We all know one one of my favourite vegetables is Beetroot, and of course my beloved Zucchini. So here I have combined the two in one delicious burger stack.
The beetroot burger patties themselves are very easy to make, and can be changed to suit your particular tastes just by varying the spices used. If you like your burgers a little more crunchy or textured, then stir through some crushed walnuts or sunflower seeds prior to forming your patties.
I always wrap any leftover patties individually and store in the freezer for a later date. They're great to add to wraps, buddha bowls or broken up over salads.
For this burger I stacked it on a wholemeal grainy roll, with baby spinach leaves, grilled pineapple, sliced tomato, and grilled zucchini strips. In the morning I made this I used a peeled zucchini to make a smoothie bowl, so I kept the skin peelings, and grilled them in a little coconut oil with the pineapple. Best not to waste, and there's heaps of fibre and nutrients just under the skin of every veggie and fruit. So try not to throw it away if you can.
For sauces, I tried out two new products by Roza's Gourmet. Their Vegan Mayonnaise to dip by Sweet potato wedges, and on the burger I used the Tomato Chutney. Oh my gosh, so good. All of their products are Gluten, MSG and Soy Free, and these two are vegan. This isn't a paid post, I just genuinely loved their products, and the story that went with it, that Roza began creating these products from her Brisbane home in 1991, and sold them at the end of their driveway. Now that's a great Australian story. No wonder they are still here after 25 years! I hope you give them a try.
I've shared my Beetroot Burger recipe on Instagram a few times, and it's been remade many times by my followers. So here it is for all of you who are interested in giving it a go.
Like I said, feel free to adapt to suit your tastes.
Vegan Beetroot Burger
250g cooked Beetroot
80g grated zucchini (liquid squeezed out)
2 Tbsp cashew meal
1 cup quick oats
1 shallot sliced thinly
1 clove garlic
1 tsp cumin
1/2 tsp ground coriander
Small handful fresh parsley & coriander
1/2 tsp mustard powder
1/4 tsp chili powder (optional)
1/4 cup crushed walnuts or sunflower seeds (for texture and crunch)
Salt & pepper to taste
Peel a fresh whole cooked Beetroot and slice
Blend all ingredients until smooth (except sunflower seeds/walnuts)
Once blended, Stir through crushed walnuts or sunflower seeds to add some texture and crunch
Form into six balls
Heat a lidded pan with some coconut oil
Place balls into pan and flatten to desired thickness
Cook with the lid on for 2 mins, flip and repeat on the other side
Stack your burger and enjoy!