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