Vegan Beetroot Burgers

A home-made 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. Here’s the beautiful cross section you’ve been waiting for:

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.” With these patties, I had some home-made burger buns, grilled onions, sesame slaw, and home-made thousand island burger sauce for an amazing dinner. Make this for dinner today!

Vegan Beetroot Burgers

5 from 3 votes

Recipe by George L. Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

1

hour 

Cooking time

15

minutes

Calories

175

kcal

A home-made vegan beetroot burger patty is crispy, golden-brown on the outside, and meaty with a vibrant red hue on the inside.

Ingredients

• 1 medium -large beetroot

• 3 white mushrooms, sliced

• 2 clove of garlic, minced

• 1/2 cup of rolled oats

• 1/2 cup of flour

• 1 pinch of rosemary, chopped

• 1 medium shallot, roughly minced

• 1 heaping tablespoon light-brown miso

• 1/2 teaspoon salt

• 1/2 teaspoon white pepper

• vegetable oil, for frying

Directions

• Prepare Vegetables. Peel the beetroot and chop it up roughly. Set that aside. Roughly slice the mushroom and mince the garlic. In a small pan, fry the mushroom and garlic (without oil). Fry them until the mushrooms have expelled all of its liquid, or until slightly caramelized. Once done, Take them off the heat and allow to cool just a little.
• Make the Patties. In a food processor, blend together all the listed ingredients until the mixture becomes smooth and homogenous. The mixture might look purple and unappetizing right now, but once you cook it, it will return to that vibrant red. With damp* hands, shape the mixture into patties — the recipe should make three palm-sized patties. Place them on a parchment lined tray and allow them to chill in the refrigerator for at least an hour.
• Cook the Patties. When you want to cook them, take them out of the fridge and let them sit on a room temperature counter for 10 minutes first. While waiting, heat up vegetable oil on HIGH heat. Sear the patties until both sides are deeply caramelized — golden brown and crispy. Drain on a paper towel, put them on your favorite burger buns, and enjoy.

Notes

• Shaping the Patties. Wet your hands slightly so that the patty mix will not stick to your hands.

Did you make this recipe? I’d love to see your recreations!

Tag @chez.jorge on Instagram and hashtag it #chezjorge

Like this recipe? Pin it and save it for later!

Follow us @thechezjorge on Pinterest