Quick and easy recipe for a hearty veggie burger with a perfect bite (not mushy).
- 2 cup(s) grated raw peeled beets (about 2 medium beets)
- 3/4 cup(s) rolled oats (gluten-free if preferred)
- 1/2 cup(s) cooked lentils (I used canned)
- 1/2 cup(s) all-purpose flour (sub gluten-free all-purpose flour blend if preferred)
- 1/2 yellow onion finely chopped
- 2 clove(s) garlic finely minced
- 1 tablespoon(s) natural peanut butter (sub other nut or seed butter if preferred)
- 2 teaspoon(s) dried thyme leaves
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
For the burgers:
- 4 burger buns (check to make sure that they're vegan) (gluten-free if preferred)
- Optional toppingsfor beet burgers: lettuce, onion, pickles, ketchup, tomato, vegan mayo, mustard, vegan cheese.
- If you have a grater attachment for your food processor you can use it to grate the beets directly into the processor. If not grate beets with the grater you have, then add the beets, along with all of the remaining ingredients to the food processor. Pulse, stopping to scrape the sides, until the mixture comes together.
- Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.
To fry the patties (my fave):
- Heat enough oil to cover the bottom of a large skillet over medium heat. When hot, add the patties. Cooking them low and slow is the key for good texture. Cook about 3 to 5 minutes per side, until they are nicely browned on both sides and hold together well. Serve hot on a bun with your favourite burger toppings.
To bake the patties:
- Preheat your oven to 350F (180C). Lightly grease a baking sheet or line it with parchment paper.
- Lay the patties out in a single layer with room around them for air to circulate. Bake 30 to 35 minutes, flipping halfway through until firmed up and lightly brown on both sides. Serve hot on a bun with your favourite burger toppings.
Make ahead: Make the patties and store them uncooked in the fridge for up to 3 days. Cook fresh. Alternatively, you can cook the patties and store them in the fridge for up to 3 days. The cooked patties get quite firm in the fridge overnight.
Serving: 1burger patty (recipe makes 4) | Calories: 205kcal | Carbohydrates: 37g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 365mg | Potassium: 430mg | Fiber: 6g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 3mg