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
VEGAN BEET BURGERS
These Vegan Beet Burgers are packed with 20 grams of protein per serving and can be made in the oven, on the grill or pan-fried!
Provided by Jessica Hoffman
Categories Main
Time 45m
Number Of Ingredients 10
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
Nutrition Facts : ServingSize 1 burger, Calories 366 calories, Sugar 4.4, Sodium 350mg, Fat 7.2g, SaturatedFat 1g, Carbohydrate 56g, Fiber 18.2g, Protein 20g
THE BEST VEGAN BEET BURGERS
This Vegan Beet Burger recipe is crispy on the outside but soft and juicy on the inside and simply delicious! Made with beets, beans, walnuts, and spices, it is packed with flavor, vitamins and plant-based protein for a healthy homemade spin on classic veggie burgers that can be made gluten-free, nut-free and paleo, too!
Provided by Bianca Zapatka
Categories Burger Lunch & Dinner Main Course Side Dish
Number Of Ingredients 14
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!
Nutrition Facts : Calories 210.7 kcal, Carbohydrate 26.1 g, Protein 8.6 g, Fat 9.2 g, SaturatedFat 1 g, Fiber 7.2 g, Sugar 6.1 g, Sodium 643.3 mg, ServingSize 1 Big Burger Patty
THE BEST EVER VEGAN BURGER RECIPE BY TASTY
Here's what you need: walnuts, cremini mushroom, olive oil, low sodium soy sauce, cumin, yellow onion, garlic, salt, red bell pepper, tomato paste, black beans, beet, brown rice, vegan mayonnaise, vegan worcestershire, liquid smoke, vital wheat gluten, vegan bbq sauce, vegan cheese, burger buns, vegan mayonnaise, lettuce, sliced tomato, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 24
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!
Nutrition Facts : Calories 876 calories, Carbohydrate 110 grams, Fat 34 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams
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