Beet burger
Earthy beets and kidney beans blend with oats to create a hearty patty, crisped until golden in a hot skillet.
Layered with spicy mayo, creamy avocado, fresh lettuce, and a thick slice of tomato, it all comes together on a soft whole-grain roll.
Ingredients
(SERVINGS: 2)
For the patties:
- 1 cup raw beetroot, diced (or substitute raw sweet potato)
- 1 15-oz. can kidney beans, drained
- ¾ cups rolled oats
- 1 small red onion, finely chopped
- 1 clove of garlic, minced
- Salt and pepper to taste
- 1 tbsp. soy sauce
- Oil for frying
For serving:
- 4 whole-grain rolls
- 1 avocado
- 4 tbsp. vegan mayonnaise
- 1 tbsp. lemon juice
- 1 tsp. of paprika
- Romaine lettuce leaves
- 1 large beef tomato, sliced
Preparation
- Peel and dice the beetroot. Finely chop the onion and garlic.
- In a food processor, blend the kidney beans, oats, diced beetroot, onion, garlic, soy sauce, salt, and pepper until the mixture is slightly chunky but holds together. Shape the mixture into 4 patties and chill them in the freezer for 15 minutes to firm up.
- Heat a skillet with a thin layer of oil over medium heat. Fry each patty for about 5 minutes per side, until golden and crispy.
- Mix the vegan mayonnaise with lemon juice and paprika. Layer each whole-grain roll with lettuce, a crispy beet patty, spicy mayo, avocado slices, and tomato.
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