How to make Beet Burgers.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a gluten-free option while crushed crackers can be more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great egg substitute for binding in vegan recipes.

Grate 4 cups of beets by hand.

In a bowl, mix 2 tablespoons of flaxseed with 6 tablespoons of water and let it sit for at least 5 minutes to thicken.

Preheat a pan over low heat without adding oil.

Add the grated beets, diced onion, minced garlic, and diced red pepper to the pan.

Season with 1 tablespoon of salt, 1 tablespoon of pepper, and 3/4 tablespoon of liquid smoke.

Cook the mixture on medium heat, stirring occasionally, until all the moisture has evaporated.

Once the moisture is gone, strain the mixture to press out any excess liquid.

In a food processor, mash the kidney beans and chickpeas until mostly smooth.

Combine the strained beet mixture with the mashed beans and chickpeas, add the flaxseed mixture, and stir in 1/2 cup of nutritional yeast until well mixed.

Let the mixture cool to room temperature, then refrigerate it overnight or for at least 4-6 hours.

After chilling, form the mixture into 4-ounce patties, yielding about 9 patties.

Preheat a pan and add olive oil to the bottom.

Cook 4 patties in the pan for about 5 minutes on one side until browned, then flip and cook for another 5 minutes.

Optionally, add goat cheese on top of the patties and place them in the oven for 5 minutes to melt the cheese.

Assemble the burger with mixed greens, arugula, spinach, tomato, and the cooked beet burger patty.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens