This smoked beet burger is hands-down the best veggie burger I have ever had. It is smoky and juicy, just like a meat burger. The only difference is that it doesn’t have the chewy quality of meat, but that didn’t bother me. Top with sprouts, cottage cheese, avocado mousse, spinach, sweet bell pepper, etc.
If smoking vegetables sounds like too much work, there is a shortcut. Instead of smoking, blanch the beets, then grate and add to the recipe along with one teaspoon of liquid smoke. It won’t have quite the same depth of flavour, but it will be close enough.
If you are on a low-FODMAP diet and can’t eat beets, you can still make this awesome smoked beet burger! Just substitute carrots for the beets!
- 4 large smoked beets
- 1 large egg
- 3/4 cup of quick rolled oats
- 1 tablespoon of garlic-infused olive oil
- 3 large basil leaves
- 3 ounces of feta
- 5 green onions
- 1/2 teaspoon of salt
- 1/8 teaspoon of pepper
- 2 cups of spinach
- 3/4 cup of cottage cheese, stirred in a pinch of salt and pepper
- 3/4 cups microgreens
- 1 cup of cilantro lime avocado mousse
- 4 medium buns
- Blend the oil, basil and green onions with a food processor until smooth. Grate the beets and mix with the oil, egg, salt, pepper, feta and oats.
- Allow the mix to sit for at least 30 minutes, so the oats absorb the liquid, then form into four patties. While the mixture is resting, preheat the oven to 350 degrees Fahrenheit.
- Place the patties on a foil-lined tray and bake for 30 minutes. Remove and fry the patties in a teaspoon of hot oil to crisp the outside and give it some colour.
- Spread the bottom of the bun with cottage cheese, top with lettuce, spinach, then the patty (once it’s done), then the avocado, and finish with the sprouts and bun.
- Serve with a choice of sides.