Vegan, Gluten Free option
Makes about 8 burgers
I LOVE veggie burgers. Not the fake meat kind, but the chock-full-of-veg kind. These taste amazing, with the smokiness of smokes paprika and the subtle sweetness of beets. I used golden beets; if you use red ones, the color will be different (and there’s the stain factor when prepping). Both are good options!
1 can white beans of choice (I used Great Northern), drained and rinsed
½ cup each grated beet and zucchini (I peeled the beet but not the zucchini); excess water squeezed out of the zucchini
1 tbsp tomato paste
1 tbsp smoked paprika (or to taste)
1-2 tsp each dried thyme and basil
1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water and let sit a few minutes)
¼ cup brown rice flour
¼ small red onion, diced
1 clove garlic, minced
Buns, lettuce, tomato slices, ketchup, mustard, avocado vegan (or regular) cheese… whatever you want on your burger to serve!
1. Preheat your oven to 425°F. and line a baking sheet with parchment.
2. Combine all the ingredients in a large bowl, using a potato masher to mash the beans, but leave a little texture.
3. Form into 6-8 patties and place on the baking sheet.
4. Bake for 25 minutes, flipping them over half way.
Assemble your burgers and chow down!
Note: These burgers would probably hold up ok on a grill, but I don’t have one so I didn’t test it. If you don’t want to turn on your oven, they can also be cooked in non-stick or oiled pan on the stovetop.