Turns out these burgers are our new favorite this summer.
Beets are incredibly nutritious, as you probably know, and this is a terrific way to enjoy this powerful superfood. We are honestly not huge fans of beets, yet everyone in our family loves these burgers.
Made with tempeh, onions, beets, and kidney beans, these burgers are full of protein and fiber. And unlike lots of veggie burgers, these are flavorful and delicious – with the best texture!
They’re ideal for an easy summertime dinner, and extras are perfect for a quick lunch. These freeze well, too.
You will love them on a toasted Ezekiel English muffin (open-faced) with all of your favorite condiments. Add a side dish (or two) for a really memorable dinner…whether it’s a simple green salad and steamed corn on the cob, or my Homemade Baked Beans and Red-Skinned Potato Salad.
Hope you love these Tempeh Beet Burgers as much as we do. : )
TEMPEH BEET BURGERS
1 8-ounce block tempeh
1 15-ounce can kidney beans, drained and rinsed
1 large onion, peeled and quartered
1 medium roasted beet (see below)
1 cup cooked brown rice (I like to make brown rice ahead of time, and freeze extras for this)
1/3 cup ground flaxseed meal
1/4 cup balsamic vinegar
2 tablespoons oat flour
generous sprinkle Cajun or Creole seasoning
kosher salt and black pepper, to taste
Instructions
Preheat oven to 400 degrees.
Add all ingredients to a large food processor and process until almost (but not entirely) smooth.
Empty contents onto a clean cutting board. Divide mixture evenly into 12 portions, and form evenly into burger-shaped patties.
Place burgers on a nonstick baking sheet or oven-safe griddle. (I always make sure to flatten them quite a bit before going in the oven, so they cook through the middle evenly.) My griddle usually fits 6 at a time, so I bake this in batches – or half one day, and half the next.
Bake for approximately 30 minutes, and carefully flip. Continue baking for an additional 10 minutes, or until golden brown and nice and crispy.
Remove tempeh burgers from oven, and serve open-faced on toasted sprouted Ezekiel English muffins, along with your favorite flavorful toppings and condiments.
To roast beet…
Preheat oven to 350 degrees.
Wash and trim beet. Place beet in a covered baking dish, or wrap in aluminum foil.
Place the covered baking dish or foil packet in the oven and roast for one hour. Remove from oven and allow to cool, without opening. (Roasting can be completed early in the day, or even the day before.) Once cooled, carefully remove and discard the thin outer skin from beet.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen