Big Bite Beet Burger is a mixture of savory ingredients giving it delicious flavor in every bite. It is topped with fresh veggies and portobello mushroom which makes it just perfect.
We had such lovely weather during the Easter Holidays and more sunny days are coming. The trees are not getting green yet, but I hope they will be soon. As I said before, we are slightly behind here in Canada. Most importantly, the time for outdoor parties is coming therefore burgers are on the menu. Well, not like they are not popular otherwise. Nevertheless, the Big Bite Beet Burger is colorful, healthy, and delicious. It is especially great for those who are watching their cholesterol.
Of course, they are many vegan products that make excellent cholesterol-free burgers. For example Beyond Meat or Gardein however, these products are highly processed. Don’t get me wrong, I love them, but I advise you to consume them only occasionally. On the other hand, you can freeze the Big Bite Beet Burger parties and have them ready anytime. Even though the recipe instructions are for oven baked, you can make them on a frying pan as well. Yet, I am not sure about grilling them barbeque. I would advise to pre-bake them first for 20 minutes. Let them cool down and then put them on the grill for a couple of minutes on each side. You can also grill the portobello mushroom. That I know for sure! It is absolutely my favorite!
I really hope you like this recipe, so please let me know what you think! You may also try the LENTIL – QUINOA BURGER as well. They are both healthy and super delicious. Thank you for visiting and I wish you a wonderful week.
BIG BITE BEET BURGER
Equipment
- Food processor
- cotton cloth
- ice cram scoop
Ingredients
- 2 red beets medium or 1 large
- 1 cup of quinoa
- 150 gr mushrooms diced
- 1 cup sundried tomatoes diced
- ½ buckwheat or rice flour
- Flaxseed meal (ratio 1bsp x 3tbsp water) as an egg replacement for 3 eggs
- 1 large onion 1 minced
- 6 cloves of garlic 6 minced
- 2 tbsp cumin powder
- ¼ cup nutritional yeast
- 3 tbsp Tamari low sodium Tamari
- 2 tbsp onion powder
- Black pepper to taste
- Cayenne pepper to taste
- Himalayan pink salt to taste
- 2 tsp smoke liquid
- 2 – 3 tbsp olive oil for sautaying
Instructions
- Cook 1 cup of quinoa in 2 cups of water under the lid, until the water evaporates. About 10 minutes.
- Set aside, take the lid off and let it cool down.
- Sauté mushrooms, onion and garlic with black pepper and set aside.
- Wash, peal and shred the beets in a food processor by pressing the pulse button.
- Squeeze an excess juice from the beets using cotton cloth. You may use surgical gloves to prevent your hands from getting red.
- Prepare your egg replacement blend in a small bowl and let it sit for a few minutes.
- In the meantime combine all the other ingredients in a large bowl and mix thoroughly.
- Add the egg replacement and mix thoroughly again.
- Cover the bowl with a lid or plastic wrap and store in a refrigerator for 2 hours or even better overnight.
- Preheat your oven to 400F, 175C°.
- Line your baking sheet with parchment paper.
- To make your patties, you can use ice cream scoop 2x for 1 patty, which equals ½ cup.
- Arrange them evenly on your baking sheet by leaving enough space in between each patty.
- Bake for 20min, then flip them over and bake for 10 more minutes.
- When ready, reset the oven to 500F, 260C° and flip them over again.
- You may brush with oil or BBQ sauce and bake for 10 more minutes.
- Serve with your favorite toppings and grilled portobello mushroom.
