So I love the taste of beets just on their own. But, after mixing in all the additional ingredients, you lose that beet-y taste and it really tastes like a burger. The trick is to squeeze and drain the beets after you cook them. Most of the flavor in the beets come from the juice. So, after that liquid is eliminated, you have a great substance for the burger. Plus, the red makes it look like the real thing!
Vegan Beet Burger
The tricky part in making vegan burgers is to create them to keep form. I hate sloppy burgers! That is why you should choose binding components, such as ground oats, garbanzo beans and black beans. Add panko crumbs if you are ever questioning the firmness.
Also, placing patties in the freezer for about 20 min. helps to maintain firmness....great little trick!
Ingredients: (yields 4 burgers)
2 large beets washed and patted dry
1/4 c rolled oats
1/2 can chickpeas drained and washed
1/2 can black beans drained and washed
1/2 small yellow onion chopped
2 garlic cloves diced
1 tbsp liquid smoke
1 tbsp soy sauce
1 tbsp sriracha
1 tbsp ketchup
2 tsp paprika
2 + p
1/2 tbsp evoo
Directions:
Preheat oven 400 and roast beets in foil for about an hour.
In meantime, blend rolled oats in food processor until powder. Place in bowl and set aside.
In saute pan, heat evoo on medium and saute onion and garlic for about 3-5 minutes.
Once beets are done, peel and cut. Place beets, chickpeas and black beans in food processor and pulse about 10 times. You don't want it to be completely blended.
Place pulsed/chopped beet mixture in mixing bowl and add in cooked onion and garlic. Mix in all the remaining ingredients, including the blended rolled oats. Adjust seasoning if need be.
Form into patties and place in freezer for 20 minutes.
To cook, take saute pan, heat evoo and cook each patty in pan for about 3 minutes on each side.
Serve on favorite bun and add your favorite toppings!
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