Main Course/ Recipes

Plant Burgers

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!


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


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.ย  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!


1 hour

You Might Also Like

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

    This is GENIUS.

  • 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! ๐Ÿ˜‰

  • Katrina
    March 26, 2012 at 4:03 am

    Love these! Especially that mushroom topping. Awesome.

  • 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! ๐Ÿ™‚

  • 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!

  • 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.

  • 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! ๐Ÿ™‚

  • 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!

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

    LOVE this idea!

  • 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!

  • 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.

  • 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!

  • 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. ๐Ÿ™‚

  • Margarita
    March 26, 2012 at 6:22 am

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

  • 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

  • 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 ๐Ÿ™‚

  • 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.

    • jenna
      March 26, 2012 at 12:25 pm

      They do not stain your teeth at all, actually!

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

    Ooh…Plate Cafe sounds awesome.

  • DessertForTwo
    March 26, 2012 at 6:53 am

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

  • 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 ๐Ÿ™‚

  • Cassie
    March 26, 2012 at 7:09 am

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

  • 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!

  • Mai
    March 26, 2012 at 7:22 am

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

  • terri
    March 26, 2012 at 7:24 am


    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,

    • 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…

      • 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!


      • jenna
        March 26, 2012 at 12:24 pm

        thanks! love all of these suggestions!

  • 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!

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

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

  • 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!

  • Maria
    March 26, 2012 at 8:04 am

    Can we please have lunch together and eat these burgers?

    • jenna
      March 26, 2012 at 12:24 pm

      yes please! ๐Ÿ™‚

  • 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! ๐Ÿ™‚

  • 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

  • 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!!

  • 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!

  • Moni Meals
    March 26, 2012 at 8:45 am

    very interesting! I would love to try that, looks so good too. ๐Ÿ™‚

  • 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!

  • 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!

  • Katie
    March 26, 2012 at 10:15 am

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

  • Lisa D
    March 26, 2012 at 10:17 am

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

    • jenna
      March 26, 2012 at 12:24 pm


  • 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…

  • 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!

  • 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.

  • 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!

    • 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.

  • 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!

  • 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.

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

    ooo these look awesome, I love beets.

  • 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

  • Amelia
    March 26, 2012 at 11:45 am

    Love Plant Burgers! Great pics!

  • 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)?

  • 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!

    • jenna
      March 26, 2012 at 1:10 pm

      I’m sorry—it is thyme. My mistake!

      • 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! ๐Ÿ™‚

        • 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!

          • jenna
            March 26, 2012 at 3:20 pm

            YAY! so glad. ๐Ÿ™‚

  • 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!

    • jenna
      March 26, 2012 at 1:17 pm

      Try replacing the cashews with ground flax ๐Ÿ™‚

  • 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!

  • Jesse
    March 26, 2012 at 1:47 pm

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

    • jenna
      March 26, 2012 at 1:55 pm

      Not at all, actually.

  • 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!

  • 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!

    • jenna
      March 26, 2012 at 3:50 pm

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

  • 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!

  • 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 ๐Ÿ™‚ They’re incredible and I’ve always wondered how to make them! Thank you for reading my mind!

  • Samantha
    March 26, 2012 at 6:20 pm

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

  • 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 ๐Ÿ™‚

    • orangek8
      April 24, 2012 at 1:30 pm

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

  • 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?

    • jenna
      March 26, 2012 at 8:15 pm

      Yes, they do!

  • 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!

  • 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!

  • 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!

    • 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.

  • 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!!!

  • 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!

  • 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 ๐Ÿ™‚ Can’t wait to try this one!

  • Kate
    March 27, 2012 at 7:10 pm

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

  • 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.

  • 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.

  • Liz
    March 28, 2012 at 12:16 pm

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

  • Kelsy
    March 29, 2012 at 6:49 pm

    These are absolutely gorgeous! I cannot wait to try this new twist on a veggie burger ๐Ÿ™‚


  • 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.

  • Annalisa
    March 30, 2012 at 12:36 pm

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

  • 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

  • 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!

  • 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!

  • 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!

  • 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 ๐Ÿ™‚

  • 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!

  • 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!

  • Ma meilleure recette de végé-burger « soya & chocolat
    May 2, 2012 at 5:40 am

    […] Une belle roche de couleur rubis mais une roche quand mรชme. Impossible de produire la recette de Plant Burger de Eat Live Run avec un truc aussi durโ€ฆ Mon robot nโ€™y aurait pas […]

  • 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!

  • Father's Day Recipe | Fathers Day Recipes | Gluten Free Recipes - The Healthy Apple
    June 15, 2012 at 3:02 am

    […] Plant Burgers from Eat Live Run […]

  • 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!

  • 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!

  • 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.

  • 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.

  • 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?

  • Eil
    July 24, 2012 at 2:39 am

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

  • The Edinburgh Farmers’ Market « Awl of the Above
    August 4, 2012 at 9:49 am

    […] staying with me this month, so I hit up all the organic veg stalls in search of the ingredients for thisย plant burger, most of which I successfully haggled for; I also picked up a little treat for myself […]

  • 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.

    In like, five minutes.

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

  • Beetroot Veggie Burgers « Awl of the Above
    August 24, 2012 at 10:27 am

    […] to the point: I think this part of my upbringing is the deep-seated reason why I have amassed so many veggie burger recipes on my Recipes for Success […]

  • super breakfast week, day five: put an egg on it! |
    August 29, 2012 at 12:07 pm

    […] Veggie burgers from last night’s barbeque staring you in the face? Put an egg on it! […]

  • Natural Woman |
    September 5, 2012 at 6:01 pm

    […] tried to make Jenna’s Plant Burgers-but I will be honest, mine did not turn out so […]

  • On the Tasting Menu: Beets « Sheila Squillante
    September 21, 2012 at 2:32 pm

    […] Beet Veggie Burgers at eat, live, run Share this:ShareFacebookPinterestTumblrTwitterEmailLike this:LikeBe the first to like this. […]

  • Meal Plan This Week | Tasty Leaves and Twigs
    October 29, 2012 at 8:49 pm

    […] 1) Banana Black Beans with Black Quinoa (quinoa made ahead) 2) Beet Burgers (previously frozen) 3) Cabbage Roll Casserole with Tempeh (made ahead) (recipe to come) 4) Moroccan […]

  • 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!

  • Get Full with Veggie Burgers | Drinks Wine, Writes Blog
    November 4, 2012 at 2:30 pm

    […] “Plant Burgers” by Eat Live Run: Beets are something I still reject in whole form but when they are a.) juiced or b.) post-food […]

  • Vegan Collegiate Does San Francisco, Part 1 | The Vegan Collegiate
    November 25, 2012 at 11:37 am

    […] to get pictures of all this but I was too hungry to think of it. The following is a picture from Eat, Live, Run (thanks for letting me use your picture!). If you go through the link, you can actually find a […]

  • 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!

  • 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.

  • 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!!

  • This veggie burger is so good, it can go bun-less | Home of the #Committed Athlete
    March 1, 2013 at 12:31 pm

    […] much searching and review reading and now, testing, this blogger seems to have gotten the recipe rightย  (nice job, […]

  • Saturday in San Francisco and The Japanese Tea Gardens
    March 31, 2013 at 10:18 pm

    […] moving to California, I found a recipe on Eat, Live, Run for a copycat of The Plant Burger that they offer at The Plant Cafรฉ and had made it several times […]

  • 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;-)

  • 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!

  • Beet Veggie Burger (#23) | Baking Through the Year
    May 27, 2013 at 2:24 pm

    […] source here Share this:TwitterFacebookMoreEmailPrintPinterestLike this:Like Loading… Leave a […]

  • Beet Burgers – AKA The best veggie burger I have ever tasted! | Better with Cake
    July 15, 2013 at 2:17 am

    […] Run (simply stunning newly wed who is also the author of the wonderful White jacket required). This recipe is one I have been wanting to make for over a year now. I can’t believe I waited so […]

  • Weekend Recap: Bloggers in San Francisco
    July 21, 2013 at 8:29 pm

    […] I was a bad blogger and didnโ€™t photograph my food but I got the same thing as Becky, The California Plant Burger, and she took pictures of hers so you can always hop on over to her blog or her Instagram if you are curious. Itโ€™s the third time Iโ€™ve had The Plant Burger there and I love it! Iโ€™ve also made it at home several times using Jennaโ€™s recipe. […]

  • 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!

  • 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!!

  • 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?

    • jenna
      February 25, 2014 at 5:02 pm

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

  • 52 Surprising Things to Make in a Vitamix - Perfect Your Lifestyle
    January 17, 2015 at 1:07 pm

    […] 17.ย Plant Burgers* […]

  • Jess
    April 4, 2015 at 12:22 am

    THANK YOU SOOO MUCH! I went to San Francisco for vacation about six months ago and stumbled upon The Plant Cafe. This (or their) burger was the best meal that I’ve ever had. Thank you so much for working hard and putting together an amazing recipe so that I can enjoy it again!

  • You Should Make This: Plant Burger from Eat Live Run – Conjure
    February 16, 2020 at 12:17 pm

    […] be put off by the number of steps this recipe requires when you get to the Eat Live Run website. These burgers are completely worth the effort. To make it even more worth your time, make a double […]