I’ll show you the process of making these beet burgers in the step-by-step guide below!
Chopped beets in food processor.Pulse the beets to chop them.
Beet burger mixture in food processor bowl.Add the remaining ingredients and pulse again.
Pulse the beets. Add the roasted beets to a food processor and pulse for 30 seconds.
Add the rest of the ingredients. Pulse everything else in with the beets to incorporate.
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Three vegan beet burger patties on parchment-lined pan.Form the beet burger patties.
Beet burger patty cooking in skillet of oil.Fry in oil.
Shape the burgers. Line a baking sheet with parchment paper. Coat your hands with oil or cooking spray and divide the mixture into your desired number of patties. (You can make 3 large burgers or 6 smaller ones.)
Chill. Place the baking sheet in the fridge and chill for at least 2 hours.
Cook. Heat 2 tablespoons of oil in a skillet set over medium heat. Add the patties and cook 4 to 6 minutes per side, until crispy on the outside and warmed through.
Tips for Perfect Beet Burgers
Longer is better in the fridge. You can either chill the patties for 2 hours the fridge, then cook, or chill them overnight. I would say overnight is worth it, but if you want them for dinner that night, 2 hours will provide a lovely burger.
Don’t over-process. Pulse the burger mixture just until it’s combined. You want some texture there! If you pulse it until it’s a paste, your burgers will be mushy.
Flip carefully. If you’re making the big size of these burgers, you’ll need to flip them carefully to keep them from falling apart. To do this, slip a large spatula underneath the burger and loosen it from the pan first. Once it’s loosened, place the spatula
completely under it and flip quickly.
my Favourite Veggie Burger Toppings
I usually go classic with these beet burgers: plant-based cheese, sliced onion, thick slices of tomato, lettuce, mustard, and Homemade Pickles. Here are a few other options to try:
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