Quick & Easy Beet Burgers (Veggie)

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Quick & Easy Beet (Veggie) Burgers
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    [ID] => 7016
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    [post_date] => 2015-07-13 10:03:48
    [post_date_gmt] => 2015-07-13 16:03:48
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    [post_title] => Quick & Easy Beet Burgers (Veggie)
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    [post_modified] => 2020-11-18 20:33:48
    [post_modified_gmt] => 2020-11-19 02:33:48
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07.13

Believe it or not, Nashville boasts the BEST veggie burger I've ever had coast to coast. This epic burger is the proud creation of Sunflower Cafe, in a sweet little neighborhood called Berry Hill. Let me tell you, it.is.a.DELIGHT. I crave its addicting combination of textures and flavors...plus, I always feel amazing after devouring it with a side of steamed sesame kale.

Unfortunately, I don't have said veggie burger at my disposal nearly as often as I'd like, so I finally mustered the courage to create my own version. My goal wasn't to copy Sunflower—why mess with perfection?—but I used a few of their ingredients as a jumping off point. Beets, carrots and jalapeño add sweetness, moisture and a refreshing flavor contrast to the dense oats and chickpeas. To save myself and y'all prep time, I stuck to spices instead of the aromatic themselves (think mincing garlic and onions).

veggie burger 4

I resisted the chef-urge to cook each veggie separately to intensify flavor, because I've turned off by countless overly-complicated veggie burger recipes. This tactic would have been for naught had the recipe been bland...but indeed, they are fabulous! Truly, these babies check all of the Veggie Burger Boxes:  they're delicious, they hold together, they're super easy to make and they're filling from fiber and plan protein!

My favorite combo with these patties is avocado, local tomatoes, spicy mustard and bibb lettuce on an Ezekiel sprouted bun. But I also enjoyed them sans-bun, cold over greens and that also made me a happy camper. If you love yourself a good VB and you want to stick to the comforts of home, give them a try!

veggie burger 3

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TOTAL TIME :
6patties
INGREDIENTS
  • 1 15 ounce can garbanzo beans (recommend organic, BPA free)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons flax meal
  • 1/4 cup sunflower seeds (roasted and salted)
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 3/4 cup rolled oats
  • 1 cup beets (peeled and chopped into 1 inch pieces)
  • 1/2 cup carrots (peeled and roughly chopped)
  • 1/4 cup jalapeno (seeded and diced, *check for heat)
  • 2 tablespoons tahini paste (sub almond butter)
  • 2 teaspoons raw honey
DIRECTIONS
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Coat lightly with olive oil.
  2. Drain and rinse chickpeas and pat dry then add to a large bowl. Use the back of a spoon or fork, roughly mash chickpeas. Add flax meal, sunflower seeds, sea salt, garlic powder, onion powder and cumin. Set aside.
  3. In a food processor, pulse rolled oats, beets, carrots, jalapeño, tahini and honey until it forms a chunky paste. Add to the chickpea mixture.
  4. Stir all ingredients together until incorporated. Form mixture into 6 patties approximately 3 1/2" x 1 1/2 (a generous 1/3 cup scoop). Place on baking sheet.
  5. Bake patties for 30 minutes or until they're no longer soft to touch and slightly golden brown around the edges. Allow to cool at least 10 minutes before removing from baking sheet and serving.
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