If you are looking for a vegan, gluten free burger for the Fourth of July or any other cookout this summer, these Beet Chili Burgers would be perfect! In addition, the recipe for the Beet Chili Burgers is oil free, grain free, and soy free.
With over seventeen grams of protein per burger, these Beet Chili Burgers are crunchy, subtly spicy, and the perfect texture for sandwiches!
In the recipe, the raw walnuts and the quinoa flakes give the burgers a “meaty” consistency, and the raw red beet gives the burgers a lovely, faint pink color that also mimics meat. Although some people do not enjoy vegan options that appear similar to real meat, other people enjoy vegan options that closely resemble the “real deal.” If you would prefer a burger patty that is not a pink color, check out the Lentil Hemp Heart Patties recipe on the blog!
These Beet Chili Burgers are also delicious in wraps, salads, and simply plain, and they can be served hot or cold. Additionally, after the initial baking described in the recipe instructions, the Beet Chili Burgers can also be grilled for an extra charring and crunch!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1.5 cups cooked lentils
- ½ cup raw walnuts
- 1 medium onion, roughly chopped
- 1 small, raw red beet
- ¼ cup quinoa flakes
- 1.5 tsp chili powder
- 1 Tbsp ground cumin seed
- 2 Tbsp dried Greek oregano
- optional: hemp hearts for rolling, about ½ cup
- Preheat the oven to 450˚F and line a large baking sheet with parchment paper.
- If using the hemp hearts, measure them into a shallow bowl so that you can roll the burgers after they are made.
- Next, add all ingredients, except the hemp hearts, to a large food processor and pulse until well combined.
- Then, using a ½ cup measuring cup, form 10 balls of the mixture and place them on the baking sheet.
- Roll the burgers in the hemp hearts and place them back on the baking sheet.
- Gently flatten the burgers with a spatula and reshape the edges as needed so that the burgers are evenly flat and round.
- Bake the burgers for 30 minutes and then remove the pan from the oven, flip the burgers, and bake an additional 15-20 minutes or until the edges are a golden brown.
- After the burgers look crispy and done, remove the pan from the oven and serve immediately or let the burgers cool and store in the refrigerator or freezer.
- The beet chili burgers will stay good in an airtight container in the fridge for a week and in the freezer for 2-3 months.