This vegan beet burger is something to die for. I loved trying vegetarian, and vegan burgers even before our vegan month, but I never actually made one at home.
I thought vegan diet would be hard to follow without stocking up on some comfort food recipes, so a burger was a must have. I was actually wrong thinking it will be hard to follow because nowadays there are plenty of plant-based ingredients, and recipes available and I am pretty impressed with the quality, and the flavours as well.
The “egg” in this recipe is a chia egg made with chia seeds and warm water, but you can use flax seeds as well in the same way.
I used rapeseed oil to fry the patties because of its neutral taste and because it’s on the healthier side, but any different oil you have at home will do.
Makes 4-5 burgers.
200 g cooked beetroot
1 can chickpeas
100 g walnuts
2 tbsp chickpea flour
2 tbsp chia seeds
Half red onion
4 cloves garlic
1 tsp soy sauce
1 tbsp paprika
1 tbsp cumin
0.5 tbsp onion granules
0.5 tsp sea salt
3 tbsp rapeseed oil (or any other oil of your choice)
First prepare our “egg” by mixing the chia seeds with 5 tablespoons of hot water. Let it stand for 10-15 minutes.
Chop the onion and cook on a tablespoon of rapeseed oil over medium heat for 5-8 minutes. Add the garlic and cook for a further minute.
Chop the beetroot into small pieces or blitz in a food processor. Do the same with the walnuts and the drained chickpeas. Add all to a mixing bowl. Don’t worry if there are a few bigger pieces, we don’t want our burger patty to be too mushy.
Now add the onion, the spices, the salt, the chickpea flour, the soy sauce, and the chia egg and mix well. Transfer the mixture to the fridge for at least 15 minutes.
Take a pan and heat 2 tbsp of rapeseed oil over medium heat. Fry the burger patties for 3-4 minutes each side. Build your burger with spinach, tomatoes, vegan mayo or sriracha sauce and serve with salad or sweet potato fries.