Vegan Beet Burgers

Vegan Beet Burgers

Vegan Beet Burgers

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!

The enormous beets I used to cook with!

The enormous beets I used to cook with!

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.

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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!

Vegan Beet Burgers
Yields 8
A hearty but sweet vegan dinner!
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Prep Time
30 min
Cook Time
36 min
Prep Time
30 min
Cook Time
36 min
312 calories
41 g
0 g
11 g
15 g
1 g
121 g
122 g
8 g
0 g
9 g
Nutrition Facts
Serving Size
121g
Yields
8
Amount Per Serving
Calories 312
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 122mg
5%
Total Carbohydrates 41g
14%
Dietary Fiber 12g
48%
Sugars 8g
Protein 15g
Vitamin A
14%
Vitamin C
27%
Calcium
9%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups shredded beets
  2. 1 cup of parsley
  3. 3 cloves of garlic
  4. 1/2 teaspoon cumin
  5. 1 teaspoon dried dill
  6. 1/2 cup chopped peanuts
  7. 1/4 cup oats
  8. 2 cups chick peas
  9. 2 tablespoons flaxseed plus 3 tablespoons water
  10. 2 teaspoons olive oil
  11. 1/4 cup lemon juice (fresh squeezed)
Instructions
  1. 1. Peel and grate 2 cups of uncooked beets - your hands will turn bright red here!
  2. 2. Pre-heat the oven to 350 Degrees Fahrenheit.
  3. 3. Chop 1 cup of parsley and add to the bowl.
  4. 4. Add the garlic, cumin, and dried dill.
  5. 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. 6. Add the chickpea/oat mixture to the veggie mixture.
  7. 7. In a small bowl, whisk together the flaxseed and water. Let sit for about one minute. Mix this into the bigger bowl.
  8. 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. 9. Place parchment paper on a cookie sheet or grease it with olive oil.
  10. 10. Form the burgers with your hands and place on the cookie sheet.
  11. 11. Bake at 350 Degrees Fahrenheit for about 18 minutes on each side (flipping them over in between).
  12. 12. When the burgers are done, serve warm!
Notes
  1. Serve with pickles, kale, tomatoes, and a little Veganaise.
beta
calories
312
fat
11g
protein
15g
carbs
41g
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Bed Stuy Foodie http://bedstuyfoodie.com/
Next I want to make a sauce. I was thinking a vegan dill yogurt sauce. Any ideas?

Beet Burger Batter

IMG_2851