Burger lovers, these beet-based beauties are bursting with flavour. Combine beets with brown rice, black beans, sunflower seeds, and a splash of vegan barbecue sauce, and our beet burger recipe becomes the ultimate vehicle for stealth nutrition. (It’s also an excellent way to use up that scoop of rice leftover from last night’s dinner!). Serve it between Silver Hills Sprouted Whole Grain Burger Buns, and top it with juicy slices of ripe tomato, crunchy leaves of lettuce, spicy slivers of red onion, and creamy vegan mayo for a meal you’ll come back to again and again.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Veggie Burgers
Season Summer
Servings 4burgers
Author Silver Hills Bakery
Ingredients
For the beet burger patties:
¾cupcooked brown rice(ideally short grain)
½red onion, finely diced
½Tbspolive oil
1cupfinely chopped mushrooms
1can (398 ml / 14 fl oz) black beans, drained and rinsed
1cupraw beet, shredded
1tspground cumin
½tspchili powder
½tspsmoked paprika
½ –¾ cupraw sunflower seeds, ground (adjust depending on how wet the mixture is)
Sauté onion in a skillet over medium-low heat until softened, approximately 5 minutes.
In a large bowl, mash beans roughly and add remaining ingredients. Adjust seasonings to taste before forming into 4 large patties.
Place patties on a rimmed baking sheet fitted with parchment paper. Bake 30 to 35 minutes, until firm and golden brown on the bottom.
To serve:
Toast buns lightly, top with patties, vegan mayonnaise, lettuce, sliced tomatoes, and any other burger condiments you fancy. Dig in and enjoy!
Tips
- Even the neatest cooks are no match for beets! Wear an apron to protect your clothes from vivid beet juice splatter while you grate your raw beets (you’ll thank yourself on laundry day).- Unless magenta fingers are your idea of fun temporary body art, kitchen gloves are a good idea if you have them.