Replacing the standard American burger can be challenging when eating Whole Food Plant-based. I tried many many recipes that disappointed. I came across a beet burger recipe and it gave me the texture, flavor profile and look of what I left behind. I have since created my own version and added mushrooms for a deeper flavor and additional texture. Loaded with fiber and protein yet low in sodium!

Beet Mushroom Burgers

Donna Spencer

I love beet burgers. In this version, I dry sauteed finely diced mushrooms, shallot, and two cloves of garlic. Adding chili powder, paprika and ground mustard with Braggs Amino liquids and ground flax egg replacer are the key to one of the best beet burgers I have ever had.

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Prep Time 20

Cook Time 30

Course Main Course

Cuisine American

Servings servings

Calories

Ingredients

2 cups shredded raw beets 240g
1 1/2 cups finely diced mushrooms 180g
1 medium shallot finely minced
2 cloves minced garlic
1/4 cup finely diced poblano pepper
1 cup oat flour 100g
2/3 cup whole oats 60g
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground mustard
1/2 teaspoon ground pepper
1 tablespoon red miso
1 tablespoon Braggs Amino Liquids
2 tablespoons ground flaxseed egg replacer
5 tablespoons water

Keyword beets, flax seed, mushrooms, oat flour, oats

Beet Mushroom Burgers