Vegan Beetroot Burger
Brighten up your plant-based meals with this vibrant Vegan Beetroot Burger, a wholesome and delicious alternative to traditional patties! Packed with nutrient-rich ingredients like earthy raw beetroot, protein-packed chickpeas, and hearty rolled oats, this recipe is a flavorful fusion of health and taste. Seasoned with aromatic cumin, coriander, and smoked paprika, and bound together with a flaxseed "egg," these baked patties deliver a perfect balance of crispy exterior and tender texture. With a prep time of just 20 minutes and easy assembly on gluten-free burger buns alongside fresh lettuce, juicy tomato slices, and a dollop of creamy vegan mayonnaise, these colorful burgers are ideal for a quick weeknight dinner or impressing guests at your next cookout. Vegan, gluten-free, and utterly satisfying, this burger recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 medium (about 150g) raw beetroot
- 1 can (400g) canned chickpeas
- 50 g rolled oats
- 0.5 medium red onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 gluten-free burger buns
- 4 lettuce leaves
- 1 sliced tomatoes
- 4 tablespoons vegan mayonnaise
Instructions
Preheat your oven to 375°F (190°C).
Peel the beetroot and grate it finely into a large bowl.
Drain and rinse the canned chickpeas, then mash them with a fork or a potato masher until you have a chunky paste. Add the mashed chickpeas to the grated beetroot.
Add the rolled oats to a food processor, and blend until a coarse flour forms. Add this oat flour to the beet-bean mixture.
Finely chop the red onion and mince the garlic cloves. Add both to the bowl with the beetroot mixture.
In a small bowl, mix the flaxseed meal with water to create a flax egg. Set aside for a few minutes to thicken.
Add the ground cumin, ground coriander, smoked paprika, olive oil, salt, and black pepper to the beetroot mixture.
Pour the thickened flax egg into the bowl and mix everything thoroughly until well combined.
Shape the mixture into four even patties and place them on a lined baking tray.
Bake the patties in the preheated oven for 15 minutes on one side, then flip them and bake for another 15 minutes on the other side, or until they are firm and lightly crisp on the outside.
Once cooked, remove from the oven and let them cool slightly.
Toast the gluten-free burger buns lightly, if desired.
Assemble the burgers by spreading vegan mayonnaise on the buns, then add a lettuce leaf, the beetroot patty, a slice of tomato, and any other preferred toppings.
Serve immediately and enjoy your homemade vegan beetroot burgers!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 13.7 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
