vegan burger from by chloe

Bold and Bright, this umami vegan burger could convert even the most traditional burger lover. Vegan fast-casual restaurant chain, By CHLOE, has nailed the art of vegan cuisine. For the month of February, all by CHLOE locations will be serving The Beet Burger made with a beet patty and piled with sautéed kale, oyster mushrooms, pickled red onions and topped with a house-made basil aioli.

Between the pretty pink hue, the perfectly balanced flavor and spot-on texture, this vegan burger will be making a cameo in our weekend plans. Can’t get to a by CHLOE fast enough? They’re sharing their secret recipe with us below…

vegan burger by chloe

Vegan Beet Burger
With Picked Onions, Oyster Mushrooms + Sauteed Kale


Beet Burger:
1 8-oz package tempeh
1 Tbsp olive oil
1 cup yellow onion, finely chopped
2 cloves garlic, minced
1 15-oz can lentils, drained and rinsed
1 cup walnuts, lightly toasted
½ cup grated, cooked red beets (canned beets are 100% okay!)
½ cup all-purpose flour
1 tsp dried basil
1 tsp sea salt
1 pinch freshly ground black pepper
3 Tbsp safflower or other cold pressed vegetable oil

Pickled Red Onion:
½ cup red wine vinegar
1 tsp salt
1 tsp sugar
1 cup sliced red onion

Oyster Mushrooms:
8 oz oyster mushrooms, separate from the cluster (or substitute your favorite mushroom here)
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper

Sautéed Kale:
2 Tbsp olive oil
8 oz clean, chopped kale
1 tsp salt
½ tsp pepper

Pesto Aioli:
¼ cup vegan pesto
½ cup vegan mayonnaise


To make the burgers:
Cut tempeh in small pieces (about 4-6 total) and place in steamer basket. Cook/steam for 20 min, covered (this will remove the bitterness).

In a medium sauté pan, heat olive oil over medium-high. Add onions and sauté them lightly until onions are translucent and slightly browned. Add garlic and cook for a few minutes. Transfer to a baking sheet to cool.

Once onions and garlic are cool, add to food processor along with tempeh, lentils, walnuts, flour, beets, dried basil, salt and pepper. Pulse it slowly so the nuts will break up and the burger patty mix starts to come together. Place mix in bowl and work it together with hands. Taste the mix and re-season with salt and pepper, as needed.

Portion four-ounce patties out of the mixture. Press the patties down between two sandwich bags and form them into flat, round burgers. Place in refrigerator to cool until ready to use. (If making more than a day ahead, patties can be frozen and cooked from the frozen as needed.)

To finish, cook the patty: Heat safflower over medium-high heat. Add patties to fill pan and cook three to four minutes per side or until patty is browned. Flip patty over and cook another three to four minutes.

To make Pickled Red Onion:
Combine vinegar, sea salt and sugar in mixing bowl. Place onions in vinegar mixture and let sit for (at minimum) one hour.

To make Oyster Mushrooms:
Preheat oven to 325. Toss oyster mushrooms with oil, salt and pepper. Place in oven for 30 minutes, until soft and slightly golden brown.

To make Sautéed Kale:
Heat oil in non-stick skillet, add the kale and sauté until wilted. Add salt and pepper to taste.

To make Pesto Aioli:
Combine ingredients in bowl, mix well. Season with salt and pepper to taste and keep chilled in an air tight container (will keep for two days).

To serve, toast bun, spread pesto aioli on both sides. Add cooked patty and top with oyster mushrooms, sautéed kale and red onion. Enjoy!


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