By Glo
Best Vegan Plant Burger Ever
6 steps
Prep:1hCook:25min
Add chickpeas to the food processor and pulse until coarsely chopped. Add lentils, mushrooms, black beans and oatmeal. Pulse until a pliable mixture. Remove from processor to large bowl.
To the mixture add grated beets, nutritional yeast, arrowroot starch chopped parsley, rosemary, salt, pepper, and cayenne/chili flakes. Mix well with hands.
Form patties then refrigerate for 30 minutes before cooking.
Heat oven to 450°F. In ovenproof skillet, over medium-high heat and a little oil cook patties 3 minutes per side.
Place burger patties in the oven for 10 minutes. Dress burgers as desired.
NOTES
FOR MORE FLAVOR: sauted mushrooms in a little oil sprinkled with Cathy’s All-purpose Spice Blend.
*MIXING: You may have to pulse ingredients separately unless you have a large bowl food processor.
**SERVING: This recipe yields 18 grams of protein for each serving.
***CREDIT: Recipe adapted from David Lee.
Updated at: Thu, 17 Aug 2023 10:37:54 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
10
Low
Nutrition per serving
Calories141.4 kcal (7%)
Total Fat1.5 g (2%)
Carbs23.1 g (9%)
Sugars2.9 g (3%)
Protein10 g (20%)
Sodium464 mg (23%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings

1can black beans
rinsed and drained

1 cupLentils
Cooked, green or brown

1 poundBaby Bella Mushrooms
cooked

1can Chick Peas
rinsed and drained

1Beet
Small, grated

1 cupoatmeal

¼ cupnutritional yeast

1 tablespoonarrowroot starch

¼ cupfresh parsley
chopped

½ teaspoondried rosemary

1 teaspoonsalt

½ teaspoonpepper

¼ teaspoonCayenne
or chili pepper flakes
Instructions
Step 1
INSTRUCTIONSNOTES FOR MORE FLAVOR: sauted mushrooms in a little oil sprinkled with Cathy’s All-purpose Spice Blend. *MIXING: You may have to pulse ingredients separately unless you have a large bowl food processor. **SERVING: This recipe yields 18 grams of protein for each serving. ***CREDIT: Recipe adapted from David Lee
NOTES FOR MORE FLAVOR: sauted mushrooms in a little oil sprinkled with Cathy’s All-purpose Spice Blend. *MIXING: You may have to pulse ingredients separately unless you have a large bowl food processor. **SERVING: This recipe yields 18 grams of protein for each serving. ***CREDIT: Recipe adapted from David Lee
Step 2
Add chickpeas to the food processor and pulse until coarsely chopped. Add lentils, mushrooms, black beans and oatmeal. Pulse until a pliable mixture. Remove from processor to large bowl.
Step 3
To the mixture add grated beets, nutritional yeast, arrowroot starch chopped parsley, rosemary, salt, pepper, and cayenne/chili flakes. Mix well with hands.
Step 4
Form patties then refrigerate for 30 minutes before cooking.
Step 5
Heat oven to 450°F. In ovenproof skillet, over medium-high heat and a little oil cook patties 3 minutes per side.
Step 6
Place burger patties in the oven for 10 minutes. Dress burgers as desired.
Notes
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