Active Time
20 Mins
Total Time
1 Hour 20 Mins
Yield: serves 4 (serving size: 1 burger)

This vegan burger comes together pretty quickly and easily. It has a nice toothsome chew thanks to the addition of whole brown rice. Don’t skip the chilling step: it gives the oats and rice more time to absorb any excess moisture and distribute that meaty red beet color. Look for vegan mayo and butter at well-stocked grocery stores. Or just keep it vegetarian and substitute with regular versions.

How to Make It

Step 1

Process walnuts in a food processor until finely ground; transfer to a large bowl. Process mushrooms in food processor until finely chopped. Add butter, processing until just combined. Transfer mushroom-butter mixture, brown rice, oats, beet, soy sauce, salt, pepper, garlic, and 2 tablespoons of the mayonnaise to bowl with ground walnuts; stir well to combine. Chill 1 hour.

Step 2

Shape mixture into 4 (1/2-inch thick) patties. Heat a grill pan over high. Coat with cooking spray. Cook patties until heated through and lightly charred, about 3 minutes per side. Spread ketchup, mustard, and remaining 1 tablespoon mayonnaise evenly on buns. Serve beet burgers on buns topped with lettuce, tomato, and onion.

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