Nut-Free, Oil-Free Lentil Beet Burgers
It looks like meat, but it tastes like an incredible beet lentil burger

0 0
Nut-Free, Oil-Free Lentil Beet Burgers

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 1/4 cups, cooked Brown Rice *the rice I used was pre-cooked and cold in the refrigerator
1 cup, cooked Brown or Green Lentils
1 cup, shredded Beets
2 teaspoons Dry Mustard
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 cup Aquafaba
1/2 cup Italian Panko Bread Crumbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.


This nut-free, oil free lentil beet burger is a copy-cat version of Chef Chloe's Beet Burger without the fat.

  • 35 minutes
  • Serves 4
  • Easy



Want create site? Find Free WordPress Themes and plugins.

Recently, someone asked I could attempt a version of Chloe’s Lentil Beet Burger minus the nuts and oil. I’m not going to lie, veggie burgers are my vice. As hard as I try, I can never seem to get them to stay together. In fact, they usually fall apart on the first bite. I attempted flash freezing them, adding more flour, and still FAILURE.

Today, I started fresh with a new attitude. “I can do this!”

Although I needed to figure out how I would bind these burgers together without any oil or nuts, I chose Aquafaba. Yes, that “new” vegan ingredient that comes right from the garbanzo bean can.

My husband, my recipe guinea pig, looked at me apprehensively. But I assured him today was a new day.

I assembled my ingredients and my Favorite 3 in 1 Burger Press and embarked on a my burger journey.

Although the beet burger came out perfectly, I must say it looked a lot like real meat, which kind of turned me off. The beets dyed everything red like the blood of meat. That aside, I nailed it according to my husband who is happily full.

Did you find apk for android? You can find new Free Android Games and apps.



Food Processor

Combine brown rice, shredded beets, and lentils.
Using a metal blade, PULSE 20 times. Let the pulse complete its motion before you pulse again.
If necessary, use a spatula half way through, so you can push the mixture back into the food processor bowl.
When done pulsing, scrape all the contents of the food processor bowl into a large mixing bowl.



Now, add Aquafaba, bread crumbs and seasoning.
Stir with a spoon to mix.
Cover and place in a refrigerator for 1 hour.


Making patties

I use a 3 in 1 burger press. I LOVE THIS THING!
Stir the mixture one more time.
Heat a non-stick skillet to medium.
Form your burgers suing the burger press or your hands.



Heat a non-stick skillet to medium heat.
Do not add the burgers to the non-stick pan until it is hot.
Cook on medium heat for 10 minutes on each side.



I served the burger with homemade kimchi, tomatoes and mustard.
Feel free to get creative with your favorite toppings.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Nut-Free, Oil-Free Lentil Beet Burgers
Creamy Vegan Mushroom Stroganoff
Nut-Free, Oil-Free Lentil Beet Burgers
Vegan Curry Chickpea Sandwich Spread
Nut-Free, Oil-Free Lentil Beet Burgers
Creamy Vegan Mushroom Stroganoff
Nut-Free, Oil-Free Lentil Beet Burgers
Vegan Curry Chickpea Sandwich Spread

Add Your Comment