beautiful beet burgers {vegan}
A beautiful vegan burger patty made from beets, beans, and quinoa. Great in sandwiches, or crumbled into salads. Make a big batch and freeze them for future meals.
Servings 10 -12
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 yellow onion diced
- 4 cloves garlic crushed
- 1 cup grated carrot
- 1 cup grated parsnip
- 2 cups grated beets
- 1 teaspoon salt
- 2 tablespoon fresh dill or 1 teaspoon dried
- 1 teaspoon freshly ground black pepper
- 1 cup cooked and cooled quinoa from ½ cup uncooked
- 1 400 g can cannellini beans about 1 ¼ cups
- ½ cup sunflower seeds
- 1 green onion thinly sliced
- 2 tablespoon liquid aminos I use Braggs or soy sauce
- 2 tablespoon nutritional yeast optional, but delish
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and sauté until translucent, about 3-5 minutes, then add the garlic and sauté for 3 minutes more.
- Add the grated carrot, parsnip, and beet, salt, pepper, and dil, and sauté for about 10 minutes, until vegetables have softened.
- Remove from the heat and set aside to cool.
- Add the beans to the bowl of a food processor and pulse until they've broken down into a paste. Add the quinoa and pulse to combine, then add the cooled vegetables and pulse to combine everything. The mixture shouldn't be completely smooth.
- Transfer to a large bowl and mix in the sunflower seeds, sliced green onion, liquid aminos, and nutritional yeast. Mix well.
- Preheat your oven to 350°F / 180°C. Line a baking sheet with parchment paper and brush with olive oil.
- With clean wet hands, form the mixture into 10-12 burger patties, placing them on the prepared sheet as you go. Smaller patties will hold together better than larger ones, so keep that in mind as you're forming them.
- Brush the tops of the patties with olive oil, then place the tray in the oven and bake for 20 minutes.
- Remove from the oven and using a spatula carefully turn the patties over. Bake for another 15-20 minutes until they're golden brown on both sides.
- Remove from the oven and serve with your favourite burger fixings. Alternately, cool the patties on the tray then place in a freezer bag separated by squares of parchment paper.
Notes
-These burgers are great for make ahead meals. Simply let the patties rest on the baking tray until they're completely cool, then place in a freezer bag separated by squares of parchment paper. They're great as sandwich filling or added to salads / meal bowls.
-If you're finding the burger mixture doesn't hold together well you may want to add a bit of breadcrumbs, ½ cup at a time, until you've got a sturdier mix. I try to avoid using breadcrumbs especially if I know I'm going to put my burger in a bun, but they can be quite delicate.