VANESSA BARON
Stocksy_txp0c4df025lS0100_Small_736334.jpg

Radiant Herbivore - Blog

BEET BURGERS WITH AVO-MANGO SALSA

I crave the excitement that comes from stepping out of my comfort zone, in all aspects of life. For me, veggie burgers are one of my favourite summer meals - they fill me with comfort and are fun to customize.

Much like baking, my burger-making skills aren't the greatest, but the taste is definitely always there (except a raw food walnut burger I made once - that was pretty nasty). I thought I would give it another go and am quite pleased with how these beet burgers turned out. I hope you feel the same way.


BEET BURGERS WITH AVO-MANGO SALSA

(Makes 6 - 8 burgers)

Print recipe HERE.

Burger Ingredients:

  • 2 medium beets, peeled & shredded/grated
  • 1 cup raw sunflower seeds, ground
  • 1 small can black beans, drained & rinsed
  • 1 shallot, minced
  • 1 cup cremini mushrooms, finely diced
  • 2+ tbsp. extra-virgin olive oil
  • 1/2 cup quinoa
  • 1 cup low-sodium vegetable stock
  • pinch chili powder
  • small pinch cayenne pepper (optional)
  • Sea salt & freshly ground black pepper

Salsa Ingredients:

  • 1 Alphonso mango, peeled & diced
  • 1/2 red onion, diced
  • 1 avocado, pitted & diced
  • 2 tbsp. cilantro, roughly chopped
  • 1 tbsp. freshly squeezed lime juice
  • Sea salt & freshly ground black pepper

Directions:

  1. In a small saucepan, boil vegetable stock and add quinoa. Cover, reduce heat to low and cook for 15-20 minutes. Remove from heat, uncover, fluff with fork, and set aside to cool once done.
     
  2. While the quinoa is cooking, do all your veggie prep (if not already done).
     
  3. In a small bowl, toss together mango, red onion, avocado, cilantro and lime juice. Season to taste with salt & pepper. Cover bowl and place in fridge to chill and let flavours mingle.
     
  4. In a large frying pan, heat 1 tbsp. olive oil over medium heat. Add mushrooms and shallot. Season with salt & pepper and cook until soft, about 3-4 minutes. Remove from heat.
     
  5. In a large bowl, add black beans and roughly mash. Add mushroom and shallot mixture, followed by quinoa (1 cup), beets, and spices. Mix together. Add in the ground sunflower seeds and mix together again.
     
  6. Grab a handful of the burger mixture and tightly squeeze into patties (try not to make too thick). Place them on a large plate, cover, and put them in the fridge for about 20-30 minutes while you preheat the oven to 400°F.
     
  7. Lightly oil a large baking sheet with olive oil. Place burgers on baking sheet and lightly brush tops with remaining olive oil. Bake for 15 minutes, carefully flip, and bake for another 12-15 minutes.
     
  8. Eat sans bun with the avo-salsa on top, or grab a whole grain bun and layer with hummus, beet greens, burger patty, and avo-salsa.


It's nice to step away from the usual tofu or lentil burger and try something funky and new!

WHAT'S THE BEST VEGAN BURGER YOU'VE EVER HAD? SHARE WITH US IN THE COMMENTS BELOW.