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Mushroom, Red Onion, and Beet Burgers [Vegan]

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When it comes to veggie burgers, beet-based patties have become pretty common. They're sweet yet savory, light yet filling, and above all, delicious! In addition to beets, the patties in this recipe contain quinoa, oats, garlic, red onion, mushroom, beans, and dates. The combination results in a patty with a unique, bold flavor that won't fall apart. Topped with spicy mayo, this burger is packed with flavor and one we think you'll be making over and over.

Mushroom, Red Onion, and Beet Burgers [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



For the Patties:

  • 1 cup quinoa, cooked
  • 1 large red onion
  • 2 garlic cloves, minced
  • 1 tablespoon vinegar (optional)
  • 1 1/2 teaspoon sea salt, as desired
  • 8 ounces mushrooms, white or Portobello, sliced
  • 1 13.5-ounce can black beans, drained and rinsed
  • 3 beets, peeled, roasted, and sliced
  • 2 teaspoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 4 dates
  • 1 tablespoon parsley
  • 1 cup oats
  • Top with red onion, leaf lettuce, avocado, and spicy mayo

For the Spicy Mayo:

  • 1 cup vegan mayonnaise
  • 2 tablespoons adobo sauce
  • 1 adobo pepper, minced
  • 1/2 teaspoon Spanish spice blend


To Make the Patties:

  1. Preheat the oven to 375°F. Cook quinoa in advance or simply throw in a pot of boiling water and cook until the rings are prominent. Wash, peel, and cut beets into sections. Wrap in aluminum foil, top with olive oil, place in oven. Bake for 30-45 minutes, until fork tender.
  2. In a pan, over medium heat, cook minced garlic with olive oil for a few minutes until fragrant, add diced onion, cook til clear, add chopped mushrooms, seasonings, and add a few drops of vinegar. Cook for an additional 5-7 minutes. Place black beans in a strainer, rinse, then place in a bowl with quinoa, mushrooms, onions, and garlic.
  3. Put oats into the food processor and pulse until they become a flour, then set aside. Once the beets are soft, remove from oven, let cool, then place in a food processor. Pulse a few times. Add 4 soft dates to the food processor with the beets, to give the burgers a hint of sweetness. Once processed add to the bowl with everything else and mix together with hands. Add the oats in increments, and press the ingredients into patties and place on a baking sheet to bake for 15-20 minutes on 350°F, or wrap in plastic wrap and store in the refrigerator for a few days, or store in the freezer for a few months.

To Make the Mayo:

  1. Combine everything in a small bowl and whisk with a fork, until smooth.





Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com



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26 comments on “Mushroom, Red Onion, and Beet Burgers [Vegan]”

Click to add comment
Merry Goofy
2 Years Ago

I like beets!!

Jimmy O'Connor
2 Years Ago

I will try it

Gabrielle St Claire
13 Mar 2016


Gabrielle St Claire
13 Mar 2016


Kelli Corsetti
2 Years Ago

Lisa Corsetti

Ann Catherine-Evangeline Donaghey
2 Years Ago


Lorena Umena
2 Years Ago


Joao Jay Monteiro
11 Mar 2016

Uuuu mi sembra zozzo,gnam

Ronald Samudio
2 Years Ago

Megumi Fujimoto

Deb Paxton
2 Years Ago

Diane Rowe

Diane Rowe
11 Mar 2016

Will have to try these

Rosario Moncayo Valle
2 Years Ago

Liz Diaz

Melissa Mell
2 Years Ago


Marcia Wilson
2 Years Ago

Oh BEET...never thought of that. What's wrong with me...I love beets.

Gabrielle St Claire
11 Mar 2016

erhmagherd you have to try this then! So good!

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