Saturday, November 16, 2013

Virtual Vegan Potluck- Beet Burgers


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!


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You'll need:
3 Beets
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

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Instructions:

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.

28 comments:

  1. Beautiful beets! Wow. I love it! I'll be making these. Great pictures and instructions. Well done.

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    1. Thanks- I was delighted when I got those in my bin from a local produce delivery service. I hope you enjoy them- they really do work well a variety of ways.

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    1. They make such a great veggie burger! One of the things that helped me see the light and become a beet fan the last few years.

      And your dessert is calling my name!

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  3. Woof! These burgers look all kinds of amazing! Bet they are totally satisfying xx

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    1. Indeed they are :)

      Your pierogies are inspiring. I make ravioli often but haven't attempted pierogies since having to remove gluten/dairy from my diet. Soon!

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  4. Holy tower of beety goodness! Cool! Thanks so much for being a part of the Potluck!

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    1. Thrilled to he a part of it! Can't wait to make some of these delightful recipes.

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  5. This sounds really good! I love that they freeze so well, too---I could see making a big batch and then freezing most of them for future quick dinners.

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    1. I keep frozen versions of these and/or my eggplant burgers in my freezer at all times. They pair well stuffed in a pita with hummus too.

      I look forward to making your bread- I can't eat it but i know my significant other will love it. I'll just make sure to save some pomegranate seeds and a bit of the dipping sauce for myself.

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  6. I'm not sure where to start with all these beet recipes, but these burgers look like a pretty rad place. Thanks for sharing!

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    1. Enjoy! I'm still trying to figure out where I'm starting! I have a new bunch of beets waiting on my decision.

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  7. I made my first batch of beet burgers a few weeks ago but they were really lacking in flavour. I'll have to give this version a try. They sound delicious :)

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    1. I hope you enjoy them! I feel like the chile/smoked paprika/sorghum molasses additions especially give them more depth of flavor.

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  8. I have seen the beet burger around for a little while but haven't given them a whirl yet. Your creation looks like something I would really like to make.

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    1. Beets are one of my two favorite bases for veggie burgers, eggplant being the other. I hope you enjoy if/when you get the chance!

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  9. It looks so good. I like recipes where you can do the prep at the same time and then use it at a later stage.
    I may not have seen a beef burgher for a long time, but the patty's colour and texture looks like a beef burger. I may use it to trick some onmivores :D
    Thank you for the recipe.

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    1. Same here- this way I can focus on a new side each time :)

      The look actually creeps me out a bit but thankfully a texture of its own. Several omnivores in my life really enjoy them.

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  10. Goodness ~ Your burger could pass as steak tartare. Not that I would ever eat beef again. I will give your beet burger recipe a try soon, love that it is gluten-free. Great burger photo!

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    1. Ha, yep. The color is definitely a bit unnerving at first. Enjoy and thanks!

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  11. This looks so good - a change from the usual veggie burger.

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  12. That looks like a fabulous burger, I love all the different beets you used. I too like to make several burgers then freezing them to use as needed. Happy VVP!

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  13. Oh these look really delicious, I love the idea of beet burgers, they come out such an amazing colour!

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  14. Hi Amy - your beet burgers look so delicious! I love that they freeze well and can be used in a time of need, especially for this time of the year. Thankfully, my kids love beets so I know that these burgers will be a hit!

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    1. I only became a beet fan over the last few years thanks to certain preparations so i'm sure they'll enjoy :) One of the reasons I love making my own veggie burgers is that I can make them whatever size I want--these are big ones but they're great slider size as well.

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