Root vegetables make a stunning burger and fries. Get ready to dig into the best veggie burger yet, without all the fillers and calories.
The Perfect Veggie Burger
There are all kinds of veggie burgers out there. Oftentimes, many are just missing something. I wanted to find a veggie burger that is not only flavorful but has a great texture too. But, I didn’t want to just go the Beyond Meat way. There had to be a way to make a quality veggie burger that really has it all.
I decided to try to solve this problem. My first attempt at a veggie burger was not so impressive. The patty just sort of turned into mush. It was super disappointing. But, it fueled my brainstorming. Instead of sticking with the usual bean-based burgers, I turned to grains and beets. We know that grains provide a great structure for many dishes. And, beets have tons of nutrients and classic purple-pink color.
I discovered a veggie burger recipe that has it all. The burgers are packed with nutrients and flavor, without all the extra ingredients and calories. Its texture is just fabulous too. Everything cooks in the oven, without needing to fry any oil, keeping this recipe low-fat. Did I mention the patties pair deliciously with herbed guacamole? I mean, who doesn’t love guacamole?
Also, these burgers are full of plant-based protein. The superfoods millet and tofu make an appearance in this recipe. Both add in ample plant-based protein. Tofu alone contains all nine essential amino acids. Apart from just plant-based, you’ll enough more protein from eggs too. These naturally bind the burger together.
Beets Make All the Difference
Beets are really powerful. This root vegetable offers a myriad of benefits. From improving digestion to lowering blood pressure, they work to keep our bodies happy and healthy.
Beets are also loved for weight loss. They are a reliable source of dietary fiber, which keeps us feeling happy and full for longer. Along with all their vitamins and antioxidants, beets just overall keep you radiant.
This vegetable adds brilliant color to the burgers. The pink color from the beets really comes out in the patty. They look so pretty! This makes the burgers great for parties. Just don’t forget to give the burgers a photo op!
How to Make Beet Burgers
These burgers feature 3 core ingredients: beets, millet, and tofu. Each works to enhance the texture of the burger. And, give it fabulous flavor.
You will need your handy food processor to make your beet burger patties. When preparing the patties, add all the ingredients into a food processor and lightly pulse them together. Try your best to not overmix. We do not want mush, remember?
Once you got a solid consistency, start to shape the burgers and place them on a baking sheet. These patties will go into the same 350 degrees oven as your parsnip fries. These patties, though, will need a total of 30 minutes to cook. At around 15 minutes, you need to flip the patties to ensure each side is evenly cooked.
When all your components are done, you can assemble your burger on any bun you like. Or, if you are trying to keep things paleo, go for a crunchy lettuce wrap. Either way, don’t forget to take a cool photo of your delicious and bright pink creation!
How to Make Herbed Guacamole
The herbed guacamole is my favorite burger topping at the moment. It gives regular guacamole a Mediterranean flair that pairs super well with the beet burgers. And, it is simpler than you think!
This guacamole consists of only four ingredients: avocado, parsley, lemon juice, and salt. All you need to do is add all of the ingredients to a food processor. Blend and scoop onto your burgers. That’s it!
Easy Parsnip Fries
What’s a burger without fries? For these burgers, parsnip fries do just the trick. These are nothing like your usual fries. First, they are not oily and fried. Instead, they are baked and super crispy.
Parsnip is a fabulous root vegetable. It has mild sweetness, similar to a carrot. Also, they are super high in fiber and lower in calories than a potato. This makes it very weight-loss friendly. Parsnips also have this nutty flavor that tastes incredible when roasted. The best part is these can roast alongside your burgers in the oven. This saves you cooking time and space!
You should prepare your parsnip fries after your patties. You need to cut your parsnips into long strips. You can make them the size of your favorite french fry. Toss them with coconut oil and ground cumin. Then, scatter them evenly on a baking sheet and bake for 20 minutes in a 350 degree F oven.
These fries are just another reason to praise the root vegetable gods. Parsnips and beets pack all the flavor in this recipe, with much less starch and calories. Parsnips are absolutely naturally delicious. And, you don’t even need to worry about frying any oil.
Are you a veggie burger fan? If so, I hope you enjoyed this recipe. I’d love to hear all your thoughts in the comments below!
For the Burgers
- 3 medium Beets peeled and grated
- 1 cup Cooked Millet
- 1/2 cup Tofu crumbled
- 2 Eggs organic
- 2 tbsp Whole Wheat Bread Crumbs
- 1 tsp Chia Seeds
- 1 Onion finely diced
- 3 cloves Garlic minced
- pinch Sea Salt
For the Herbed Guacamole
- 2 ripes Avocado Fruits peeled and cut into cubes
- 1 tbsp freshly squeezed lemon juice
- 1 bunch Fresh parsley
- 1/2 tsp Sea Salt
For the Baked Parsnip Fries
- 3 Large Parsnip peeled and cut into strips
- 1 tbsp Coconut Oil
- 1 tsp Ground Cumin
- Preheat the oven to 180C/350F.
- Line two baking sheets with parchment paper.
- Add the burgers ingredients into a food processor and pulse three or four times to obtain a crumbly mixture (do not over-process to avoid a mushy composition).
- Shape the mixture into burger patties, line them in one layer onto the baking sheet and bake for 15 minutes, then flip upside down and bake for 15 more minutes.
- Add the parsnip stripes onto the second baking sheet, drizzle with coconut oil, add the spices and mix to coat evenly.
- Bake for 20 minutes, then remove and set aside.
- Meanwhile, add the herbed guacamole ingredients into the food processor and pulse to obtain a creamy paste.
- Assemble the burgers and serve warm, with parsnip fries.