Looking for a unique and healthy veggie burger recipe as we inch towards the season of the BBQs? Make these vegan beet burgers from Jenné Claiborne of Sweet Potato Soul.
In the south, where I was born and raised, Memorial Day cookouts, BBQs and “fish fries” mark the beginning of summer. The neighborhood pools open, and the sweet tea starts to pour. As a kid I loved turkey hot dogs and turkey burgers. We were the weird ones, the semi-vegetarians. To some, I’ve taken the “weirdness” to the next level by becoming vegan. Truth is, I love my Memorial Day celebrations, and I want to continue living a healthy life so I can enjoy that day to the fullest into my old age. I’ve chosen to do so by eating a vegan diet, and never sacrificing flavor! I love burgers now as much as I did as a kid. These beet burgers combine health and flavor, and they are definitely coming with me to this year’s Memorial Day cookout. Fire up the grill!
Vegan Beet Burgers
- 1 beet, shredded (about ¾ cup)
- 2 carrots, shredded (about ¾ cup)
- 1/2 red onion
- 1 clove garlic
- 3/4 c raw walnuts
- 1/4 c raw pumpkin seeds
- 1 c cooked lentils
- 1 tsp hot paprika
- 1 tsp cumin
- 1 tsp sea salt
- ½-¾ c oat flour or oat bran
Preheat oven to 350°, or heat your grill.
Use your food processor with the shred blade to easily shred beets and carrots. Place shredded veggies in a large bowl. In the food processor with the chop blade, pulse the red onions and garlic until minced. Place in the bowl with the beets. Place the walnuts and pumpkin seeds into the processor and blend until the mixture is finely chopped, place in the bowl. Finally, add the lentils and spices to the processor, and pulse to combine. Don’t puree the lentils to keep some texture. Stir the lentils into the large bowl, followed by the oat flour. Stir well to combine all of the ingredients and season with more sea salt to taste.
Form into tightly packed patties, and place on a parchment paper lined baking sheet, or on the grill. If baking, cook for 35 minutes. Grill for 8-10 minutes each side.
Serve with avocado on a bun or over salad greens (or beet greens as pictured).