Plant Burgers

by jenna on March 26, 2012

One of my absolute favorite restaurants in San Francisco is a small vegetarian place called The Plant Cafe. I’ve been going there for years and love it! All of their food is so healthy and delicious—it’s the perfect spot for lunch or to grab a light afternoon snack while shopping. And my favorite thing to order? The restaurant’s signature veggie burger, the beet red Plant Burger.

Now, the restaurant knows nothing of me so this isn’t actually the “official” recipe for the burger—this is only the recipe that I surmised in my head after years of enjoying the burger and finding out the main ingredients by chatting with a server. I figured out the measurements and other ingredients on my own using an intricate process I like to call trial and error. Coffee was involved. So was fudge.

Yep, BEETS make for this veggie burger’s bright red color so if you are not a beet fan, I suggest trying these instead. I can’t, however, really taste the beets in this recipe though so if you’re unsure if you like beets or not, I say go for it!

Another thing about these burgers is that they are a bit softer than other veggie burgers around. Don’t get me wrong, I think they are the most delicious homemade veggie burger that I’ve tried, but they don’t have the same texture as, say, a turkey burger. Duh.

Unlike other veggie burger recipes around, these aren’t held together by a “flax egg” or a regular egg. Instead, bulgur wheat, lentils and mushrooms work together to create a rich, savory patty….the kind I like to sink my teeth into.

Oh, and cashews! Raw cashews are ground up into a powder before adding the rest of the ingredients. If you don’t like cashews, you could also try making these with walnuts but I thought the slight cashew taste was perfect.

I made a large batch of these burgers last week, froze a couple for myself and brought the rest over to Adam who enjoyed them for breakfast all week. I’m more of a pancake type of gal myself, but just goes to show that meat & potato lovin’ dudes will eat veggie burgers for breakfast….and like them!

You do need either a Vita-Mix (or other brand of high speed blender) or food processor to make this recipe.

It’s worth it!

Don’t be deterred by the numerous recipe steps (and I won’t even show you an after shot of my kitchen sink), these really are one of the best veggie burgers I’ve had….especially when topped with a thick slice of melty pepperjack cheese and a glob of sweet chili sauce (don’t knock it till you try it!).

The End.

Plant Burgers

serves 6

Print this recipe!

Ingredients:

3 small beets, peeled and chopped (222 grams)

1/2 cup green lentils

1/2 cup bulgur wheat

1/3 cup raw cashews

1 cup mushrooms

1/2 cup minced yellow onion

1 tsp fresh thyme

1/2 tsp salt

1/4 tsp pepper

1 tbsp + 1 tsp canola oil, divided

2 cups water, divided

pepperjack cheese for serving

lettuce for serving

sweet chili sauce for serving

Directions:

Preheat oven to 400 degrees. Place the chopped beets on a lined baking sheet and roast for 20 minutes until tender. Remove and set aside.

While the beets are roasting, combine the lentils with 1 1/2 cups water in a small pot on the stove. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.

Also on the stove, bring 1/2 cup water to a boil. Add the bulgur then turn off the heat and cover for 10 minutes. The bulgur should absorb all of the liquid and be tender when done.

Heat one tsp oil in a large skillet over medium high heat. Add minced onion, mushrooms and thyme and cook for about 6 minutes. Both onions and mushrooms should be softened.

When you have all of your ingredients prepped and ready, start making your burgers! Place raw cashews in either a food processor or Vita-Mix and process until they become a flour. Then, add beets, bulgur, onions, mushrooms and rosemary and process until combined.  Add cooked lentils and continue processing until everything has combined but still on the “chunky” side. Remove mixture from either food processor or blender and place in a large bowl.

Heat up the remaining tablespoon of oil over high heat. Divide mixture into six veggie burger patties and carefully cook each side for about 5 minutes, until golden and crispy.

Serve veggie burgers on whole wheat rolls with lettuce, tomato, cheese and sweet chili sauce!

Time:

1 hour

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{ 116 comments… read them below or add one }

Brittany @ Itty Bits of Balance March 26, 2012 at 3:02 am

This is GENIUS.

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Full-Flavored Life March 27, 2012 at 2:59 pm

Yes!! GENIUS! Thanks for the amazing post!

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Kristen @ notsodomesticated March 26, 2012 at 3:25 am

Love this!! I was just talking on my blog today about how I’m wanting to cut back on the amount of meat I eat. Thanks for sharing! ;)

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Katrina March 26, 2012 at 4:03 am

Love these! Especially that mushroom topping. Awesome.

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Sarah March 26, 2012 at 4:06 am

I’m one of those whose not sure if she likes beats – I’m going for it! :)

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Erika - The Teenage Taste March 26, 2012 at 4:14 am

This sandwich sounds so different, yet so delicious! Those mushrooms are making me drool!

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Maryea @ Happy Healthy Mama March 26, 2012 at 4:38 am

Beet burgers are my absolute favorite. I love the unique combination of ingredients here.

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Lauren @ Oatmeal after Spinning March 26, 2012 at 4:43 am

I don’t think I’ve ever craved a burger so much at 7:30 am!! This looks so beautiful! I love bulgur and have never thought of using it in a burger. I can’t wait to make this… I’m thinking it will have to be tonight! :)

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Angela @ Eat Spin Run Repeat March 26, 2012 at 4:56 am

This is awesome! The Plant Cafe is one of the places I really wanted to visit when I was in SF last year but I just didn’t have time because of the conference I was attending. These burgers sound phenomenal!! I’ve always wondered about how to incorporate beets into a veggie burger and you’ve totally taken all the guesswork out for me. Thanks Jenna!

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Lauren at Keep It Sweet March 26, 2012 at 5:00 am

LOVE this idea!

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elizabeth @ chronic venture March 26, 2012 at 5:14 am

mmm these look so good & beautiful! i looove beets so these will definitely need to be tried out soon!

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tara March 26, 2012 at 5:28 am

I’ve seen beet burgers on a few different blogs now. I usually buy canned beets, ha.

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Justeen @ Blissful Baking March 26, 2012 at 5:39 am

Wow, what an awesome idea for a veggie burger! Love the combination of the creative nutritious ingredients. The bright color is great too!

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Joelle (on a pink typewriter) March 26, 2012 at 6:15 am

Crazy interesting! I’m on the fence about beets so I’ll have to give them a fair shot in this recipe. :)

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Margarita March 26, 2012 at 6:22 am

Wow! These burgers sound really good! I need to try making veggie burgers myself!

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Becca @ Blueberry Smiles March 26, 2012 at 6:24 am

I LOVE veggie burgers from the Plant! It’s right down the street from my apartment and I spend way too much money there- cang help it. Def gonna try these! So excited

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Jen March 26, 2012 at 6:28 am

I think they should be called Pink Plant Burgers! …or Purple Plant…okay you get the idea :)

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Urban Wife March 26, 2012 at 6:45 am

What a gorgeous red color! I wonder…do they stain your teeth? I’ve actually never had beets before but I’m willing to try them in burger form.

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jenna March 26, 2012 at 12:25 pm

They do not stain your teeth at all, actually!

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amy walters, aDESIGNdock March 26, 2012 at 6:48 am

Ooh…Plate Cafe sounds awesome.

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DessertForTwo March 26, 2012 at 6:53 am

I’m so in! Love the color and look of these!

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Gina @ Running to the Kitchen March 26, 2012 at 6:57 am

These burgers LOVE the camera! Seriously, that color is amazing. I love beets so this is definitely going to get tested out. It sounds very “springy” too :)

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Cassie March 26, 2012 at 7:09 am

Drooling over these, Jenna. Love the color, so fantastic!

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Molly @ RDexposed March 26, 2012 at 7:16 am

I’m so intrigued but will have to wait till a weekend for the time needed for these puppies!

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Mai March 26, 2012 at 7:22 am

Next time I’m making burgers, I’m definitely trying this recipe!

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terri March 26, 2012 at 7:24 am

Jenna,

Later this week I’m attending a conference at the Marriott Marquis on Fourth Street. I googled this restaurant and it looks like I can walk there from the hotel. I ‘m vegetarian. Is there other ‘to die for’ places you would recommend eating?

Thanks so much,
Terri

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Maissa March 26, 2012 at 9:02 am

SF dweller popping in here, with a few recommendations:

If you have the time to make it over to the Marina, go to Blue Barn, the wait can be a bit of a deterrent, but the giant bowls of overflowing salad are worth the wait.

Source in SOMA is a great, great, GREAT all vegetarian restaurant.

Herbivore can be a bit hit or miss but their shwarma and sandwiches are always a win. All vegan, all the time.

A final note about eating in SF, we’re a pretty crunch-granola city, so pretty much any restaurant you go into will have at least one, usually outstanding, vegetarian entree. If you have the time to head out to the mission, go to taqueria cancun around 29th and Mission. Their burritos are to die for. The super veggie is everything you’ve ever wanted and more.

If you’re also heading towards the Mission – Tartine – 17th and Guerrero makes awesome pasteries (get the morning buns) and has some great veggie sandwich options. Walk up the block for dessert and get the roasted banana ice-cream from birite. I promise you wont regret it.

Also be sure to check out the Ferry building, the vegan donuts are fantastic, and cowgirl creamery will let you sample all their delicious, out of this world, cheese. Plus acme bakery makes the best baguettes in San Francisco.

There are just a few thoughts and ideas…

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Terri March 26, 2012 at 10:13 am

thank you so much!! I’m so glad to see such fantastic options. I’ll start meal planning now!

Terri

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jenna March 26, 2012 at 12:24 pm

thanks! love all of these suggestions!

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Alicia @ The Reluctant Home Cook March 26, 2012 at 7:28 am

I just bought green lentils for another recipe – this sounds like a great way to use up the extra!

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Caroline @ After Dinner Dance March 26, 2012 at 7:42 am

I’m definitely trying these! just have to find bulghar wheat somewhere..

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Genet March 26, 2012 at 7:52 am

I love beets and am excited to try this recipe. Thanks for working hard to keep healthy food delicious!

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Maria March 26, 2012 at 8:04 am

Can we please have lunch together and eat these burgers?

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jenna March 26, 2012 at 12:24 pm

yes please! :)

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Averie @ Averie Cooks March 26, 2012 at 8:09 am

Wonderful job on the burgers and the intensity of that red color is just amazing! Wow! Who needs red dye #40 when you have nature, right! :)

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Ashley March 26, 2012 at 8:25 am

Yes! I was just talking about their veg burgers last night! Probably in my top 2 of all time. Other is at a cafe called Sojourners in Santa Barbara. But at Plant, I’ve always wondered what the heck was in their burgers. Seem so unique but soooo

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Heather @ Get Healthy with Heather March 26, 2012 at 8:34 am

I knew there’d be beets in those bright burgers. They sound awesome!!

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Gabby @ Gabby's Gluten-Free March 26, 2012 at 8:39 am

Gorgeous! These sound simply amazing, I will definitely have to whip them up soon!

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Moni Meals March 26, 2012 at 8:45 am

very interesting! I would love to try that, looks so good too. :)

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Veronica March 26, 2012 at 8:59 am

Oh my goodness! These look amazing! So creative, too. Can’t wait to try them! Thank you!

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Laura @ She Eats Well March 26, 2012 at 9:48 am

I love the Plant. I live a few blocks away from the Marina one. Jenna, next time try the Ginger-Miso Quinoa dish. It’s really yummy, the sauce, specifically. Also, love their Green Basic juice. Can’t wait to try out this burger recipe!

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Katie March 26, 2012 at 10:15 am

Oooh heavens. These look so good. Get those beets in my mouth nowww.

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Lisa D March 26, 2012 at 10:17 am

These sounds delicious! do you freeze the patties before you cook them??

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jenna March 26, 2012 at 12:24 pm

nope!

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Alison March 26, 2012 at 10:24 am

Beet burgers – what a neat idea! Never would’ve thought of it. Oh how I long for a vitamix…

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Pippa@sundaysupperswithpippa March 26, 2012 at 10:25 am

THANK YOU for posting this recipe! I tried the Plant burger a few years ago during a visit to SF, and loved it. I searched high and low for their official recipe, but never found it. I’m so excited to try your recipe!

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Deanna B. March 26, 2012 at 10:33 am

I just made a veggie burger that had beets as the base, but the binder was black beans. The bulger and the mushrooms sound delicious…once I use up the patties in the freezer I’ll be sure to try these. And to cut out a step you could use the precooked trader joe’s beets. Just don’t go near the peanut butter aisle because they are now selling Speculoos Cookie Butter. Let’s not discuss how much of the jar I bought yesterday is now gone.

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Kristy March 26, 2012 at 10:33 am

I’ve been eating veggie burgers for more than a decade and have seen lots of different combinations – but this looks completely different and totally delicious!! Thanks for sharing! Quick question: what do you think a suitable replacement would be (if any) for the bulgur wheat? Would like to try and make this gluten free if possible. Do you think quinoa or rice would work? Thanks!

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jenna March 26, 2012 at 12:24 pm

Hmmm..if you can’t find bulgur wheat, I would try brown rice, quinoa or even uncooked oats. You would need to play around with the measurements though a little bit for the oats—I’ve only tried making these with bulgur so I’m unsure about the rest but would assume they would work.

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Angela @ Happy Fit Mama March 26, 2012 at 10:44 am

Great original idea! My hubby isn’t a beet fan but I might be able to sway him with this! The mushroom topping is like icing on the cake for me. Sounds wonderful!

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Kate March 26, 2012 at 10:54 am

Gosh, I wish that place had been there when I worked at Pier 3 years and years ago. These sound delicious.

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Emilie @ Emilie's Enjoyables March 26, 2012 at 11:04 am

ooo these look awesome, I love beets.

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Aggie March 26, 2012 at 11:35 am

aaahhhh! I want one of these for lunch! so beautiful Jenna! We have a restaurant up this way called Houstons, they have changed the name and I can’t remember the new one, but they make the best veggie burger with oats and beets. This totally reminds me of it, but yours has more umpf to it if you know what I mean. Yum yum yum

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Krystina (Krystina Zena) March 26, 2012 at 8:58 pm

Hillstone. :D

Do you live in Orlando, too?

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Amelia March 26, 2012 at 11:45 am

Love Plant Burgers! Great pics!

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Olivia March 26, 2012 at 12:26 pm

My fiance is allergic to all beans and legumes — including peas, lentils, etc — so I’ve been looking for a good veggie burger for a while that omits them. Can you make these sans lentils (or any good substitution ideas)?

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Stephanie H. March 26, 2012 at 1:06 pm

The ingredient list shows fresh thyme, but the written directions list rosemary. Please help! I am halfway through making these babies and want to make sure i get the flavor profile correct. So excited to try these! Thanks!

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jenna March 26, 2012 at 1:10 pm

I’m sorry—it is thyme. My mistake!

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Stephanie H. March 26, 2012 at 1:12 pm

Thank you! Back to the kitchen! So excited to try something new! Thanks for the quick response! :)

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Stephanie H. March 26, 2012 at 2:11 pm

Tried my first one…..SO GOOD! It didn’t even make it to the bun. I ate it hot out of the pan with balsamic ketchup. So good, I ate another!

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jenna March 26, 2012 at 3:20 pm

YAY! so glad. :)

Deana March 26, 2012 at 1:15 pm

Would it still hold up without the cashews? Would I need to replace that with something else? I am deathly allergic to them and have been told to also avoid all tree nuts as well. Thanks so much!

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jenna March 26, 2012 at 1:17 pm

Try replacing the cashews with ground flax :)

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Monica Bennett @ Just 5 More Minutes March 26, 2012 at 1:22 pm

Wow — I just saw this on FoodGawker and had to check it out — the deep red color is what caught my eye. I have a Vita Mix and am definitely going to try this out as we are are not big meat eaters in my family. Thank you again for your incredible recipe!

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Jesse March 26, 2012 at 1:47 pm

Do these burgers have a slightly sweet taste because of the beets?

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jenna March 26, 2012 at 1:55 pm

Not at all, actually.

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Julia {The Roasted Root} March 26, 2012 at 3:33 pm

The thought of using beets in a burger has been tinkering around in my head, but I hadn’t come up with a recipe yet – thanks, lady, I’m definitely going to try this out!

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Ellen March 26, 2012 at 3:47 pm

Whoa, these look really good! I love the addition of beets (I’m a beet lover). Do these fall apart very easily? This is definitely on my list of things to make! Thanks Jenna!

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jenna March 26, 2012 at 3:50 pm

They are soft, but I didn’t have trouble with mine falling apart at all.

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Lindsey March 26, 2012 at 4:51 pm

Jenna I’m so excited to try this recipe! I love The Plant Cafe as well, and I tried to make these burgers a couple months ago. They didn’t turn out very well. So I’m excited to try your recipe!

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Rachel March 26, 2012 at 5:57 pm

There’s a place in New York City that makes these burgers – with the addition of deep-fried buns :-) They’re incredible and I’ve always wondered how to make them! Thank you for reading my mind!

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Samantha March 26, 2012 at 6:20 pm

OH BEETS! I love them. I shall make these tomorrow! thank you!

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Liz @ iheartvegetables March 26, 2012 at 6:59 pm

My favorite restaurant EVER is in Columbus (where I’m from) called Northstar Cafe and they make a beet veggie burger and it is SO FREAKING GOOD. I love that it’s purple, just like the one above :)

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orangek8 April 24, 2012 at 1:30 pm

Mmm, I agree. The Northstar veggie burger is the best in the world!

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Lida March 26, 2012 at 7:04 pm

These look awesome! Only problem: there is no way I can eat 6 of these as a solo diner. Do you know if they freeze well?

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jenna March 26, 2012 at 8:15 pm

Yes, they do!

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Laura Ann March 26, 2012 at 8:02 pm

I had this at Plant Cafe a few months ago and was blown away!!! So excited to make this!

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Willow @ My Own Trail March 27, 2012 at 6:42 am

Oh my! I have three beets in the bottom of my produce drawer just taking up space. Sure, I could shred them on top of a salad or roast them, but I think this is what they’re actually meant for. I knew I needed them when I picked them up at the grocery store the other day. In fact, I actually have all of the ingredients at home right now which means I can make these tonight. I can’t wait!

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Lauren March 27, 2012 at 7:45 am

The Cheesecake Factory has an amazing veggie burger that I’ve been trying to recreate….It’s made me into a veggie burger convert! I like them more than regular hamburgers!

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Kelsey July 24, 2012 at 7:36 am

Did you ever figure it out??? I am desperate to learn to make it. Their veggie burger is absolute perfection.

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sara March 27, 2012 at 8:52 am

i love The Plant! never tried their burger, but they have this avocado salad with grapefruit and macadamia nut dressing that is one of the best things i’ve eating in probably my whole life.
thanks for the recipe!!!

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Kristin @ thefreshfind March 27, 2012 at 12:58 pm

these look SO good! I love beets in my veggie burgers, I really want to try to make these!

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Liz @ Southern Charm March 27, 2012 at 2:46 pm

Ah-mazing … and you share how to roast beets!! For some reason, I thought roasting beets was extremely complicated and always steered clear! Now I must attack :) Can’t wait to try this one!

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Kate March 27, 2012 at 7:10 pm

Check it out – a really similar recipe in the New York Times this week!

http://nyti.ms/GRfX0I

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Emily @LivingLongfellow March 27, 2012 at 7:31 pm

no way! who the heck thinks of these things! At first glance I thought it was a super rare burger. one of my best friends is a vegetarian obsessed with beets. sending to her.

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Sugarbear March 28, 2012 at 8:17 am

These burgers look great but there’s one error right at the top of this post: Plant has never been a vegetarian restaurant. Veg-friendly yes, but last time I checked, they had chicken, duck, shrimp, salmon, scallops, cheese and plenty of other animal products on the menu.

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Liz March 28, 2012 at 12:16 pm

Can’t wait to try this – what a great color!!

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Kelsy March 29, 2012 at 6:49 pm

These are absolutely gorgeous! I cannot wait to try this new twist on a veggie burger :)

Kelsy

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Elise March 29, 2012 at 7:01 pm

I loooove plant cafe organics beet burgers. I keep meaning to make my own. Now I don’t have any excuses.

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Annalisa March 30, 2012 at 12:36 pm

I am OBSESSED with the Plant burgers and am so excited to try these!! Thanks.

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Heidi - Apples Under My Bed March 30, 2012 at 8:11 pm

In love with the colour more than anything! Love the sound of them. Delicious, thanks lovely.
Heidi xo

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Sarah April 1, 2012 at 3:51 pm

Sarah – I had the arugula and grapefruit salad yesterday and loved it (plant burger was great too)!! I found this site bc I’m searching all over for the dressing recipe. Does anyone know where to find it? I called and they gave me the ingredients, but I’m not one to eyeball portions. Thanks for any tips everyone!

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Sarah cook April 2, 2012 at 6:16 pm

Jenna, I have never prepared beets before and was hoping you could explain how exactly you prepared them. Do you peel them like a potato and then dice them before roasting? When I google it, everything shows roasting them first then peeling. Thanks and I can’t wait to try these!

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Monica April 3, 2012 at 4:32 pm

Definitely will be making these again! I love meat but these are a great substitute when I am craving a healtier burger. They don’t stay together too well but I think a bigger bun will help, mine were pretty small. Yum thanks for the recipe!

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Shauna April 4, 2012 at 6:47 pm

I just made these and I have to agree–it’s the best veggie burger I’ve ever had! I loathe mushrooms and took the risk of making them without–I just added extra lentils–and it still turned out well, if there are any other fellow mushroom-haters who are curious. I love the touch the bulgur wheat added, too. Ah, such deliciousness. Thank you for this recipe :)

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ali April 23, 2012 at 5:17 am

I made these burgers last night, they are amazing! I did not have bulgur wheat, so I substituted quinoa, which turned out just fine. Your pictures are beautiful and the burgers were so tasty! Thank you for this recipe!

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Mary Catherine May 1, 2012 at 6:54 pm

Made these tonight – followed the recipe to a T. Best veggie burger I’ve ever tasted! These will be my new staple. Thank, Jenna!

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Laura June 9, 2012 at 12:00 pm

This recipe has been hanging on my fridge for weeks. All ingredients are ready just waiting on roasted berts. So excited to try them!

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Hilary June 25, 2012 at 7:11 pm

Just made these! Freezing half but can’t wait to dig into the other half, starting tomorrow! I only cooked three so far (to freeze), but probably for 2 minutes each side. I freaked out because they seemed like they were burning … is this just one of those things where you have to hang in there because they’re really not? Mine were smoking like mad as well.

On that note, do you use nonstick pans or classic pans for most of your cooking?

Thanks so much for this recipe – yet another keeper on eatliverun!

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Nika June 30, 2012 at 10:24 pm

Thank you so much for this post. I like but don’t love beets, but want to love them, so I’m always looking for new ways to prepare them. Definitely bookmarking this one!

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Cozy Cuisine July 8, 2012 at 1:55 pm

I just made these and I wish I could post the result pics on here. I have never ate or made a veggie burger in my life…but I was at a place called Tiny Boxwoods here in Houston about a month ago and the beet burger my daughter ordered was sooooo good I got inspired. And I don’t even like beets. I only used 2 beets because I feared the taste but next time I will go with the 3 beets per the recipe. The taste was hardly overwhelming. I’m not a hardcore bread person either so it with a with a fork. Melted some colby/cheddar on top and made a chipotle mayo. Yummy! Thanks…I can enjoy these anytime.

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Sharon July 9, 2012 at 4:36 pm

Made this tonight and it was FANTASTIC! I’d first come across beet burgers in a restaurant in Manhattan called Five 5 Napkin Burgers. I really enjoyed it and have been wanting to make my own. I stumbled across your recipe and tried it. Making it from this recipe equaled or possibly exceeded the one I had. The only suggestion I have is it is extremely possible to savor this without hiding it in a bun. I put it on top of a salad, break up the burger a bit, and it is a phenomenal dinner. Thanks so much for such a great, and easy to follow, recipe.

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Nancy July 16, 2012 at 5:03 pm

Thanks for posting this! One thing – I know that they definitely do not use bulgar wheat, because I have to eat a gluten free diet and I am able to eat the Northstar veggie burgers. Did the server tell you that, or is that part of your own creation?

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Eil July 24, 2012 at 2:39 am

MMM I made these last night and it took awhile but they were delicious and pretty!

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Megan August 15, 2012 at 3:56 pm

Jenna, these burgers are fantastic! I have my brother staying with me this month – he’s a vegetarian but he doesn’t like vegetables so he basically subsides on pizza – and these were number one on my list of recipes to show him that veggies can be awesome! I finally got around to making these today and I loved them to pieces.

Literally.
In like, five minutes.

Now I kind of want another one to savour more slowly…

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Linda November 4, 2012 at 6:37 am

Thank you so much for posting this! I was a regular at The Plant (even when it was still called Lettuce). I moved to London from SF and was laying in bed one night thinking of the food that I missed and came across this! Just ordered a step down converter/transformer so that I can use my vitamix here . . . This will be the first recipe that I make!

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Ania December 1, 2012 at 2:16 pm

For the love of beets! I made this burger last night – wow! One of the best recipes ever. I added a roasted a red bell pepper to the burgers, which added a nice flavor. For the extra beet dough, I formed the extra into burger patties, wrapped them up in plastic wrap and threw them in a freezer bag in the freezer for future quick beet burger meals. Highly recommend making these!

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Cheryl January 2, 2013 at 1:20 pm

How many carbs would this burger have? I am diabetic and need to know. I figured around 8 but my counts went way over 300 after eating it.

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Michelle January 30, 2013 at 10:29 am

YES!! I was in SF a few weeks ago and had this burger, and have been dreaming about it ever since. This popped up at the bottom of today’s post, like a little miracle! Can’t wait to try it this weekend, thank you!!

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Lisa April 3, 2013 at 1:37 pm

I was just there yesterday and the waiter read me the actual ingredients (due to allergies). I wish I had a photographic memory, but from what I do remember much of what was in it is not in your burgers. Not to say that yours are not yummy, because I am going to try them, but here is what I remember:
Brown rice, farrow, black beans, beets (roasted), zucchini, manse (a spice maybe), chili powder, salt.
I am going to try it as well, but I thought maybe knowing this may be helpful to you;-)

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Lindsay April 5, 2013 at 1:25 pm

I also love the veggie burger at Plant Cafe. I made this recipe last night – delicious! Dinner guests and my toddler loved. I couldn’t find the suggested topping of sweet chili sauce which I’d like to try for next time. I added white cheddar and avocado as toppings to replicate the “California Plant Burger”. This will be a regular recipe in our house from now on. Thank you Jenna for all your trial and error and for passing on your remake recipe. You are appreciated!

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diane October 10, 2013 at 11:21 pm

I’m excited to try these. I just spent an hour or two making another beet based burger recipe that was supposed to mimic 5 Napkins beet burger and it just wasn’t right. Lacked a punch of flavor. Your recipe looks like it has a lot of flavor with the rosemary & thyme, etc. That burger at 5 Napkins in Miami was the BEST veggie burger I have ever had (and I have been a vegetarian for 24 years so I have eaten a LOT of veggie burgers!)
Unfortunately I still have 5 bland burgers staring at me in my freezer… Maybe I should just suck up my waste of time and make yours!

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Patricia December 4, 2013 at 5:07 am

Do you peel the beets? I don’t use any oil in my diet do you think you can bake these burgers on parchment paper? Thanks!!

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Eileen February 25, 2014 at 2:38 pm

This looks amazing! I am going to try it this week. Do you know how many calories are in this full meal? Or just, how many calories are in the beet patties?

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jenna February 25, 2014 at 5:02 pm

I don’t calculate nutritional information for any of my recipes. I apologize about that!

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Eileen February 26, 2014 at 10:20 am

No problem! :) Your ingredients are clean and simple, and it looks like it will be easy to figure out the calories just by looking at your measurements/ingredients. Thank you for sharing this recipe to the world!

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