From day one of this blog, I had the idea to make "fuss-free" vegan recipes, but it took me awhile before I really nailed down what that meant. In the beginning, I thought the best approach was to use no specific measurements and vague instructions for my recipes... Unsurprisingly, recipe testers had varied results. Yep, not the smartest idea I've ever had.
Luckily, it wasn't long before I re-thought "fuss-free" and made it all about simple ingredients, and quick and easy recipes. That doesn't mean that my original fuss-free recipes (if you can call them that), were bad, it just means there was a dreadful lack of guidance and poor food photography to boot.
So every now and then I like to go back in time and revise one of the original fuss-free recipes. I've done it before with my 6 Ingredient Pulled Jackfruit, and Lentil Tacos with Avocado Cilantro Sauce, and today I am doing it with these Vegan Beet Burgers.
Because omnomnom!! My first version for vegan beet burgers required too many ingredients, a couple of flavours were competing, and of course, some measurements would be helpful. I've taken it from 14 ingredients to just 10, made it simpler and quicker, and got those flavour notes on point.
The intense colour of these burgers is so neat, but what's really rocking my socks is how the beets provide this deep rich earthiness to the burgers. So much flavour depth. The oats and lentils make a great base, and the sneaky trick is adding a bit of peanut butter which adds some richness and good fat balancing everything out perfectly.
When you make these, the dough is really sticky, but once cooked, they firm up and have a nice texture bite (no mushy burger here)!
To make Vegan Beet Burgers: peel the beets. I have a grater attachment for my Breville food processor so I used it to grate the beets directly into the processor. If you don't have that, just grate beets with the grater you have.
Then just add the beets, along with all of the remaining ingredients to the food processor.
Pulse, stopping to scrape the sides, until the mixture comes together.
Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.
Then you can either fry or bake the burgers, until brown on the outside and tender on the inside.
Leftover burgers get quite firm in the fridge overnight, so I prefer mine freshly made. However, if you like a nice firm bite, you might enjoy them even more!
Vegan Beet Burgers
- 2 cups grated raw peeled beets (about 2 medium beets)
- ¾ cup large flake rolled oats
- ½ cup cooked lentils (I used canned)
- ½ cup all-purpose flour
- ½ yellow onion , finely chopped
- 2 cloves garlic , finely minced
- 1 tablespoon natural peanut butter
- 2 teaspoons dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- If you have a grater attachment for your food processor you can use it to grate the beets directly into the processor. If not grate beets with the grater you have, then add the beets, along with all of the remaining ingredients to the food processor. Pulse, stopping to scrape the sides, until the mixture comes together.
- Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty, to help stop the sticking.
To fry the patties (my fave):
- Heat enough oil to cover the bottom of a large skillet over medium heat. When hot, add the patties. Cooking them low and slow is the key for good texture. Cook about 3 to 5 minutes per side, until they are nicely browned on both sides and hold together well. Serve hot on a bun with your favourite burger toppings.
To bake the patties:
- Preheat your oven to 350F (180C). Lightly grease a baking sheet or line it with parchment paper.
- Lay the patties out in a single layer with room around them for air to circulate. Bake 30 to 35 minutes, flipping halfway through until firmed up and lightly brown on both sides. Serve hot on a bun with your favourite burger toppings.