Smoky Beet Burger Bowls

Smoky, earthy and delicious beet bean burger. Best served in a bowl

 Smoky Beet Burger Bowls

Vegan | Nut Free | Gluten Free | No added Sugar

 

Veggie burgers are either hit or fall-apart miss. These smoky beet bean burgers are a hit, one that doesn’t fall apart and works well baked. The secret to the flavour is smoky paprika which gives it that smoky flavour. And it’s packed with beans, quinoa and beets making it a substantial patty.

 

I served mine in burger bowls, along with lettuce, carrots, radishes, thick cut sweet potato fries and an avocado herb mix on the side. You can also serve it in a burger bun.

 

I made these vegan, but an egg should work as a binder instead of the flax water mix.

 

To make sweet potato fries you can follow these directions using a sweet potato instead of potato. The avocado herb mix was avocado mashed with fresh parsley, basil, a squeeze of lemon juice and salt and pepper

 

Smoky Beet Burger Bowls

 

Smoky Beet Burger Bowls
Smoky Beet Burger Bowls
Print Recipe
These smoky beet bean burgers have a delicious earthy and smoky flavour. They're vegan, gluten free and nut free.
Servings
5 people (9-10 patties
Servings
5 people (9-10 patties
Smoky Beet Burger Bowls
Smoky Beet Burger Bowls
Print Recipe
These smoky beet bean burgers have a delicious earthy and smoky flavour. They're vegan, gluten free and nut free.
Servings
5 people (9-10 patties
Servings
5 people (9-10 patties
Ingredients
For Serving
Servings: people (9-10 patties
Instructions
  1. Preheat your oven to 180 and line a baking tray with baking paper
  2. If you haven’t cooked your quinoa, cook it and allow it to cool. You’ll need approximately ½ cup uncooked quinoa to yield a cup cooked.
  3. Make your flax egg by combining the water and flaxseed meal. Let it sit for 3-5 minutes until it thickens.
  4. Add all your ingredients to a food processor and pulse until it forms a sticky mixture that will hold its shape when shaped. Don’t over-process the mix.
  5. Measure 1/3 Cup of the patty mix and shape it into a patty. To shape I add the mix to a measuring cup, press it down and then turn it over and bang it out onto the baking sheet where I’ll fix it to form the perfect patty shape.
  6. Bake for 20 minutes, gently flip the patties over and bake for another 10-15 minutes until it’s slightly browned on the edges and holds together when you pick it up.
  7. Serve it as a burger or in a bowl like I did with avocado, lettuce, carrots, radishes and sweet potato fries.
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Smoky Beet Burger Bowls

 

Photography by  Feige Lewin

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Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.
Zissy Lewin

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