Mushroom and Beet Veggie Burgers
Prep time
Cook time
Total time
These veggie burgers are packed with nutrients and are just as satisfying as a meat burger.
Serves: 8 burgers
For the pickled red onions:
  • 1 red onion
  • ¾ cup rice wine vinegar or white wine vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 clove of garlic, peeled and cut in half
For the veggie burgers:
  • ¾ cup shredded carrots (from 2 large carrots)
  • 8 oz mushrooms
  • 1 large or 2 small beets, diced
  • 2 15 oz cans red kidney beans beans
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 cup old fashioned oats
  • 1 egg
  • 1 tablespoon olive oil
For the chipotle mayo:
  • 1 cup mayonnaise
  • 2 teaspoons adobo sauce from a can of chipotle peppers
  1. Prep the pickled red onions. Peel and slice a red onion thinly. In a large mason jar or other glass container, combine the vinegar, sugar, salt, and garlic clove. Stir to dissolve. Add the red onion, make sure it’s completely covered, then seal the container and store for at least thirty minutes or up to five days.
  2. Preheat the oven to 425°F. Grease or line two cookie sheets with parchment paper.
  3. Heat 1 tablespoon of olive oil in a large skillet. Add the mushrooms and beets, and sautee until the mushrooms cook and release their liquid, about 8 minutes.
  4. Rinse and drain the beans. Place the beans, shredded carrots, mushrooms, beets, cumin, paprika, and ½ cup oats in a food processor. Pulse for 20-30 seconds, then use a wooden spoon or a spatula to make sure the bigger pieces on top get down to the bottom. Pulse for another 30 seconds or so.
  5. Pour the mixture into a large bowl and add the rest of the oats and the egg, blending together with your hands or a wooden spoon.
  6. Using your hands, form 8 patties that are 1 inch thick. Place them on the prepared baking sheets and bake for 15 minutes. Take them out of the oven, flip them over, and bake another 15 minutes.
  7. Make the mayonnaise by mixing the adobo sauce and mayonnaise together.
  8. Allow to cool for a few minutes, then serve on a brioche bun with pickled red onion, avocado, and chipotle mayo.
Recipe by Today We Bake at