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!