These magnificent beetroot burgers are so easy to make and full of flavor. A mixture of canned beans, crushed beets, oats and seasonings makes each bite tender and fleshy.
If you love homemade vegetable burgers, you will also enjoy my black sweet potato beans, chickpea burgers and better vegetable burgers!
I have used beets to make a batch of homemade beets and risotto of vegan beets stands out of classic versions, but never in the vegetable burgers of DIY. But let me say -te, After biting in one of these fried kidney beets burgers, I was totally surprised! Not only its deep red color is simple, but its flavors are also outside this world.
If you prefer vegetarian burgers made from scratch about the burgers bought in the store, this recipe for renal beans burgers is for you. The burgers are easy to make from a simple mixture of canned beans, beets and pantry staple, then fried until fleshy inside and crunchy outside. Served in the Bolls with a generous vase of Sriracha Mayo vegan, they will quickly become vegan burgers with a budget and flavor of your dreams.
Why will you love this recipe for kidney burgers
- Tasty to eat and beautiful to look -I say, just look at this beautiful red pink color! Making vegetable burgers with beets and kidney beans not only makes them abundant, fleshy and salty, but also pleasant to look.
- Only simple ingredients – You will find no substitute for meat or funky ingredients in these red beets burgers. The basic simple and economical pantry ingredients are all that is needed.
- Perfect for summer grill – Combines these beetroot burgers with my watermelon salad and my vegan potato salad for the best vegan or barbecue kitchen in the backyard.
How to make beets burgers
Find the complete printable recipe with measures below on the recipe card.
Use a box -free rater or food processor equipped with a shredding leaf to finely scratch the beets.
Choose the rinse and rinse kidney beans in a large bowl with a potato or fork until there are no whole beans.
Add the grated beets, the chopped red onion, the chopped garlic, the thyme, the smoked paprika, the salt, the ground floor, the tahini and the fast oats in the bowl with the beans. Stir to combine.
No linen pounds? Use an equal amount of ground chia seeds or egg replacement such as Bob Red Molí Red Molí Replacement.
Form the beans and beets in 5 burger breasts.
Heat some oil in a non -stick skillet or cast iron over medium heat. Once warm, carefully put the burger bites in the pan and fry them until golden brown on both sides.
Pro suggestion: Leave some space between the sticks. This will help them increase and will be easier to turn without searching or crushing others. If the pan is not large enough to adapt to all, fry the burgers in two lots.
Serve your vegan kidney beans immediately on the rolls with the accessories you choose. Enjoy!
Frequently asked questions
Yes, whenever you use quickly certified gluten -free oats. Gluten -free oats may also work, but they are also melting in burgers.
Don’t miss the vegan Sriracha Mayo! It is the perfect burger sauce with the proper amount of species. Tomato slices, pickle, grilled onion, barbecue sauce, lettuce, red vinegar onion, avocado, vegan cheese slices, ketchup and mustard would also be fantastic in these burgers.
Yes, you can grill these burgers as long as you cool the cakes in the fridge for 30 minutes before. This will help them to fix and prevent them from being bothered on the grid grilles. When you are ready to cook, heat the grill over medium-high heat and grill in the burgers in oil grilles until crunchy on both sides.
Yes, the patties in shape and not cooked will remain in the fridge for up to 3 days. Wrap them individually in plastic wrap and keep them in an airtight container until it is time to cook.
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In a large bowl, add the drainage and rinse kidney beans. Use a mashed potato or fork to crush them until there are no whole beans.
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To scratch the raw beets, peel the ends and chop the ends and then chop them into smaller pieces. Place it in a food processor and process until the pieces are crushed and small. You could only use a handstream, but that’s a lot of work!
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In the beans, add the grated beets, the chopped red onion, the chopped garlic, the thyme, the smoked paprika, the salt, the earth’s seeds, the tahini and the fast oats. Stir with a large spoon until it is well combined.
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Form them in burger shapes, about 3-4 inches wide and about 1/2 inches thick.
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In a large or casting pan, heat tablespoons of vegetable oil over medium heat. Carefully place the burger bites in the pan and fry them for about 4 minutes, then turn and cook for another 4 minutes until golden.
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Remove it from the pan and immediately serve it to the rolls with the accessories you choose.
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For the Sriracha Mayo: Beat all ingredients in a small bowl until well combined.
- Nutritional facts are only an estimate and do not include bolls, other accessories or Sriracha May0, as this will vary much depending on the amount you use for hamburger.
- You can use another bean, such as black beans instead of kidney beans if you like.
Service: 1of 4 hamburgers patties ; Calories: 198kcal ; Carbohydrates: 28g ; Protein: 9g ; Fat: 6g ; Saturated fat: 1g ; Polyinsaturated fat: 3g ; Monoinsaturated fat: 2g ; Sodium: 594mg ; Potassium: 511mg ; Fiber: 9g ; Sugar: 5g ; Vitamin A: 272IU ; Vitamin C: 4mg ; Calcium: 71mg ; Parró: 3mg
#Kidney #beets
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