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


Recipe Summary

25 mins
1 hr 25 mins


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

1 burger
365 calories; protein 11.9g; carbohydrates 53.5g; dietary fiber 7g; sugars 10.4g; fat 11.8g; saturated fat 1.5g; vitamin a iu 181.4IU; vitamin c 10.8mg; folate 92.8mcg; calcium 119.2mg; iron 3.7mg; magnesium 91.1mg; potassium 410.3mg; sodium 726.9mg; thiamin 0.9mg; added sugar 2g.

2 1/2 starch, 2 fat, 1 lean protein, 1/2 vegetable