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

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Nut-Free, Oil-Free Lentil Beet Burgers

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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

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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




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.

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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! :)

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4 Comments Hide Comments

Seems perhaps obvious to most, but do I cook the beet first? I would think not, as it would turn to mush! Thanks. Can’t wait to try this! Judith

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