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.

Andrea Nguyen
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.

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Nutrition Facts

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.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
Best veggie burger by far Read More
Rating: 5 stars
So very delicious. The recipe made 9 perfect little slider sized burgers, each with a small chunk of feta in the middle. Yummy! Since there was no potato flour in the house, ground flax was substituted. Cut the salt in half and added one more tablespoon of the umami paste. And, the umami paste is pure gold; a new staple in our family! Read More