Smoky Vegan Beet Burger with Mint Pea Puree
This gluten-free and vegan beet burger is the queen of all veggie burgers. We show you how easy it is to make them using only 7 simple and easy to find ingredients. The result is a real crowd-pleaser, hearty and delicious.
Servings 8 burger patties
Smoky Beet Burger Patties
Minty Pea Puree
- 2 cup Green peas (frozen or canned)
- 12-15 Mint leaves
- Salt and Pepper to taste start with a couple of pinches
- ½ cup Veggie broth / Reserved cooking water add until you have a creamy puree consistency
- Burger bun
- BBQ mayo sauce (1:1)
Preparing the ingredients
Wash the beets thoroughly. Pay attention to wash off any dirt around the stem. Cut off the stem and peel them. If there is any dirt left around the stem, I wash them again. (I prefer to use a potato peeler.)
Grate them. (I prefer to use the grater attachment of my food processor to get the job done faster.)
Peel and chop onion and garlic. Cook them with a bit of olive oil in a pan over medium heat. However, if you prefer a more distinctive onion/garlic taste, you can add them chopped and raw later.
Making the burger patties
Take half of the grated beet, all canned cannellini beans (without water) and the cooked or the raw onions/garlic (as preferred) and puree them thoroughly with a immersion blender or food processor.
When ready, add the other half of the grated beets, the oats and all seasoning (Worcestershire sauce, dried thyme, sea salt, and black pepper) and mix them together with a spatula.
Chill the mixture in a fridge for 30 minutes, while the oats can absorb any excess liquid from the beet and the beans.
After chilling, the mixture should still feel soft, but not too wet. You should be able to form the patties without a problem. If not, add corn starch, 1 Tablespoon at a time.
Frying the beet burger
Pre-heat non-stick frying pan on medium heat and fry the beet burgers on both sides for 3-5 minutes or until light brown. Adjust the time you need to cook them thoroughly based on the size of your patties.
Wait a bit until the burger is chilled before serving. As it cools down, it will harden, and gets in a real burger shape.
Minty Pea Puree
Cook the peas in boiling water for 10 minutes or until soft.
Take a thin but tall container and add all ingredients (cooked or canned peas, mint leaves, salt and pepper). Puree until creamy consistency.
Assemble your Smoky Beet Burger
Take a burger bun. First, I added green leaf lettuce then one smoky beet burger patty. Next up, some BBQ and mayo mix (mixed 1:1 previously in a small bowl).Then, some fresh tomato slices. Now, I added a super easy Minty Pea Puree and finish it off, we some arugula. Enjoy!
- Use a food processor to make the burgers even quicker. Don't forget to take HALF of them out before adding the other ingredients. Pulse, stop, scrape, and pulse again until you reach the right texture.
- I use fine oats / quick oats. If you prefer to use rolled oats, you might need more time for the oats to absorb the moisture or you should add more starch.
- Depending on the actual size of your beets, you might need to add more or fewer oats.
- If you make thick burgers, you need to reduce heat to low/medium and cook them longer. The middle might not get well done. If you make thin burgers, you need a shorter cooking time for sure.
- Don't serve them while hot as the burgers will firm up after cooling.
Bake them in the Oven
Yes, you can bake them in the oven. Pre-heat the oven for 390 Fahrenheit (200 Celsius). Sprinkle some oil on the parchment paper or use a non-stick / silicone one to bake the burgers. Bake them for 10-15 minutes while flipping them halfway.
Serving: 1burger patty | Calories: 149kcal | Carbohydrates: 28g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 854mg | Potassium: 483mg | Fiber: 6g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 3mg