Main content starts here, tab to start navigating

Beet and Carrot Veggie Burger

a close up of a sandwich sitting on top of a table


1 medium to large beet

1 medium to large carrot

1 cup button mushrooms

1 avocado; meat scooped, pit discarded, puréed

¼ teaspoon granulated garlic

¼ teaspoon onion powder

¼ teaspoon white pepper

1 teaspoon salt

½ cup cooked, broken rice; cooked al dente

⅛ cup dark chocolate powder

¼ cup chickpea flour

¾ cup oats

1 tablespoon fresh parsley, finely diced

1 tablespoon fresh cilantro, finely diced


Preheat the oven to 350 degrees.

Shred beet and carrot with a hand grater or a food processor. Then squeeze out and discard excess liquid.

Roast the mushrooms in the oven for 15 to 20 minutes, then chop in a food processor. Set aside.

Purée the hot, broken rice in a food processor with the chocolate powder until the mixture is smooth. Set aside.

Combine all remaining ingredients in a mixing bowl. Then mix in the beet/carrot mixture, mushrooms and rice/chocolate mixture. Let this set in the refrigerator for one hour. Later, form the mixture into 4–6 patties.

Next, lightly coat a sauté pan with oil and pan-roast the patties for six minutes per side on medium heat. (Alternatively, coat a baking sheet with oil and bake each patty in a 350-degree oven for eight minutes on each side.)

Enjoy on a roll, in a wrap or with greens, along with the toppings and/or sauces of your choosing.

(Tip: Burgers may be grilled for additional flavor after the above steps have been completed.)