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. Source: Eatingwell.com May 2019

Jamie Vespa MS RD


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, whisk chili sauce, vinegar and the remaining 1 teaspoon soy sauce in a medium bowl. Add coleslaw mix; toss to coat. Set aside.

  • Shape the beet mixture into 4 patties.

  • 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.

  • 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 Facts

365 calories; 11.8 g total fat; 1.5 g saturated fat; 727 mg sodium. 410 mg potassium; 53.5 g carbohydrates; 7 g fiber; 10 g sugar; 11.9 g protein; 181 IU vitamin a iu; 11 mg vitamin c; 93 mcg folate; 119 mg calcium; 4 mg iron; 91 mg magnesium; 1 mg thiamin; 2 g added sugar;