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Nutrition Facts

Serving Size 1 patty with bun
Calories 221

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat Trace
Total fat 5 g
Sodium 300 mg
Cholesterol 0 mg
Dietary fiber 8 g
Protein 10 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This veggie burger provides about one-third of your daily fiber needs. Be sure to top this great burger with even more veggies.


(Serves 11)
  • 1 teaspoon cumin
  • 3 large red beets (about 1 pound)
  • 1/2 teaspoon coriander
  • 1 tablespoon canola oil
  • 1/2 teaspoon dried thyme
  • 4 cloves garlic, minced
  • 1/4 cup barley flour
  • 1 cup yellow onion, diced small
  • 2 tablespoons cider vinegar
  • Chia gel (1 tablespoon Chia seeds mixed with 3 tablespoons water)
  • 2 cups canned black beans, rinsed and drained
  • 1/2 cup millet (cooked)
  • 1 cup portabella mushrooms, diced
  • 1 tablespoon smoked paprika
  • 2 teaspoons brown mustard
  • 11 small whole wheat hamburger buns


Heat oven to 400 F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Heat oil in a skillet over medium-high heat. Add the garlic and cook until it is fragrant, about 30 seconds. Add onions and cook on medium heat for 10 to 12 minutes until dark and caramelized. Pour in the cider vinegar and scrape up the fond. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Split the beans in half, pulse half in a food processor. Place the other half in a large bowl.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can do this over a bowl and save the beet juice for another purpose.)

Transfer the squeezed beets, cooked millet, mushrooms and sauteed onions to the bowl with the beans. Sprinkle the smoked paprika, brown mustard, cumin, coriander and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add pepper, or any additional spices or flavorings to taste.

Finally, add the barley flour and Chia gel and mix until you no longer see any flour. Form the mixture into 11 patties of approximately 6 ounces each. Bake at 350 for 15 minutes.

Serve burger on a whole-wheat bun.

Last Updated: July 2nd, 2015