Vegan Beet Burgers
Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy).
Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy).
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon black pepper
- 2 cups grated raw peeled beets ((about 2 medium beets))
- 3/4 cup large flake rolled oats
- 1/2 cup cooked lentils ((i used canned))
- 1/2 yellow onion ( finely chopped)
- 2 cloves garlic ( finely minced)
- 1 tablespoons natural peanut butter
- 2 teaspoons dried thyme leaves
- Carbohydrate 12.6227783475313 g
- Cholesterol 0 mg
- Fat 1.95344916536888 g
- Fiber 0.82570834114394 g
- Protein 2.47266250122668 g
- Saturated Fat 0.398259166392815 g
- Serving Size 1 1 Burger (22g)
- Sodium 199.322166919011 mg
- Sugar 11.7970700063873 g
- Trans Fat 0.153376666655876 g
- Calories 77 calories
Step-by-step
- 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.
- Heat enough oil to cover the bottom of a large skillet over medium heat. When hot, add the patties. Cooking them low and slow is the key for good texture. Cook about 3 to 5 minutes per side, until they are nicely browned on both sides and hold together well. Serve hot on a bun with your favourite burger toppings.
- Preheat your oven to 350F (180C). Lightly grease a baking sheet or line it with parchment paper.
- Lay the patties out in a single layer with room around them for air to circulate. Bake 30 to 35 minutes, flipping halfway through until firmed up and lightly brown on both sides. Serve hot on a bun with your favourite burger toppings.
Raw beets provide the essential structure and deep earthen pigment that anchor these plant-based patties without dissolving into mush. Processing grated root vegetables alongside rolled oats and lentils creates a cohesive matrix that holds its shape under a spatula. Water content varies naturally across root vegetables, so pulsing the mixture gently ensures the starches bind without liquefying the batter.
Forming sticky patties requires moist palms, preventing the mixture from adhering to skin during shaping. Cooking demands patience, requiring a moderate skillet temperature and three to five minutes per side to develop a crisp exterior crust. Alternatively, baking at 350 degrees Fahrenheit for thirty to thirty-five minutes provides a hands-off approach that firms the interior thoroughly.
Timing matters significantly when managing multiple kitchen tasks, as pulsing the processor and shaping the patties takes about fifteen minutes before any heat is applied. Sequencing prep work efficiently allows the skillet or oven to heat while the final patties are dampened and rounded. Organizing ingredients beforehand prevents the food processor motor from running too long while measuring subsequent components.
Leftover patties excel during second-day transformations, often improving in structural integrity after resting overnight in the refrigerator. Storing cooked disks in an airtight container for up to three days allows the starches to firm further. Reheating chilled patties in a hot skillet revives the exterior crispness rapidly without drying out the flavorful center.
