I don’t live a vegan lifestyle but I try to do without meat 1-2 times per week. Sure you could eat a salad, a quinoa bowl, spaghetti with olive oil and salt. But I honestly love eating a good burger therefore it was time for me to get creative and back into my kitchen

I read a lot of recipes for meatless burgers but wasn’t satisfied with most combination. Don’t get me wrong I like sweet potatoes, spinach and so on but I wanted to try something else.

Since I bought fresh red beets two days ago at the farmers market I wanted them to be the main part in my burger patties . It is always the same concept for a meatless burger patty.

You need vegetables of course, something as a filler, what absorbs the liquid and a glue food which holds everything together.

After thinking those 3 parts through I came up with my ingredients. My vegetables would be red beets , spring onions and white beans. For the filler I would use oats, quinoa and ground roasted walnuts. Equally important as the first 2 parts is the glue. There are not many foods you could use as a glue. When you look through recipes its mostly eggs which get used in non vegan recipes and as a vegan substitution its almost always bananas for sweet baked good and a flax seed egg for savoury food. So flax seed egg here we come!

What is a flax seed egg? A flax seed egg is 1 teaspoon ground flax seeds mixed with 3 teaspoons water.

First things first!

At first we have to peel and grate the red beets. I would recommend wearing kitchen gloves and an apron. I think there is no further explanation needed .

After we have prepared the burger mass, sorry for not breaking the whole procedure down but just go some spaces down and there is the whole recipe step by step ;-).

So after we have prepared the burger mass we do the forming. Certainly you can form the burgers with your hands what gives the patties a rustic and authentic look. But I will tell you how I formed mine.

I don’t own a fancy burger ring mould. So I thought what could I use instead of it? It should have a straight bottom and the right size and than the light came to me: why not use my starbucks special edition destination mug? Straight bottom perfect size! Yes!

Once I found my mug I prepared the bottom and the sides with some olive oil, pressed about 3/4 cup of burger mass on to the bottom. Leveled it a little bit and then turned the mug with a little force and a clang onto a wooden board.

Perfect beautiful and round! That’s what it looked like.

You will get, with that recipe, the attention of all your family members. Not only because of the deep red colour but because of the delicious taste. Even my husband who doesn’t like red beets ate TWO burgers.

The best thing about these beauties is, you can prepare them in advance and they can be stored up to 4 days in the fridge. Thats perfect for all with a busy schedule, am I right ? Give me a fist pump, YES!

If you need a fluffy buns recipe maybe you wanna try our delicious recipe for fluffy turmeric brioche buns. Sorry they are not vegan but will meld in your mouth deliciously and have a unique colouring.

Antonia and I would love to hear from you so if you have any questions or complains leave a comment. I will answer them all. Please tag us on social media @twosisterslivinglife if you try one of our recipes, nothing is more satisfying than seeing others happy with succeed.

Love Nina

Vegan Red beets, white bean and quinoa burger

Vegan never tasted that good. I don’t live vegan but I try to avoid eating meat every day and this is a delicious meatless Burger alternative everyone should try.

• 5 red beets (about 500g)
• 400 g white beans (drained and rinsed)
• 4 spring onions (coarsely minced)
• 250 g cooked quinoa (that's about 100g uncooked)
• 1 tbsp olive oil (for cooking the vegetables)
• 200 g oats (quick cooking oats preferably)
• 150 g walnuts (ground)
• 1 lemon (juice and zest)
• 100 g Parsely (finely chopped)
• 2 tbsp flax seed meal
• salt and pepper (to your liking)

1. First peel and grate the uncooked red beets.

   Then cook the red beets, smashed white beans and diced spring onions over medium heat for about 10 minutes or until the red beets are tender. Season with salt and pepper. Stir ocassionally.

   When the red beets are tender, let everything cool slightly.

   Mix the 2 tablespoons flax seeds with 6 tablespoons water and let it sit for about 5 minutes.

   In a big bowl mix together oats, ground walnuts, cooked quinoa, vegetables, parsley, flax seed-water mix, lemon juice and zest 

   Knead the everything a little bit like a dough so that everything comes together

   Let everything rest for a couple of minute

   Form burger patties with your hands or with a round burger mould or with my mugs  method

   Heat a pan over medium high head with some olive oil, when the oil is ready for frying put the burgers in to the pan and cook for about 6-8 minutes on every side.

   Serve them low carb on a bed of salad with avocado, vegan sour cream and horseradish or on our fluffy turmeric brioche bun

   Red beets patties can be made ahead up to 5 days.

   Enjoy!

The post Delicious Vegan Red Beets Burger appeared first on Two Sisters Living Life.

I’m sure you want to know the ultimate tip for a brioche burger bun!

If you have ever baked a brioche bread you know that at some point you have to add butter. Most of the times the butter will be added after all ingredients are mixed together and a dough is already formed. And that is were these recipes are wrong and thus not foolproof.

It is very important that we add the very cold butter at the beginning to the flour. Then with a pastry cutter we work the butter under the flour until pea size dough pieces form. Thats the whole secret to a great fluffy brioche

So how did I came across the turmeric ?

First of all I love the intense yellow colour and second I add turmeric to almost every savoury dish because I like the peppery taste and third it has anti-inflammatory effects and is a very strong antioxidant.

So here we are and these are the reasons why I put turmeric into those buns. Ok it mostly was because of the intense colouring . And the colour of these brioche burger buns pairs exquisitely with my vegan red beets burger patties. Yes I know, I know a brioche is not vegan but they taste so good.

Of course this brioche burger bun can also be altered into hundreds of other ideas and recipes. Therefore I would say it’s definitely a keeper.

The beginning of our brioche burger buns!

First we mix the sugar ant the yeast into the lukewarm water. With lukewarm I mean body temperature, that’s about 36C° or 97F°, and cover it with plastic wrapl and leave it until you can see foam and bubbles onto the surface. That means the yeast is activated.

In the meantime we cut the very cold butter with a pastry cutter under the flour and the salt. It should completely be incorporated into the flour.

After the yeast is activated add the egg and mix well. Add the yeast-egg mixture to the flour and start kneading. I always knead my doughs with my kitchen aid but of course you can need it with your hands if you feel angry and let loose some angry emotions .

Knead the dough until it loosens from the sides and isn’t sticky to the surface anymore. If you feel like your dough is extremely sticky or wet add some additional flour but be sure not to use too much.

After the dough isn’t sticky to the surface anymore, put it into an oiled bowl, cover it with plastic wrap or a moist kitchen towel and let it rise at a warm and dry place for about 1-2 hours. The rising depends on how warm the place is where you put the dough. The dough needs to be doubled in size than it is ready for the next step.

I always leave my doughs for rising in my oven which I previously heated to about 40° or 104 F°. But be sure to turn the oven off before putting your bowl with dough in it. We just want it warm and cozy. As I said before the dough is ready when it is doubled in size.

After the dough is risen put the dough onto a floured surface and preheat the oven to 180C° or 350F°.

Since I like every bun to weigh the same, I measure all my dough balls to the exact same weight. My rule is big buns weigh about 120g and smaller buns weigh about 90g.

Form your dough pieces into even round buns and put them onto a baking pan with baking sheet. Cover them loosely with plastic wrap and leave them for another 30 to 40 minutes to rise.

Before our buns go into the oven, we brush them with egg wash and sprinkle them with your desired topping. I sprinkled my turmeric brioche burger buns with black and white chia seeds :-).

Depending on there size, bake the buns for 15-25 minutes or until the top is a darker golden brown and the whole house smells like freshly baked bread.

Ok my friends, it’s late and I’m extremely tired. Hope you love these buns as much as I do. If so leave me some kind words or if there is any confusion or misunderstanding then please leave me a comment too. I will answer them all .

Love Nina

Have you tried our golden turmeric brioche buns? Excellent! Tag us @twosisterslivinglife we are very excited about it.

Our vegan red beets and quinoa burger is the perfect fit for these delicious buns.

The post Pillowy Turmeric Brioche Burger Buns appeared first on Two Sisters Living Life.