The weather yesterday was over 50 Degrees Fahrenheit! I went for a beautiful run in Forte Green Park and soaked up the sun. Consequently, I made beet burgers but didn’t get a chance to blog about them. Today is much better for blogging. It has been snowing all day and I just want to stay inside with some tea!
On my way home from France this summer I had a vegan beet burger that was actually really good (and probably the only vegan meal I had in two weeks). It is a little embarrassing as a foodie to admit I liked airplane food. I like to think that because they only make a handful or so vegan meals a day, it was fairly homemade (too optimistic?). Regardless, ever since I have been trying to find the perfect vegan beet burger recipe.
Last weekend I had what I think was the best vegan dinner I have ever made (I know what you are thinking, from the girl who likes airplane food!). I made the Sweet Potato Burgers with Thai Peanut Sauce from Oh She Glows. They were nutty, little spicy, and hearty. I was so impressed! It got me thinking that I could make something similar with beets, so I used her recipe as a base and just changed a few things.
I was proud of the end product! First of all, they were really aesthetically pleasing. I love the green and red mixed together. In fact, the color makes them a great vegan Valentine’s Day meal! The flavor was sweet and earthy. I added a bunch of chopped parsley, which made them taste really fresh. These burgers were really filling and I enjoyed them with a few pickles!
- 2 cups shredded beets
- 1 cup of parsley
- 3 cloves of garlic
- 1/2 teaspoon cumin
- 1 teaspoon dried dill
- 1/2 cup chopped peanuts
- 1/4 cup oats
- 2 cups chick peas
- 2 tablespoons flaxseed plus 3 tablespoons water
- 2 teaspoons olive oil
- 1/4 cup lemon juice (fresh squeezed)
- 1. Peel and grate 2 cups of uncooked beets - your hands will turn bright red here!
- 2. Pre-heat the oven to 350 Degrees Fahrenheit.
- 3. Chop 1 cup of parsley and add to the bowl.
- 4. Add the garlic, cumin, and dried dill.
- 5. Process the oats in a food processor until they are coarsely ground. Add the chickpeas and pulse a few times until they are partially mashed (you want to still have a few whole ones left).
- 6. Add the chickpea/oat mixture to the veggie mixture.
- 7. In a small bowl, whisk together the flaxseed and water. Let sit for about one minute. Mix this into the bigger bowl.
- 8. Add the oil and fresh squeezed lemon juice to the big bowl. Stir until everything is fully combined and starting to stick together.
- 9. Place parchment paper on a cookie sheet or grease it with olive oil.
- 10. Form the burgers with your hands and place on the cookie sheet.
- 11. Bake at 350 Degrees Fahrenheit for about 18 minutes on each side (flipping them over in between).
- 12. When the burgers are done, serve warm!
- Serve with pickles, kale, tomatoes, and a little Veganaise.