Burgers do not have to mean just meat. Try this nutrient-packed all plant-based burger (with a touch of goat cheese) for a hearty, indulgent burger you’ll love.
Servings: 6 burgers
- 2 medium red or gold beets, chopped
- 1 cup mushrooms, chopped
- 1 small bell pepper, chopped
- 1 small onion, chopped
- 1 can black beans, drained and rinsed
- 1.5 cup cooked quinoa (.5 cup raw)
- 2 tablespoons fresh garlic
- 1/2 cup panko breadcrumbs
- 1 teaspoon paprika
- 2 tablespoons maple syrup
- 3 tablespoons soy sauce
- 1/4 cup olive oil
- 6 hamburger buns
Herbed Goat Cheese Spread
- 2 ounces goat cheese
- 1 tablespoon fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 2 carrots, shredded or sliced very thin
- 3 tablespoons rice vinegar
Place beets into a food processor and pulse until they are well chopped, about 30 seconds. Add all remaining burger ingredients except the olive oil and buns. Pulse until the ingredients are well incorporated but not overly chopped or pureed.
Form the beet mixture into burger patties using your hands (to prevent sticking, lightly grease your hands with oil). Place the patties on a parchment-lined baking sheet and refrigerate for a minimum of two hours to chill the burgers, which helps them to hold their shape when cooked.
Meanwhile, combine the goat cheese, dill, parsley, and thyme in a small bowl and mix well to combine. In a separate bowl, mix the carrots and rice vinegar. Chill both the herbed goat cheese and the quick-pickled carrots in the refrigerator until ready to serve.
When the burgers are chilled, heat a large pan or cast-iron skillet over medium heat and add olive oil. Add the burgers and cook about 4-6 minutes on each side, until they are crispy and cooked through. Depending on the size of your pan, burgers may need to be cooked in batches.
To serve, add the cooked beet burger to a hamburger bun and top with pickled carrots, herbed goat cheese, and any other condiments of choice.