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Beetroot Burger Recipe

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★★★★★

4.9 from 91 reviews

These vibrant and flavorful beetroot burgers are a wholesome plant-based alternative perfect for a satisfying meal. Packed with nutritious ingredients like beetroot, tofu, mushrooms, black beans, and pecans, these patties are blended and pan-fried to perfection. They offer a delightful texture with a hint of smokiness and are excellent topped with melty vegan or regular cheese, served in toasted buns with chili jam, lettuce, and creamy avocado lime spread.

Ingredients

Scale

Vegetables & Produce

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

Proteins & Legumes

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

Grains & Flours

  • 100g oat flour
  • 200g pouch microwave brown rice, cooked

Condiments & Others

  • 3 tbsp olive oil, plus extra for brushing
  • 1 tbsp tomato purée
  • 2 tbsp vegan mayonnaise
  • 1 tbsp miso paste
  • 2 tbsp ground flaxseed
  • 8 cheese slices, vegan if needed (optional)
  • 8 burger buns, split (check label for vegan if needed)
  • tomato chilli jam (for spreading)

Instructions

  1. Prepare the onion: Place the quartered onion into 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 fry for 10 minutes until soft and just golden. Stir in the crushed garlic and fry for an additional minute. Transfer this mixture into a large mixing bowl.
  2. Cook the mushrooms: Pulse the chestnut mushrooms in the food processor until they reach a rice-like texture. Add the remaining olive oil to the frying pan and heat over medium heat. Add the processed mushrooms and fry for 10-15 minutes, stirring occasionally, until the moisture has evaporated and mushrooms have softened. Add to the mixing bowl with the onion and garlic.
  3. Blend tofu mixture: In the food processor, combine the tofu, cooked beetroot, black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and seasoning to taste. Blitz until smooth. Scrape this mixture into the bowl containing the vegetables.
  4. Add nuts and rice: Add half of the pecans and half of the cooked brown rice to the food processor. Pulse until finely chopped or slightly chunky based on preference. Add this to the mixing bowl. Then add the remaining pecans and rice into the bowl as well. Mix all ingredients well using your hands or a spoon to form a consistent mixture.
  5. Shape the patties and chill: Using your hands, form the mixture into burger-sized patties roughly equal to the diameter of your burger buns. Since the patties are delicate, place them in the refrigerator for at least 30 minutes to firm up. If planning to barbecue later, freeze for 30-45 minutes before cooking to help them hold together.
  6. Cook the patties: Heat a frying pan over medium heat or prepare a barbecue grill. Brush both sides of each patty lightly with olive oil. Cook patties for 5-8 minutes per side, allowing a crust to form before turning once. Cook until patties are charred and heated through. Avoid frequent flipping to prevent them from breaking. If using cheese slices, place them on patties in the last minute of cooking and cover with a lid or place under a grill to melt the cheese gently.
  7. Toast buns and assemble burgers: Toast the burger buns on the barbecue or in a pan until lightly crisp. Spread each bun half with a generous layer of tomato chilli jam. Add a few leaves of crunchy lettuce, a cooked beetroot patty (with melted cheese if desired), and a spoonful of roughly mashed avocado mixed with lime juice. Close the burgers and serve immediately for best flavor and texture.

Notes

  • For a firmer patty suitable for barbecues, freeze the formed patties for 30-45 minutes before cooking.
  • Use vegan cheese slices to keep the recipe fully plant-based and suitable for vegan diets.
  • Ensure burger buns are vegan-friendly if catering to vegan diners by checking ingredient labels.
  • You can substitute chestnut mushrooms with other varieties like button or cremini for a different flavor.
  • Chilli jam adds a sweet and spicy kick; alternatively, use your favorite burger sauce or tomato ketchup.
  • The combination of flaxseed and oat flour helps bind the patties, making them less fragile.

Keywords: Beetroot burger, vegan burger, plant-based burger, vegetarian burger, beetroot patty, tofu burger, healthy burger, homemade burger

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