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!