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Vegan Beet Burger Bowl with Mango Guacamole

Is your burger pink in the middle? Well, mine always is! Beetroot is the not-so-secret ingredient to bring your veggie burgers to the next level! Not only will they add more moisture and flavor to your burgers, but they will also turn the patties into a vibrant pink hue that's just like a perfectly done medium-rare.


Beet burgers are very easy to make as well. You're going to need some beans for the base and structure, I've tried black beans, kidney beans, and pinto beans, they all worked very well. Onions, spices, and other simple condiments will give the burgers the flavors. And finally, the beetroot will give the patties a shot of vibrant pink hue and a more "meaty" texture.


But watch out for the size of the beet you're using, you want the shredded beets to be roughly half the amount of the beans you're using. If the beetroot is too big that will result in the burgers being too wet.

You can serve these beet patties as regular burgers or serve them as a bowl with some massaged kales, caramelized onions, and mango guacamole. If you make this recipe please let me know your thoughts! You can find me on Instagram @veganbunnychef 


INGREDIENTS:

1 medium beet, grated

1 can black beans

1 medium sweet onion, finely chopped

1/2 cup ground oats

1 tablespoon tamari/soy sauce

1/2 tablespoon balsamic vinegar

1/2 tablespoon coconut amino

2 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Olive oil for cooking


TO MAKE:

- Preheat the oven to 375°F;

- Drain the rinse the black beans, mash with a potato masher till mostly crushed, but leaving a little texture;

- In a non-stick frying pan, sauté chopped onions with a drizzle of olive oil, tamari sauce, balsamic vinegar and coconut amino, until soft and caramelized, set aside to cool down;

- In a large bowl, mix together mashed beans, grated beets, sautéd onions, oats, cumin, paprika, and garlic powder, put a little olive oil on your hands to prevent sticking, form the mixture into 3 or 4 patties;

- Transfer onto a baking tray lined with parchment paper, bake for 30-35 minutes, flip half way through;

- Assemble with your preferred fixings, I used lettuce, grilled onions, carrot fries, and sunflower sprouts, mustard, and ketchup. Enjoy!


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