Vegan Beet Burgers

By Ellie

4 Person

85 Minutes

364 Calories

If you've been curious about those store-bought veggie burgers that "bleed," you should try this homemade veggie burger recipe made with kidney beans, walnuts and beets. A little chili powder in the mixture gives them a hint of spiciness, which works nicely with the sweet chili slaw.

Ingredients

4 whole-wheat hamburger buns, toasted
1 tbsp. extra-virgin olive oil
1½ cups coleslaw mix
1 tbsp. rice vinegar
2 tbsp. sweet chili sauce, such as Mae Ploy
¾ cup precooked brown rice, such as Uncle Ben's
⅓ cup shredded red beet
½ tsp. salt
½ tsp. chili powder
1 tsp. ground pepper
2 tsp. low-sodium soy sauce, divided
⅓ cup walnuts
1 (15 ounce) can no-salt-added kidney beans, rinsed

Method

01

Place kidney beans, walnuts, 1 teaspoon soy sauce, pepper, chili powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add beet and rice; stir well to combine. Refrigerate for 1 hour.
02

Meanwhile, whisk chili sauce, vinegar, and the remaining 1 teaspoon soy sauce in a medium bowl. Add coleslaw mix; toss to coat. Set aside.
03

Shape the beet mixture into 4 patties.
04

Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
05

Serve the burgers on buns with the sweet chili slaw.
06

To make ahead: The burger patties can be made in advance. Prepare patties through Step 3; cover and refrigerate for up to 24 hours.

Related Tags

Vegan Beet Burgers

4.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 364 Kcal
Prep Time 25 Mins
Cook Time 60 Mins
Total Time 85 Mins

02 Ingredients

4 whole-wheat hamburger buns, toasted

1 tbsp. extra-virgin olive oil

1½ cups coleslaw mix

1 tbsp. rice vinegar

2 tbsp. sweet chili sauce, such as Mae Ploy

¾ cup precooked brown rice, such as Uncle Ben's

⅓ cup shredded red beet

½ tsp. salt

½ tsp. chili powder

1 tsp. ground pepper

2 tsp. low-sodium soy sauce, divided

⅓ cup walnuts

1 (15 ounce) can no-salt-added kidney beans, rinsed

03 Method

Step 1

Place kidney beans, walnuts, 1 teaspoon soy sauce, pepper, chili powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add beet and rice; stir well to combine. Refrigerate for 1 hour.

Step 2

Meanwhile, whisk chili sauce, vinegar, and the remaining 1 teaspoon soy sauce in a medium bowl. Add coleslaw mix; toss to coat. Set aside.

Step 3

Shape the beet mixture into 4 patties.

Step 4

Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

Step 5

Serve the burgers on buns with the sweet chili slaw.

Step 6

To make ahead: The burger patties can be made in advance. Prepare patties through Step 3; cover and refrigerate for up to 24 hours.

04 Author