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Beetroot Burger Recipe

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★★★★★

4.6 from 73 reviews

Delicious and hearty Beetroot Burgers made from a wholesome blend of beetroot, tofu, black beans, mushrooms, and spices. These vegan-friendly patties are pan-fried to perfection with a crispy crust and served with fresh lettuce, avocado, and tomato chilli jam on toasted buns. A nutritious and flavorful plant-based burger option perfect for a satisfying meal.

Ingredients

Scale

Vegetables and Fresh Ingredients

  • 1 onion, quartered
  • 2 garlic cloves, crushed
  • 200g chestnut mushrooms
  • 2 cooked beetroots (about 100g), not in vinegar
  • 1 avocado, stoned, peeled and roughly mashed
  • ½ lime, juiced
  • A few crunchy lettuce leaves

Protein and Legumes

  • 250g smoked or regular tofu
  • 400g can black beans, drained
  • 50g pecans

Grains and Flours

  • 100g oat flour
  • 200g pouch microwave brown rice, cooked
  • 2 tbsp ground flaxseed

Condiments and Flavorings

  • 3 tbsp olive oil, plus extra for brushing
  • 1 tbsp tomato purée
  • 2 tbsp vegan mayonnaise
  • 1 tbsp miso paste
  • Tomato chilli jam (for serving)

Other

  • 8 cheese slices, vegan if needed (optional)
  • 8 burger buns, split (check the label for vegan if required)

Instructions

  1. Prepare the onion: Put the onion in a food processor and pulse until it resembles rice grains. Heat 1 tablespoon of olive oil in a large frying pan over medium heat, add the processed onion, and sauté for 10 minutes until soft and just turning golden. Stir in the crushed garlic and fry for an additional 1 minute. Transfer this mixture into a large mixing bowl.
  2. Cook the mushrooms: Put the chestnut mushrooms in the food processor and pulse until they resemble rice in texture. Heat the remaining olive oil in the same frying pan and add the mushrooms. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the liquid has evaporated and mushrooms are tender. Add the cooked mushrooms to the bowl with the onions and garlic.
  3. Make the patty mixture: In the food processor, combine the tofu, cooked beetroot, drained black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and seasoning. Blitz until the mixture is smooth and well combined. Scrape this into the bowl with the cooked vegetables.
  4. Add nuts and rice: Add the pecans and half of the cooked brown rice to the food processor and pulse until finely chopped or left slightly chunky if preferred. Tip this mixture into the large bowl containing the other ingredients, then fold in the remaining rice to combine everything evenly.
  5. Form patties: Using your hands, shape the mixture into even-sized patties roughly the diameter of the burger buns. Handle gently as the mixture is delicate. Chill the patties in the refrigerator for at least 30 minutes to firm up. To barbecue, freeze them for 30 to 45 minutes first until firm.
  6. Cook the patties: Heat a frying pan over medium heat or prepare the barbecue. Brush both sides of the patties with a little olive oil to prevent sticking. Cook patties for 5 to 8 minutes on each side, turning only once a crust has formed, until patties are charred and hot through. Be careful not to move them too often due to their delicate texture.
  7. Add cheese (optional): If using cheese slices, place one on each patty during the last minute of cooking. Close the barbecue lid or put under a grill briefly until the cheese starts to melt.
  8. Prepare the buns and assemble: Toast the burger buns on the barbecue or in the pan until lightly crisped. Spread a little tomato chilli jam on each bun half. Layer with crunchy lettuce leaves, the cooked beetroot patty, and a spoonful of the mashed avocado mixed with lime juice. Close with the top bun and serve immediately.

Notes

  • For a firmer patty suitable for barbecuing, freeze the patties for 30-45 minutes before cooking.
  • Use vegan cheese slices or non-vegan cheese according to dietary preferences for a melty topping.
  • To keep the burgers vegan, ensure the buns and mayonnaise are vegan-friendly.
  • These patties are delicate; avoid turning them too frequently while cooking to prevent breaking.
  • Tomato chilli jam adds a nice sweet and spicy flavor but can be substituted or omitted as desired.

Keywords: Beetroot burger, vegan burger, plant-based burger, tofu burger, mushroom burger, healthy burger

Find it online: https://spatulaqueen.com/beetroot-burger-recipe/