Beet Burger (Vegan)
Ingredients:
- 2 medium beets, peeled and grated
- 240 g (1 cup) cooked black beans
- 25 g (¼ cup) rolled oats
- 45 g (¼ cup) cooked rice
- 40 g (¼ cup) finely chopped onion
- 6 g (2) garlic cloves
- 30 ml (2 tbsp) ground flaxseed + 6 tbsp water
- 2.3 g (1 tsp) smoked paprika
- 1 g (½ tsp) cumin
- salt and pepper to taste
- 30 ml (2 tbsp) olive oil
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Freezer Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Squeeze excess moisture out of the grated beets before mixing them in — too much liquid keeps the patties from holding together and searing properly in the pan.
Instructions:
- Make the Flax Egg: Mix 2 tbsp ground flaxseed with 6 tbsp water. Let sit for 5 minutes until gel-like.
- Combine Ingredients: In a large bowl, mix 2 medium grated beets, 240 g (1 cup) mashed black beans, 25 g (¼ cup) rolled oats, 45 g (¼ cup) cooked rice, onion, garlic, flax egg, 1 tsp smoked paprika, ½ tsp cumin, and salt and pepper.
- Form Patties: Shape mixture into 4 equal-sized patties.
- Cook: Heat 2 tbsp olive oil in a skillet over medium heat. Cook patties for 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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked black beans adds protein and a creamy texture that bulks up the dish. The rolled oats adds hearty texture and a subtle nuttiness. The cooked rice adds a neutral, hearty base that soaks up the surrounding flavors. The finely chopped onion adds sweetness and depth as it cooks down.
Beet Burger (Vegan)
Ingredients:
- 2 medium beets, peeled and grated
- 240 g (1 cup) cooked black beans
- 25 g (¼ cup) rolled oats
- 45 g (¼ cup) cooked rice
- 40 g (¼ cup) finely chopped onion
- 6 g (2) garlic cloves
- 30 ml (2 tbsp) ground flaxseed + 6 tbsp water
- 2.3 g (1 tsp) smoked paprika
- 1 g (½ tsp) cumin
- salt and pepper to taste
- 30 ml (2 tbsp) olive oil
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked black beans adds protein and a creamy texture that bulks up the dish. The rolled oats adds hearty texture and a subtle nuttiness. The cooked rice adds a neutral, hearty base that soaks up the surrounding flavors. The finely chopped onion adds sweetness and depth as it cooks down.
Prep:
Squeeze excess moisture out of the grated beets before mixing them in — too much liquid keeps the patties from holding together and searing properly in the pan.
Instructions:
- Make the Flax Egg: Mix 2 tbsp ground flaxseed with 6 tbsp water. Let sit for 5 minutes until gel-like.
- Combine Ingredients: In a large bowl, mix 2 medium grated beets, 240 g (1 cup) mashed black beans, 25 g (¼ cup) rolled oats, 45 g (¼ cup) cooked rice, onion, garlic, flax egg, 1 tsp smoked paprika, ½ tsp cumin, and salt and pepper.
- Form Patties: Shape mixture into 4 equal-sized patties.
- Cook: Heat 2 tbsp olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side until firm and browned.
- Serve: Serve on buns with your favorite toppings like lettuce, tomato, vegan mayo, or mustard.
