eet my very favourite veggie burger: Beet Burgers! These vegan patties are smoky, flavourful, and absolutely satisfying, perfect for piling onto a bun with your go-to toppings.
These beet burgers are even better topped with my Burger Sauce!
The best veggie burger I’ve ever sunk my teeth into was at J. Alexander’s. I ordered my burger, ready to be underwhelmed, and I panicked: “I think you gave me a meat burger! It looks like meat!” The waiter, laughing, clarified that it was indeed a veggie burger and I was mistaking the beets for beef. But how did it taste…so burger-y? The flavour, the textures! This burger was firm! It wasn’t mushy! It was DELECTABLE! My mind immediately went to work trying to think of how I could recreate it at home (preferably with my Vegan Burger Buns!).
What Makes These the Best Veggie Burgers
After some investigative work (i.e., intense Googling!), I found that the chefs use brown rice, oats, beets, mushrooms and black beans to make J. Alexander’s beet burgers. Here are the elements that make this recipe work:
Sweet, umami, and smoky flavours. J. Alexander also uses a “sweet soy sauce,” which you can only find at specialty stores, so I opted for a suitable, easier supermarket substitute: maple syrup, soy sauce, and liquid smoke.
Binders for body. I ground oats into flour to help hold the burgers together, along with adding nutty cooked brown rice for a satisfying texture.
Roasted beets. Roasting the beets rather than adding them raw unleashes a smooth velvet-y texture and more concentrated flavour.
Notes on Ingredients
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