The Best Vegan Beet Burger. The weather yesterday was great! I went for a beautiful run in the park and soaked up the sun. Consequently, I made beet vegan burgers but didn’t get a chance to blog about them. Today is much better for blogging. It has been snowing all day, and I just want to stay inside with some tea!
The enormous beets I used to cook with!
On my way home from my vacation this summer, I had a vegan beet burger that was actually really good (and probably the only vegan meal I had). It is a little embarrassing as a foodie to admit I liked airplane food. I like to think that because they only make a handful or so vegan meals a day, it was fairly homemade. Regardless, ever since, I have been trying to find the perfect vegan beet burger recipe.
Last weekend I had what I think was the best vegan burger I have ever made. It got me thinking that I could make something similar with beets, so I used her recipe as a base and just changed a few things.
I was proud of the end product! First of all, they were really aesthetically pleasing. I love the green and red mixed together. In fact, the color makes them a great vegan Valentine’s Day meal! The flavor was sweet and earthy. You can add a bunch of chopped parsley, which will make them taste really fresh. These burgers are really filling, and you can enjoy them with a few pickles!
The Best Vegan Beet Burgers
- 2 cups beets shredded
- 1 cup parsley
- 3 cloves garlic
- ½ teaspoon cumin
- 1 teaspoon dried dill
- ½ cup peanuts chopped
- ¼ cup oats
- 2 cups chickpeas
- 2 tablespoons flaxseed
- 3 tablespoons water
- 2 teaspoons olive oil
- ¼ cup lemon juice (fresh squeezed)
- Peel and grate 2 cups of uncooked beets – your hands will turn bright red here!
- Preheat the oven to 350°F.
- Chop 1 cup of parsley and add to the bowl.
- Add the garlic, cumin, and dried dill.
- Process the oats in a food processor until they are coarsely ground. Add the chickpeas and pulse a few times until they are partially mashed (you still want to have a few whole ones left).
- Add the chickpea/oat mixture to the veggie mixture.
- In a small bowl, whisk together the flaxseed and water. Let sit for about one minute. Mix this into the bigger bowl.
- Add the oil and fresh-squeezed lemon juice to the big bowl. Stir until everything is fully combined and starting to stick together.
- Place parchment paper on a cookie sheet or grease it with olive oil.
- Form the burgers with your hands and place them on the cookie sheet.
- Bake at 350°F for about 18 minutes on each side (flipping them over in between).
- When the burgers are done, serve them warm!