Beet Veggie Burger (#23)

San Francisco has such amazing restaurants – my list is forever growing of places to taste.  One of my favorites is Plant Cafe!  They have multiple locations, I’ve only been to the one in Pier 3 (twice!).  The first time I ate there I had to get one of the things they are famous for, the Plant Burger.

One of my most favorite food blogs made a replica version of this burger.  This recipe tastes JUST like the real thing.  Don’t be intimidated by the ingredient list, I promise it tastes amazing.  Especially when topped with melted cheese and avocado!



3 small beets, peeled and chopped

1/2 cup green lentils

1/2 cup bulgar wheat

1/3 cup raw cashews

1 cup mushrooms

1/2 cup minced yellow onion

1 tsp fresh thyme

1/2 tsp salt

1/4 tsp pepper

1 T + 1 tsp canola oil, divided

2 cups water, divided

pepper jack cheese for serving (optional)

avocado for serving (optional)

lettuce for serving


Preheat oven to 400 degrees.

Place chopped beets on parchment paper-lined baking sheet, roast for 20 minutes or until tender.  Remove from oven and set aside.

While beets are roasting, combine lentils with 1 1/2 cup water in small pot on stovetop.  Bring to a boil, then reduce heat and simmer 30 minutes or until lentils are tender.

In another small pot, bring 1/2 cup water to a boil.  Add bulgar, cover, remove from heat and let sit for 10 minutes.  Bulgar should absorb all of the liquid and be tender when done.

Heat 1 tsp oil in a large skillet over medium-high heat.  Add minced onion, mushrooms and thyme – cook for ~6 minutes.  Both onions and mushrooms should be softened.  Remove from heat.

Place cashews in food processor until they become a flour.  Add beets, bulgar, onions, mushrooms, thyme and process until combined.  Add cooked lentils and continue pulsing until everything has combined but still chunky.  Place mixture in large bowl.

Using wet hands, divide mixture into 6 patties.  Heat up remaining 1 T of oil in large skillet over medium heat.  Carefully cook patties on each side for ~5 minutes, until golden and crispy.

Serve on whole wheat rolls with toppings of choice!

Original source here


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