Karen's Ultimate Veggie Plant-Based Burger

5 from 1 vote

Karen's Ultimate Veggie Plant-Based Burger

These Burgers are Not Impossible to make and enjoy and Beyond Delicious! This Plant Based Burger is better than any store bought product without a bevy of unwanted ingredients. Have the look of beef due to the red beets in the recipe.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Main Course Burger

Cuisine: American

Keyword: best vegan burger, plant based burger

Servings: burgers

Author: Karen Sheer a zest for life

Ingredients

1/2 cup Kasha: Roasted Buckwheat Coarse granulation, I use Wolff's
1/3 cup red lentils (Masoor Dal)
1 cup cooked chickpeas
4 ounces tempeh chopped 1/4" pieces
1 cup cooked red beets* see note chopped into 1/2" pieces, cold
3 teaspoons extra virgin olive oil divided
1/2 cup onion peeled, coarsely chopped
1/2 cup carrots I use purple carrots, organic
2 1/2 teaspoons garlic
3 teaspoons Smokey Chili Seasoning (see recipe; salt free)
1 1/2 teaspoons liquid coconut aminos*
4 1/2 tablespoons oat flour*

Instructions

Cook Beets:

I cook beets the day before I make this recipe. Saves time, and I like them cold (refrigerated, not hot.)

Cook Grains:

Cook Buckwheat: To a one quart pot add 3/4 cup water, bring to a boil, and Kasha and cover. Cook for 5 - 7 minutes until cooked and tender, remove to a bowl.
Cook Lentils: Rinse lentils, add them to a small pan, and cover with 1 cup water. Cover and simmer until tender (not mushy!) about 10-12 minutes. Remove to a bowl.
If you have a problem with digesting legumes and seeds, soak your Kasha and Red Lentils in water to cover overnight at room temperature, then drain, rinse and cook.
Add 1 1/2 teaspoons evoo to a medium sized skillet. Set heat to medium- low - add onions and carrots and sauté until just softened, 10 minutes. Add chopped tempeh and one teaspoon water, stir in, cook I minute.
Add 3 teaspoons of Smoky Seasonings and stir to combine, cook 1 minute.
Add the skillet mixture to a Food Processor with the buckwheat and lentils. Also add the chopped garlic, coconut aminos and oat flour.
Pulse three time to break up the mixture.
Add the chopped cooked beets. Pulse until the burger mixture is well combined, but still had texture - not too smooth! (Pulsing is best!)
Remove the burger mixture to a bowl, cover and refrigerate 30 minutes before cooking.

Cook the Burgers:

Heat 1 1/2 teaspoons of EVOO in a cast iron skillet over medium- high heat. When hot - form 1/2 cups patties (I use a wide measuring cup), and add to the skillet. Let cook for 3 - 4 minutes, until the undersides are nice and blackened. Turn over, reduce heat to medium-low and cover. Cook for 4 more minutes until the bottoms have blackened and the burgers are warmed through.
Burgers will firm up more as they cool a bit.
Hint: Blackening gives flavor, but do not scorch.
Serve the burgers on toasted buns of your choice. Top the burgers with barbeque sauce, ketchup or a tahini sauce.
Topping ideas: Lettuce underneath; sliced red onion, tomatoes, avocado & sprouts on top.

Notes

Cooked Red Beets: Steam whole beets until just tender when pierced with a knife, but not soft. Peel and cut into large pieces (to be added to the food processor.)
Cooked Brown Rice can be a substitute for Kasha with a more mellow flavor.
Liquid Coconut Aminos: a dark brown sauce made by fermenting coconut palm sap with sea salt - a alternative to soy sauce and less salty; gluten free.
*Oat Flour: Ground Oats into a fine meal (I use a spice grinder.)

Recipe: Karen’s Smoky Chili Seasoning & Rub
(can also use your favorite salt-free seasoning.)

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition