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Eggplant and Beet Burger (Whole30, Paleo, Vegan)

This delicious meatless burger is on deck for your next BBQ, and is perfect for anyone on a paleo, Whole30, or vegan diet! Try this burger to get an easy dose of super foods like eggplant, beets, and kale!
Prep Time 1 hr 30 mins
Cook Time 35 mins
Course dinner
Cuisine American
Servings 12 patties
Calories 55 kcal


  • 2 medium eggplants
  • 2 medium red beets
  • 1/4 cup olive oil
  • 1 tsp psyllium husks
  • 3 tbsp water
  • 1 cup chopped kale (packed)
  • 3 cloves roasted garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp parsley


  • Preheat your oven to 350°F.
  • Cut your eggplant in half and brush it lightly with olive oil. Place it on a baking tray face up.
  • Cut off the greens from the beet. Wash the beets and poke them with a fork or knife to create some holes.
  • Lightly brush the beets with olive oil, and wrap them in tinfoil. Seal it tightly and place on the baking tray.
  • Add a few garlic cloves to a tinfoil "pouch," and drizzle with olive oil. Seal it tightly and place on the baking tray.
  • Bake the vegetables for about an hour, or until the beets are fork tender and the eggplant is soft.
  • Set aside roasted veggies and allow them to cool completely.
  • Make your psyllium egg by combing the psyllium husk and water. Allow it to sit for 15 minutes or so until a gel forms.
  • Add the cooled vegetables to a blender.
  • Add in the chopped kale.
  • Add in the psyllium egg, salt, pepper, oregano, and parsley.
  • Pulse in the ingredients until the ingredients are well mixed, but leave a few chunks of vegetables for a good texture.
  • Line a pan with parchment paper and use the vegetable mixture to form some patties.
  • Put the patties in the oven for 25 minutes. Careful flip them and put back in the oven for another 15 minutes.
  • Serve the burger on a lettuce wrap, paleo or vegan bun. Top with caramelized onions, and with your favorite burger toppings.
Keyword beet, burger, dinner, eggplant, paleo, vegan, whole30