Veggie burgers that Bleed
The ingredient list on the commercial product already gives you several pointers to work with in building a recipe:


A legume protein is used, with additional binders (tapioca starch). Probably not in plain flour form, since that would result in more of a pancake than a meat like texture.
beet juice and paprika are used both for a reddish colour and to get some of the adstringency/earthyness of meat juice in there. Also, one can assume the end product to be relatively acidic (despite there being an alkali - potassium bicarbonate - present), otherwise beet juice would give you a blue off colour.
At least two layers of smoke flavor - mesquite powder, hickory smoke extract - are used
shiitake and yeast extracts - umami sources
an iron compound - probably not just for enrichment, iron-adstringency is a flavor component in meat taste...