after seeing it on your site — they were DELICIOUS ! we covered the bread in mustard and added a ton of toppings (sauteed onions, mushroom, tomato and a side of grilled zucchini)

    picture here: http://wolfnscarf.tumblr.com/post/21973743540

  • April 29, 2012 at 4:42 am: Danielle

    I made 8 of these for my family. Between myself, my husband, our 3yr old and our 18 month old, 7 of them were gone in one sitting… 7 giant beet burgers, GONE! I am DEFINITELY keeping this recipe!!!!

  • April 29, 2012 at 2:16 pm: Lauryn

    Would this happen to taste like the kind from the Cheese Cake factory? I have been dying for one! But I don’t want to drive an hour!

  • May 2, 2012 at 4:24 pm: Shadé Ibe

    Could I toss canned beets in the food processor for these? What do you think?

  • May 3, 2012 at 11:56 pm: Toni

    You have to use fresh beets for this not canned. Canned would be too mushy.

    These were really wonderful! I subbed tomato paste as Isa suggested so I wouldn’t use fat. I also baked them on parchment paper (400 for about 15 min on each side, then i turned on the broiler for about 5 min to crisp the tops and brown them a bit.)

    I also made 6 big patties instead of 4 huge ones. I thought they were plenty big.

    Thanks Isa! This was a real winner at my house!

  • May 7, 2012 at 12:34 am: E

    That is vaguely disturbing… but sounds yummy. :)

  • May 7, 2012 at 10:42 am: Benni

    looks and tastes awesome for a veggie burger.

  • May 7, 2012 at 6:54 pm: Nan

    A friend came over to my house to make these for dinner. She immediately dubbed them “Gainsburgers” because they looked just like the little patties we used do feed our dogs as kids. Much as we laughed, these are the BEST vegan burgers I’ve made to date (that would be 8 years). Perfect texture, flavor and crispy on the outside. Sadly, there was and will never be any leftover for my sweet dog :)

  • May 8, 2012 at 8:41 pm: Roseatta @vegetarianbreakfastrecipes.net

    Wow, these look AMAZING. I’m making beet burgers tomorrow. As an avid runner and vegetarian, beets and beet juice are known to be great before a marathon. Thanks…..just found my pre race meal.

  • May 12, 2012 at 12:21 am: Julie

    WOW. Best veggie burger I’ve made yet! The 3 of the 4 kids didn’t care for it, but my husband wasn’t complaining as he ate all their leftovers! The fries you suggest might be the most awesome I’ve ever made and I think I will never make another fry again.

  • May 15, 2012 at 11:58 pm: Kyla McAuliffe

    Wow wow WOW!!!! These were amazing! My children (8,14,and 17) also really liked them. I served them with sliced avocado, beet greens on top, ketchup and pickle. Will be making these again, very soon!! Thanks!!

  • May 21, 2012 at 3:38 am: Kim

    Just made 2 batches of this recipe. OMG even the raw mix is amazing. This is oing to be my go-to patty recipe forever and ever… Isa you’re the best

    • May 22, 2012 at 3:31 am: IsaChandra

      Thank you!

  • May 25, 2012 at 5:56 am: Natasha

    I just found your website. My roommate gave me one of your cookbooks for chanukkah 2 years ago and i remembered your book! I am so glad you have a website where you post all your amazing recipes. I want to go back to being vegetarian then hopefully vegan and your recipes are so inspiring. I know i have a big weekend of vegan cooking to look forward too!

    Thanks for all the great inspiration!

  • May 27, 2012 at 12:36 pm: Jeff

    These are awesome. They hold together well enough to grill!

  • May 29, 2012 at 12:58 pm: EffCee

    Sometimes I read comments on food blogs where everyone is raving about how great a recipe is (like chickpea cookies) and then I make it exactly as the recipe says, and it tastes totally crap. Now Isa my dear, I love all your books and as a new vegan they’ve been my kitchen’s version of Inspiration Point. But I was still going in to this recipe all defeated-like, saying all this effort and I bet it will turn out crap, just like every other veg burger I’ve tried. OMG OMG these are AMAZING. They held together! They didn’t turn to mush! That little hint of fennel poking through! I’m gobsmacked at the superness of it all. I’m so glad I went and stole my mum’s food processor with the shredding blade.

  • June 3, 2012 at 3:49 am: harmonyblue

    Made these for the first time in April. Have made several times since but tonight is the first time I had fennel in the pantry to complete the recipe. The hubby, having just taken a bite of his second burger, proclaimed “Honey, I know they take a lot of time to make, but eating these, I don’t miss hamburgers one little bit!” We have been vegan for 8 months thanks to YOU, Isa! Every recipe I make that is your creation is a hit. It amazes us that people insist on thinking vegetables are boring. Our carnivore neighbors wonder how we survive off of this “weird vegetable stuff”…and then we deliver a plate of leftovers to try.

  • June 3, 2012 at 10:35 pm: Peter Klatt

    I am not a vegan, although my wife is a pescatarian, I will tell you meat eaters that I was extremely sceptical while making this recipe (I made it with peanut butter instead of almond butter and added about 1/2 cup black beans) cooked it using about a tblsp of Worchestershire sauce and put it on a wheat roll with a slice of white onion and tomato, relish and ketchup. I was FLOORED with how good this is. Still got leftover lentils and beetsl; this WILL get made again!

  • June 5, 2012 at 2:11 am: vanessa

    These are amazing! They hold together extremely well and taste amazing. Thank you!!

  • June 5, 2012 at 3:03 pm: david

    instead of rubbing the fresh thyme between your hands try to dip it in boiling water for 2 sec, or rinse with water from water cooker, brings the flaver up so mutch its great! it works with all those bushy herbs.

  • June 5, 2012 at 5:00 pm: Glenna

    I am impressed! and surprised! Who would think I’d be on a Post Punk Kitchen anything! I’m going to share this A+ recipe tomorrow with people who are learning to cook vegan. You have raised the bar for good tasting vegan patties, believe me I’ve tried MANY. I’ll be back again!

  • June 7, 2012 at 12:28 pm: Rebecca

    I have made these many times now since the recipe was first posted and love them every time, they are so delicious! This time I had them wrapped in whole wheat naan with a sort of curry sauce (yogurt, curry spices, veganaisse, apple cider vinegar, honey) spread on top of it and it was out of this world. Definitely the best veggie burger I have ever had, thanks so much for this recipe!

  • June 11, 2012 at 3:04 pm: Ruskin

    Oh my goodness. Oh my goodness beetrooty goodness, these are divine. And I don’t even like beetroot! I made big batch FOR MYSELF and put it in a bun with tomato, salad greens, onion, vegan cheese, tomato sauce and mustard. Tomorrow will be the hummus, then a Mexican inspired burger. Then I have four more patties to get through, I’m sure I’ll think of something… here’s my rundown, yes the photo is cringey:
    http://ruskindays.wordpress.com/2012/06/11/doctor-bryan-and-the-beet-burgers/

    I’m a newbie vegan and Isa your books are recommended everywhere, and for good reason. I love them and the recipes I’ve tried are all awesomely super!

  • June 12, 2012 at 3:26 am: Joe

    Great with a lemon-dill aioli! The waft from the mix reminded of borsch, which naturally got me thinking of lemon, sour cream, and dill.

  • June 12, 2012 at 8:16 pm: angela

    My boyfie made these, and he never EVAR cooks, but it was great!!!! Even a newbie houseboyfie can do it….

  • June 15, 2012 at 1:26 am: Kate

    YUM!!! These were absolutely delicious and my 4 year-old even gobbled them up!! Love everything you do, thank you for sharing your gift!

  • June 18, 2012 at 2:07 pm: Marcus

    Really great looking burgers, will definitely try this. Thanks!

  • June 19, 2012 at 1:42 pm: sharon

    Just had to stop by and tell you that this is the best veggie burger ever! I HATE beets but tried it anyway because i’m yet to be disappointed by one of your lovely recipes. It was absolutely delicious and wallet friendly too! thanks Isa!

    • June 19, 2012 at 10:59 pm: IsaChandra

      Yay! Thanks for letting me know, I appreciate it!

  • June 21, 2012 at 11:45 pm: Kelli

    I just made these burgers, and wowzers! did they ever turn out fabulous! At first, I was feeling a little sketchy about the combo of beets, lentils, and rice, but I was way off base. These patties have a really nice, hearty texture, and the beet flavour isn’t overpowering (even though I love me some beets)… the result was a good, solid and satisfying veggie burger. They even stayed together really well in the pan (even after MULTIPLE flippings), which is an important criteria for veggie burgers in my books. Nothing is worse than crafting what you think will be a great patty and then having it crumble when try to flip it! The only minor downside to this recipe is that they take quite a bit of time to make if you don’t prep anything in advance, but the end result is well worth it! I definitely recommend this dish! So, kudos to you, Isa! Well done!

  • June 29, 2012 at 12:07 am: Sonia

    Whoa! I tried it at least 3 times and finally shared in my blog too. I added some extra spice powders. Plus, I added a cup of sprouted beans in the place of lentils. Awesome result and it will be in my permanent recipe. Thanks Isa for wonderful recipe!
    Here is mine: http://www.7spice.net/vegan-recipes/quarter-pounder-beet-burger-recipe/

  • June 29, 2012 at 1:30 pm: Bezziiitarian

    I would like to know if someone was attempted to cook the burgers on a bbq grill

  • July 2, 2012 at 12:18 am: Lisa

    I can’t eat gluten, and didn’t have a breadcrumbs substitute on hand, so I made this without putting it in a blender and I pre- roasted the beets. I cooked it on the stove in a cast iron skillet. I used it as a taco filler in corn tortilla shells and added guacamole and a napa cabbage slaw. It was delicious. Thanks for a great recipe!

  • July 3, 2012 at 10:33 pm: Laurene

    I doubled this recipe and got 11 good size burgers. Cook one up for dinner and it was dilicious! Now I have enough frozen for 10 more meals! Thanks, I wont be buying vege burgers from the store anymore!

  • July 8, 2012 at 5:23 am: Christine

    These are fabulous. Thank you for the great recipe. I made a big ole batch. I’m wondering if I can freeze them. Hummm. Only one way to find out. :)

    The the poster below, I don’t really think they taste very “beety,” and I really like beets.

  • July 12, 2012 at 2:21 am: kdub

    Finally got around to making these with the bounty of beets from our CSA. my husband loves beets, me nit so much… but I finished the leftovers! Yum! I’ll be turning the rest of our beets into burgers very soon. Thanks for sharing!

  • July 13, 2012 at 11:45 am: Joe

    I’ve made these 3or 4 times. they are amazing! delicious to vegan and omnivore alike. i use crushed fennel seeds and i think that half a teaspoon is a bit much. i use around 1/4 tsp maybe a bit less. i also use dried thyme so i use a bit less there too. but they are great. would definitely recommend, and have. a nice char on the outside puts them over the top!

    thank you so much for posting

  • July 18, 2012 at 11:52 am: Ally

    I substituted kidney beans for the lentils, and added cumin to the spicing (as I think it really has an affinity with beetroot). We cooked them on a barbecue and they held together really well! They went down a storm with veggies and omnis alike. Best veggie burgers ever. The iron-rich beetroot taste makes it a good substitute for a meaty burger as it’d go with all the same strong seasonings (e.g. mustard, horseradish, garlic).

  • July 19, 2012 at 1:27 am: k2

    allergic to rice, do you think quinoa would work? or another grain?

  • July 19, 2012 at 1:35 am: kelly leonard

    Where is the orange scone recipe? I would love to try that one!

  • July 28, 2012 at 1:17 am: Beth

    This looks just like the veggie burgers at the Cheesecake factory! They were delicious, and I can’t wait to make these ones at home! Thank you for this awesome recipe!

  • July 29, 2012 at 11:12 pm: JJ

    Best veggie burgers I have ever tasted! Only had peanut butter on hand, so I made them with that, and they turned out GREAT! This recipe is going into my weekly rotation for sure!!! So happy with them :)

  • August 2, 2012 at 11:56 am: Melissa

    Just found this website thru the new Forks over Knives cookcook & boy am I thrilled! This recipe is making my mouth water. One of my daughter’s favorite veggie burgers is from Pinon Grill & uses beets. I think she’ll just love these! Can’t wait to start making your recipes which are making my mouth water! These will make eating plant based a breeze!

  • August 5, 2012 at 12:01 am: Kristine OO

    Awesome beet burgers! Been wanting to try these ever since i saw the recipe posted by a friend on facebook. So very very good! 4 stars! Even my meat lover hubby liked them, so much so he had to have seconds. WoW! And he hates beets! ‘Twas a success, will most definitely do this one again! Used poultry seasoning and curry for spices. Superb!

  • August 7, 2012 at 2:41 am: Susan

    Just made them for dinner tonight with some garlic fries. I think this might be my favorite vegan burgers so far! So delicious. Thanks!

  • August 13, 2012 at 2:30 pm: Ellie

    Made these exactly as instructed along with the curry fries and they got rave reviews, even from a die-hard meat-eater. We were all impressed at how well they held together. The only thing that would have made it better would have been a slice of tomato.

    They were beautiful, and even worked in my burger press. I was excited to try it out (even though it was made for meat), and it worked perfectly!

    Excellent recipe, Isa!

  • August 16, 2012 at 1:56 pm: Shannon

    I made these last night on the grill. I followed the recipe perfectly as I do for all new recipes to decide how to tweak them the next time. They grilled beautifull. I made sure the grill was super hot before putting them on and only flipped them once. They were not goopy or tempted to fall apart at all! THe first two I grilled I put in the freezer for 10 minutes as I had just finished preparing them about 30 minutes before grill time. I grilled the rest after they chilled in the fridge for an hour. Next time the only thing I will change is I will add more spices. And a miso sauce! Oh, and I used tahini instead of almond butter and it was amazing!

  • August 16, 2012 at 7:30 pm: Christine

    I tried these (without fennel) and they were so yummy! I brought some in to work and my skeptical non-vegan coworkers loved them and asked for the recipe. It was a hit! Thanks IsaChandra.

  • August 20, 2012 at 2:49 pm: Veronica

    Do you think this recipe would transfer nicely into a beet loaf? Would love to try it since Fall is just around the corner…

  • August 22, 2012 at 2:37 am: Erika

    YUMMMMM!!! I will be making this next week :)
    Thanks!

  • August 29, 2012 at 5:00 am: Era

    These are the greatest burgers I’ve ever come across. My omni father has been demanding more since he polished off the final 2 & what crumbs were left of the plate. (no joke.) I already have plans to remake them tomorrow & on Sunday. Probably a double batch for Sunday. I’ll be testing them as sliders for tomorrow though. Followed the recipe to the letter & wouldn’t change a thing! My father (again) who is never happy with anything & always wants to make changes to recipes to “improve” them says not to change a thing! SHOCKING! and a huge compliment. Awesome-sauce. Thank you for this recipe!

  • September 6, 2012 at 1:19 pm: Venera from Veggykitchen.com

    Wow! First I though it was real beef burgers! I was wondering what they do on a vegetarian blog food))

  • September 17, 2012 at 12:17 am: jordan

    THESE ARE AMAZING! I LOVE THEM! :)

  • September 24, 2012 at 3:54 pm: Angela Fox

    Isa, do you think it would be okay to make the mixture the night before and then cook the patties the next day? Or would you cook them ahead of time then reheat?
    Thanks!

    • September 25, 2012 at 9:10 pm: IsaChandra

      Yep! But they might be a bit stiffer, so perhaps use a few extra tablespoons veg broth.

  • September 26, 2012 at 5:56 pm: goldie

    holy smokes, these burgers were amazing!!! i made them last night — one bite and i have a new favorite dish. i made a few substitutions since i didn’t have all ingredients on hand. i use jasmine rice instead of brown, ground cumin instead of fennel, and gluten free bread crumbs. i love beets, but for those who dont, there is no beet-y taste in these burgers. all i taste is deliciousness!!!! my mouth is in love. thank you

  • September 27, 2012 at 3:14 pm: Gwen

    I made these the other night and made a double batch so I could freeze the extra patties to have for future quick meals. They turned out great, and my omnivorous hubby proclaimed them the best veggie burger he’s had so far and gobbled his down with much relish. I thought they’re really good, too. I cooked a frozen one since and it cooked well without falling apart. I used ground almonds because I didn’t have almond butter, soI had to add a little more liquid to make them stick together better, but that was a minor adjustment.

  • October 4, 2012 at 8:49 pm: Jessica Porten

    Have you ever tried this with black beans?
    I think I’m going to try it with black beans…
    I’m really digging this blog. I’m a recent vegan, and I’m not in to the whole “substitute” thing – like vegan cheese, tofu everything, etc… It seems like that’s sort of your style.

    • October 5, 2012 at 8:19 pm: IsaChandra

      I think black beans would be yum! Mayne a little mushier, but still yum. And yeah, I try to avoid store-bought meat and dairy analogs.

  • October 9, 2012 at 6:44 pm: Lila

    I’d make these again, but next time I’ll cut the thyme down to .25 t. It was really overwhelming. All I could taste was the thyme. Thank goodness my son is a little sick. I could convince him to eat it, since I often make thyme tea with honey for him when his throat hurts….. A great recipe, though!

  • October 10, 2012 at 1:08 am: Jen

    Wonderful! I made them Oktoberfest burgers by serving with vegenaise, tomato slices, horseradish mustard, and sauerkraut. I also made a small plain one for my dog, who loves beets, and he munched it right up and then drooled on my knees while I ate mine.

  • October 16, 2012 at 5:44 pm: River (Wing It Vegan)

    I loved these burgers! I made six fat little sliders instead of four big ones. Amazing stuff! Thanks for sharing!

  • October 17, 2012 at 6:10 pm: Emma

    Can I replace the almond butter with peanut butter? or will that taste weird? or is there something else I should replace this with? I want to make them in bulk for the cooperative I live in and almond butter is too expensive for those purposes :)

    THANKS

    • October 18, 2012 at 7:19 pm: IsaChandra

      I say why not.

  • October 19, 2012 at 12:07 am: Rani

    Thank you….these were awesome!

  • October 23, 2012 at 12:21 am: Jill

    Excellent burger and you are spot on that it tastes like a veggie burger, it’s exactly true. I usually make my own mix inspired by the ingredients list from the 1970’s frozen Sunshine Burger, whose last ingredient was love, and whose packaging I saved all these years. I like the idea of beets instead of carrots and this was a real success.

    I used peanut butter because the line at trader joes was out the door so I couldn’t get almond butter for less than $18, and the tahini has disappeared from my house, quite mysteriously. Cooked up mushrooms in the same pan for a topping. Thanks for your vegan recipes, always inspiring and always beautifully thought out.

  • October 23, 2012 at 10:23 am: sonya

    thought Morgan might want to make her own veggie burger

  • October 25, 2012 at 4:13 am: Brittney

    My husband thought these were Facebook worthy and posted a picture of them before I cooked them with the following caption, “Where’s the beef? Beef patties? Think again, beets, lentils, rice and spices.” Of course a link to this recipe.

    • October 25, 2012 at 3:30 pm: IsaChandra

      Cute!

  • October 30, 2012 at 3:40 pm: Christine

    I double this recipe form it in a loaf pan, bake, slice, and use it with mashed potatoes and gravy or on sandwiches. It is good cold or hot. I have substituted other veggies in place of the beets or varied the seasonings depending on what I am craving. My carniverous boyfriend even liked my Thanksgiving version of it.

  • November 4, 2012 at 10:55 pm: sarah

    i came across this recipe awhile back and have thought about it everyday since then.. THEY LOOK SO GOOD!! This is probably a dumb question.. but is there anyway to make them without a food processor? Would finely chopping work or perhaps a blender? I’m newer to cooking and I don’t have all the jazzy stuff yet, but I can’t stop thinking about these dreamy burgers!!

  • November 4, 2012 at 11:12 pm: sarah

    or perhaps could anyone recommend a food processor they like that is on the cheaper side? Thanks!! Can’t wait to make these!!!

  • November 18, 2012 at 12:51 pm: Dan

    These are beyond amazing. Great texture and taste!

  • November 22, 2012 at 10:53 am: Angie

    Sorry, these didn’t live up to my expectations. I prefer the Beet and Potato Cakes in Jack Bishop’s “Vegetables Everyday” (yes, a different concept). My three year old grandson and I make your pancakes EVERY Saturday morning!

  • November 24, 2012 at 1:37 pm: MD kelly

    Thank you for such a fabulous recipe. I made these for my vegan mom and meat-eating dad (working on this) and they both LOVED them.

  • November 26, 2012 at 3:58 am: Anneka Schneider

    I just made these tonight with orange beets and orange lentils. They looked like chickpea burgers! They were by far the firmest veggie burger I’ve ever made. I think its the brown rice. I tripled the salt, but thats just me. This is my go to homemade veggie burger from now on!

  • November 27, 2012 at 2:09 am: Jillian

    Holy crap. These are good. I’ve never eaten beets because I’m still traumatized from the horrible smell of my mom pickling/canning them when I was a kid, but I had to give them a shot finally. Wow! I went a little heavy on the thyme and fennel and they tasted like PIZZA BURGERS. Highly recommended.

  • December 2, 2012 at 4:00 pm: Farisa

    BEST burger I have ever tasted!!! Thx for the recipe! I even made some homemade whole wheat buns to go with it. And of course the garlic curry fries.

  • December 3, 2012 at 11:01 pm: Heather

    O.m.g. Delicious!!!! I used panko breadcrumbs (extra on the outside) and my husband was convinced I put bacon bits inside the veggie burger! Haha. Thank goodness I doubled the recipe and used the leftover mixture to make “meatballs” which we thoroughly enjoyed with some whole wheat spaghetti and mushroom sauce :)

  • December 5, 2012 at 6:02 am: Tricia

    This was amazing, even before it was cooked! I did not have the almond butter so I used half peanut butter and half tahini it was great! I am so glad I found this site!

  • December 8, 2012 at 11:51 pm: Mahalia

    These look so good, trying them tonight!

  • December 9, 2012 at 2:13 am: Vanessa

    I thought these were really good! Didn’t have almond butter so just used peanut butter. I didn’t make them quarter pounder sized so I got 8 out of the mix. I will for sure be making these again.

  • December 18, 2012 at 8:51 pm: Terry

    would love it if you could provide calorie and other nutritional information for the recipes.

  • December 20, 2012 at 9:00 am: Rob the Vegan

    I made these beet burgers yesterday! I didn’t have bread crumbs on hand so I used some graham flour and a bit of wheat flour to get them to stick together a little more. When I fried these babies up, they stuck together like no other homemade veggie burger I’ve cooked! They smelled great and the taste was wonderful. I had mine on a whole wheat bun with ketchup and Swiss chard. I think these are my favorite veggie burgers and they inspired me to incorporate beets into my diet more often! 5 stars from me!

  • December 20, 2012 at 3:40 pm: Solalux

    Are the beets cooked or raw?

  • December 21, 2012 at 12:33 am: Yum Yum

    Yeeeeeeeeeah! It’s the best veggie burger ever invented. Double the recipe, make them, and eat them. Do it now.

  • December 23, 2012 at 9:22 pm: Laura

    Made these several times in the last year, and my boyfriend has become completely indifferent to all other veggie burgers. BTW, to extrapolate on some of that sans food processor “finagling” … If you grate the raw beets with a regular ole cheese grater and then hack at the beet/rice/lentil mixture with a paring knife in a mixing bowl (while slowly rotating it), that works splendidly. And works out those forearms. Thanks for the recipe!

  • December 23, 2012 at 11:17 pm: Radhika Sarohia

    These are awesome!!!!!!
    Just made them for lunch. I’m low carb vegan girl, so I had to make adjustments the way I always do, and they still came out great
    I’d never cooked with beets before, this was my first time. Will def be making these over and over, thanks so much for the recipe:)

  • December 25, 2012 at 8:46 am: Radhika Sarohia

    Made these today for a second time (still low carb) and added in a bunch more vegetables. They still came out well, so glad! Am now totally obsessed with beets and will be Googling tons of vegan beet recipes:)

  • December 26, 2012 at 4:36 pm: Sheryl

    These are fantastic! I made them for my Christmas Eve meal and they’re the best vegan burger ever.

  • December 27, 2012 at 12:32 pm: Melanie

    Can I use split yellow dahl instead of lentils?

  • January 1, 2013 at 10:29 pm: John R

    Just made these, excited to fry them up, I just had a tip to share: I was looking for something to use as mold for the patties, but my biscuit cutter was too small, so I used an old Earth Balance container and cut several rings out of it depending on the size of patty I wanted.

    • January 2, 2013 at 4:39 am: IsaChandra

      MacGuyver!

  • January 2, 2013 at 12:23 pm: e

    If there are any other gluten free people out there, I have found that crushed corn chex make an excellent and inexpensive substitute for bread crumbs in recipes like this one.

    • January 2, 2013 at 5:56 pm: IsaChandra

      Ha, that is what I use, too! Except I do the WF brand, whatever that is called.

  • January 3, 2013 at 5:04 pm: ricardo

    yes these burgers are crumbly but, as they say, if life gives you lemons, make lemonade. i found that this recipe makes excellent crumbles for veg tacos etc. just break apart the burgers, once they are cooked as per the recipe, in a skillet and heat them up a bit perhaps brown them a bit more, and the crumbles are ready to go.

  • January 5, 2013 at 7:40 pm: kasia

    This recipe is amazing!!! Thank you so much for your awesomeness!!

  • January 6, 2013 at 1:42 am: Michellealeta

    These were great!!I I used 1/2 cup of dried black bean and ginger seasoning I had purchased instead of almond butter, which I didn’t have, and for good flavor boost as well as ww bread crumbs ’cause I don’t do white bread . I used my green star juicer food processor screen, but it came out a little too smooth for my liking, as I prefer a little chunk! I tried another variation of the same without doing any type of food processing , but using gluten flour, or wheat meat in place of bread crumbs as I’m not gluten sensitive and just discovered this a couple of weeks ago and been trying all sorts of variations on it also. Well this actually made a perfect burger for me as it had a real meaty texture(not spongy or chewy as I usually get with the wheat meat) so now I’m on a roll. Next, I’ll try carrot and beet half and half; maybe carrot and
    or beet with cabbage. Yes, this was just the right amount of wheat meat for perfect burger texture and tastes great–there’s no stoppin’ me now!! Now that I have a perfect base using most of your recipe ingredients, I’m going to make a bunch and freeze after cooking to have on hand and save time at dinner for me and mom (she loves them too!)
    I tried the fries without curry but other spicey flavors– but didn’t let them boil long enough because I lost track of time so they were a bit hard in places–but I’ll try them again tomorrow. Thanks so much for your expertise and may God continue to bless you and yours. Grandma Shelley

    • January 6, 2013 at 6:51 am: IsaChandra

      Thank you, sweetie!

  • January 6, 2013 at 2:44 am: zinnia

    I wonder if this would work if one substituted oats for breadrumbs.

  • January 10, 2013 at 12:43 am: candy B

    These sound delicious! perfect veggie burgers for valentihe’s day!

  • January 14, 2013 at 8:28 pm: Yodamom

    So dang good my mouth cried when it was gone ! Thank you

  • January 16, 2013 at 3:37 am: Loretta

    Sounds good but I can’t eat onions, lentils or beans and don’t like brown rice. I love beets. Perhaps there is something else I could use to hold it together, reg. rice perhaps? Anyone have a suggestion.

  • January 16, 2013 at 4:10 am: Barb

    Made these this weekend and we LOVED them! My husband said it was the best “veggie” burger he has ever had!! I just wish I had made a triple recipe because we have already devoured these!!!

  • January 16, 2013 at 6:40 pm: Angela W

    I CAN believe how amazing these burgers taste because I have your Veganomicon book, and everything I’ve ever made from that book has been excellent. But, at the same time, I CAN’T believe how amazing these burgers taste! (just because they are THAT good!)
    thank you so much! I will be a hero tonight at dinner. :-)

  • January 22, 2013 at 1:01 am: Lisa

    Once again, thank you for yet another excellent recipe! These are Delicious! Great taste and texture! Even my husband (who is vegan at home because I’m the cook but isn’t strict out in mixed company :( was freaking out over these. And he doesn’t even like beets. I think I am going to be craving these regularly! Another great recipe to put in rotation at my house!

  • January 23, 2013 at 2:08 pm: jamo

    Eventually got round to making this. The issue I had was finding raw beets. Most shops only sold the pre-cooked ones in the vacum pack. Luckily, I was walking past the old fruit and veg shop I worked in whilst at University and decided to quickly pop in and not only did they have raw pink beetroots but also golden beets! I just went with the pink beets as per the recipe but I’m going to pick up some golden beets too and retry. Will report back with my findings!

  • January 23, 2013 at 8:40 pm: Momi

    Another masterpiece, Isa! The whole family loved these. My husband had seconds and contemplated thirds, but decided to save one for the next day’s lunch. When I make these again (and there will be many agains) I will make extras for the freezer. Thank you for the delicious recipe!

  • January 28, 2013 at 4:06 pm: Kimberly

    I have not made this recipe yet, but I have added beets to my burgers before. I found it’s mostly for nutrition and it adds a lovely color to the meal. If you do like beets, I’m going to say it will not effect the taste of this burger. I’d give it a try.

  • January 31, 2013 at 10:18 pm: Susan Henderson

    I love golden beets! Milder than the reds and of course no staining! I suggest anyone with an aversion to the reds seek out the golden variety.I am going to try this recipe with goldens and post the results!

  • February 11, 2013 at 9:09 pm: Laurie

    Made these last night. I am a beet fanatic and absolutely loved them. Boyfriend loved them too. We will be making these again for certain!

  • February 13, 2013 at 6:01 pm: elizabethruns

    These are FABULOUS!!! Just made them and could kick myself for not doubling the recipe. Thank you, Isa. You rock the kitchen!

  • February 18, 2013 at 2:03 am: jenny

    these are FANTASTIC! GF substitutions: i used Glutino brand bread crumbs, which are really just really fine cornmeal crumbs and 1 tsp xanthan gum to really make the beet mix nice and sticky. they held up really well in the oven, and i finished them off in the grill pan. i also added a good dose of tapatio and grill seasoning to the mix as well.

  • February 19, 2013 at 8:42 am: Hannah

    Beautiful! Just made these for the first time and lovely flavours. I didn’t get the cooking quite right but still lovely. This recipe is a keeper.

  • February 20, 2013 at 11:32 pm: Adey

    Not sure about ice and breadcrumbs on a burger bun… I’ve made very similar with quinoa, white beans and mushrooms, then used semolina and cocoa/redberry flax to bind it.

    My fav recipe at the moment is chickpea cutlets in the Veganomicon… still rinsing out an adaptation that makes the most amazing breaded Schnitzel x

  • February 21, 2013 at 12:37 am: Becky

    I made these on Monday and really liked them! They tasted even better the next day. I totally forgot the almond butter but they held together really well and, best of all, my kids gobbled them up. My husband smiled politely and ate slowly…but what does he know?!

  • February 25, 2013 at 12:16 am: kekes

    Can I use homemade canned beets ?

  • February 28, 2013 at 2:25 pm: LeahGrrl

    As I made them I thought they might be too dry and crumbly, but they turned out perfectly once I refrigerated them. Even Surly Stepdaughters ate them with nothing more than the usual complaints (“why don’t we just go to McDonald’s like normal people?”). I had no fennel, but the flavor was still delicious. Next time I may try spicier concoctions. Thank you!

  • March 6, 2013 at 2:17 pm: skinny

    Isa,

    What brand of bread do you use for your recipes or do you make your own?

    • March 6, 2013 at 4:38 pm: IsaChandra

      I like Rudy’s or Dave’s Killer, but Daves I can only get on the west coast.

  • March 9, 2013 at 5:01 pm: Becky

    best burger I or my husband have ever had, including pre-vegan days.

  • March 10, 2013 at 2:27 pm: Jessica

    I made these and the garlic curry fries for myself and a vegan friend and they were absolutely delicious! I am not vegan myself, but actually found these tastier than a meat burger. I’m definitely going to make up another batch to freeze… like today.

    I pulsed the beets, rice and lentils as directed and set aside, then put the onions, garlic, breadcrumbs, etc into the food processor to chop them up finely. As has been said, the texture is so much like raw ground beef it’s scary.

  • March 10, 2013 at 3:36 pm: Elspeth

    Loved these – as beet lovers we were surprised they didn’t taste much like beets. Next time, we’ll make the patties thinner so they fry up a bit better (the crispy bits on the outside were very tasty.)

  • March 12, 2013 at 11:57 pm: Jodi

    These look delicious, I can’t wait to try them! We love beets here at our house!

  • March 14, 2013 at 12:33 am: A. Christine

    Just made them! They’re delicious! Thanks so much for posting. I’ve become such a fan of yours. xx

  • March 15, 2013 at 7:11 am: Joe

    Oddly enough I came back to this recipe while trying to figure out a way to make a vegan “black pudding” for St. Patrick’s Day (after reading some company making one with beet juice rather than blood).

  • March 21, 2013 at 3:56 pm: Sam

    I made these last week and they were so good! My boyfriend is the kind of guy who thinks no meal is complete or filling without meat, but even he loved them :) I’m actually making some more right now! I follow the amounts of beet, rice, bread crumb and lentils so that I don’t mess up the texture, but I add my favourite burger seasoning spices like Lowry’s and smoked paprika…Can’t wait for warmer weather so I can try these on the BBQ!

  • March 22, 2013 at 9:28 pm: Theresa

    These are absolutely delicious! I have made them twice, and I’m about to make them a 3rd time! Btw, these also freeze nicely!

  • March 26, 2013 at 5:39 am: Lana

    I just discovered this recipe – it’s amazing! I love beets but so far I have never heard about beet burgers.
    One questions – are you using raw or cooked beets?

  • April 1, 2013 at 2:35 pm: Nicole Zorne

    These were delicious, especially with the fries. Thank you..

  • April 13, 2013 at 3:30 am: Mary

    I made these tonight for a small dinner party of vegans and non-vegans. Amazing! These are the best veggie burgers I’ve ever had. Thank you! A revelation this site…every recipe I’ve made is beyond delicious! Best recipes out there…period.

  • April 14, 2013 at 4:56 pm: Charlotte

    Mine crumbled in the pan when I was trying to cook them :( I did form them firmly with my hands. I can’t work out what I did wrong. The only thing I missed out of the recipe was dry mustard because I couldn’t find it and I don’t particularly like mustard anyway. What can I do to avoid this happening next time? What did I do wrong!?

  • April 22, 2013 at 9:42 pm: Emma

    I thought I saw a yellow raisin in there (food processor photo) and I got sort of excited – and that got me thinking… Perhaps I am totally nutso but is anyone with me that some golden raisins would be kind of amazing here? Maybe sub curry powder for the dry mustard? Cashews instead of almonds? I am totally feeling this….

  • April 28, 2013 at 7:05 pm: Nicole J

    I made these for dinner today, and they are awesome!! I must admit that I was surprised how good they were. There’s this sweetness that really adds to the burger. Definitely passing this recipe around to friends and family!

  • April 29, 2013 at 5:22 am: karen

    These are the best burgers I have ever had. Absolutely perfect. They held together well, not mushy, which is a problem I have encountered with many homemade veggies burgers. I love these so much. So did my husband, who complains about beets, I would say the beet flavor is not super strong by the time it’s mixed with everything else.

    A comment about the almond butter – I usually have almond butter around, but it’s sweetened/flavored. It might not have been bad in this, but rather than buy a whole new jar of unsweetened, I was able to find a single serving squeeze pack at the store, and the serving size is 2 Tablespoons as called for in this recipe.

  • May 1, 2013 at 10:15 pm: Sindhu

    After having bookmarked this recipe a long time ago, I finally tried it today. What a truly wonderful burger! It really highlights the beet in a non-sweet way and the rice and lentils are perfect accompaniments. The best veggie burger I have had hands down! Thank you!

  • May 13, 2013 at 2:22 pm: Rachel

    So glad I finally made these. Fantastic! A hit with my omni parents, too. Thanks, Isa!

  • May 16, 2013 at 2:17 am: rox

    I think I will try these with farro. What do you think.

  • May 16, 2013 at 2:19 am: C.Peters

    Since the idea of not harming animals is what makes a vegan a vegan, why would a vegan want to simulate meat eating?

    • May 16, 2013 at 2:32 am: IsaChandra

      You mean beet eating? That doesn’t harm animals so we’re good here!

  • May 31, 2013 at 4:44 pm: Patti

    I wonder if these could be made into a lentil beet loaf? Years ago, when I was lacto ovo, I had a really good lentil nut loaf and I’ve been fascinated with making a good vegan lentil loaf too.

    • June 2, 2013 at 6:04 am: IsaChandra

      Hmm. Hmmmmm. I think that it would!

  • June 3, 2013 at 12:08 am: Meg

    I tease my carnivore co-worker all the time, when he asks me to bring him 3 crunchy beef tacos back from the local Mexican place, that I’m going to bring him beet tacos. Now I can! Thanks.

  • June 3, 2013 at 10:45 pm: Maura

    Made these last night. I doubled the recipe once I was done grating two beets since I ended up with just over 2 cups. I was sticking to the recipe pretty well until I decided to use frozen raw wheat germ instead of very fine bread crumbs. I would recommend against this because they are too strong. I tried to compensate by adding more black pepper and some liquid smoke, and while that helped I couldn’t help but wonder what taste I might’ve been missing underneath. I used the already steamed (and chilled) lentils from Trader Joe’s (package doesn’t say what kind they are) and they worked really well.

  • June 7, 2013 at 5:45 pm: Nataly

    I made these burgers this week and I LOVED them! So happy I made a double batch. I used tahini instead of almond butter and gluten free breadcrumbs. I have a sister who cannot eat beets so I made a third batch with a sweet potato instead of the beet and they were delicious. Some of my family liked the sweet potato version better but I love the beets. I served the burgers with a homemade avocado mustard sauce. Thanks for the awesome recipe!

  • June 9, 2013 at 5:37 pm: Vera

    Are the beets raw or cooked? Could just try the both ways to see which works better, but am just way too lazy!

    • June 9, 2013 at 5:44 pm: IsaChandra

      Raw!

  • June 9, 2013 at 6:59 pm: ginger tracy

    Wow,I just found your blog. Totally Groovy. I’ve been working on my veggie burgers. My mainstay now is plantains and lentils.I live on a rainforest island in Panama so I just pick my plantains right from the tree.Can’t wait to try your recipe! Beets,such a clever idea.

  • June 10, 2013 at 3:01 pm: Deb

    Hi Isa, I read all the comments, but didn’t see the answer to three questions:
    1. Would canned lentils work as well, thoroughly drained?
    2. Is it better to freeze them cooked or uncooked?
    3. Do you use short or long-grained brown rice?
    Can’t wait to try these — thanks so much for the recipe!!!

  • June 11, 2013 at 1:46 am: Deb

    Disregard my previous post — made homemade lentils (instead of canned — yummy), used Lundberg yellow rose brown rice (a medium grain rice which we always have in the fridge), used roasted garlic instead of minced (always have roasted garlic on hand), left out the fennel because we didn’t have any.

    Made 6 patties, baked half and fried half, and don’t have to worry about freezing because we ate all but one between the two of us…

    The verdict (as if eating all but one didn’t say it all) — best veggie burger of all time, no contest!

    Isa, you rock!!!

  • June 11, 2013 at 10:02 pm: Christine

    These are wonderful! Made them two nights in a row!

  • June 20, 2013 at 7:01 pm: Kicko

    Just made a quadruple batch! ( I had a lot of rice, beets and lentlils) and they all came out amazing! I didn’t have a cast iron skillet so I actually used a regular pan so I didn’t really get the charred look for my burgers but I think they still taste really good! What a wonderful recipe! Thank you!

  • June 24, 2013 at 7:41 am: Justin

    Thanks Isa! these are really good! Not only do they actually stay together when cooked they are really flavourful too.

    I added some sesame seeds and some nooch as well.

    I always have good success with your recipes!

  • June 28, 2013 at 8:46 am: vé máy bay đi hàn quốc

    wow. its`s great!

  • July 4, 2013 at 9:15 pm: Amy

    Made these today for the 4th. Delicious! I had big and mini star cookie cutters. My toddler loved his “star burger nuggets.” Only thing I changed was using prepackaged gluten free bread crumbs. Sometimes GF subs can go tragically wrong…not this time!

  • July 19, 2013 at 9:14 pm: Katie @ Produce on Parade

    I really need to try these! Thanks for sharing!

  • July 20, 2013 at 2:04 am: Gemma

    These were delicious. I used quinoa instead
    of brown rice because I had a load already cooked,
    but otherwise followed the recipe exactly.
    YUM – so substantial and satisfying. Thank you, will be making these again.

  • July 26, 2013 at 10:02 pm: Gen

    These are awesome – we made the burgers for dinner this evening. We did a fancy presentation and served them on top of polenta in a stack (am allergic to wheat anyhow) and topped ‘em with a bit of home made plum chutney to tart them up ! The burgers are delish. Thanks for the recipe – this finally got my husband to join me in eating a vegan meal :-)

  • July 29, 2013 at 5:37 pm: Amanda

    These are amazing! The only thing I changed in the ingredients was to use 1/3 cup mix of protein powder/chickpea flour in place of the breadcrumbs. I also baked them instead of pan-cooking. Lined a cookie sheet with parchment, put the ring mold down, filled with beet mixture. Cooked at 400 degrees for about 10-15 minutes, flipped the burgers (use a wide spatula and another one on top so they won’t fall apart), and then cooked at 350 for 20-25 mins. Thank you!

  • July 30, 2013 at 1:30 pm: Kimberly

    These were a hit…my teen daughter said like falafel, but with more interesting flavors. I made one batch w/almond butter, one w/tahini, also good. The only thing…a lot more work & time than I was expecting, especially on a hot day…I did cook the lentils and rice early in the day. I also found I needed to pulse/process a lot more than 15-20 times, but it was amazing how much it looked like ground beef. Great recipe.

  • July 31, 2013 at 12:49 am: heather

    just made these tonight, we LOVED them! great recipe. one of very few vegan burger recipes I’ve ever made (and I feel like I’ve tried them all) that doesn’t fall apart AND is still vegetabley:) We will definitely be making these again and again, they’re ideal for variations too. Thanks Isa, you’ve done it again, a new classic!

  • August 2, 2013 at 1:02 am: Tye G

    I replaced brown rice with quinoa and it works great! Amazing recipie. I’ve been searching for a good veggie patty and this is it!

  • August 4, 2013 at 12:52 am: Jen

    Yells yes!!! I like to keep a 6 pack of these in the freezer for when my honey has cow burgers. So good.

  • August 7, 2013 at 1:20 am: Tilda

    Just ate them. AMAZING! (BTW, instead of spending a million dollars on almond butter, I bought a quarter pound and mini-processed them until they became butter. Worked great!)

  • August 10, 2013 at 1:54 am: Marley

    This is my culinary challenge for today… been craving a good veggie burger! Can I freeze them?

    • August 10, 2013 at 4:05 pm: IsaChandra

      You can! I usually cook first, then freeze.

  • August 10, 2013 at 8:45 am: Natasha

    I had a lot of beets and had already made 16 beet burgers, so I decided to use this recipe to do something different. I made beetloaf! I added mushrooms, celery, more sizable onion pieces, and tons of fresh herbs. I also added a tiny bit of soy sauce, liquid smoke, and chipotle hot sauce. I glazed it with a puree of sun-dried tomatoes and fresh basil. Baked at 350 for 40 minutes (glazed in the last half only). I served it with a mushroom zinfandel gravy that I also enhanced with fresh herbs. I highly recommend! On the side I did a baby beet green salad with fingerling potatoes, blanched green beans, and a creamy toasted walnut dressing (a recipe I got off my CSA sheet), I enjoyed them together.

    • August 10, 2013 at 3:37 pm: IsaChandra

      What a fun idea!!!

  • August 12, 2013 at 1:52 pm: Marley

    I made this the other day and the burgers were great! Used my gluten free bread for the crumbs and it still turned out ok. I also made sure to cook the sides of the burger, like Gordon Ramsay! Unfortunately I couldn’t find almond butter in my Thai stores, so had to do without.

    These were so great I put them on my blog: http://glutenfreethailand.wordpress.com

    Thanks for another great recipe!

  • August 18, 2013 at 12:16 am: Keeley

    Thus us THE BEST vegan burger I have had!!! You cannot taste the beets at all. The texture and flavour are wonderful. Thanks for this!!

  • August 19, 2013 at 6:25 pm: Maya

    Hi
    Are the amounts of rice and lentils before or after cooking?
    If after, then how much would it be before?
    Thanks a lot!

  • August 29, 2013 at 12:05 am: Debby

    Most excellent. I like these better than any home-made veggie burger I’ve tried. The ingredients look so much like ground meat that I hesitated putting crumbs into our compost ;-)

  • August 30, 2013 at 3:07 am: innerspacegirl

    Since I’d only eat one of these at a time do you think uncooked patties would freeze well?

  • August 30, 2013 at 3:13 am: innerspacegirl

    oops. Scrolled way down & found the answer to my freezing question. #nevermind

  • August 31, 2013 at 12:36 am: Diane

    Quite possibly the best veggie burger ever, I loved it, Thank you for the recipe!!

  • September 2, 2013 at 2:28 am: Leticia

    Oh my goodness. These are soo deelish!

  • September 7, 2013 at 11:20 pm: JoAnn

    I’ve made them more than once and have loved them every time! what is the nutritional content breakdown?

  • September 8, 2013 at 4:24 pm: Diane

    This will probably not be posted because it’s a negative comment, but I wasn’t crazy about this burger, sorry!! a waste of good ingredients. I will stick with your Beet Burger recipe, which is awesome!!! but this one is a miss.

    • September 8, 2013 at 8:45 pm: IsaChandra

      I post negative comments. This isn’t Russia in 1982.

  • September 12, 2013 at 12:50 am: Chana

    The first time I made these I followed the recipe completely. They were great.

    Tonight I used peanut butter, threw in some liquid smoke, and baked them in the oven cause it was too hot out to fry on my stove top. They were awesome!I I also subbed barley for brown rice, because that’s what I had. OM NOM NOM. The basic recipe is endlessly adaptable. Isa does it again.

    • September 12, 2013 at 4:16 am: IsaChandra

      Hooray!

  • September 20, 2013 at 11:38 pm: JJ

    I come back to this one time and time again. It is my favourite beet recipe (from anywhere) thus far. I have also shaped them into mini falafel sized morsels accompanied with hummus for parties and pita! Thanks Isa!

  • September 21, 2013 at 11:37 am: Jorge Medeiros

    Burger obssession!
    The real thing either kills or impairs your health.
    Why feed the craving with fake burgers?
    There are infinite ways to better nourish yourself with much tasties vegetable meals.
    And, no white flour buns, c’mon.

  • October 7, 2013 at 3:33 am: Tiger Airways

    Please tell me these are similar to the northstar veggie burger. Can’t wait to try!

  • October 7, 2013 at 3:36 am: Tour Korea

    Oh yes. I was thinking burgers this weekend but undecided on which way to go with them. Definitely this recipe! Thank you :)

  • October 7, 2013 at 7:36 pm: Connie Fletcher

    OH DEAR GOD!!!!! These are so delicious, it’s hard to believe they can be so very good. I have been making them since the original post, and I still find my taste buds singing at the top of their little lungs (and they are VERY little) when I eat one of these bad boys. Have I told you lately how much I love you, Isa? Clearly, if I have to ask that question, I haven’t told you enough!!! I LOVE YOU!! Thank you so much for making these……

    Can’t wait for Oct. 22nd!!

  • October 14, 2013 at 9:13 pm: Alissa

    These are the best things ever! I added a little bit of liquid smoke to them too. Yum yum!

  • October 25, 2013 at 10:05 am: Amy

    Really tasty, loved the sweetness from the beetroot. This I’ll leave the fennel out next time as they were a bit too aniseedy. However, that’s not stopping me having one for lunch today!

  • October 29, 2013 at 8:40 pm: Jo

    My boyfriend has made this recipe a few times and it’s really good! Tonight I did it again but I substituted quinoa for the rice and buckwheat flour for the breadcrumbs to make it gf. It turned out lovely! I just wanted to let everyone know that this variation worked as well as the original! Not quite as much bite but still really good!
    Thanks Isa!

  • October 31, 2013 at 12:12 am: ラルフローレン ダウン 激安

    Hi there, I enjoy reading through your post. I wanted to write
    a little comment to support you.

  • November 1, 2013 at 5:24 pm: mkendig

    the taste of these burgers are cussing fantastic. however, i have made them at least three times and they are always super crumbly. is there anything that would help make them stay together better? more almond butter maybe?

  • November 6, 2013 at 1:03 am: Sheri A

    Dear Isa….
    I have been soo weary lately making vegan recipes.. Tasting them .. And then throwing them in the trash! But tonight… I had hope as I shredded the beets and diced my onion up for this burger. I cooked it in my trusty cast iron pan and when I took my first bite the angel choir started singing!! OMG!!!! Sooo GOOD!!! Thank you for this recipe which satisfied my stomach and my soul! Utter deliciousness!! You make me want to throw away all my vegan cookbooks except yours!! Love you Isa!!

  • November 11, 2013 at 10:05 pm: Taylour

    I made these last night and am eating leftovers for lunch today. So amazing! I think I like the leftovers better as the flavors really settled nicely.

    This did take me a while to make (cooking brown rice and lentils and then letting them cool). But it was totally worth it. Doubled to batch which worked great.

  • November 14, 2013 at 3:05 am: Heidi

    I really liked the flavor of these but they kind of fell apart, any suggestions?

  • December 9, 2013 at 7:58 pm: MLW

    Can you use canned beets?

  • December 17, 2013 at 9:09 pm: Barbara

    I made these yesterday and they were amazing! They have such a savory flavor and such a wonderfully firm “bite” to them. This is a great recipe and now I’m thinking about making them for my day after Christmas dinner which is when my vegan tolerant friends come over for a surprise dinner.

  • January 6, 2014 at 3:42 pm: Mary Scott

    My son and his wife in New York have just made these today…my mouth is watering at the sight.

  • January 9, 2014 at 6:22 pm: smoothie recipes yummly

    The one downside of this though is that dark chocolate is quite bitter without
    the sugar content, and so one variation to this recipe if you
    do choose to go down this route is that you should also add in two tablespoons of a sugar free
    substitute into the main ingredients of the Sugar Free Chocolate Smoothie in order for it to taste good.
    Directions: Combine ingredients (except for chocolate chips) in blender and blend until smooth.
    1 ripe banana 1 tablespoon of honey (not for children
    under 1).

  • January 9, 2014 at 9:46 pm: Connie Fletcher

    Just so you all know…I’m so excited it’s January…..there are beets galore!!!! Having just consumed my 175 millionth beet burger (from this recipe….only), I am in total love, and I mean LOVE with these beauties!!!! These are the bomb…so if you’re bumming about the cold, snow, and ice (who isn’t?)…make some of these burgers, make some oven roasted potatoes (cut ‘em like fries) and have yourselves a carpet picnic. The days are getting longer…….

    Oh, yeah, and Isa Does It ROCKS!!!!

  • January 18, 2014 at 8:41 am: cyn

    So, i am not a vegan, please dont judge, but my guy and i are eating more veg and vegan alternatives. I have found that the few recipes that i have tried of yours are amazing and we dont even miss the meat really. Im making the beet burger tonight, and your Portobello burger from you book is so delicious we devoured them. Thank you for making vegan options so appetizing, and downright cravable.

  • January 19, 2014 at 1:39 am: Alyssa

    Hey there, I wanted to tell you I made these burgers today and they were AWESOME. My family isn’t vegan…probably closer to paleo because of dairy/nut/egg/gluten allergies. But eating meat every meal gets really old (and expensive) and I came looking for a good non-meat dish. I had all the ingredients (or close enough) so I made a batch. Then I made 3 more batches and am currently frying them up in avocado oil and will freeze for lunches. I just didn’t have the fennel seeds, but you would never know. Also, the second batch I added Worcestershire sauce which I REALLY liked. Also, I used crushed rice chex cereal instead of the wheat crumbs, and I whipped up some sunflower butter to use which worked just perfectly. I grew up eating a lot of veggie burgers (pescatarian family) but I haven’t been able to buy most because of the gluten or soy (allergies again). So these worked with all those food restrictions. I’m looking forward to making the cheese, but I want to wait until I get some agar powder. Thanks again!

  • January 19, 2014 at 10:02 pm: hbrown

    I just made these for my two-year old toddler and husband. The only thing I did differently is to sprinkle 1/4 teaspoon of Trader Joe’s South African Smoke Seasoning Blend and reduce the salt by 1/4 teaspoon. We all LOVED it and my son (a picky toddler) devoured it and kept signing for more. We love meat, and this is one of the first two we’ve tried from your website, and I must say, it tastes better than more meat burgers. Slowly changing our daily menus to healthier food for us and our son.

  • January 20, 2014 at 4:59 am: Krisan

    Made these tonight using golden beets, so I’m calling them sunshine burgers! So good!

  • January 22, 2014 at 10:13 pm: carol norwell

    do these burgers stay whole when frying? have tried half a dozen different beet recipes and they always fall apart in the pan.

  • January 23, 2014 at 10:18 am: Cyn

    I made two burgers out of the mix, topped with vegan mayo, lettuce, tomato, and avocado and it was amazing. But as i was making those dirst two burgers for myself and the hubs, i couldnt shake the desire to make tacos. And oh my gosh, it was unbelievable. Added come cumin, paprika, extra garlic powder fried it up like ground beef and topped some cute little corn tortillas with it. Added some lettuce, tomato, avocado, cheese, and hot sauce and i swear we could have eaten our body weight in tacos.

  • January 31, 2014 at 5:26 am: Rach

    AWESOME!!

  • February 3, 2014 at 3:02 pm: Barbara

    These are beyond anything I could have expected! So delicious and with such great texture! I had made them before but taught my daughter and her boyfriend how to make them last night. They were so impressed with the flavor and texture! We made a salsa of red onion, garlic, serrano chilis, lemon juice and salt…WOW! I can’t wait to make these again!

  • February 16, 2014 at 8:33 pm: EmHale

    I made these today, my second batch of them, and they are excellent. It is a perfect recipe for using the multitudes of beets we received in our CSA share. I love beets, but there’s only so many times I want them roasted or added to a salad and I’ve never been a huge fan of borscht no matter how many ways I’ve tried it. But these burgers — perfect. The crunch of the onions and the addition of fennel gives them that extra 10% of tastiness. I also recommend the garlic curry fries that Isa links to above – a perfect pairing.

    As an aside, I tried to pin one of the beet burgers but pinterest reports that the photos are not pinable.

  • March 2, 2014 at 3:00 am: Luna

    Are these burgers “kid approved”? Would love to make this for my two picky eaters but I’m afraid they might notice the “beets for beef trick”.

  • March 8, 2014 at 9:10 pm: Jennifer

    I considered making these burgers for a long time, but was turned off by the amount of work it looked like especially because I don’t have a food processor. Today I made them, chopped the beets fine by hand and mixed everything with a hand mixer and they were terrific! Thank you for this wonderful recipe. I will certainly make them again.

  • March 11, 2014 at 5:33 am: Melissa

    This recipe was AMAZING! I love veggie burgers but this was better by FAR!! The fennel made it taste like a meat patty and the texture was great. Thank yoU!

  • March 12, 2014 at 9:49 pm: Connie Fletcher

    Isa, you surely do Does It, don’t you!!! Thank you for putting these in your new (killer good) book!
    I truly love these, and my omni roommate ate ALL OF MY LAST BATCH!!! The nerve!!! So here I am in the midst of a doozy of a storm (expecting 2 feet of snow!!) making a triple and a half recipe. Yes, my beet was that big!!!

    You are the best, Isa…..

  • March 17, 2014 at 2:52 am: Yamir

    Delicious. I’ll be sharing your recipe tomorrow for meatless Monday. Will do them again definitely. Thanks!!!

  • March 19, 2014 at 2:00 am: Ivonne

    Can you substitute rice for barley?

  • May 27, 2014 at 4:00 pm: Abby

    This is the most delicious veggie burger i’ve ever made. It is so easy, too! Every ingredient is worth it! Isa, you’re a genius!

  • May 28, 2014 at 12:01 am: Grace

    Oh wow!!! Insanely good burgers!! Just finished and they were so delicious, I’m contemplating stealing 2 l left for my son! :S

  • June 3, 2014 at 5:25 pm: Terry

    This was completely amazing. one of my favorites for sure! I used golden beets so didn’t get the raw beefy looking mixture or awesome color but the flavor is amazing! I’m eating them re-heated and they’re perfect. I used a burger shaper to make them burger shaped and that worked out great. These burgers held together better than most other vegan burgers i’ve tried!

  • June 17, 2014 at 1:37 am: Sarah

    These were fantastic! Just got done grilling them up. I chose to use coconut flour instead of bread crumbs. Also didn’t have thyme or fennel. Substituted nutritional yeast, some mustard and a little bit of ketchup. Topped them with avocado and alfalfa sprouts. Thanks for the recipe!

  • July 6, 2014 at 3:27 am: Chuck

    Can you make these with pickled beets?

  • July 16, 2014 at 10:45 pm: TD

    They look great,….but God,…how I hate beets. It’s gotta be like eating dirt!

  • July 19, 2014 at 11:47 pm: Bill

    Great nomming, would nom again!

  • July 23, 2014 at 2:31 pm: Amelia

    These didn’t stick together well enough to make burgers, but I mixed everything together and made a kind of taco filling that I made sloppy joes with. I thought it was excellent, even though I didn’t get exactly what I was expecting!

  • July 25, 2014 at 11:59 am: Sarah

    Hi! I know you posted this a couple years ago, but I just came across your recipe b/c I’m looking to change up the one I already make. These sound delicious! I want to make a batch to freeze for after my baby is born so we have an easy meal to throw together while half awake from all the feedings! :) Should I pan fry them first before freezing, or form into patties then freeze uncooked? Thank you!

  • August 23, 2014 at 8:28 pm: Darcy

    I absolutely love this recipe – and I’m a meat eater.

  • August 24, 2014 at 5:18 am: Di

    I’ve made these babes quite a few times now, great for work lunches! Just thought I’d add – in the middle of cooking the beet burgers today I realised I was out of bread crumbs. I substituted quinoa flakes the last minute and they turned out great! Also hand shredded everything this time around (just moved house and food processor is burried in a box somewhere), tedious but also turned out great :)

  • September 15, 2014 at 4:47 am: Shannon

    Wuh wuh wait a minute. Royale with cheese? You just won some major cool points. That is one my fave movies like evah. I am making these the next time I go grocery shopping. Incidentally, the chocolate chocolate chip cookies are one the most requested cookies I have ever made. You rock. My husband also likes this quote, “My girlfriend’s a vegetarian which pretty much makes me a vegetarian.”

  • September 22, 2014 at 2:18 am: Shannon

    Isa I made these and my husband and I love them. He is a meat eater and he says these are the best veggie burger ever. I will make them often (and I even hate lentils but you can’t taste them in the recipe). Thank you so much.

  • October 3, 2014 at 4:49 pm: marija

    I’m a recent convert. I tried this! It was soo great! Few things different though. Just used what I had on hand…red and white striped beet, one whole onion. dill instead of fennel and grounded oats instead of breadcrumbs! I would like to try with fennel one day. I think this is a great recipe to switch ingredients around and it’ll still work. Thank you so much!
    Ian – red and white beets are not as sweet so there was no over-sweetness. They look like christmas candycane flakes when shredded up too-crazy!

  • October 6, 2014 at 2:48 am: the tinnitus miracle

    future, the researchers want to find out whether a combination of several educated in the gastrointestinal tract hormones can further enhance the effect of the gastric band.
    Adiphene is the newest and fastest weight reduction supplement in market.
    Different studies have demonstrated the profits of Ginseng Panax Root Extract.

  • October 8, 2014 at 7:49 pm: Www.youtube.com

    Can I just say what a comfort to uncover someone who genuinely knows what they’re discussing on the web.
    You definitely realize how to bring an issue to light and make it important.
    More people should read this and understand this side of your story.
    I was surprised you’re not more popular because you surely possess the gift.

  • October 15, 2014 at 11:00 pm: lynn

    I made this last week with the vegan mac and cheese..Delish!!! Even melted vegan cheese on it..My boyfriend gobbled it down..ur the best

  • October 22, 2014 at 9:10 pm: Linda Naidoo

    I have made them but with out beets, going to try them with beets, and will let u know the results…..

  • December 14, 2014 at 5:50 pm: Renia

    Isa, can I bake the mix as a loaf? If yes, what temperature and time would you recommend?