The Best Vegan Beet Burgers Recipes
VEGAN BEET BURGER RECIPE
Learn how to make the best vegan beetroot burgers. Healthy, nutritious and delicious burger that you must try even if you not vegan. This recipe is the ultimate veggie burger!
Provided by TheCookingFoodie
Categories Vegan Recipes Healthy recipes Find Vegetarian Recipes Dinner Recipes Lunch Recipes
Yield 5
Number Of Ingredients 15
Steps:
- 1. Finely chop 1 onion. Peel and grate carrot and beet roots. 2. Heat olive oil. Sauté chopped onion 3-4 minutes. Add crushed garlic, grated carrot, grated beetroots. Cook stirring occasionally for 8-10 minutes. 3. Drain the liquids and transfer to a large bowl. Set aside. 4. With a hand blender, blend chickpeas, tahini paste and lemon juice until smooth. 5. Transfer the chickpea mixture to the beetroot mixture, Mix well with your hands until incorporated. Season and refrigerate for 30 minutes. form into burgers. 6. Two methods the cook the burgers: 1. Fry over medium-high heat for 4-5 minutes on each side. 2. Bake for 35-40 minutes at 180C (360F). 7. Assemble the burger and enjoy!
VEGAN BEET BURGERS
Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy).
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- If you have a grater attachment for your food processor you can use it to grate the beets directly into the processor. If not grate beets with the grater you have, then add the beets, along with all of the remaining ingredients to the food processor. Pulse, stopping to scrape the sides, until the mixture comes together.
- Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.
Nutrition Facts : Calories 205 kcal, ServingSize 1 burger patty (recipe makes 4), Carbohydrate 37 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Sodium 365 mg, Fiber 6 g, Sugar 6 g
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
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- Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-blade attachment. Add the walnuts, oats, flax, garlic, all dry spices, and salt. Process until a slightly coarse flour forms.
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