I think the biggest mistake people make when they approach a veggie burger is assuming that it will taste like meat. This is apparent in a lot of commercial veggie burgers that try to mimic the look, taste and texture – and if you’re looking for that, this might not be the burger recipe for you.

I had wanted to try out Isa Chandra Moskowitz’s Quarter Pounder Beet Burgers since I had first seen them on her website, The Post Punk Kitchen (really, the vegan Bible). Shredded beets, lentils and cooked brown rice combine to create a whopping 1/4 veggie burger that wouldn’t look so out of place at a backyard barbecue, but doesn’t even pretend to want to be compared to a beef burger. The texture is fabulous, and this is the first homemade veggie burger recipe I’ve used that stayed dense and compact down to the very last bite – no crumblies here!

I baked my beet burgers to save on calories, but Isa herself recommends lightly frying the patties in a hot cast-iron skillet to create a crunchy char. Even without the frying, though, my burgers came out of the oven with a very pleasant golden-brown crust.

Quarter Pounder Beet Burgers

from The Post Punk Kitchen

1 1/4 cups cooked brown rice

1 cup brown lentils, cooked

 1 cup shredded beetroot

1/2 teaspoon salt

1 teaspoon dried thyme

 1 teaspoon mustard

3 tablespoons onion, finely chopped

2 cloves garlic, minced

2 tablespoons tahini paste

1/2 cup plain breadcrumbs

1. Preheat oven to 375º.

2. Combine the brown rice, lentils and shredded beet in the food processor and pulse 15-20 times so that the ingredients are mixed, but still have some texture. It should have a very eerie resemblance to ground meat.

3. Transfer mixture to a large bowl and use your hands to incorporate everything. Chill in the refrigerator for 30 minutes.

4. Form into four large patties. I used a 1/2-cup measuring cup to scoop, and then flattened them into patties with my hands. Place on a greased baking sheet.

5. Bake patties for 10 minutes on each side. Serve with your favorite burger fixin’s.

Nutrition per Serving: 250 calories, 6g fat, 38g carbohydrates, 10g protein.

Bonus Recipe: Simple Baked Sweet Potato Fries!

1. Preheat oven to 400º.

2. Cut one medium sweet potato into fry shapes. Place fries onto a sprayed baking sheet.

3. Sprinkle fries with desired spices – salt, pepper, garlic powder, cumin or even curry powder – whatever strikes your fancy.

4. Bake for 20-30 minutes until easily pierced with a fork. Dunk in ketchup!

Nutrition per Serving: 102 calories, 0g fat, 24g carbohydrates, 2g protein.