Beefy Vegan Beet Burger

The more beefy the vegan burger, the better, and this plant-based dish is among the best.

8 Servings


3 tablespoons split

1 tiny red onion, finely chopped

2 cloves, chopped finely

2 teaspoons of flaxseed

12 mug of rolled oats

2 (14-ounce) cans of drained and rinsed black

2 medium beets, grated

2 tablespoons tomato purée

1½ tablespoons smoked paprika

1 teaspoon powdered dried oregano

season to taste with freshly ground black pepper and salt

How to prepare:

What you’ll need to do: 1. Heat 1 tablespoon of oil in a over medium heat. Add onion and simmer for roughly 5 minutes, stirring frequently, until softened. Add and simmer for 1 minute more. Remove from heat and set aside.

In a large bowl, blend flaxseeds with six tablespoons of water and allow to sit for ten minutes.

In a food processor, coarsely chop oats until they resemble in texture. Add black and pulse until finely chopped and evenly distributed throughout the oats, being careful not to puree the beans.

Add the -oat combination, grated beets, sautéed onions and garlic, tomato purée, smoked paprika, and oregano to the flax seeds mixture. Season with salt and pepper, then stir with a rubber spatula until well blended. Using damp hands, mold mixture into 8 patties roughly 1-inch thick and 3 to 4 inches broad.

5.In a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add two patties and cook for three to four minutes on each side, or until browned and firm. Reduce heat to medium if the patties become overly burnt. Remove from the and cook the remaining patties in the same manner. Serve warm on with desired toppings.

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