Spicy gluten-free and vegan beet burger. With or without a bun, it’s a super delicious take on a burger!


Kozlik's Horseradish Mustard for a beet burger


  1. Combine the oats and lentils in a blender (if you’re using the chili, add it as well) and put it on pulse for 5 seconds.
  2. Add the vinegar and continue on pulse until the mixture appears finely chopped and sticks together. Scoop the mixture out into a large bowl and set aside.
  3. Next add the onion, garlic, mustard and beets to the blender and pulse until finely chopped.
  4. In large pan, warm the oil over medium heat and add the beet mixture, the salt and pepper and cook for about 5 minutes, until it’s soft.
  5. Transfer it to the bowl with the oats and chickpeas mixture.
  6. Add the chickpea flour to the bowl and stir everything together until it’s blended together.

Note: If the mixture appears too wet, add more flour, 1 teaspoon at a time until it’s dry enough to hold together.

  1. With your hands, scoop out about 1/4 cup of the mixture at a time to form the 4 large patties
  2. Cook them in the pan over medium heat for about 4 minutes each side.

Approximate nutritional information for 1 beet burger (Based on brands and amounts used in the recipe)

If you are going to use a bun, Unbun offers a vegan, paleo, gluten-free bun that’s also keto.

The nutritional value for one bun according to their website:

Total nutritional information with bun (Based on 1 beet burger and brands and amounts used in the recipe)

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