Vegan Tejano-style Beetroot Burgers

Prep Time: 1 hour
Cooking Time: 1 hour
Total Time: 2 hours
Method: Oven
Category: Burgers
Serving Size: 8 patties
Equipment: Mixing bowls, baking sheets

Ingredients

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Patties (makes about 8 patties)

(1) cup of finely grated raw beetroot
(1) cup of minced mushrooms
(1) cup of cooked red beans, rinsed and drained
(1) cup of cooked quinoa, drained and dried
(1/2) cup of rolled oats, grounded to coarse flour
(1/2) cup of ground walnuts
(1/2) cup of minced red onion
(4) cloves of garlic
(1) teaspoon of smoked paprika
(1) teaspoon of ground coriander
(1) teaspoon of mustard powder
(1) teaspoon ground cumin
(1) tablespoon of white miso paste
(1) tablespoon of ground flaxseeds
(1) tablespoon of iodized salt

Burger garnishes

(1) slice of vegan cheese (I like to use Mikyonos Cheese slice)
(1) tablespoon of chipotle sauce
(1) handful of chip strips

Cooking Instructions

Heat a 1/2 cup of water in a large frying pan over medium heat. Add minced red onions and cook until softened, or for about 7 minutes. Add minced garlic, grated beetroot, and minced mushrooms. Add paprika, mustard, cumin, coriander, turmeric, and salt. Mix all contents together thoroughly. Cook for 5-10 minutes, depending on the quantity being cooked, or until vegetables in mixture have softened and have mixed thoroughly. Turn off heat and set contents aside to cool in the meantime.
Grab a large mixing bowl, and with either a masher or with hands, mash beans in bowl. Add cooked quinoa, flaxseeds, rolled oats, grounded walnuts, and miso paste; mix all contents together thoroughly. Add in the cooked vegetables from instruction number 1. Combine thoroughly.
Begin to divide mixture in mixing bowl into 8 equal portions. Use your hands to roll all portions into round balls. The mixture should be dense enough (not watery) to hold its’ shape (if not, add some more rolled oats into mixture). On a flat surface, grab a spatula and gently press down on each of the round patties, turning them into circular patties. Place all patties on a plate and refrigerate for 45 minutes (at least 45 minutes, could be longer if desired).
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and non-stick spray. Add patties onto baking sheet.
Bake patties in oven for 30 minutes, flipping patties at 20 minutes to ensure thorough cook on both sides.
Once patties have baked for 40 minutes, turn oven into high broil for 1 minute. Turn off oven and remove patties from oven immediately.
Serve patties with buns and garnishes for a Tejano style beetroot burger!
Enjoy!

Tips

I like to add a pinch of olive oil below and above each patty once placed onto parchment paper, this gives patties a more crispy exterior after baking.

Summary

These Tejano-style patties will give restaurant burgers a run for their money! Once understanding the main elements of this recipe, you’ll be making these by the dozens!