Ultimate 1/4lb “Beet” Burger

This is the best veggie burger on this side of heaven!  OMG!  A meatless burger full of flavor and texture!  Mmmm lip-smackinggood!  Oh, wait a minute, did I mention that this burger can be grilled?  Yes, a veggie burger that can be grilled!  Now I know I am in plant-based burger heaven! And did I mention that it truly does weight 1/4lb?  Yes, it weighs 4oz – 1/4 of a pound!

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Did you know that the consumption of red meat has been linked to increased risks of heart disease and certain cancers?   Well, in my humble opinion, this burger is the next best, heart healthy and health-promoting burger you can have!

This fabulous burger was inspired and adapted from Dr. McDougall’s “Boyfriend Burger” recipe.  My version came about when one day I went to make the burger and didn’t have all of the ingredients listed.  So, I just went for what I knew and improvised and lo and behold, the family loved the burgers!

This recipe comes together very quickly when the brown rice, quinoa, and beets are pre-cooked in advance.  So needless to say, I keep these items as pre-cooked staples in my fridge.  And whatever you do, don’t leave out the Red Seedless Grapes!  They give the perfect balance of sweetness without overpowering the savory!

Below are the brands of Worcestershire Sauce, BBQ Sauce, Nutritional Yeast and Liquid Smoke that I used in this recipe.  The Worcestershire Sauce was purchased from the Whole Foods Store.  The BBQ Sauce and Liquid Smoke were purchased from my favorite store – Walmart.  The Nutritional Yeast was purchased from my local Kroger.  Walmart carries Nutritional Yeast as well, just a different name brand – just as good though.

So what are you waiting for! Go ahead and fire up the oven or the grill and pull out all your fixings.  Have it your way – it’s Plant-Based Veggie Burger day!  Enjoy!!

Watch “How To” Video:


Print Recipe
Ultimate 1/4lb "Beet" Burger
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
burgers
Ingredients
  • 1 cup Baby Spinach (about 2 hand fulls)
  • 1/2 cup White Button Mushrooms, chopped
  • 1 cup Red Onion, chopped
  • 1 1/2 cup Red Grapes, Seedless, and halved
  • 2 1/2 cup Cooked Basmati Brown Rice (see recipe notes)
  • 1 cup Cooked Red/White Quinoa (see recipe notes)
  • 1 15oz Black Beans, No Salt Added (rinsed and drained)
  • 1/2 cup Old Fashioned Rolled Oats
  • 1/2 cup Roasted Beets, minced
  • 2 Tbsp Parsley, dried
  • 1 Tbsp Chili Powder, Unsalted
  • 1 Tbsp Onion Powder, unsalted
  • 1 Tbsp Garlic Powder, unsalted
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Golden Flaxseed, milled
  • 1/4 tsp Chipotle Pepper
  • 2 Tbsp Nutritional Yeast
  • 3 Tbsp Dijon Mustard (low-sodium brand)
  • 3 Tbsp Vegan Worcestershire Sauce (or Ketchup. Be sure to use a brand without high fructose corn syrup)
  • 1 1/2 Tbsp Liquid Smoke, Mesquite
  • 8 tsp Mesquite BBQ Sauce (I like Stubbs BBQ Sauce)
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
burgers
Ingredients
  • 1 cup Baby Spinach (about 2 hand fulls)
  • 1/2 cup White Button Mushrooms, chopped
  • 1 cup Red Onion, chopped
  • 1 1/2 cup Red Grapes, Seedless, and halved
  • 2 1/2 cup Cooked Basmati Brown Rice (see recipe notes)
  • 1 cup Cooked Red/White Quinoa (see recipe notes)
  • 1 15oz Black Beans, No Salt Added (rinsed and drained)
  • 1/2 cup Old Fashioned Rolled Oats
  • 1/2 cup Roasted Beets, minced
  • 2 Tbsp Parsley, dried
  • 1 Tbsp Chili Powder, Unsalted
  • 1 Tbsp Onion Powder, unsalted
  • 1 Tbsp Garlic Powder, unsalted
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Golden Flaxseed, milled
  • 1/4 tsp Chipotle Pepper
  • 2 Tbsp Nutritional Yeast
  • 3 Tbsp Dijon Mustard (low-sodium brand)
  • 3 Tbsp Vegan Worcestershire Sauce (or Ketchup. Be sure to use a brand without high fructose corn syrup)
  • 1 1/2 Tbsp Liquid Smoke, Mesquite
  • 8 tsp Mesquite BBQ Sauce (I like Stubbs BBQ Sauce)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Chop Baby spinach using a food processor and set aside.
  2. Add the chopped red onions, red seedless grapes, and mushrooms to a non-stick pan. On medium/high heat sautee veggies. The mushrooms will release natural water, so no need to add oil. Sautee veggies until all water has evaporated and veggies are glazed (about 10 minutes). Set aside.
  3. Add all remaining ingredients to food processor, including the chopped spinach and sauteed veggies. Pulse the mixture about 5-6 times. Using a spatula, stir the mixture for even distribution of spices a few times. Pulse a few more times until the mixture come together and hold. Cover mixture and refrigerate for 30 minutes - 2 hours to marinate and the firm up. NOTE: If pressed for time, omit refrigeration time and bake burgers in the oven. Be sure to allow burgers to cool and firm up after cooking time. If chill time is omitted DO NOT attempt to cook burgers on the grill!
  4. OVEN Method: Preheat oven to 375F. Line a cookie sheet with parchment paper. Scoop out a heaping 1/2cup of mixture onto to cookie sheet. Should make 8 patties. Using a spoon shape into the desired size. If desired, glaze each burger with 1 tsp of favorite BBQ sauce. Cook for 30 minutes in oven. Allow to cool 5-10 minutes to firm up.
  5. GRILL Method: Cook burgers on grill for 30 minutes, flipping once during cooking time. If desired, glaze each burger with favorite BBQ Sauce once burger has been flipped. Allow burger to cool 5-10 minutes before indulging.
Recipe Notes

Pre-cook Brown Rice, Quinoa and Beets in advance and allow to cool before using in the recipe.

Brown Rice - 1 cup uncooked = 2 1/2 cups cooked; INSTANT POT - add 1 cup Brown Rice and 1 cup of water to IP.  Cook on "manual" for 22 minutes.  Allow "natural release" for 10 minutes.  STOVE TOP - 1 cup Brown Rice and 2 cups water to a small saucepan.  Bring to a boil, then reduce to simmer, cover and cook for about 50 minutes.  Remove from heat and let stand for 10 minutes.

Quinoa - 1/3 cup uncooked = 1 cup cooked; In a small saucepan add 1/3 cup of Quinoa and 2/3 cups of water.  Bring to boil then simmer covered for 15 minutes.  Remove from heat, let rest for 10 minutes, then fluff with a fork.

Roast Beets:  Preheat oven 400F.  Trim both ends off beets.  Keeping the skin on, scrub under running water with a vegetable scrubber.  Individually wrap beets in aluminum foil and for about 45-50 minutes, until fork tender.  Or cover with water in a saucepan and boil on the stove top for about 50 minutes.  Allow to cool, then peel off the skin.

 

Burger recipe inspired and adapted from Dr. McDougall  https://www.drmcdougall.com/misc/2016nl/oct/recipes.htm

9 thoughts on “Ultimate 1/4lb “Beet” Burger”

  1. I tried the boyfriend burger and wasn’t impressed. I’ll have to try again using your recipe.

  2. These were by far the BEST “beet” burgers I’ve ever had, and believe me I feel like I’ve tried them all! Thank you so much for this recipe. It will be a go to for my family on a regular basis.

    1. Hello Paulette! The original recipe that my version was adapted from used prunes. I opted to use red seedless grapes because they contain fewer calories (Energy Density) than that of dried fruit while still providing sweetness. Feel free to use about 10 prunes or dates. Hope this insight answered your question. Have a great day because you simply can!

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