Looking for the perfect vegan burger to enjoy with that can of beets you have in the cabinet? Then this recipe is for you! Filled with bold flavors and easy to make in under 30 minutes, this recipe is one that will have even the skeptical craving!
14.5ouncecan sliced beetssave 1/2 cup beetroot juice from can
1 1/4cupsgarbanzo beanscooked
2tbspextra virgin olive oil
1large jalapenoseeded for less spice, chopped
1/2cupdry polenta(or corn grits)
In a food processor fitted with a metal blade, add the beets, beans, 1/3 cup beet juice, olive oil, jalapeno, garlic, black pepper, salt, cilantro and jalapeno. Pulse for 2 to 3 minutes, scraping down the sides of the food processor to ensure an even process. If needed, use 1 tsp at a time of remaining beetroot juice to get a thick, hummus like spread.
Once a smooth consistency is achieved, spoon the mixture into a bowl. Mix in the cooked quinoa and polenta until thoroughly combined. Mixture will be thick and can easily be formed into patties. (Note, if mixture appears to be to sticky, add 1 tbsp more at a time of corn grits until thicker consistency is achieved.)
Preheat air fryer now to 370 degrees.
Pour the panko into a shallow dish and gently place each patty into the panko on both sides to cover patty. Repeat.
Spray your air fryer basket with an olive oil mist, then place the patty into the basket.
Bake for 6 minutes, then flip burgers and bake remaining 6 minutes until outer sides are crisp and panko is slightly browned.
Remove from oven and repeat with remaining burgers (if necessary.)
Serve with desired toppings. Mini burger buns are great with a tahini sauce and arugula.
Refrigerate leftovers for up to 5 days in an airtight container, or freeze for up to 3 months.
Reheat in the air fryer at 350 degrees for 5 minutes. Note, reheated burgers do tend to crumble more easy.
To prepare these in an oven:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper (or spray liberally with cooking spray) and portion dough into 1-inch balls. Press down using the back of a glass to make into circular patties.
Bake 14 minutes, flip, and bake remaining 14 minutes.
Remove from oven and let cool 5 minutes prior to serving.
Serve as desired.
Use the red beets! The beautiful color in these is from the natural food coloring of the red varieties. Plus, they back a ton of great nutrition!
Ensure you use the right amount of liquid. Too much and the burgers won't form, but to little and they will crumble apart!
If you did add too much of the corn grits, you can add 1 large egg to help salvage the recipe. But, this will make the recipe vegetarian, not vegan anymore.
You can refrigerate the mixture before forming into burger patties if you want then to be a little easier to handle. Start with 30 minutes.
These vegan burgers are best same day consistency wise. Reheating the burgers may cause them to crumble, so consider putting the leftovers over a salad instead and reheat in the microwave!