Beet Bean Burgers (Vegan) (Print Version)
# Ingredients:
→ Patties
01 -
150 grams (around 5 ounces) of grated feta, paneer, or pressed tofu
02 -
2 teaspoons of red wine vinegar
03 -
1-¼ cups of oats ground into a rough flour
04 -
A big handful of fresh basil, finely chopped
05 -
2 cups of fresh grated red beets (about 2-3 medium ones)
06 -
1 cup cooked kidney beans, rinsed and drained
07 -
¼ teaspoon of ground black pepper
08 -
A pinch of salt (adjust as you wish)
09 -
1 tablespoon of tamari or soy sauce
10 -
2 tablespoons of ground flax seeds
11 -
2-3 tablespoons of ghee or any fat for frying
12 -
2 large garlic cloves, crushed or minced
13 -
1 small red onion, finely diced
→ Fillings
14 -
Tomato slices
15 -
Fresh greens
16 -
A dollop of hummus
17 -
Buns for burgers (8 total)
18 -
Spread of mayonnaise
19 -
Onion rings
20 -
Basil pesto
21 -
Avocado slices
22 -
Tangy pickled jalapeños
# Instructions:
01 -
Take the raw beets, peel them, and shred them using a grater. Toss them into a big bowl.
02 -
Smash the kidney beans using a fork and mix them with the shredded beets.
03 -
Now stir in the finely chopped onion, crushed garlic, oat flour, tamari, vinegar, grated feta, basil leaves, flax seed powder, black pepper, and salt. Knead it all together with your hands for best results.
04 -
Cover the bowl and leave it alone for half an hour. Give the mix a taste and tweak the seasoning if needed.
05 -
Use this time to prep your chosen fillings and organize your workspace for easy assembly.
06 -
Split your mixture into eight even parts. Form each one into a patty shape.
07 -
Preheat your skillet or griddle to medium. Add enough ghee to coat the surface and fry the patties in batches. Flip after about two minutes, giving each side enough time to crisp up.
08 -
Place the patties on slightly toasted burger buns, loaded with your selected fillings, and enjoy!
# Notes:
01 -
Using your hands to mix helps everything combine evenly.
02 -
Leaving the mix to rest for 30 minutes allows the oats to soak up moisture and boosts the flavors.