The best vegan Red Beets, White Beans & Quinoa Burger you’v ever had!
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 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. 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!Vegan Red beets, white bean and quinoa burger
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