Ready for a juicy, hearty, flavor-packed veggie burger that's super pretty to boot? These vegan beet burgers bursting with color and flavor, and topped with a balsamic glaze that adds zip and a touch of sweetness.
- 1 cup balsamic vinegar
- ¼ cup organic brown sugar
- 1 ¼ cups rolled oats
- 1 (14 ounce/400 gram) can black beans, drained and rinsed
- 1 ½ cups shredded red beets (about 1 large beet)
- 1 small onion, diced
- 3 garlic cloves, minced
- ¼ cup chopped fresh dill
- ½ teaspoon salt, or to taste
- Black pepper to taste
- 1 tablespoon canola oil, or another high-heat oil
- 6 burger buns
- Lettuce
- Tomato
- Onion slices (I sautéed mine)
- Cashew cream cheese (I bleneded some raw garlic and dill into mine)
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Begin by making the balsamic reduction. Stir the balsamic vinegar and brown sugar together in a small saucepan and place over medium-low heat.
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Bring the mixture to a simmer, lower heat and allow to cook, stirring occasionally, until the mixture is about as thick as chocolate syrup, about 15 minutes.
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Remove the balsamic reduction from the heat and allow it to cool for a few minutes while you prep the remaining ingredients.
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Place the oats into a food processor bowl and blend to a coarse powder. (Note 1)
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Add the beans, beets, onion, garlic, dill, salt, pepper, and 2 tablespoons of the balsamic reduction to the food processor.
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Pulse until the ingredients are finely chopped and well combined.
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Taste test the mixture and adjust any seasonings to your liking.
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Lightly oil a medium skillet and place it over medium heat.
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Shape the beet mixture into 6 patties and arrange as many as you can in the skillet without overcrowding.
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Cook the patties for about 4 minutes on each side, until lightly browned.
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Drizzle 1-2 teaspoons of the balsamic reduction over each patty. Flip and drizzle the opposite sides. Flip again and cook for a few seconds before removing the patties from the skillet.
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Cook any remaining patties in the same manner, adding oil to the skillet as needed between batches.
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Stuff the patties into buns and top with toppings of choice. Drizzle with some of the excess balsamic reduction if you like.
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Serve.
- To make these burgers without a food processor, substitute oat flour for the oats, make sure to shred the beets super finely, and mash the beans with a fork or potato masher. Stir everything together by hand in a large mixing bowl.
- Nutrition information includes 1 patty and one bun. No toppings.