Recently, someone asked me if I could attempt a version of Chloe’s Lentil Beet Burger minus the nuts and oil. Since I love a challenge, I decided to try my own version of a beet burger.
I’m not going to lie; veggie burgers are my vice. As hard as I try, I can never seem to get them to stay together.
In fact, my veggie burgers usually fall apart on the first bite. Even though I attempted flash freezing my veggie burgers, or adding more flour, I still FAILED miserably.
Today, I started fresh with a new attitude. “I can do this!” And, I did a fabulous beet burger without oil or nuts, and it sticks together!
My struggle, however, was to figure out how I would bind these burgers together without any oil or nuts, so I chose Aquafaba. Yes, that “new” vegan ingredient that comes right from the garbanzo bean can.
My husband, my recipe guinea pig, looked at me apprehensively. But I assured him today was a new day.
WHAT INGREDIENTS ARE IN A VEGAN BEET BURGER?
First, you only need three base ingredients for beet burger recipe:
- Cooked brown rice
- Shredded beets (canned or fresh, cooked and shredded). I used Trader Joe’s pre-cooked, vacuum-sealed.
- Cooked brown lentils (I used Trader Joe’s vacuum-sealed steamed brown lentils)
Then, all you need is a few additional ingredients:
- Panko bread crumbs, regular bread crumbs, or gluten-free bread crumbs
- Dry mustard
- Garlic powder
- Onion powder
- Aquafaba (the fluid found inside the can of chickpeas)
HOW TO ASSEMBLE A VEGAN BEET BURGER…
Making the beet burger recipe, however, is really easy. The trick, though, is to combine the cooked brown rice, shredded beets, and lentils. Once in the food processor, you need to pulse MANUALLY, so as not to over pulse or mix. WHATEVER YOU DO, DON’T JUST TURN THE FOOD PROCESSOR ON AND LET IT GO!
Next, transfer the contents of the food processor to a large bowl and stir in the remaining ingredients by hand. The next step is to cover the mixture and place in the refrigerator for at least an hour. Since I meal plan ahead, I left it in the refrigerator overnight.
The next day, using a burger press, I formed my burgers and placed them on a plate on wax paper. Then, I placed my beet burgers back in the refrigerator until I was ready to cook them. Since I only needed 3 burgers, I froze the rest for another day.
Even though these look like real burgers, it’s the combination of red beets and brown rice that make the red color.
COOKING THE BEET BURGER IN A PAN OR ON THE GRILL
Since I live in Arizona, grilling is my favorite way to cook beet burgers or anything for that matter. But, as luck would have it, it rains. So, I used a non-stick skillet instead.
Because I used a non-stick pan, you don’t need any oil or spray. You do, however, need a top for your pan. My burgers, for example, were thick, so I cook the burgers, low and slow with a top on the pan. Then, once browned on the bottom, I flip the beet burgers over and cook the other side.
Depending on your stove (I have gas), I cooked my beet burgers for about 10 minutes on each side.
If cooking on a grill, I suggest cooking on medium-low for 10 minutes on each side. Then, just select your favorite oil-free burger buns, lettuce wrap, or just eat with toppings.
SUGGESTED BEET BURGER TOPPINGS…
- Romaine lettuce
- Red or white onion
- Sauteed onions
- Sauteed mushrooms
- Sliced tomatoes
- Jalapenos or banana peppers
- Vegan cheese
- Skinny Nacho Cheese Sauce
- BBQ sauce
- Vegan French Dressing
- Skinny Pico de Gallo
GREAT SIDE DISHES TO SERVE WITH BEET BURGERS
- Skinny AF Loaded Chili Fries
- Skinny AF Sweet Potato Fries
- Steak Fries Air Fried and Crispy
- Skinny Lemony Miso Roasted Potatoes
- Chili and Lime Roasted Red Potatoes
- Mediterranean Salad
- Skinny Vegan Rainbow Salad
- Skinny Vegan Caesar Salad
- Kale Harvest Salad with Skinny Roasted Pumpkin Vinaigrette
Although the beet burger came out perfectly, I must say it looked a lot like real meat, which kind of threw me off. But, I must say it stayed together and tasted fabulous! I nailed it according to my husband and kids who are happily full.