The second week of January is in full swing and many folks have already lost their enthusiasm for staying on top of well-intended goals. No need to fret my friends, we’ve got your back! This week I’m sharing an idea for fast food. My Vegan Golden Beet Burgers are full of plant-loving protein, plenty of fiber and are easily frozen for a quick thaw during the week.
DIY Fast Food
This recipe only takes about 30 minutes of targeted kitchen time when using pre-cooked or canned beans and makes 10 patties. (Making a double batch takes no more time and provides 20 patties). If you’re like me, a veggie burger is often the perfect solution for a busy afternoon or evening. I’ve even been known to heat one up for breakfast. Why not?
Make it FAST
- I package up and leftover burgers in baggies or freezer safe containers.
- Tip: Use a square piece of parchment paper between each patty making it easy to apart after freezing.
- Quick heat: Remove patties from the freezer and allow to thaw slightly. Heat a non-stick skillet with a very small amount of oil over medium-high heat. Add slightly thawed burger and allow to cook on both sides until golden-brown. This only takes about 5 minutes. Now, that’s fast!!
I like my veggie burgers without a bun (gluten-free buns are never any good) but feel free to go the traditional burger route if that’s your jam. Stack them high with your favorite condiments and enjoy!
A few of my favorite burger additions:
- thinly sliced onion
- thinly sliced cucumbers
- grated carrots
- avocado or guacamole
- sauerkraut or cultured veggies
- kimchi (yum)
- DIY secret sauce made with raw, soaked cashews, Sriracha sauce, mustard, ketchup and a splash of maple syrup
- DIY secret sauce made with raw, soaked cashews, cilantro, garlic, lime juice, nutritional yeast and water
- The chickpeas in this recipe came from the bulk department. I soaked them overnight and then cooked up a big batch, using half for the burgers and the other half to make hummus.
- If using canned beans, I personally like Eden Foods brand. The texture of their beans is a bit softer than most.
- I used organic golden beets and both white and yellow organic carrots in this recipe. I wanted my burgers to have a nice golden color. Feel free to use what you have on hand. Red beets and darker carrots might be a nice combo. I purchased mine from the new Lazy Acres in Encinitas.
- The Organic Brown Jasmine Rice used in this recipe is from Lotus Foods. Love their rice and relationships with farmers.
- Organic Hemp Seeds from Sunfood in these burgers provide added protein and healthy fats.
I hope you’ll give my Vegan Golden Beet Burgers a try and let me know what you think.
Blessings my friends!
- 2 cups cooked chickpeas
- 1.5 cups cooked organic brown jasmine rice
- 2 Tablespoons ground golden flax seeds
- 1 cup finely shredded golden or white carrots (about 3 medium-size carrots)
- 1/2 cup hemp seeds
- 1 Tablespoons coconut oil or extra-virgin olive oil
- 1 cup peeled and finely diced golden beets (about 1 medium beet)
- 2 stalks celery, finely diced
- 1 medium yellow onion, finely diced
- 4 large cloves garlic, finely minced
- 2 Tablespoons fresh minced herbs (rosemary, thyme, oregano & sage)
- 1-2 teaspoons Himalayan salt (or to taste)
- Fresh cracked pepper to taste
- Prepare chickpeas ahead of time by soaking overnight and cooking with a 1" piece of kombu for about an hour or until tender. Add a nice pinch of Himalayan salt toward the end of the cooking time.
- Optional: Use canned chickpeas. My favorite chickpeas are from Eden Foods
- Prepare rice according to package directions. (1 cup rice to 1 3/4 cup water with a pinch of salt. Bring to a boil, reduce heat to simmer for 30 minutes) I used Lotus Rice Brown Jasmine Rice in this recipe.
- Preheat oven to 350 degrees F.
- Finely grate carrots using the smallest holes on a hand-held grater.
- Prepare veggies: beets, celery, garlic & herbs.
- Add one Tablespoon coconut oil or extra-virgin olive oil to a large skillet over medium-high heat. Sauté onion and beets until soft, about 5 minutes. Add garlic and herbs. Give a good stir and continue cooking another 1-2 minutes.
- Using a food processor, add 2 cups cooked and drained chickpeas, 1 1/2 cups cooked rice, 1/2 cup hemp seeds, ground golden flax seeds, sautéed celery & beet mixture with garlic and herbs, raw finely shredded carrots, sea salt and pepper.
- Pulse until mixture begins to break down. You don't want it mushy! Pulse until the beans and rice begin to break down and the mixture can easily be molded into patties.
- Form patties and place on a parchment lined baking sheet. Bake at 350 degrees F. for 20 minutes. Flip burgers and continue cooking another 10-15 minutes. Remove and allow to rest for about 15 minutes.
- I like a little crunch on the outside of my veggie burgers and typically re-heat in an iron skillet before serving. Simply add a little coconut or olive oil and heat until lightly browned on both sides.
- Serve with your favorite condiments.
- vegan, gluten-free, dairy-free, soy-free, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.