Beet Burgers (plant-based, gluten-free)

5 from 4 votes
These beet burgers taste like you’re dining at a fancy restaurant, which isn’t possible in some cities right now during the ongoing pandemic.
I chopped up the beet greens to throw into the mix, as well and lentils and rice, so it’s really a complete meal in one rose-colored package.
For today's inspiration, here is some wisdom from the Dalai Lama in his new film Mission Joy:
"We have a short lifespan. Let us make sure it is a meaningful life, not one that makes the problems on the planet worse…"
"There is a Tibetan saying, wherever you find love, that is your home."
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Keyword burgers, gluten-free, plant-based



  • 2 cups cooked brown rice
  • 1 cup cooked lentils
  • 1 cup grated beets
  • ½ cup gluten-free oat flour or almond flour
  • 1 tsp garlic powder
  • 2 Tbsp almond butter
  • 1 tsp thyme
  • 1 tsp dijon mustard
  • 1 bunch beet greens, chopped up
  • ½ tsp salt


  • Olive oil for cooking
  • Gluten-free burger buns
  • Burger toppings and condiments to taste


  • In a food processor, blend together the rice, lentils, and grated beets until they’re about half-processed but still a bit chunky.
  • Stir in the rest of the burger ingredients and chill the mixture in the fridge for 1/2 an hour to thicken it up a bit.
  • Use your hands to shape the burger patties. Each burger will take about 1/4 to 1/3 cup of mixture.
  • Heat a bit of olive oil in a pan over medium-high heat. Cook the beet burgers for about 10 minutes total, flipping them over once or twice until they’re as browned as you like.
  • Serve hot on freshly toasted burger buns with salad on the side, and any fixings you like on top. Enjoy your culinary excursion to a fancy restaurant right from your own house! ❤️🤗
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! 
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