Cashew Free Vegan Beet Burger
Total time1 hr 10 min
Prep time25 min
Cook time15 min
4.5(9)
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Learn more →Ingredients
4 servings
For the patties
- 2 medium beets (about 12 oz total), peeled and coarsely grated
- 1 can (15 oz) black beans, drained and rinsed
- ¾ cup old-fashioned rolled oats
- 2 tbsp ground flaxseed
- 3 tbsp water
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp tamari
- 1 tsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 4 vegan burger buns
- 4 leaves butter lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens into a gel.
- 2
Spread the grated beets in a single layer on a clean kitchen towel or several layers of paper towels. Wrap and squeeze firmly to remove as much moisture as possible — the beets should feel nearly dry to the touch. Excess moisture will prevent the patties from holding together.
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