Vegan Beet Burger

Prep Time 25 minutes
Cook Time 20 minutes
Servings 6 portions
For any beet fan out there, this is the recipe for you. This vegan burger recipe not only benefits from the rich and magnificent colour of beets, but is low in fat and rich in veggie proteins - a great veggie burger to make in the winter time. This recipe can easily be made in advance and stored in the fridge for those busy days when you need to make something hearty in a pinch. Dress the burger any way you like and let us know in the comments your favourite combinations!
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How It's Made: Beet Patty

Ingredients

  • 2 small beets
  • 2 small carrots
  • 1 small yellow onion
  • 1 clove of garlic
  • 1/4 cup of instant oatmeal
  • 1/4 cup of ground
  • 1/4 cup of filtered water
  • 1 cup of chickpeas
  • 1 teaspoon of sea salt
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of smoked paprika

Directions

  1. Peel the beets and carrots (we suggest while wearing gloves), then finely grate them. Finely chop the onion and garlic. Using your hands, squeeze out the water from the grated vegetables.
  2. In a large bowl, mix the beets, carrots, onion, garlic, oatmeal, flax and water. Let sit for 15 minutes while the oatmeal sets.
  3. In the meantime, use a potato masher to mash the chickpeas into puree, making sure to leave a bit of texture and begin to prepare your toppings.
  4. Add the mashed chickpeas to the carrot and beets and add the spices. Mix well so the spices are evenly distributed.
  5. Form two uniform patties, making sure they are tightly packed and about 2 cm thick.
  6. In a nonstick pan, heat a little vegetable oil and brown each patty for 3-4 minutes on each side. Make sure to cook them enough so that they dont fall apart when flipping. If necessary, reshape the edges using a spatula.
  7. Preheat the oven to 400°F. Place the patties on a baking sheet lined with parchment paper and bake for 15 minutes.

How It's Made: Burger Assembly

Ingredients

  • 4 burger buns
  • Greens of your choice
  • Sliced tomatoes
  • Pickles
  • Veganaise
  • Dijon mustard

Directions

  1. Slice the buns in half and heat for a few minutes in the over.
  2. Spread the toppings of your choice on the bun and add on your favourite toppings (lettuce, tomatoes, pickles..)
  3. Add the beet patty, and enjoy!
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

Reviews

They held together! Written By: Peter Z.
I am pretty new to the vegan burger game but it seems like the main challenge is having your burger maintain its shape.
I think this is a pretty forgiving recipe seeing that at the last minute I decided to throw in some leftover quinoa - we still managed to end up with an intact burger. If you juice, vegan burgers are a great way to use your leftover pulp. Apple, carrot, beet with lemon and ginger is a mainstay of my diet at the moment so this recipe works well to help us avoid food waste. Great taste and shape!