Beet Burgers
Craving a burger? These hearty beet burgers are a comforting, easy vegetarian twist packed with brown rice, beetroot and warm curry spice, with a simple vegan swap. Ready in under an hour.
Ingredients
Beetroot patties:
- 2 cups brown rice cooked; leftover rice works well
- 2 beetroot peeled and cubed
- 1 onion peeled and cubed
- 1 cup parsley fresh, chopped
- 4 cloves garlic
- 1 Tbsp curry powder
- ½ cup Panko breadcrumbs use gluten-free if needed
- ½ cup flour use gluten-free if needed
- 1 egg or 2 Tbsp psyllium husks for vegan version
- salt and black pepper to taste
- 1 Tbsp olive oil
To assemble:
- 6 burger buns use gluten-free if needed
- 6 Tbsp sweet chili sauce
- 6 chili pickles
- 6 cucumbers sliced
- 6 tsp fried onions crumbled
Instructions
- Heat the oven to 200 C.
- Line a baking tray with baking paper.
- Add all the burger patty ingredients except the olive oil (and none of the assembly ingredients) to a food processor and pulse until well combined.
- Add extra breadcrumbs to reach a shapeable consistency.
- Form about 6 patties.
- Heat a large skillet over medium heat with the olive oil.
- Fry the patties on each side for about 5 minutes, or until crispy on the exterior.
- Transfer the patties to the prepared baking tray.
- Bake for about 30 minutes, then set aside.
- Meanwhile, prepare the buns.
- Cut them in half to assemble.
- Spread a Tbsp of sweet chili sauce onto the bottom bun half.
- Top with sliced cucumbers, a beet patty, more sweet chili sauce, fried onions, and the other bun half.
- Serve with chili pickles on the side.
Notes
Leftover cooked brown rice works perfectly here. If the mixture is too soft to shape, add extra breadcrumbs a little at a time until it holds. Cooked patties keep in the fridge for up to 3 days or freeze well for later.