Home » Main Dishes » Vegan Beet Burgers
Vegan Beet Burgers

Vegan Beet Burgers

When it isn’t quite grilling season, but you’re craving a burger! These vegan beet burgers are perfect for any time of year because you can cook them right in your cast iron pan. No bun, no problem, have them in a lettuce wrap or on top of your favourite salad. They can also be made gluten-free and they are packed with essential plant proteins from lentils and organic tofu.

For these Vegan Beet Burgers to be a winner in my books they needed:

  • Hold together. Many vegan patties fall apart before you get them to your mouth. So it was my mission to make one that held together well.
  • Taste freaking amazing. Taste tested these with 5 vegan friends and they all loved them.
  • Freeze for easy cooking. They do take a little effort to make these so freezing them for quick meals was essential.
  • Cook well on a cast iron for those non-grilling days.

What you will need to make these Vegan Beet burger patties:

  • Cast iron pan or BBQ
  • Food Processor
  • Beets
  • Lentils
  • Extra Firm Tofu (This is a must I used medium and it was too moist.)
  • Panko Breading (You can use gluten-free to make your patties gluten-free.)
  • Raw Walnuts (optional but gives a nice crunchy texture.)
  • Egg Replacer ( I used Bob Red Mills Egg Replacer)
  • Fresh parsley
  • Fennel seeds
  • Garlic
  • Onion powder
  • Cumin
  • Corriander
  • Salt and Pepper
  • Burger buns and your favourite toppings. I used buns, tomatoes, lettuce, vegan mayo, mustard, ketchup, pickles, onions, and avocado.

Make these Vegan Burgers

Step One -Peel and chop your beets into cubes and cook on your stove in a large pot of boiling water. While your beets are cooking you can also cook your lentils. You will know when your beets are done when they are tender enough to put a fork through. I cooked my lentils in water but you can cook them in vegetable broth to give them some more flavour.

Step Two -Place beets and pulse until blended into small pieces see picture below. Then add in your lentils and tofu. Pulse until tofu is mixed. The lentils should still mostly be whole.

Step Three– Pour mixture into a bowl.

Spice it up!

Step Four- Make your egg replacers and let thicken for 1 minute. While your egg replacer is thickening add in your spices: cumin, coriander, fennel seeds, parsley, garlic, salt pepper and panko bread crumbs into a bowl and mix with a large spoon. Then add your egg replacer and mix well again. ** You can sub panko breading for gluten-free to make these burgers gluten-free**

Form into patties

Step 5- Form your batter into burger patties. There should be enough batter to make 8 burger patties. I made mine just under 1 inch thick and 4 inches round. Make sure that you pack it well, so it holds together when cooking.

Cooking, freezing, and serving

Cooking on Cast Iron

To cook in cast iron, you want to heat up a cast iron pan on medium-low heat with a teaspoon of avocado oil so they don’t stick. Cook on each side for 4- 5 minutes on medium heat. Keep checking on them to make sure they don’t burn. Turn over carefully.

Cooking on BBQ

To cook on BBQ you will want to heat up your grill on high for 5 minutes and then turn down to medium heat. Clean the grill where you are going to place the burgers and spray with a little oil so they don’t stick. Cook on each side for 5-6 minutes. Turn over carefully.

Freezing

To freeze these burger patties, you will want to form into batter into patties and then layer in a Tupperware container. Line container and between each pattie with parchment paper so they don’t stick together.

To cook after freezing, place on cast iron skillet on medium heat greased with avocado oil. Brown on each side and then place in the oven at 350 to cook the middle for 10-15 minutes. You can throw back in cast iron to crisp up the outsides if needed.

To cook on BBQ from frozen, place on oiled preheated grill on medium-low heat for 6-8 minutes per side.

Serving

You can put serve your beet burger patties on a large green salad. This is my favourite way to eat them. Or you can serve in a classic bun with all your favourite toppings. You can also use a lettuce bun to wrap your burger patty in. These Vegan beet burgers would go great with my hormone balancing winter salad or use my 5-minute guacamole to use as a burger topping.

Eat with love!

I hope you love this recipe! If you have made this recipe I would love to see tag me on IG @crystalhughes or even write in the comments below.

Happy creating,

Crystal Hughes

Vegan Beet Burgers

Yields 8 servings

Vegan Beet Burgers are perfect for any time of the year. Cook on your BBQ or Cast iron pan in the winter months. Can be made and frozen for quick week night dinners. So many versatile way to serve these patties. You can serve over salad, in a bun, or lettuce bun all topped with your own favourite toppings.

20 min

30 min

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 cups beets cubed (roughly 4-5 medium beets)
  • 1/3 cup green lentils
  • 1 cup water or vegetable broth
  • 1 cup cubed extra firm tofu (must be extra firm)
  • 1/2 cup Panko breading
  • 2 tbsp egg replacer with 4 tbsp water I used Bob Mills Egg replacer
  • 1/2 tbsp fennel seeds
  • 1/4 cup chopped fresh parsley
  • 1 1/4 tsp cumin
  • 1 tsp coriander
  • 2 medium cloves garlic minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • To make burgers
  • Buns
  • Tomatoes
  • Lettuce
  • Sweet onion
  • Pickles
  • Avocado
  • Mustard
  • Ketchup
  • Vegan Mayo

Instructions

  • Peel and chop your beets into cubes and cook on your stove in a large pot filled with boiling water.
  • While your beets are cooking you can also cook your lentils. Cook 1/3 of a cup of lentils with 1 cup of water or vegetable broth.
  • Bring to boil and reduce heat to simmer and simmer uncovered for 15-18 minutes. You don't want your lentils to be mushy.
  • You will know when your beets are done when they are tender enough to put a fork through.
  • Place beets into a food processor and pulse until blended see picture below.
  • Then add in your lentils and tofu. Pulse until tofu is mixed. The lentils should still mostly be whole.
  • Pour mixture into a bowl.
  • Make your egg replacers and let thicken for 1 minute.
  • While your egg replacer is thickening add in your spices: cumin, coriander, fennel seeds, parsley, garlic, onion powder, salt, pepper and panko bread crumbs into a bowl and mix with a large spoon.
  • Then add your egg replacer and mix well again. You can sub panko breading for gluten-free to make these burgers gluten-free.
  • Let batter sit for 5 minutes before forming into patties.
  • Form your batter into burger patties. This is enough batter to make 8 burger patties.
  • I made mine just over a 1/2 inch thick and 4 inches round.
  • Make sure that you pack it well, so it holds together when cooking.
  • Heat a cast iron pan on medium-low heat with a teaspoon of avocado oil so patties don't stick.
  • Cook on each side for 4 minutes on medium heat. Keep checking on them to make sure they don't burn.
  • To cook on BBQ and cast iron pan from frozen read above in post.
  • Serve burger patties over salad or make into a burger with your favourite toppings. Topping ideas above in post.

Tags

Cuisines
Barbecue
Occasions
Grilling
Spring
Summer
Winter
Courses
Dinner
Lunch
Cooking
Browning
Grilling
Allergy
dairy free
egg free
seafood free
treenut free
sesame free
7.8.1.2
36
https://heartfullynourished.com/vegan-beet-burgers/

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.