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Not in these burgers.  Vegan and gluten-free, these burgers are made with shredded beets as the primary ingredient. While visiting my family in Myrtle Beach, my sister and I were both following BeachBody Detox and we knew that our dad would be itching to grill us mammoth burgers. We headed him off at the pass and made our own. We made our mother try one too. The beet burgers are quite deceiving and disappointing if you were expecting to bite into beef. It was priceless to watch her facial expressions. She was good natured about it but couldn’t wait to switch back to a real burger. If you are mentally prepared to accept the substitution, then you will not be {that} disappointed.

For the amount of prep work involved, I’d rather eat quinoa patties.

The recipe called for ground chia, but we used whole. My sister has an aversion for mushrooms, so it was fun to watch her chop them (and eat them!) We made enough for two meals and switched up our toppings. The first night we made an avocado-mango salsa and the second night we just smashed up some avocado with garlic and EVOO.

beet burger with avocado-mango salsaBeet Burgers

Adapted from VegNews


  • 6 tbs water
  • 3 tbs chia
  • 2 tbs EVOO, divided
  • 2 c mushrooms, chopped
  • 1 c Vidalia, chopped
  • 3 tbs tamari or liquid amino acid
  • 1 tsp minced garlic
  • ½ tsp rosemary
  • Freshly ground sea salt and black pepper to taste
  • 1 ¾ c cooked short-grain brown rice
  • 1 ¼ c green lentils, cooked and drained
  • ½ c shredded beets


Try an avocado-mango salsa or mash avocado with some EVOO to create a spread.


  • In small bowl, combine water and chia; set aside to thicken.
  • In sauté pan heat 1 tsp EVOO.
  • Add mushrooms and onion.
  • Cook for 15 minutes, stirring occasionally, until onions begin to caramelize.
  • Add tamari, garlic, mustard, rosemary, salt, and pepper.
  • Fold in lentils, beets and rice.
  • In food processor, add mushroom mixture with chia mixture.
  • Process until mixed.
  • In sauté pan heat remaining oil.
  • Add ½ c of burger mixture onto pan and flatten into thick rounds.
  • Cook for 5 minutes or until golden brown. You want a crispy exterior.
  • Let cool.
  • Serve with desired condiments.