The family-friendly vegetarian ‘better burger’

A delicious plant-based burger filled with hearty ingredients that are good for you.

12 oz

sliced mushrooms, sauteed until browned

1 cup

short grain rice, cooked

12 oz

chopped tempeh

1/4 cup

quick cook oats, dry

1 cup

grated beets

1 tsp

salt

1 tsp

pepper

1 tsp

(optional) red pepper flakes, adds heat

1 tbsp

nutritional yeast

1 tsp

garlic powder

1 tsp

onion powder

1/2 tsp

sweet, smoked paprika

beaten egg

1 tbsp

for cooking oil, if desired

Cook the rice and set aside one cup.
Sauté the mushrooms until tender and browned.
Coarsely chop the tempeh into 1/2 inch cubes.
Add all ingredients to large bowl food processor and process until mostly chopped, and incorporated, and the mix resembles "hamburger."
Divide into eight pieces (or more or less, depending on how large you want your burgers), and shape into patties.
Sauté patties in a pan with optional oil and serve on buns with your choice of condiments.