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The Beet Burger from Wait, That's Vegan?! by Lisa Dawn Angerame

The Beet Burger

No vegan cookbook would be complete without a veggie burger. This is my winning formula. It’s all about texture; veggie burgers should be firm like their meaty counterparts, so they don’t sploosh out the sides of the bun after one bite. Served with special sauce, lettuce, pickles and onions, these burgers will turn anyone into a veggie burger lover!
Course Main Course
Cuisine American
Keyword beet burger, veggie burger
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 burgers
Author Lisa Dawn Angerame


  • 1 cup (124 g) grated zucchini about 1 regular-sized zucchini
  • 1 tsp of salt plus a pinch
  • 1 cup (110 g) grated carrot about 2 regular-sized carrots
  • 1 cup (110 g) grated beets about 2 regular-sized beets
  • 1 cup (about 35 g) packed fresh spinach
  • 1 cup (67 g) packed baby kale
  • 1/2 cup (25 g) chopped scallions white and green parts, about 4 regular-sized scallions
  • 1 cup (117 g) walnuts or pecans
  • 1 cup (138 g) pumpkin seeds
  • 1 cup (102 g) quinoa flakes

Special Sauce

  • 1/2 cup (120 ml) vegan mayo
  • 3 tbsp (45 g) diced pickles
  • 1 tsp whole grain mustard
  • 1 tsp ketchup
  • 1 tsp apple cider vinegar
  • 1 tsp coconut sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika

Buns an Toppings

  • Burger buns
  • Red onion
  • Pickles Lettuce


  1. To prepare the zucchini, add the zucchini into a fine-mesh strainer over a bowl. Sprinkle with salt and mix around with a fork. Let stand to drain. Use the fork to press the zucchini against the strainer to release as much water as possible. Set aside.
  2. Add the carrots and beets to a bowl. Add the spinach, kale and scallions to the food processor. Process until finely ground. Add the mixture to the grated vegetables. Add the walnuts and pumpkin seeds to the processor and process until finely ground. Add them to the vegetable mixture. Add the zucchini, quinoa flakes and a pinch of salt. Use your hands to mix everything together really well.
  3. Preheat the oven to 350°F (175°C, or gas mark 4). Line a half sheet pan with parchment paper. Using a 1/4-cup (60-mmeasure, scoop out the mixture, forming burgers by really packing the mixture together, and pressing it between your palms. If your hands get sticky, rinse them off in between. Place the burgers onto the sheet pan and bake for 30 minutes, flipping them over at the 15-minute mark.
  4. To make the special sauce, add the mayo, pickles, mustard, ketchup, vinegar, coconut sugar, garlic powder, onion powder and paprika to a small bowl. Mix well. Serve immediately, or store in the refrigerator in a sealed jar for up to 1 week.
  5. To assemble the burgers, toast the buns. Spread the special sauce on both sides. Place a burger on the bottom bun. Layer with onion, pickles and lettuce. Top with the other half of the bun.

Recipe Notes

Recipe reprinted from Wait, That's Vegan?! by Lisa Dawn Angerame with permission