Vegetarian Beet Burgers

My first foray into vegetarian burgers was quite a few years ago. It was pre-blogging days. I was just a gal in her small Philly apartment looking to eat more veggies.

I came across a recipe from one of my favorite vegan bloggers. It involved sweet potatoes and sunflower seeds, and was so hearty in a really unexpected way. HOW? I wondered. HOW?!

Since my first veggie burger love, I’ve tried making a few of my own. And, after making these beet falafel, I couldn’t help but want to take the next step and go big with a beet burger. But, I had standards. I didn’t just want a simple burger.

I wanted texture. I wanted nutrients. I wanted hearty, savory bites. And so the development of this epic beet burger began.

You guys. You can top this with whatever you want. Try some spiralized sweet potatoes with a peanut soy sauce. It’ll be amazing. Today we’re topping it off with some avocado slices, a tahini drizzle and some arugula. I’m going to wrap it up in a collard green wrap but use a hearty bun if you’re up for it!

So, let’s get into making this deliciously hearty vegan beet burger.

Heat the avocado oil in a medium sized pan over medium-high heat. Once hot, add the onion and pepper and sauté for 5 minutes, then add the riced cauliflower. Cook for 3 additional minutes until the veggies are lightly browned.

Add the almond flour, flax meal, arrowroot powder, cumin, garlic powder, paprika, salt and pepper to a food processor. Process for about 10 seconds until combined.

Add the beets and cooked vegetables to the food processor. Pulse until combined. The mixture will turn a hot pink color, and will be moist. Fold in the chickpeas, sunflower seeds, almonds, and cilantro.

Heat a separate large pan over medium-high heat with another teaspoon of avocado oil.

Using a 1/2 cup measuring cup, scoop the mixture out of the food processor and place into your hands. Gently press and shape into burger patties.

Place the burgers into the pan and sauté for 3 – 5 minutes and then flip. I fit three burgers into my pan at one time. Cook the other side for another 3 minutes, using the back of your spatula to press the burger down.

Serve with a tahini or ranch drizzle, in a lettuce wrap or on your bun of choice!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

VG Vegetarian

Vegetarian Beet Burgers

Try these Vegetarian Beet Burgers on top of your favorite salad or bun! Packed with plant-based goodies and flavors you’ll love!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Prep: 15 minCook: 10 minTotal: 25 min

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Servings: 6 1x

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Ingredients

• 2 teaspoons avocado oil
• 1/2 cup sweet onion, diced
• 1/2 cup bell pepper, diced
• 1 cup cauliflower rice
• 1/2 cup almond flour
• 1/4 cup ground flax meal
• 2 tablespoons arrowroot flour
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 cup cooked beets, coarsely chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup sunflower seeds
• 1/2 cup almonds, chopped
• 1/2 cup cilantro, chopped

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Instructions

1. Heat the avocado oil in a medium sized pan over medium-high heat.
2. Once hot, add the onion and pepper and sauté for 5 minutes, then add the riced cauliflower. Cook for 3 additional minutes until the veggies are lightly browned.
3. Add the almond flour, flax meal, arrowroot powder, cumin, garlic powder, paprika, salt and pepper to a food processor. Process for about 10 seconds until combined.
4. Add the beets and cooked vegetables to the food processor.
5. Pulse until combined. The mixture will turn a hot pink color, and will be moist.
6. Fold in the chickpeas, sunflower seeds, almonds, and cilantro.
7. Heat a separate large pan over medium-high heat with another teaspoon of avocado oil.
8. Using a 1/2 cup measuring cup, scoop the mixture out of the food processor and place into your hands. Gently press and shape into burger patties.
9. Place the burgers into the pan and sauté for 3 – 5 minutes and then flip. I fit three burgers into my pan at one time.
10. Cook the other side for another 3 minutes, using the back of your spatula to press the burger down.
11. Serve with a tahini or ranch drizzle, in a lettuce wrap or on your bun of choice!

© The Toasted Pine Nut

Enjoy!! xo