Hey! Happy New Year!
Today I was thinking of a way to use up some beetroot I had in the fridge so I thought I would make burgers – thinking that the beet would give them an interesting colour (and I vaguely remember a vegan burger recipe using beetroot). Oh my goodness they came out interesting!
This is no lie. I made vegan pretty patties. This needs no further explanation.
- 1 can pinto beans (1.5 cup) – IMPORTANT – reserve the water from the can!
- 1/4 cup pinto bean aquafaba (bean water from the can)
- 1/2 cup or two medium sized raw beetroot, peeled
- 1/2 cup or 1 large carrot
- 1 medium onion, finely chopped
- 1/4 cup nutritional yeast
- 1/4 cup ground flax seed
- 1/2 cup ground almonds (could use finely ground walnuts or cashews)
- 1 cup plain flour
- 1 tbsp fresh sage (or fresh herb of choice)
- 1 tbsp sunflower oil
- 1 tsp cumin seeds (optional)
- 1 tsp liquid smoke (optional)
- 1tsp salt
- Fry the onion, garlic and cumin seeds in the sunflower oil over a medium heat in a large heavy bottomed pan (or frying pan) until soft.
- In a food processor (or using a grater), finely chop the carrot and beetroot and add to the onion mixture.
- Add all other ingredients, stirring until a ‘dough’ has formed. This should be similar to the consistency of ‘sosmix’ or uncooked stuffing. If it’s a little loose, add some more flour.
- Divide dough into 6 pieces and form into patties.
- Fry over a medium heat for approximately 3 minutes on each side or until reasonably firm.
This was an experimental burger but it turned out really well. The addition of almond meal and flax make them super nutritious. Where do we get our protein from hehehe! I’d like to try it using some dried soya mince to add extra texture (my boyfriend likes a chewy burger) but I liked it kinda softer. Play about with the herbs and seasonings to find your perfect combo and please tell me about it if you find something that works well! I served up with some rosemary potato wedges and vegan coleslaw (made with Mayola) but it would be great in a bun on it’s own – very substantial!