Vegan Beet Burger Recipes

VEGAN BEET BURGER RECIPE

Steps:

• 1. Finely chop 1 onion. Peel and grate carrot and beet roots. 2. Heat olive oil. Sauté chopped onion 3-4 minutes. Add crushed garlic, grated carrot, grated beetroots. Cook stirring occasionally for 8-10 minutes. 3. Drain the liquids and transfer to a large bowl. Set aside. 4. With a hand blender, blend chickpeas, tahini paste and lemon juice until smooth. 5. Transfer the chickpea mixture to the beetroot mixture, Mix well with your hands until incorporated. Season and refrigerate for 30 minutes. form into burgers. 6. Two methods the cook the burgers: 1. Fry over medium-high heat for 4-5 minutes on each side. 2. Bake for 35-40 minutes at 180C (360F). 7. Assemble the burger and enjoy!

VEGAN BEET BURGERS

Steps:

• Preheat the oven to 350 degrees F and line a baking pan with parchment paper
• Add the cannellini beans, quinoa and beets to a food processor and pulse until combined. It's okay if there are still a few pieces of beets and beans.
• Add the tahini, breadcrumbs and seasoning and pulse again to mix everything together.
• Use your hands to form the mixture into 4-6 patties.
• Place them on the baking pan and brush or spray each patty with olive oil
• Bake for 30-35 minutes, flipping halfway through
• Serve on a bun with your favourite toppings and condiments

VEGAN BEET BURGERS

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.

THE BEST EVER VEGAN BURGER RECIPE BY TASTY

Steps:

• Add walnuts to the bowl of a food processor and pulse until crumbly.
• Add mushrooms and blend until finely chopped.
• In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
• Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
• Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
• Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
• Add black beans and onion mixture to food processor, and blend until mostly smooth.
• Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
• Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
• Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
• In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
• Add on vegan cheese slices and melt.
• Assemble burger with vegan mayo, lettuce, tomato, and red onion.
• Enjoy!

THE BEST VEGAN BEET BURGERS

Steps:

• Peel and grate the beets. Set aside.
• Heat a large pan with a teaspoon of oil and sauté the onion for 2-3 minutes, until translucent. Add garlic and sauté for another minute, until fragrant. Then add cumin, dried herbs, tomato paste, and Tamari sauce and sauté, stirring, until the liquid has evaporated. Add beet and sauté for further 2-3 minutes or so, until tender (but not soft!). Set aside to cool for a minute.
• Add oats and walnuts to a food processor and pulse into a coarse flour, leaving some texture. Then add the kidney beans and beet mixture and pulse a few times until combined (if the mixture is too wet, add some more oats. If the mixture is too dry, add a little water).
• Divide the mixture into 4 portions and form each into a burger patty.
• Heat 2 tablespoon of oil in a skillet or non-stick pan. Add the burgers and cook for 5-7 minutes per side until golden brown and crisp from the outside (be careful when flipping as they're pretty delicate).
• Serve on top of burger buns with lettuce, avocado, tomatoes, cucumber, red onions and cress. Or enjoy as a side dish with your favorite dip!