East Side Living September 2018 Recipe

Vegan Pinto and Beet Burger

It looks like meat, tastes like meat, but it is NOT meat!

September has arrived, it is time for something that is both Vegan and hearty… Yes, here at My Chef Lara we like to please all palates and we create vegan recipes frequently. Today we have a homemade vegan beet burger.

You can easily make these burgers yourself and they are great when frozen for a quick and tasty lunch anytime.  This recipe will even please the meat lovers, it is filling yet healthy! You can put this burger on a bun with some lettuce and tomato, or perhaps some hummus, or you could even save some calories and put it in a lettuce wrap.

Submitted by Holly Specht, My Chef Lara


Vegan Pinto Bean & Beet Burger

Serves 8


⅔ cup medium-grind bulgur, rinsed

1 large beet (9 ounces), peeled and shredded

¾ cup walnuts

½ cup fresh basil leaves

2 garlic cloves, minced

1 ½ teaspoons salt

½ teaspoon pepper

1 (15-ounce) can pinto beans, rinsed

1 (4-ounce) jar carrot baby food

1 tablespoon whole-grain mustard

1 ½ cups panko bread crumbs

6 tablespoons vegetable oil, plus extra as needed

8 burger buns



Bring 1 1/2 cups water and 1/2 salt to a boil. Once it boils, turn off the heat, stir in bulgur, cover and let stand until tender about 20 mins, drain excess water and put on baking sheet to cool.

Meanwhile pulse the beets, walnuts, basil and garlic in a food processor until finely chopped. Add in beans, baby food, 2 tablespoons water, mustard, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and pulse until combined. Transfer to a large mixing bowl and stir in panko and cooled bulgur.

Spoon the mixture into a 3 ¼ inch round cookie cutter, pressing down to form each burger.

Heat 3 tablespoons oil in a skillet and lay the patties down, browning for 4 mins on each side. When they are done they will have a crispy appearance on the outside.