These hearty veggie burgers have a touch of grated red beet as a nod to beef. Pile on your favorite toppings or skip the bun and serve with a big salad. Source: EatingWell Magazine, May 2020

Andrea Nguyen


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Pulse walnuts in a food processor until coarsely ground. Transfer to a bowl. Add 1 1/2 teaspoons chickpea liquid (aquafaba) from the can to a food processor. Rinse the chickpeas and add 1 cup to the food processor (reserve the rest for another use); pulse to a coarse mashed texture. Scrape into the bowl with the nuts and add quinoa, umami paste, potato starch, beet, salt and pepper. Stir to combine well.

  • Shape the mixture into 4 patties, using about 3/4 cup for each. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil; when it is shimmering, add the patties. Cook, flipping once or twice, until very browned and crisp, 5 to 8 minutes total. Transfer to a rack and let cool for 5 to 10 minutes. Serve the burgers on buns.


To make ahead: Refrigerate the patty mixture (Step 1) for up to 2 days. Bring to room temperature before continuing.

Nutrition Facts

498 calories; 23.5 g total fat; 2.2 g saturated fat; 787 mg sodium. 523 mg potassium; 60.8 g carbohydrates; 9.7 g fiber; 6 g sugar; 14.1 g protein; 71 IU vitamin a iu; 3 mg vitamin c; 67 mcg folate; 112 mg calcium; 4 mg iron; 134 mg magnesium;