Beet-y Veggie Burgers

Alan and I were in San Francisco last December and ate for the first time at a restaurant called The Plant Cafe. It was really good and Alan has been talking about their house-made veggie burgers since. I remember taking this shot of my lunch and thinking that the burgers was made with beets:

I mainly remember being freezing and trying to get warm on that cold, drizzly day:

I found another blogger’s re-creation of the same burgers here, but I decided to try my own, grain-free version last night. I started with five medium red beets:

I just washed them and trimmed off the ends:

Which I then put through the shredder function on my food processor:

I ended up with about 1 1/2 to 2 cups of shredded beets:

I then put in the food processor about two cups of cooked chickpeas and added that to the beet mixture. Lastly, I processed about two cups of mushrooms with some garlic, sesame seeds, spices, coconut aminos and a bit of water. The final burger mixture looked like this:

Rather than fry the burgers like they did at the restaurant, I baked them at 375 degrees for about 20 minutes on each side. Before the oven:

And after, served with some salad, onions, broccoli and kiwi:

I love that these burgers are just beans and vegetables which makes them filling in a good way. I think Alan was slightly disappointed in them compared with the restaurant version, but how could these possibly stand up to burgers that were probably made with a lot of salt and fried? He suggested adding onions to the mix which I will do with my leftovers tonight.

I really liked them and think they make a nice alternative to my Outrageous Tofu Burgers or my Lentil Mushroom Burgers.

The recipe:

Life is starting to settle down after the emotional time I had last week. I’m juggling my three classes pretty well and making enough time for my volunteer positions (read about them in my updated “About Carrie” page here!), exercise, blogging and food shopping and preparation. Last night I also had over an hour to do some reading before settling in to finish a Netflix movie (The Scent of the Green Papaya) with Alan. Life is good!

 

Comments

    • says

      Hi Lynn! I went to the one on the Embarcadero and the atmosphere was lovely (an old renovated building with tons of style). I’ll be back there in April…too bad I’ll miss you! :)

  1. Paula says

    I’ve never tried a beet burger. I found I love the color of beets. I might have to give these a whirl. Is there any substitute for flax meal?

    • says

      Hi Paula, you can leave out the flax meal, but they might not stick together as well. You could try using an egg replacer instead (Bob’s Red Mill makes a version).

  2. susan larsson says

    made them yesterday, pretty much following the recipe (unusual for me!) – they turned out great! didn’t need any water to hold them together, they were moist enough from the beet juice. served with a rubbed kale salad with dijon&miso dressing. delicious! thank you for a great meal!

    • says

      Hi Susan! I’m so happy you liked the burgers! I love when I get feedback on my recipes, it’s nice to know other people like them as well. :)

  3. says

    Hi Carrie! I’m thinking of making these, and maybe even w/a bun. Do you have any suggestions on condiments? We don’t use ketchup or mayo, and since I’ve never tasted a beet burger before, I’m lost when thinking of a “sauce” that would pair well with it. What about your tahini sauce?

    • says

      Hi Ginny, if you’re feeling lazy, a dollop of veganaise would be delis. Otherwise, some tahini mixed with lemon juice or vinegar would be amazing, too. Let me know what you think! :)

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