Boston Veggie


Beet Burgers
October 28, 2009, 6:35 pm
Filed under: Recipes
beet-burger

Photo by SusanV of blog.fatfreevegan.com

A friend and I tried a recipe from one of my favorite vegan blogs Fatfree Vegan Kitchen last week. These beet burgers were so good and so good for you too. I didn’t bring my camera along with me, so alas there are no images from me, but they did look similar to the ones she made. Yes, I am plagiarizing this recipe, but trust me you’ll be glad I did. Definitely give them a try!

What you’ll need:
2 medium beets
1 medium onion
6-10 garlic cloves (or as many as you like)
14 ounces extra-firm tofu (not silken)
1 tablespoon nutritional yeast
1 tablespoon soy sauce
1/2 – 1 teaspoon salt (or to taste)
2 tablespoons ground flax seeds
1/4-1/2 teaspoon chipotle chile powder or smoked paprika (optional, to taste)

Instructions:
1. Preheat oven to 350F. Wash and trim the beets, and wrap each one in foil. Trim the onion and wrap it in foil. Wrap the unpeeled garlic in foil (or trim the top of an entire head of garlic and wrap it).
2. Place all on a baking sheet and roast for 50-60 minutes. Remove from oven and allow to cool until vegetables are easy to handle. (You can do this step ahead of time, if you wish; just keep the roasted vegetables in the refrigerator until you’re ready to make the burgers.)
3. While the vegetables are cooling, mash the tofu and stir in the remaining ingredients.
4. When the onions and garlic are cool enough, peel the onion and chop finely (I used a food processor). Squeeze the garlic from the cloves. Add both to the tofu and mix well.
5. Peel the skins from the beets under running water, and shred. Add the shredded beets to the tofu, stirring until the mixture is a uniform, bright color.
6. Shape into patties about 3 inches wide and 1 inch thick. Place on a cookie sheet covered with parchment paper or silicon baking mat. Bake at 350 for about 30 minutes. Remove from oven and allow to stand for a few minutes before removing with a spatula and serving.
7. Enjoy!

We served these with whole wheat English muffins, but any old bread or if you’re lucky to find some whole wheat hamburger buns would also work.

 

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