We love burgers. The soft bun, crunchy lettuce, oozy ketchup and a moist burger – it’s just the perfect combination of taste and texture.
Excluding meat from our diet doesn’t mean that we can’t enjoy a burger every once in a while! On the contrary, we eat burgers quite often and have made a wide variety of them since we stopped eating meat – both vegetarian and vegan!
Today, we share a recipe for healthy vegan beetroot burgers. Jordy made them for the first time a few weeks ago and we just had to share the recipe with you! We even included an extra recipe for healthy homemade tomato sauce, to top your burger off.
If you have a favorite burger recipe of your own, feel free to share it in the comments below.
Creating a vegan version of our favourite burger
There is one burger that we used to eat quite often. It’s a recipe from The Happy Pear’s first book. Although David and Stephen are vegan, this recipe book still includes some non-vegan recipes.
These particular burgers are made with two different types of cheese! This made them so lush and salty, and added a little crunch to the outside.
But since we’re slowly cutting out dairy and eggs from our diet, it was time to find an alternative recipe to this amazing burger – so we could still enjoy a similar meal!
Beetroot – limit your food waste!
The main ingredient in our beetroot burger recipe is beetroot, as the name might suggest.
Although it’s an option to buy pre-boiled and packaged beetroot at the supermarket, we choose to buy package free raw beetroot at the farmer’s market. Aside from being package free and fresh, they are often cheaper!
When making these burgers, we grate the beetroot and heat them in a frying pan for about five minutes. We don’t peel them though, because a quick scrub with water is enough to get off the dirt and the peel is incredibly healthy. Why would we waste it?
Protein and omega 3
We chose to include ground flaxseed as binding agent. There’s no need to create flax eggs, it works perfect without the flaxseeds in water first.
Flaxseed is high in omega 3 fatty acids and has a great omega 3 to 6 balance. Since these burgers include walnuts, which are relatively high in omega 6 fatty acids, this makes a perfect combination.
Black beans are a great addition to these burgers because they bulk up the burger without overpowering the other ingredients in flavor. They’re a great source of protein, B vitamins, magnesium, and iron. They contain a good amount of dietary fiber, and are low in fat!
Adding some flavor
We used two of our favorite herbs in this recipe: sage and thyme.
Since we couldn’t find package-free fresh herbs, we used some dried herbs that we still had at home. You can use either of them, but we definitely prefer the taste of fresh herbs ourselves!
If possible, fry some fresh sage leaves to put on top of your burger, they’re delicious and add an extra crunch!
Before frying the burger, we let the mixture rest in the fridge for a while. This helps firm up the mixture, just like you’d do with cookie batter, and it will ease the process of forming the burger patties.
We top this burger off with an amazing easy to make tomato sauce that is incredibly easy to make. We can’t really call it a ketchup because it doesn’t have added sweeteners, but the apple cider vinegar does add a nice zing!
Advantage of homemade burgers
One advantage of making your own burgers, is the fact that you can create any shape that you like.
We often have trouble finding healthy whole wheat buns that are similar in size to the average burger shape, so we simply shape our homemade burgers to the size of buns we found that day!
You can even prepare this burger base a day or two in advance and save it in the fridge for a quick dinner if you’re short of time. And if you like meal prepping, it’s even an option to shape the burgers and keep them in the freezer until you fancy a burger for dinner!
Right, time to share this recipe with you. Hope you enjoy it, and remember to share your favorite burger recipe in the comments!
Healthy vegan beetroot burgers
Tip: Add some nutritional yeast for an extra level of flavor!
- 6 burger buns of your choice
- 2 large beetroots
- 1 can black beans
- 2 tsp dried thyme
- 2 tsp dried sage
- 2 cloves of garlic
- 1 chili pepper
- 1 cup walnuts
- 1/4 cup breadcrumbs
- 2 tsp flax
- 3 tomatoes
- 1 handful of fresh basil
- 2 tbsp apple cider vinegar
- Burger toppings of your preference
- Salt and pepper to taste
- Step 1 Wash and grate the beets (don’t peel them!) and heat them in a frying pan for approximately 5 minutes
- Step 2 Add the dry herbs and stir for another 2 minutes before turning off the heat
- Step 3 Combine the black beans, garlic, chili pepper, breadcrumbs, and flax in a food processor and mix until combined
- Step 4 Add the beetroot and shortly blitz it through the mixture, allowing for some structure to remain
- Step 5 Cut the walnuts in small parts and roast them in a dry frying pan
- Step 6 Put the beetroot mixture in a bowl and stir through the walnuts
- Step 7 Let the burger base rest in the fridge for approximately 30 minutes before dividing it into six equal portions and creating patties in a shape of your preference.
- Step 8 Fry the burgers in a shallow layer of oil in a frying pan, for about 5 minutes on either side
- Step 9 In the meanwhile, dice the tomatoes and heat them in a saucepan over medium heat
- Step 10 Once the tomatoes have softened, gently mash them with a potato masher or fork, and add some fresh basil, apple cider vinegar, and salt and pepper to taste
- Step 11 Slice the burger buns and add a spoonful of your fresh tomato sauce. Add a burger and use toppings of your preference (we used slices of carrot and pickles).
- Step 12 Enjoy!