Plant-Based Beet Mushroom Burger

How to Make Plant-Based Beet Mushroom Burger

1. 1

   Step 1: Roast and purée the beets

   Preheat the oven to 400°F (200°C). Toss trimmed beets with 1 tablespoon olive oil, wrap individually in foil, and roast until tender when pierced, about 30–35 minutes. Unwrap, let cool slightly, then peel and purée half the beets in a blender or food processor until smooth; reserve remaining roasted beet slices for topping if desired. Cool the purée to room temperature before using as the burger 'bleed' center.

   For this step

   • 2 mediumMedium beets (trimmed, scrubbed)
   
2. 2

   Step 2: Build the savory patty base

   Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat and sauté finely chopped cremini mushrooms until deeply browned and most moisture has evaporated, about 8–10 minutes. Transfer mushrooms to a bowl and add drained black beans, rolled oats, white miso, tamari, and smoked paprika; mash and mix by hand or pulse 3–4 times in a food processor to combine into a coarse, sticky mixture. Taste and adjust seasoning with a pinch of salt and black pepper if desired.

   For this step

   • 10 ozCremini mushrooms (finely chopped)
   • 1 cupCooked black beans (drained)
   • 3/4 cupRolled oats (old-fashioned)
   • 2 tbspWhite miso paste
   • 1 tbspTamari or soy sauce
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Form patties with beet purée center

   Divide the mushroom–bean mixture into 4 even portions. Flatten one portion in your palm, place about 1 tablespoon of the cooled beet purée in the center, then fold and seal the mixture around the purée to form a 3/4-inch-thick patty, making sure the beet purée is fully enclosed. Place finished patties on a tray and chill in the refrigerator for at least 15 minutes to firm up before grilling.
   
4. 4

   Step 4: Grill the patties

   Preheat your gas or charcoal grill to medium-high and lightly oil the grates. Grill patties 4–5 minutes per side, flipping once, until marked and heated through; avoid pressing down so the beet center stays intact. If using a stovetop grill pan, follow the same timing and oil the pan lightly before cooking.
   
5. 5

   Step 5: Assemble and serve

   Toast burger buns directly on the grill for 30–60 seconds until lightly charred. Place each patty on a bun and finish with preferred toppings—lettuce, pickles, vegan mayo or mustard—and reserved roasted beet slices if using. Serve hot so the vibrant beet center provides the visual 'bleed' and the burger delivers maximum umami punch.

   For this step

   • 4 countBurger buns
   

1. Preheat the oven to 400°F (200°C). Toss trimmed beets with 1 tablespoon olive oil, wrap individually in foil, and roast until tender when pierced, about 30–35 minutes. Unwrap, let cool slightly, then peel and purée half the beets in a blender or food processor until smooth; reserve remaining roasted beet slices for topping if desired. Cool the purée to room temperature before using as the burger 'bleed' center.
2. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat and sauté finely chopped cremini mushrooms until deeply browned and most moisture has evaporated, about 8–10 minutes. Transfer mushrooms to a bowl and add drained black beans, rolled oats, white miso, tamari, and smoked paprika; mash and mix by hand or pulse 3–4 times in a food processor to combine into a coarse, sticky mixture. Taste and adjust seasoning with a pinch of salt and black pepper if desired.
3. Divide the mushroom–bean mixture into 4 even portions. Flatten one portion in your palm, place about 1 tablespoon of the cooled beet purée in the center, then fold and seal the mixture around the purée to form a 3/4-inch-thick patty, making sure the beet purée is fully enclosed. Place finished patties on a tray and chill in the refrigerator for at least 15 minutes to firm up before grilling.
4. Preheat your gas or charcoal grill to medium-high and lightly oil the grates. Grill patties 4–5 minutes per side, flipping once, until marked and heated through; avoid pressing down so the beet center stays intact. If using a stovetop grill pan, follow the same timing and oil the pan lightly before cooking.
5. Toast burger buns directly on the grill for 30–60 seconds until lightly charred. Place each patty on a bun and finish with preferred toppings—lettuce, pickles, vegan mayo or mustard—and reserved roasted beet slices if using. Serve hot so the vibrant beet center provides the visual 'bleed' and the burger delivers maximum umami punch.