These beet burgers are built around umami — the savory depth you get from porcini mushrooms, soy sauce, tomato paste, and almond butter all working together. The patties hold together well, cook up dark and crispy on the outside, and scale cleanly to a big batch. If you need a vegan option that doesn’t feel like an afterthought at a cookout, this is a solid one.
Before you start
The two things that actually determine whether these patties succeed or fall apart are moisture control and the chill time. Beets release water as they sit, so make sure your shredded beets are as dry as possible before mixing — squeeze them in a clean kitchen towel if needed. Wet beets mean the mixture won’t bind properly, and you’ll end up with patties that crumble on the grill or in the pan. The 30-minute refrigerator rest isn’t optional padding; it lets the breadcrumbs absorb the moisture and firms up the patties so they hold their shape under heat. If you’re cooking for a crowd, you can form all the patties the night before and stack them with parchment between each one — they’ll actually be better for it.
Troubleshooting
- Patties fall apart on the grill: The most common cause is skipping the chill step or using beets that are too wet. Pat or squeeze the shredded beets dry before mixing, and don’t rush the refrigerator rest. Larger patties (4 instead of 6) also hold together better on grill grates.
- Mixture is too wet to shape: Add breadcrumbs one tablespoon at a time until the mixture holds a shape when pressed. Don’t overdo it — too many breadcrumbs and the patties turn dense and dry after cooking.
- Patties stick to the grill: Make sure the grates are clean, well-oiled, and fully preheated before the patties go on. A cold or dirty grate will tear the crust right off. Let the patty release naturally before flipping — if it’s sticking, it’s not ready to turn.
- Flat, dense texture after cooking: Over-processing in the food processor is usually the culprit. You want the mixture to just come together with some chunky texture remaining, not a smooth paste. Stop pulsing as soon as it starts to stick to itself.
- Bland flavor: Taste the raw mixture before forming patties and adjust. The porcini powder and smoked paprika carry most of the flavor — if the mushroom grind was coarse, you may not be getting full extraction. Regrind until it’s a fine powder with no visible chunks.
About the ingredients
- Dried porcini mushrooms: These are the backbone of the umami flavor here. Don’t swap in fresh mushrooms — they have too much water and won’t grind into powder. Dried shiitakes work as a substitute if porcini aren’t available, though the flavor is slightly less rich.
- Almond butter: Use roasted, not raw — the roasted version adds a deeper, nuttier flavor that blends into the savory mix without tasting like dessert. Skip the egg in the mix — it makes the patty mushy and isn’t needed when the lentils and breadcrumbs are doing the binding work.
- Breadcrumbs: Standard breadcrumbs work fine. For a gluten-free version, certified GF breadcrumbs or rolled oats pulsed briefly in a blender are both reliable swaps.
- Coconut oil: Any neutral high-smoke-point oil works here — avocado oil or refined vegetable oil are good alternatives if you’d rather avoid the faint coconut flavor.
Make-ahead notes
Formed, uncooked patties keep well in the refrigerator for up to 2 days — stack them with parchment paper between each patty and cover tightly. For longer storage, freeze them on a parchment-lined sheet until solid (about 2 hours), then transfer to a zip-lock bag where they’ll keep for up to 3 months. Cook from frozen in a skillet over medium heat, adding 3 to 4 extra minutes per side; don’t try to grill them straight from frozen or the outside will char before the center heats through. Cooked patties reheat well in a 350°F oven for 10 minutes or in a dry skillet over medium-low — a microwave works in a pinch but softens the crust.
Umami Beet Burgers with Porcini & Lentils
Equipment
- Food processor
- Spice grinder or clean coffee grinder
- Large mixing bowl
- 12-inch cast-iron or heavy-bottomed nonstick skillet
- parchment paper
- Clean kitchen towel (for squeezing beets)
Ingredients
- 1 cup brown rice cooked and cooled, 195g
- 1 cup brown or green lentils cooked and cooled, 200g
- 1 cup raw beets peeled and shredded, squeezed dry (about 1 medium, 115g)
- ¼ cup dried porcini mushrooms ½ oz / 14g
- 2 cloves garlic finely minced
- 2 teaspoons soy sauce or gluten-free tamari
- ¼ teaspoon ground black pepper or to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon roasted almond butter 16g
- 2 tablespoons tomato paste 30g
- ⅓ cup breadcrumbs use gluten-free if necessary, 30g
- 1-2 tablespoons neutral oil coconut, canola, or vegetable, for cooking
Instructions
- Pulse the rice, lentils, and beets together in a food processor. Pulse until the veggie mixture begins to come together. The mixture should stick to itself and begin to form a ball, but it still has some chunky texture. Depending on your food processor, this can take 10 to 25 pulses. Place the mixture in a large mixing bowl.1 cup brown rice, 1 cup brown or green lentils, 1 cup raw beets
- Grind the porcini mushroom into a fine powder in a spice or clean coffee grinder. Removing any large pieces, add the mushroom powder to the beet mixture. Add all of the remaining ingredients, and with your hands, incorporate everything until it is thoroughly combined.¼ cup dried porcini mushrooms, 2 cloves garlic, 2 teaspoons soy sauce, ¼ teaspoon ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 tablespoon roasted almond butter, 2 tablespoons tomato paste, ⅓ cup breadcrumbs
- Form the mixture into 6 round patties, or for larger burgers, 4 patties. If the burgers are going to be grilled, the larger patties are recommended. Allow the patties to chill in the refrigerator for at least 30 minutes or overnight if made in advance.
- Heat a large, heavy-bottomed nonstick or cast-iron skillet over medium-high heat. Add about 1 tablespoon of coconut or neutral oil and swirl to coat the pan evenly. Cook the beet burgers for 5-6 minutes on each side, or until they are dark brown and crispy around the edges. Reduce heat to medium if the crust is browning too quickly.1-2 tablespoons neutral oil
- To grill, brush both sides of each patty with a thin layer of oil. Grill over medium-high heat for about 3 minutes per side (6 minutes total), until brown and lightly charred on both sides. Use a wide spatula to flip carefully. Serve with your favourite burger fixings and sides.1-2 tablespoons neutral oil
Notes
Nutrition
FAQ
Can I make these beet burgers without a food processor?
Yes — mash the lentils with a fork until mostly smooth, then grate the beets and roughly mash the rice before combining everything by hand. The texture will be slightly chunkier, which actually works fine for pan-cooking, though the patties may be a little more fragile on the grill.
How do I cook these for a large group without standing at the stove the whole time?
Bake them in the oven at 375°F on a lightly oiled sheet pan for 20 to 25 minutes, flipping once halfway through. You can run two sheet pans at once, which lets you cook all 12 patties (a double batch) at the same time — then finish them on a hot grill or cast-iron for 1 to 2 minutes per side to get the crust.
Are these beet burgers actually vegan?
Yes, every ingredient in the recipe is plant-based. Just double-check your breadcrumbs, since some brands contain milk or honey — most plain dried breadcrumbs are vegan, but it’s worth a quick label check.
Why do my beet burgers turn out gray instead of staying red?
Beet color fades with heat — that’s normal and doesn’t affect flavor or doneness. The inside will darken as the patty cooks through, and the outside will turn deep brown and crispy, which is exactly what you’re aiming for.
More burger recipes to try
- Veggie Sauce Burger Perfection
- Five Guys Veggie Sandwich Style
- Chef’s McPlant Burger Recreation
- Veggie Whopper Copycat Recipe