Vegan Beet Burgers with Sweet Chili Slaw

Vegan Beet Burgers with Sweet Chili Slaw

0 Reviews
From: May 2019

If you've been curious about those store-bought veggie burgers that "bleed," you should try this homemade veggie burger recipe made with kidney beans, walnuts and beets. A little chili powder in the mixture gives them a hint of spiciness, which works nicely with the sweet chili slaw.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (15 ounce) can no-salt-added kidney beans, rinsed
  • ⅓ cup walnuts
  • 2 teaspoons low-sodium soy sauce, divided
  • 1 teaspoon ground pepper
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ⅓ cup shredded red beet
  • ¾ cup precooked brown rice, such as Uncle Ben's
  • 2 tablespoons sweet chili sauce, such as Mae Ploy
  • 1 tablespoon rice vinegar
  • 1½ cups coleslaw mix
  • 1 tablespoon extra-virgin olive oil
  • 4 whole-wheat hamburger buns, toasted


  • Prep

  • Ready In

  1. Place kidney beans, walnuts, 1 teaspoon soy sauce, pepper, chili powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add beet and rice; stir well to combine. Refrigerate for 1 hour.
  2. Meanwhile, whisk chili sauce, vinegar and the remaining 1 teaspoon soy sauce in a medium bowl. Add coleslaw mix; toss to coat. Set aside.
  3. Shape the beet mixture into 4 patties.
  4. Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
  5. Serve the burgers on buns with the sweet chili slaw.
  • To make ahead: The burger patties can be made in advance. Prepare patties through Step 3; cover and refrigerate for up to 24 hours.

Nutrition information

  • Serving size: 1 burger
  • Per serving: 364 calories; 12 g fat(1 g sat); 7 g fiber; 53 g carbohydrates; 12 g protein; 93 mcg folate; 0 cholesterol; 10 g sugars; 2 g added sugars; 181 IU vitamin A; 11 mg vitamin C; 119 mg calcium; 4 mg iron; 727 mg sodium; 410 mg potassium
  • Nutrition Bonus: Folate (23% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 2 fat, 1 lean protein, ½ vegetable

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