Today’s experiment is a succulent beet burger. I’ve always loved beets but I usually eat them on their own. I know they can add a wonderful colour to dishes so I thought I’d give it a shot!
Thinking how to go about it, I adapted my chickpea burger patties recipe to include some beetroot and see what comes out of it! I have to say the results shocked me! These have to be the most realistic patties I’ve seen in the 7 years I’ve been on my vegetarian-turned-vegan journey.
It was a little weird working with the mixture but the texture wasn’t too bad. I sent pictures of the patties to some friends and family. Their reactions were very entertaining. One of them messaged me a week later because they just realised that what I sent them clearly couldn’t be meat so what on Earth was it?! During the holidays I tried this recipe on family and they were all quite impressed!
The toppings I used are quite classic but absolutely some of my favourites. I chose a toasted burger bun (palm-oil free). Under the patty there’s burger sauce and lettuce and topped with violife cheese, tomato and lattice fries for good measure. Plenty more fries on the side of course, plus onion rings are a must-have for junk food dinners!
Here’s how it looks on the inside. I think next time I’ll fry it on the grill pan and try to get a nice char on the outside. One of the advantages of vegan cooking is that you could easily eat this raw, experimenting with the cooking methods is just for fun.
I hope you try it and if you post your culinary experiment on social media please use the #josveganlab tag. I’d love to see your wonderful and inspired creations!
|Prep Time||10 minutes|
|Cook Time||30 minutes|
|Passive Time||10 minutes|
- 1 cup Oat Flour
- 1/4 cup Rolled Oats
- 1/4 cup Wheatgerm
- 1 tbsp Chia Seeds
- 1 1/2 tsp Stock Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 250 g Chickpeas cooked and mashed/blended
- 200 g Beetroot raw and grated
- 1/2 cup Plant Milk
- 2 tbsp Ketchup
- 2 tsp Soy Sauce
- 1 tsp Worcester Sauce the vegan kind
- Preheat oven at 170°C. Line a baking sheet with baking paper.
- In a large bowl, mix all the dry ingredients.
- Blend the chickpeas and beetroot. If you are using a blender, you can add some of the plant milk to make blending easier.
- Add the wet ingredients to the dry and mix until well combined. Let the mixture rest for 10 minutes.
- Divide into 4 portions and form your patties.
- Place on the baking sheet, bake for 15 minutes, turn and bake for a further 15 minutes. Enjoy!
- Any unsweetened plant milk will work for this recipe. My favourites are soya or cashew for a creamier texture.
- If you don't mind using oil, you can shallow fry for more realistic results visually.
- Although chickpeas work best in this recipe, you can substitute them for other types of beans or lentils.
- It is important to let the mixture rest as the oats and chia seeds will continue to absorb the liquids and it will be much easier to shape your patties.
- To shape the patties quickly, slightly wet your hands before handling the mixture to avoid sticking.