Meaty Vegan Beet Burgers

These hearty burgers are high in protein, have a rich, savory flavor and a satisfying texture thanks to mushrooms, TVP, and vital wheat gluten. The beets add a beautiful color and moisture without making the burgers taste like beets.

Ingredients

• 1 medium onion, finely chopped
• 1 (6-ounce) package mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1–2 teaspoons burger or steak seasoning, or to taste
• ¼ cup soy sauce or tamari
• 2 (15-ounce) cans beets, drained and rinsed
• 2½ cups TVP (textured vegetable protein)
• 1 cup vital wheat gluten

Instructions

1. Preheat your air fryer or oven to 400°F.
2. In a large skillet over medium heat, sauté the onion until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes.
4. Stir in the garlic, garlic powder, onion powder, burger seasoning, and soy sauce. Cook for 1–2 minutes more.
5. While the vegetables cook, blend the beets in a food processor or blender until smooth, forming a thick puree.
6. Add the beet puree to the skillet and stir to combine with the mushroom mixture.
7. Stir in the TVP and mix well. Turn off the stove. Taste and adjust the seasonings, adding more soy sauce or burger seasoning if desired.
8. Add the vital wheat gluten and mix until combined. If the gluten doesn't incorporate evenly or appears clumpy, pulse the mixture a few times in a food processor until well combined.
9. Form the mixture into patties using about 1/4- 1/2 cup of mixture per burger. Squeeze and press it really hard so it will keep it's shape.  This should make approximately 10-16 burgers sized to fit standard hamburger buns.
10. Air fry at 400°F for 8–10 minutes per side, or bake on baking sheet for about 10–12 minutes per side, until firm and lightly browned.
11. Serve on buns with your favorite toppings such as lettuce, tomato, onion, pickles, mustard, ketchup, avocado, or vegan cheese.

Notes

• For an even smokier flavor, add ½ teaspoon smoked paprika or choose woodfired garlic for the garlic powder.
• These burgers freeze well after cooking.
• If the mixture feels too wet before adding the gluten, let it sit for 5 minutes to allow the TVP to absorb more moisture.

Yield: About 10-16 burgers
Protein: Approximately 18-20 grams per burger (depending on brand of TVP and vital wheat gluten used)