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If you are looking for a delicious and nutritious vegan veggie burger, I think this beetroot burger recipe will meet your expectations. Whenever we have a guest, who is willing to try something plant-based or vegan, we usually choose to make them this easy beet burger to impress them. No questions ever. They are real crowd-pleasers.
Did I say nutritious too? Well, they really are. Having beetroot as the main ingredient is definitely a great start – I think ;). Beetroot is grated raw with only a couple of minutes to cook both sides, so we hope to keep as much nutrients as possible to have similar benefits as raw beetroot juice. No lengthy boiling or extensive oven baking to get the beetroot ready to eat while losing all the good stuff. If you would like to read further on the impressive benefits of beets, visit this link.
To have a full-proof plant-based or vegan meal, I always try to add legumes and grains. In this veggie burger recipe I added cannellini or white beans and oats. Cannellini beans are high in protein, fiber, calcium and iron. I also like them, because they have a quite neutral taste. Adding them to any recipe like this beetroot burger, they remain fairly hidden and will not turn it into a bean-based dish. Oats are a great addition, as they further raise the protein, the fiber and the iron content of our meal among others.
And the colour is great. Who wouldn’t like purple burgers? They go great with barbecue sauce mixed with mayo dip. The beetroot burgers are delicious, easy to make, flavorful and very satisfying.
What more you need to try them? If you’re ready, watch our short Beetroot Veggie Burger instructions video on YouTube.
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Beetroot Veggie Burger (Vegan and Gluten-free)
Ingredients
- 0.5 Onion
- 1 clove Garlic
- 2 Beetroot (medium)
- 3 cup Cannellini or White beans 250g
- 1 cup Fine oats 100g
- 2 tsp Thyme
- 2 tsp Salt
- Pepper (to taste)
- 1 cup Oat flour 150g
Instructions
- Sautee onion and the garlic in a pan over medium heat. Although if you prefer more distinctive onion/garlic taste, you can add them later raw and diced as well.
- Grate beetroot raw. I prefer to use the grater of my food processor to get the job done fast.
- Take half of the grated beetroot, all cannellini beans and the sauteed or raw onions/garlic (as preferred) and puree them thoroughly with a hand-held mixer or food processor.
- When ready, add the other half of the grated beetroot, the fine oats and all seasoning (thyme, salt, pepper) and mix them together.
- Chill the mixture in a fridge for 30 minutes, while the oats can absorb any excess liquid from the beetroot and the beans.
- When ready, add the oat flour. The mixture should still feel soft, but not too wet. Add more or less depending on texture.
- Pre-heat frying pan on medium heat and fry the beetroot burgers on both sides for a couple of minutes or until light brown. Turn them gently as the burgers tend to be quite soft while hot.
- Wait a bit until the beetroot burger is chilled before serving. As it cools down, it will harden and gets in real burger shape.
- Now, you are ready to assemble your burger. We added lettuce, tomato, onion and a barbecue sauce-mayo dip.
Notes
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