Description
This vibrant and hearty Beet Burger recipe combines toasted pecans, shredded beets, lentils, and warming spices to create a flavorful vegetarian burger patty. Cooked on the stovetop until golden brown, these patties offer a delicious and nutritious plant-based option perfect for a satisfying meal.
Ingredients
Dry Ingredients
- 1/2 cup pecans
- 1/3 cup rolled oats (30 grams)
- 1 teaspoon + 1 tablespoon oil (divided)
- 1 teaspoon cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
Produce
- 1/2 cup diced onion (60 grams)
- 2 cups shredded beets (200 grams/about 2-3 small beets)
- 2 cloves garlic, minced
Other Ingredients
- 2 tablespoons coconut aminos
- 1 heaping cup cooked lentils (200 grams)
- 1 teaspoon dijon mustard
Instructions
- Toast Pecans: Heat a large pan over medium-low heat, add pecans and toast them for 3-5 minutes until they start to brown and emit a fragrant aroma. Immediately remove from the heat to prevent burning and transfer the toasted pecans to the bowl of a food processor.
- Sauté Vegetables: In the same pan, add a teaspoon of oil and sauté the diced onion for about 3 minutes until softened. Then add the shredded beets, minced garlic, and coconut aminos, cooking for an additional 3-5 minutes until the beets soften. Remove from heat and allow to cool slightly; if the mixture seems very wet, gently press out some liquid, although some moisture is needed to help the burgers bind.
- Process Pecans and Oats: Add the rolled oats to the food processor with the pecans and pulse until the mixture breaks down but retains some texture — avoid over-processing into a fine flour to keep a rustic bite.
- Combine Ingredients: Add the cooked lentils, sautéed beet mixture, cumin, dijon mustard, ginger, salt, and pepper to the food processor. Pulse 5-10 times just until combined, maintaining some texture. The mixture should be moist and sticky; adjust texture by adding oats if too wet or a bit of water if too dry. Using a 1/2 cup scoop, pack and shape the mixture into four burger patties.
- Cook Burgers: Heat a tablespoon of oil in the pan over medium-low heat until hot. Carefully add the burgers and cook 5-7 minutes per side until golden brown and cooked through. Since these are delicate vegetable burgers, handle gently when flipping. Serve immediately with your favorite toppings and accompaniments.
Notes
- Pressing out some excess liquid from the beet mixture helps the patties hold together better without becoming too soggy.
- Using a food processor allows for uniform blending while retaining texture essential for burger consistency.
- Cooking on medium-low heat ensures the burgers cook through evenly without burning.
- Feel free to customize toppings and buns to suit your dietary preferences and flavor preferences.
- This recipe is vegetarian and can be made vegan by using oil instead of butter or other animal fats.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian American
