These hearty, flavorful patties are perfect for a satisfying meal. With a classic veggie burger vibe, they’re sure to delight your taste buds.
Vegan Beet Burger
These hearty, flavorful patties are perfect for a satisfying meal. With a classic veggie burger vibe, they're sure to delight your taste buds.
Ingredients
- 5 Gwillimdale beets
- 400 g White beans
- 4 Green onions
- 250 g Cooked quinoa
- 1 tbsp Olive oil
- 200 g Oats
- 150 g Walnuts
- 1 Lemon
- 100 g Parsley
- 2 tbsp Flax seed
Instructions
- First peel and grate the uncooked red beets.Then cook the red beets, smashed white beans and diced spring onions over medium heat for about 10 minutes or until the red beets are tender. Season with salt and pepper. Stir ocassionally.When the red beets are tender, let everything cool slightly.
- Mix the 2 tablespoons flax seeds with 6 tablespoons water and let it sit for about 5 minutes.In a big bowl mix together oats, ground walnuts, cooked quinoa, vegetables, parsley, flax seed-water mix, lemon juice and zest Knead the everything a little bit like a dough so that everything comes togetherLet everything rest for a couple of minute
- Form burger patties with your hands or with a round burger mould Heat a pan over medium high head with some olive oil, when the oil is ready for frying put the burgers in to the pan and cook for about 6-8 minutes on every side.Serve them low carb on a bed of salad with avocado, vegan sour cream and horseradish or on our fluffy turmeric brioche bunRed beets patties can be made ahead up to 5 days.