A homemade vegan beetroot burger patty is crispy, golden-brown on the outside, and meaty with a vibrant red hue on the inside.
Burgers are apparently what every vegan/vegetarian person immediately misses — just look at all the craze with companies such as Beyond Meat and Impossible Foods. It’s true, you do miss the feeling of biting into a thick, juicy, meaty burger patty when you’ve been been eating salad for a while. So, you go buy those plant-based meat patties from the grocery store. But from a health standpoint, those manufactured plant-based meat patties are not necessarily good for you. Beyond Meat has an ingredients list that contains more words than what I’ve written so far. Why opt for processed store-bought burger patties when you can just make them yourself — with fresh vegetables and whole ingredients? Today I’ll teach you how to make an amazing vegan burger patty; it’s super easy as well!
How do you achieve that umami, beefy flavor with just a couple of vegetables, you ask? The secret ingredient: Miso. Miso not only acts as a binder to hold everything together, it adds such a great depth of umami flavor.
As you can see, the burger patty is crispy, golden-brown on the outside, and meaty with a vibrant red hue on the inside. It’s almost as if the burger is “bleeding.”
Will it work with canned beets?
Hi! Yes canned beets should be a perfectly fine substitute. Be careful of the saltiness though as canned beets usually has more sodium.
If we didn’t want to / need all the portions of the beetroot mixture, would you recommend freezing the patties for future use?
I’m 16 years old and this recipe was so easy to follow. Everything was so simple and delicious! My entire family enjoyed this meal. I can wait to try more of your recipes!