The Best Beet Burgers
Beet burgers are my favourite plant-based burger option. I often struggle with bean burgers going mushy – but with beets this is never an issue! Combined with my favourite (potentially controversial) burger topping: pineapple, it’s a proper mouthful of flavour.
The Best Beet Burgers
Ingredients
- 2 large beets peeled and boiled
- 1 tbsp peanut butter
- 140 gram rolled oats
- 2 tbsp flour can be any type of flour you like
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp rosemary dried, optional
- 1 tsp thyme dried, optional
- 1/2 tsp salt
- 2 tbsp olive oil
Burger sauce
- 3 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp sugar syup
To serve
- 4 large burger buns
- 1/2 avocado
- rocket lettuce
- 4 pineapple slices canned or fresh
- 1 (small) red onion
Instructions
- Grate the beets roughly into a bowl. Be prepared, this may be a bit messy! You may want to wear some gloves.
- Combine the beets with peanut butter, oats, flour, rosemary, thyme, garlic and onion powder and salt. Take care that the peanut butter is spread throughout the mixture, and not just one lump. Use your hands to properly knead everything into a well mixed mass.
- Dividing the mixture in four equally sized portions and roll 4 balls. Squeeze these balls flat into patties. Make sure they are not too thick. Place them in the fridge for 10 minutes.
- In the meantime, prepare your toppings and sauce. Cut the avocado in thin slices, and the red onion in halve rings. Place aside.
- Prepare the sauce by mixing the mustard, ketchup and sugar syrup.
- Heat the olive oil in a pan on medium heat. Bake the beet burgers about 8 minutes per side on medium heat.
- Serve the burgers on a bun, with avocado, pineapple, rocket, onion and burger sauce.