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BLC (Vegan) Burgers

About the Recipe

These are packed with good-tasting, good-for-you ingredients such as golden beets, red lentils, brown rice, chickpeas, carrots and flavorful herbs and seasonings. They are delicious served with your favorite burger toppings and oven-roasted sweet potato wedges on the side. You can cook the beets, lentils and rice a day or two ahead of time, to help these burgers come together more quickly.

Makes 8 burgers



  • 1 cup cooked garbanzo beans (also called chickpeas), drained and rinsed
  • 1 cup diced cooked golden beets                                   
  • 1 cup cooked red lentils                   
  • 1 cup cooked short-grain brown rice
  • 1 cup gluten-free panko breadcrumbs
  • 1/2 cup shredded carrots                
  • 1/3 cup diced yellow onions         
  • 2 egg replacers
  • 2 tablespoons chopped fresh parsley                           
  • 1 tablespoon minced garlic                                               
  • 1 tablespoon ground mustard                                         
  • 1/2 tablespoon dried oregano                                         
  • 1/2 teaspoon sea salt                                           
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons olive oil, divided

For Serving:                            

  • 8 burger buns
  • Burger toppings and condiments, such as lettuce, tomato, avocado, pickles, mustard and vegan mayonnaise


Mash garbanzo beans in a large bowl. Add all remaining ingredients except olive oil. Use your hands to mix thoroughly. 

Using a 1/2-cup measure, scoop mixture into balls, then flatten to form patties. 

Heat 1 teaspoon oil in a cast-iron or nonstick skillet over medium-high heat. Add patties and cook in batches, 3 to 4 minutes on each side, until lightly brown. Lower heat if burgers start to brown too quickly. Serve on buns with toppings of your choice.