The Good Life
with a Southern Drawl

Veggie Burger Recipe

By Amy Bailey — May 28, 2017

Winner, winner, veggie dinner! I have attempted veggie burgers several times but I finally feel as if I have mastered the art of the veggie burger with this recipe. This veggie combo of beets, mushrooms, and Beluga lentils created a burger that stayed together and was so tasty. So if you are looking for a healthy burger option to enjoy this summertime – MyScoop has it!

Beet, Mushroom, and Lentil Veggie Burger

1 beet, cubed and roasted

1 cup mushrooms, halved and roasted

2 cups Beluga lentils (or other lentils)

1 carrot, sliced

1/4 cup onion

2 garlic cloves

1 fresh or dried chili pepper

1 cup fresh herbs, i.e. basil, thyme, parsley, cilantro or any flavors you tend to enjoy

1 Tbsp extra virgin olive oil

Salt, to taste (about 1 tsp)

Pepper, to taste (about 1 tsp)

1 large egg (optional)

2 Tbsp extra virgin olive oil


In a Vitamix or high powered blender, combine all ingredients except egg. Pulse to puree all ingredients. If you like, fold in egg to make for a patty that more easily stays together.

Heat 2 Tsbp olive oil on medium high in iron skillet. Form veggie patties and cook 2 at a time. Brown on both sides then reduce heat to low and cover for 8-10 minutes to finish cooking. Serve on a bun or lettuce wrap and top with whatever toppings you enjoy.