My contribution to this latest Virtual Vegan Potluck is my Beet Burger recipe. They're simple to make and I love making a batch to keep in my freezer. This burger has a great savory taste and a fabulous texture.
I'm sharing my standard recipe but after making these once or twice you'll see how easy it is to make a few or many, change the beans used, the spices, etc. Have fun with them!
1 Can of Cannellini Beans
1/2 Cup Cooked Brown Rice
1/2 Bell Pepper
1/2 Onion (Vidalia)
3-4 Garlic Cloves
2 Chile en Adobo
2 Teaspoons Smoked Paprika
1 Tablespoon Sorghum
1 Teaspoon Cumin
1/2 Teaspoon Tamari or Gluten Free Soy Sauce
Gluten Free Oats
Big Handful of Parsley
Salt and Pepper to taste
Wash and peel your beets. All red, mixed, whatever you have. Cut into chunks.
Throw into a food processor and chop well (but not too much, we don't want beet juice). Put the beets into a bowl and move on to the next ingredient. Drain and rinse the beans, rice, etc.- all but the oats and parsley. Mix everything in a bowl and slowly incorporate the oats until your mixture has a consistency easily formed into patties. Stir in the parsley. Depending on the beets used your mixture will be a variety of colors!
At this point I usually stick the mixture in the fridge for a bit to make the burger making even easier. Preheat your oven to 425 and slightly oil a sheet pan. Place the burgers on the pan and gently drizzle a bit of olive oil on top if desired.
Bake until set, flipping occasionally. You want the burgers browned on top and bottom, and firm to the touch, like below.
You can eat a burger now but I actually like the texture even better after the burgers are frozen and reheated. I freeze them flat on a sheet pan and then transfer to a bag.
When I want a burger, I just remove one from the freezer and place in the oven for a few minutes. Sometimes even the toaster setting does the trick!
This burger lends itself to a lot of different topping. Today I went classic with a gluten free bun, vegan mayo, mustard, ketchup, arugula, red onion, and cherry tomatoes. I sprinkled a few sesame seeds inside since I miss a nice sesame seed bun.
The beet burger holds together really well, something that is sometimes amiss in a veggie burger.
Enjoy and stay updated via The Gluten Grapple's Facebook page, Pinterest board, and @grapplegabbler on both Twitter and Instagram.
Now for more recipes!!!
or start from the beginning here.