Vegan Golden Beet Burgers

Vegan Golden Beet Burgers
Course Main Course
Cuisine vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 burgers


  • 1 c Golden Beets diced
  • 1/2 c Chickpeas drained and rinsed
  • 1/2 c Cooked Brown Rice
  • 1/2 c Oats
  • 1/4 c Panko Breadcrumbs
  • 1/4 c Onion diced
  • 2 tbsp Ground Flax PLUS 6 Tbl WATER (equals 2 flax "eggs")
  • 2 tbsp Italian Parsley chopped
  • 1 tbsp Ground Mustard Powder
  • Salt & Pepper to taste
  • Garlic Powder (or minced garlic) to taste
  • Oil for pan frying


  • Rolls, Vegan Mayo, Lettuce, Tomato, Avocado, etc.


  • Prepare 2 flax "eggs' by combining 2 tbsp ground flax with 6 tbsp of water. Allow to sit until thick and gelatinous.
  • In the bowl of a food processor, add the onion and chickpeas.  Pulse about 5 times. No more than that.  Remove to a large bowl.
  • Diced the beets and add them to your bowl along with the remaining ingredients, including the 2 flax "eggs" you prepared earlier.  Refrigerate for at least 30 minutes.
  • Heat a large non-stick skillet over medium high heat and add 1-2 tsp of oil.  
  • Using a ring mold, cookie cutter, etc. form your patty taking care to really compress it into shape.  I used a spatula to transfer to the pan and THEN removed the ring.
  • Pan fry for a few minutes or until the bottom is golden brown (see photo above) and firmer.  Carefully flip just once.  Cook until golden and remove to a paper towel.  It will continue to firm as it sits.
  • Serve on a roll with vegan mayo, lettuce, tomato, avocado, etc.