Beet Burger (vegan)
Burgers
Ingredients:
- 2 medium beets, peeled and grated
- 1 cup cooked black beans, mashed
- 1/4 cup rolled oats
- 1/4 cup cooked rice (white or brown)
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- salt and pepper to taste
- 2 tbsp olive oil (for cooking)
Equipments:
- Food processor
- Large mixing bowl
- Non-stick skillet or grill pan
- Baking sheet (optional)
- Spatula
Features:
Meal Prep Friendly
Soy-Free
Nutrition:
Servings 1 patty Calories 210 Carbohydrates 28g Fat 7g Fiber 6g Protein 8g Saturated 1g Trans 0g Vitamin C 2mg Calcium 45mg Iron 2.5mg Potassium 310mg Cholesterol 0mg Sodium 380mg Sugar 3g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prepare flax egg: Mix ground flaxseed with water and let sit 5 minutes until gel-like.
- Combine ingredients: In a large bowl, mix grated beets, mashed beans, oats, cooked rice, onion, garlic, flax egg, paprika, cumin, salt, and pepper.
- Form patties: Shape mixture into 4 equal-sized patties.
- Cook burgers: Heat olive oil in a skillet over medium heat. Cook patties 4–5 minutes per side until firm and browned.
- Serve: Serve on buns with your favorite toppings like lettuce, tomato, vegan mayo, or mustard.
Notes:
The mixture should hold its shape when pressed together. If too wet, add more oats or breadcrumbs. If too dry, add a tablespoon of water.
Chilling the formed patties for 20–30 minutes before cooking helps them hold together better.
Common Mistakes:
Overprocessing the beets to a purée — they should be finely grated or pulsed, not completely smooth. Some texture is essential.
Tips:
Cook over medium heat and resist the urge to flip early. Wait until the bottom forms a clear crust before turning.
Storage:
Uncooked patties can be refrigerated for up to 2 days or frozen (with parchment between each) for up to 2 months. Cook from frozen adding 2–3 extra minutes per side.
Swaps:
Black beans can be swapped for kidney beans or chickpeas. Oats can be replaced with breadcrumbs or almond flour.
Beet Burger (vegan)
Ingredients:
- 2 medium beets, peeled and grated
- 1 cup cooked black beans, mashed
- 1/4 cup rolled oats
- 1/4 cup cooked rice (white or brown)
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- salt and pepper to taste
- 2 tbsp olive oil (for cooking)
Features:
Instructions:
- Prepare flax egg: Mix ground flaxseed with water and let sit 5 minutes until gel-like.
- Combine ingredients: In a large bowl, mix grated beets, mashed beans, oats, cooked rice, onion, garlic, flax egg, paprika, cumin, salt, and pepper.
- Form patties: Shape mixture into 4 equal-sized patties.
- Cook burgers: Heat olive oil in a skillet over medium heat. Cook patties 4–5 minutes per side until firm and browned.
- Serve: Serve on buns with your favorite toppings like lettuce, tomato, vegan mayo, or mustard.
