High-Protein Vegan Beet Burger Recipe

Name: High-Protein Vegan Beet Burger Recipe
Total time: 30 min
Ingredients: fresh red beet; onion; garlic; kidney beans (225g when drained); Protein Flakes; soy sauce (gluten-free if needed); salt; pepper; ground cumin

100% plant-based

30 min

©foodspring

By Candy Lexa
December 16, 2020

Why trust us?

If you’ve made a New Year’s resolution to eat less meat in 2021, we’re here for it – and for you! How about a juicy beet burger? High-protein, gluten-free, and vegan: what’s not to love? The beetroot burger patties are a cinch to mix, and they taste out of this world when you put them between two slices of our Protein Bread with some lettuce, tomato, and avocado.

Ingredients

6 Persons

120 g

fresh red beet
1 small

onion
1

garlic
1 can

kidney beans (225g when drained)
60

Protein Flakes
2 tbsp

soy sauce (gluten-free if needed)
tbsp

tahini
0.5 tsp

salt
0.5 tsp

pepper
0.5 tsp

ground cumin
bunch

fresh parsley

Preparation

1

Peel the beetroot and grate it finely. Roughly chop the onions and garlic.
2

Drain the kidney beans. Add these and the other ingredients to a food processor. Mix until a sticky mixture is formed. Alternatively, put everything into a high-sided bowl and use an immersion blender. It’s okay if there are a few larger chunks remaining.
3

Form the mix into 6 patties with your hands.
4

Preheat a pan with a bit of oil. Cook the burgers for 3-4 minutes on each side.
5

Or roast them in the oven at 180°C for 30-35 minutes, flipping once halfway through.
6

Put the beet burger together any way you like. We are using our Vegan Protein Bread, lettuce, avocado, tomato, onions, and sprouts.
1

Enjoy!