Beet Burgers w/ Dijon Mayo & Smoked Gouda

Beet Burger Patties
  • 1 cup cooked short grain brown rice (1/2 cup dry)
  • 1 1/2 cup small diced cooked beets (1 1/2 extra large beets)
  • 2 cups cooked lentils (1 cup dry)
  • 2 tbsp oil
  • 1 3/4 cup leek, finely sliced (1 large leek, white part only)
  • 1 3/4 cup onion, finely sliced *see notes (1)
  • 1/2 tsp salt
  • 2 tbsp marsala cooking wine
  • 2 tbsp maple syrup
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground mustard
  • 1 1/4 cup chickpea flour
Dijon mayo
  • 1/2 cup Original Vegenaise
  • 1 tbsp dijon mustard
  • 1 tsp maple syrup or sweetner of choice
  • 1 tsp tamari or soy sauce
To serve the burgers


Beet Burger Patties
  1. Start by cooking the brown rice (or any other rice of choice) if not already done, according to package instructions.
  2. Steam or boil the beets for 45 minutes. Let cool down or rinse under cold water. Then peel and dice.
  3. Cook the lentils if not already cooked. To cook lentils: Bring water to a boil, and add 1 cup of uncooked lentils. Simmer for about 15-17 minutes. Drain and set aside.
  4. Preheat a pan or skillet on medium-low heat. Add the oil. Once the oil is hot, add the leek and onions.
  5. Add the first 1/2 tsp of salt and stir to combine. *See notes (2)
  6. Cook the onions and leek, stirring often and monitoring the heat, until translucent and just begin to slightly brown. About 7-9 minutes.
  7. Add the Marsala cooking wine to de-glaze the pan. *See notes (3) Stir and let cook for 2-3 minutes to let the alcohol evaporate.
  8. Once the liquid has evaporated from the pan, stir in the maple syrup and stir to coat the onions. Bring the onions and leeks together in a single packed layer. Lower the heat to low, and let the onions caramelize without touching them for 10-13 minutes.
  9. Once they are caramelized, set aside.
  10. Preheat the oven to 425F.
  11. In a food processor, combine the cooked and chopped beats, along with the lentils and half of the caramelize onions. *See notes (4)
  12. Add the seasonings. (garlic powder, onion powder, cumin, salt, pepper, ground mustard) Process 1 minute to combine everything. Do not process too much, otherwise the burgers will have no texture. (You are not looking to make beet hummus here. It’s okay to still have chunks of lentils and pieces of rice here and there.)
  13. Transfer to a mixing bowl.
  14. Stir in the remaining caramelized onions and chickpea flour. Combine evenly.
  15. Line a baking sheet with parchment paper or a silicone mat.
  16. Scoop out 12 balls on the baking sheet, evenly distributed. Press down with your hand and tuck in around the sides to shape into round burger patties. (The recipe makes 12 small patties. 7 extra large patties.)
  17. Bake for 30 minutes, turning after 20-25 minutes. *See notes (5)
  18. Top the patties with a slice of Follow Your Heart Smoked Gouda Style Slices when serving.
  19. Assemble the burgers as desired.
  20. Store in the refrigerator for up to 7 days. Freezer friendly. *See notes (6)
Dijon Mayo
  1. Combine the Dijon mayo ingredients together in a bowl. Stir to evenly combine.
  2. *See notes (7) to adjust the taste to your liking
  3. Set aside in the refrigerator, in a sealed container if storing for longer than 1-2 hours. The Dijon mayo keeps 5 days in the refrigerator and can be prepared ahead for convenience.
*1 Finely sliced onions will caramelize easier and better than finely chopped onions.
*2 Cooking onions and leek with a bit of salt will open the vegetables’ pores, release their water, meaning the onions will cook in their own juices, making them more flavorful.
*3 De-glazing the pan with Marsala cooking wine will impart tremendous flavors in the onions and leeks, and therefore the burgers will be more flavorful. This way, we are building up and layering flavours.
*4 We add the remaining caramelized leeks and onions after the processing, so that we can bite into pieces of onions once in a while, instead of having them all blended in with the mixture. This extra step is of course optional.
*5 Turning the burgers is optional. The cooking time may vary, depending on your oven, and especially on if you are using parchment or a silicone mat. (I used a silicone mat.)
*6 To freeze the patties, it would be best to place them on a single layer as opposed to stacked. It works really well in a vacuum sealer. Or freeze them individually on a sheet or plate, then once they are frozen, put them all in a bag or container.
*7 For more sweetness, add more maple syrup or sweetener of choice. For more acidity, add more Dijon. For more salt/umami, add more tamari or soy sauce. To dilute the flavor a bit, add a bit more Vegenaise, 1 tbsp at a time.

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