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Vegan Beet Burgers with Sweet Chili Slaw

  • 25 m
  • 1 h 25 m
Jamie Vespa MS RD
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/21/2019