THE BEST VEGAN BEET BURGERS
This Vegan Beet Burger recipe is crispy on the outside but soft and juicy on the inside and simply delicious! Made with beets, beans, walnuts, and spices, it is packed with flavor, vitamins and plant-based protein for a healthy homemade spin on classic veggie burgers that can be made gluten-free, nut-free and paleo, too!
Provided by Bianca Zapatka
Categories Burger Lunch & Dinner Main Course Side Dish
Number Of Ingredients 14
Steps:
- Peel and grate the beets. Set aside.
- Heat a large pan with a teaspoon of oil and sauté the onion for 2-3 minutes, until translucent. Add garlic and sauté for another minute, until fragrant. Then add cumin, dried herbs, tomato paste, and Tamari sauce and sauté, stirring, until the liquid has evaporated. Add beet and sauté for further 2-3 minutes or so, until tender (but not soft!). Set aside to cool for a minute.
- Add oats and walnuts to a food processor and pulse into a coarse flour, leaving some texture. Then add the kidney beans and beet mixture and pulse a few times until combined (if the mixture is too wet, add some more oats. If the mixture is too dry, add a little water).
- Divide the mixture into 4 portions and form each into a burger patty.
- Heat 2 tablespoon of oil in a skillet or non-stick pan. Add the burgers and cook for 5-7 minutes per side until golden brown and crisp from the outside (be careful when flipping as they're pretty delicate).
- Serve on top of burger buns with lettuce, avocado, tomatoes, cucumber, red onions and cress. Or enjoy as a side dish with your favorite dip!
Nutrition Facts : Calories 210.7 kcal, Carbohydrate 26.1 g, Protein 8.6 g, Fat 9.2 g, SaturatedFat 1 g, Fiber 7.2 g, Sugar 6.1 g, Sodium 643.3 mg, ServingSize 1 Big Burger Patty
BEEF, BEAN AND VEGGIE BURGERS
Provided by Katie Lee Biegel
Time 25m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
- Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
- In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
- Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.
BEET VEGGIE BURGERS
This recipe comes from www.dietdessertndogs.com I haven't tried it I imagined a burger that tasted hearty without being too heavy or too earthy because of the beets. The pairing of buckwheat and beets accomplishes this goal admirably; these are a mild burger, yet one that is-dare I say it-meaty enough to really satisfy.
Provided by valgal123
Categories Lactose Free
Time 1h10m
Yield 8-10 burgers, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
- In a small pot, bring the 1-1/3 cups (320 ml) vegetable stock to a boil; add the buckwheat, cover, lower heat and simmer for about 15 minutes, until all the liquid is absorbed. Remove the cover, fluff with a fork, and allow to cool.
- In the bowl of a food processor, process the nuts, flax and oats to the texture of a coarse meal. Add the beets, pepper, parsley, fennel, mustard and salt and process until almost smooth, yet still grainy.
- Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop out the mixture and flatten to patties about 1/2 inch (1 cm) thick. Bake in preheated oven 25 minutes, then gently turn over and return to oven for another 15-25 minutes, until the burgers are crisp on the edges. Serve plain or in buns. These go well with avocado mayonnaise or fresh and spicy cilantro sauce (both of these condiments will create a cool red-and-green Christmas vibe with the burgers, too). Makes 8-10 burgers. May be frozen.
- * I bake the beets because I prefer the flavor and find they are a bit dryer that way, so the burgers will hold together better. If you boil the beets instead, you might like to reduce the vegetable broth by 2-4 Tbsp (30-60 ml).
Nutrition Facts : Calories 242.6, Fat 20.2, SaturatedFat 4.2, Sodium 164.8, Carbohydrate 12.9, Fiber 4.8, Sugar 2.8, Protein 6.5
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