Vegan Beet Burgers PT85M https://img3.recipesrun.com/201907/2019/1029/d3/a/923220/300x200x90.jpg If you've been curious about those store-bought veggie burgers that "bleed," you should try this homemade veggie burger recipe made with kidney beans, walnuts and beets. A little chili powder in the mixture gives them a hint of spiciness, which works nicely with the sweet chili slaw. 4 servings Ingredients: 4 whole-wheat hamburger buns, toasted 1 tbsp. extra-virgin olive oil 1½ cups coleslaw mix 1 tbsp. rice vinegar 2 tbsp. sweet chili sauce, such as Mae Ploy ¾ cup precooked brown rice, such as Uncle Ben's ⅓ cup shredded red beet ½ tsp. salt ½ tsp. chili powder 1 tsp. ground pepper 2 tsp. low-sodium soy sauce, divided ⅓ cup walnuts 1 (15 ounce) can no-salt-added kidney beans, rinsed

Vegan Beet Burgers

3.7

( By Ellie )

If you've been curious about those store-bought veggie burgers that "bleed," you should try this homemade veggie burger recipe made with kidney beans, walnuts and beets. A little chili powder in the mixture gives them a hint of spiciness, which works nicely with the sweet chili slaw.

01 Information

Grade easy
Serving 4 servings
Calorie 364 Kcal
Prep Time 25 Mins
Cook Time 60 Mins
Total Time 85 Mins

02 Ingredients

- 4 whole-wheat hamburger buns, toasted
- 1 tbsp. extra-virgin olive oil
- 1½ cups coleslaw mix
- 1 tbsp. rice vinegar
- 2 tbsp. sweet chili sauce, such as Mae Ploy
- ¾ cup precooked brown rice, such as Uncle Ben's
- ⅓ cup shredded red beet
- ½ tsp. salt
- ½ tsp. chili powder
- 1 tsp. ground pepper
- 2 tsp. low-sodium soy sauce, divided
- ⅓ cup walnuts
- 1 (15 ounce) can no-salt-added kidney beans, rinsed

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03 Method

Step 1

Place kidney beans, walnuts, 1 teaspoon soy sauce, pepper, chili powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add beet and rice; stir well to combine. Refrigerate for 1 hour.
Step 2

Meanwhile, whisk chili sauce, vinegar, and the remaining 1 teaspoon soy sauce in a medium bowl. Add coleslaw mix; toss to coat. Set aside.
Step 3

Shape the beet mixture into 4 patties.
Step 4

Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
Step 5

Serve the burgers on buns with the sweet chili slaw.
Step 6

To make ahead: The burger patties can be made in advance. Prepare patties through Step 3; cover and refrigerate for up to 24 hours.

04 Author

Ellie

1078 Recipes

Vegan Beet Burgers

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