Easy Beet Burgers
Making your own veggie burgers can be so easy and satisfying! These beet burgers have only a few simple ingredients and are quick to put together, yet have such wonderful flavour. When I share them at cookouts, they always get rave reviews!
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Preparation time
20 min
Cook time
10 min
Total time
30
Meal
- mains
- lunches
Servings
8-10
Ingredients
- 2 medium sized beetroot, peeled
- 90g/1 cup oats (use gluten-free if needed)
- 2 x 400g/15 oz tins beans (aduki or pinto beans work well)
- 2 cloves garlic, crushed
- 1 flax “egg” (mix 1 tbsp flax meal with 3 tbsp water and allow to sit for 5 minutes, until it reaches a gel-like consistency)
- Spices as desired (I use a dash of spices such as parsley, thyme, basil, chilli powder and/or smoked paprika (1 to 2 tsp total))
- Salt and pepper, to taste
Instructions
- Process the oats in a food processor until ground into flour. Set aside.
- Shred or grate them in the food processor. Add 60g/1/2 cup of the oat flour and the remaining ingredients (beans, flax “egg,” garlic, spices, salt, and pepper). Pulse until combined, then stir in the remaining flour.
- Form into patties. If you have time, it can be helpful to refrigerate the batter for a few hours (to help the patties hold together better).
- Heat a non-stick pan and spray lightly with oil. Cook over medium heat for about 3 minutes per side. Alternatively, bake the patties on a baking sheet for 10-15 minutes, turning once, at 190°C/375°F (baking is my preferred method).
- Serve on a bun with your favourite condiments.
Note: I often refrigerate or freeze any extra burgers, and then thaw and re-heat them on a skillet or grill when ready for use. The beet burgers always get rave reviews at cookouts!
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