Beet Veggie Burgers Recipes
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
BEET VEGGIE BURGERS
This recipe comes from www.dietdessertndogs.com I haven't tried it I imagined a burger that tasted hearty without being too heavy or too earthy because of the beets. The pairing of buckwheat and beets accomplishes this goal admirably; these are a mild burger, yet one that is-dare I say it-meaty enough to really satisfy.
Provided by valgal123
Categories Lactose Free
Time 1h10m
Yield 8-10 burgers, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
- In a small pot, bring the 1-1/3 cups (320 ml) vegetable stock to a boil; add the buckwheat, cover, lower heat and simmer for about 15 minutes, until all the liquid is absorbed. Remove the cover, fluff with a fork, and allow to cool.
- In the bowl of a food processor, process the nuts, flax and oats to the texture of a coarse meal. Add the beets, pepper, parsley, fennel, mustard and salt and process until almost smooth, yet still grainy.
- Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop out the mixture and flatten to patties about 1/2 inch (1 cm) thick. Bake in preheated oven 25 minutes, then gently turn over and return to oven for another 15-25 minutes, until the burgers are crisp on the edges. Serve plain or in buns. These go well with avocado mayonnaise or fresh and spicy cilantro sauce (both of these condiments will create a cool red-and-green Christmas vibe with the burgers, too). Makes 8-10 burgers. May be frozen.
- * I bake the beets because I prefer the flavor and find they are a bit dryer that way, so the burgers will hold together better. If you boil the beets instead, you might like to reduce the vegetable broth by 2-4 Tbsp (30-60 ml).
Nutrition Facts : Calories 242.6, Fat 20.2, SaturatedFat 4.2, Sodium 164.8, Carbohydrate 12.9, Fiber 4.8, Sugar 2.8, Protein 6.5
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