There are veggie burgers and then there's vegan MEAT. These vegan burgers are most certainly the latter. A perfect blend of TVP and seitan make an irresistably meaty texture with beets for a nice but light pink color and seasoned to perfection. They're also freezer-friendly, easy to make, and ohhhh so satisfying!?

1 15.5-oz can sliced beets

2 Tbsp olive oil

1 small onion, minced

2 large cloves garlic, minced

2 Tbsp burger or steak seasoning (We used our Copycat Red Robin Seasoning.)

1 Tbsp dried parsley

1 tsp ground black pepper

1 tsp ground cumin

1 1/4 cup dry TVP

1 1/2 cups beet pure

2 Tbsp soy sauce

1/2 cup vital wheat gluten*

First, make your beet puree by dumping the whole can (water + all) into a blender or food processor. Fill the empty can to the brim with water and pour that in too. Then, blend on high until no chunks of beets remain. Measure out 1 1/2 cups from this mixture and set it aside to use in your burger. You can add the leftover beet puree to sauces, smoothies, and soups for a nutritious boost!
Next, start your burgers: Heat the olive oil in your wok or a large, deep saute pan on medium heat. Add the minced onions and garlic, and your seasoning (steak seasoning / dried parsley / pepper / cumin). Stir to make sure everything is evenly coated and cook 3-5 minutes or until the onions are translucent and the mixture is fragrant.
Add the TVP, the 1 1/2 cups of beet puree, and soy sauce. Stir, cover, and allow the mixture to cook for 10 minutes, stopping once halfway through to stir. When you stir, be sure to scrape the bottom, so no TVP pieces burn.
Remove from heat, stir in your vital wheat gluten, + allow the mixture to cool down for 5-7 minutes. You don't want to burn your hands! While it cools, preheat your oven to 350F and generously grease a large baking pan with refined coconut oil. When the mixture is cool enough to touch, get in there with your hands and start kneading the mixture for about 2-3 minutes. This will activate the gluten and make the burgers super meaty!
Finally, let's form our burgers: Measure out 1/2 cup of the mixture and use clean, dry hands to form your patties. Be sure to pack them tightly and give each burger a little extra squeeze before placing them on the baking sheet. Bake them for 20 minutes, carefully flip each burger, and bake another 20 minutes.
Now, it's time to have fun with toppings! I love vegan cheese, mayo, lettuce, and our [rice paper bacon|https://www.plantpowercouple.com/recipes/rice-paper-bacon/ ]. Get creative, and ENJOY! Store leftovers in the fridge for a week or the freezer for up to 6 weeks.