The beet burger; one of my favorite veggie burgers. I especially like when they stain your hands purple and you can’t wash it off for days. Whenever that happens to me, I always think of the scene from The Office when Dwight goes to the mall after a day of beet farming and they kick him out, thinking he’s covered in blood. It’s a tough life being a beet farmer.
When it comes to veggie burgers, the possibilities are endless. You can completely alter the flavor of the burger by simply adding a couple of spices. For this recipe, I was going for a mildly smoky, meaty taste. The fennel and walnuts play a big part in the meatiness, and the chipotle adds the right amount of smokiness to the burger.
I’ve made many veggie burgers over the years, with many failed attempts along the way. A few things I’ve found to be a big help in keeping them from crumbling are:
1)Use flax seeds mixed with water (flax eggs), or use eggs if you eat them. They play an important role in binding everything together.
2)Nut butters! Or seed butters if you have an allergy. In this recipe I used tahini. It helps keep the burgers moist as well.
3)Saute some of the veg (not necessarily all), then add it to the rest of the mix.
These are the key tips I find most helpful. Hopefully they save you a little bit of agony.
- 2 cups Beets grated
- ½ cup cooked Rice
- 1 cup Walnuts
- 1 cup diced Onion
- ¾ cup grated Carrot
- 3 cloves Garlic
- 2 Tbsp Ground Flax mixed with 6 Tbsp Warm Water
- ⅛ cup Tahini
- 1 Tbsp Dijon Mustard
- 1 Tbsp Nutritional Yeast
- 2 tsp Oregano
- 2 tsp Paprika
- 1 tsp Chili Powder
- 1 tsp Ground Fennel
- ½ tsp Chipotle
- 1 ½ tsp Sea Salt
Heat your oven to 350°F.
Blend the walnuts into a flour in a food processor. Dump into a bowl and set aside.
Saute onion on med-high heat in 1-2 tsp of oil for 5-8 minutes. Add the garlic and cook 2 more minutes. Add the carrot and continue cooking and stirring for 5 more minutes. Add a splash of water, then add the spices and stir.
Put the grating blade in your food processor and grate your beets until you have 2 cups. (Can also grate by hand)
Add the rice, dijon, and tahini to the food processor with the beets and blend until it starts to form into a paste. Add the cooked vegetables and flax eggs and pulse a few times. Finally add the ground walnuts and pulse until combined.
Line a baking sheet with parchment paper and scoop the burger mix using an ice cream scoop, or your hands onto the tray. You should end up with 6-8 burgers, depending on how big you want them.
Bake for approximately 30 minutes, longer if you want them crispier.