Are beets a pain in the ass to cook with? Yes. Is this Beet Veggie Burger recipe worth the pain in the ass? Yes, again. But don’t worry, there are workarounds to help make your beet-cooking experience as enjoyable as possible. Your hands might be stained with beets, but you will be too immersed in the ecstasy of enjoying your burger to care. I swear. This Beet Veggie Burger recipe is influenced by a recipe I received from a friend a few years ago. Unfortunately I lost the recipe and have experimented with recreating them since. I have changed some ingredients and tweaked it to my liking to create what I think is the best veggie burger of all time. I made this recipe for my family, and I can say proudly that even the meat-eaters and anti-veggie-burger critics loved it. In fact, they haven’t stopped raving about it since.
Tips for cooking with beets:
Once you peel off the outer layer of the beets, the raw beets will get everywhere if you aren’t careful. I like to ensure my white countertops are covered with paper towel to prevent from staining. I also recommend wearing plastic or rubber gloves while grating the beets to avoid staining your hands. If you don’t your hands still be stained red. I’m usually to lazy and forgo this step. The stain will come off with some intense scrubbing!
Ingredients
- 1/2 cup onions, chopped
- 1 1/2 cups oat flour
- 1 1/2 cup red beets, peeled & grated
- 1 large carrot, peeled & grated
- 1 teaspoon vegetable boulin (or one cube)
- 1/3 cup olive oil
- 3 cloves of garlic, minced
- 2 tablespoons soy sauce
- 1/4 cup sesame seeds
- 1 teaspoon salt
- black pepper to taste
Directions
- Preheat the oven to 400°F
- Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the chopped onions and spread evenly over the pan to cook, stirring occasionally. This process can take up to 30 minutes or more for the onions to brown and caramelize, but the flavour from caramelizing is worth the wait! If you don’t have time for this step you can skip it.
- While the onions are cooking, chop off both ends of the beets and peel the outer layer off. Grate both the beets and carrot on a large vegetable grater and add to a large bowl.
- Add the remaining ingredients to the large bowl, along with the caramelized onions. Mix until well combined.
- Form into 6 patties and place on a cooking sheet. You can line your cooking sheet if you are not using a cooking stone. The batter will be tacky and wet, this is normal. Do your best to form a circular patty and space them evenly on the cooking sheet.
- Bake for 40 minutes.
- Assemble your burger with your favourite bun and toppings and enjoy immediately!
Tip: I like to top my Beet Burgers with a homemade lemon-garlic aioli (not vegan), fresh tomato, sprouts, arugula and avocado. If you aren’t vegan, the lemon-garlic aioli is really great and tasty. I like to use it sparingly, as the main base is mayonnaise, which can be quite heavy and high in fat.
Lemon-Garlic Aioli (not vegan):
Ingredients
- 2 tablespoons mayonaise
- 1 clove of garlic, finely chopped
- 1/2 tablespoon of lemon juice
- a pinch of sea salt and black pepper to taste
Directions
- Mix all ingredients together in a small bowl
- Spread desired amount on both sides of bun
Beet Veggie Burgers
Ingredients
Beet Veggie Burgers
- 1/2 cup onions chopped
- 1 1/2 cups oat flour
- 1 1/2 cups red beets peeled and grated
- 1 large carrot peeled and grated
- 1 tsp vegetable boulin equivalent to 1 cube
- 1/3 cup olive oil
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 1/4 cup white sesame seeds
- 1 tsp salt
- black pepper to taste
Lemon-Garlic Aioli (not vegan)
- 1/4 cup mayonaise
- 1 clove garlic minced
- 1 tbsp lemon juice
- pinch of sea salt
- black pepper to taste
Instructions
Beet Veggie Burgers
- Preheat oven to 400°F
- Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the chopped onions and spread evenly over the pan to cook, stirring occasionally. This process can take up to 30 minutes or more for the onions to brown and caramelize, but the flavour from caramelizing is worth the wait! If you don’t have time for this step you can skip it.
- While the onions are cooking, chop off both ends of the beets and peel the outer layer off. Grate both the beets and carrot on a large vegetable grater and add to a large bowl.
- Add the remaining ingredients to the large bowl, along with the caramelized onions. Mix until well combined.
- Form into 6 patties and place on a cooking sheet. You can line your cooking sheet if you are not using a cooking stone. The batter will be tacky and wet, this is normal. Do your best to form a circular patty and space them evenly on the cooking sheet.
- Bake for 40 minutes
- Assemble your burger with your favourite bun and toppings and enjoy immediately!
Lemon-Garlic Aioli
- Mix all ingredients together in a small bowl
- Spread desired amount on both sides of bun