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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


Recipe Summary

40 mins
40 mins


Ingredient Checklist


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.

Associated Recipe

Nutrition Facts

1 burger
498 calories; protein 14.1g; carbohydrates 60.8g; dietary fiber 9.7g; sugars 6.3g; fat 23.5g; saturated fat 2.2g; vitamin a iu 70.7IU; vitamin c 2.8mg; folate 67.3mcg; calcium 112.4mg; iron 3.6mg; magnesium 133.6mg; potassium 523mg; sodium 787.1mg.