3 medium sized red beets coated and oil wrapped in foil and baked in the oven for about 45 minutes at 350°. Chop into cubes. May be substituted with 1-15oz can of sliced beets.
One can of chickpeas, drained, rinsed and mashed
2.5 cups of kale (stems removed) steamed until soft and dark green and chopped (can substitute 2.5 cups spinach if preferred).
1/2 a white onion, diced
2 cloves garlic, roughly chopped
1/2 cup Panko bread crumbs
One large egg
1/2 teaspoon salt
1/4 tsp black pepper
1/4 teaspoon smoked paprika
1/4 tsp cayenne pepper
Cheese of choice to melt on top (I recommend sliced gouda)

Spicy Mayo


1/3 cup mayo
1/4 cup sour cream
2 tsp sriracha hot sauce
1 tsp lemon juice
½ tsp chili powder
Dash salt
Dash pepper


  1. Mash all ingredients together in a bowl with clean hands for a chunkier burger, or pulse in a food processor for a smoother consistency. (The beets give this burger a red and juicy appearance).
  2. Shape into 8 burger patties and place on a sheet pan lined . Place in the freezer while you prepare the secret sauce (spicy mayo).
  3. Mix spicy mayo ingredients in a small bowl and spread on your favorite toasted buns before adding your perfectly grilled homemade veggie burger! To do this, heat a grill pan or skillet over medium heat, adding a liberal amount of olive oil.
  4. After the oil is hot (1-2 minutes), place your burgers on the pan. Sear for 3 -5 minutes per side, adding cheese on side two.
  5. Remove and serve on a toasted bun or lettuce wrap with your favorite side dish.

(Try this one from A Spicy Perspective for The Best Potato Salad :

Or, serve with curly fries, tater tots or sweet potato fries because you already have reached your veggie quota with your tasty burger!