In the vegan world, you can make a burger out of pretty much anything. If you think it, you can make it.
When I was a baby vegan, I even remember peas (ew!) making it into burgers regularly. Now there’s a bunch of fancy burger varieties with isolated pea protein, but that’s a different story…
That brings us to this WALNUT MUSHROOM BEET BURGER. I thought about two of my favorite meaty substitutes (walnuts and mushrooms) and thought of adding BEETS for color. Then, I made it into a burger.
Oh, and no peas.
I topped it off with tomatoes, arugula, and mustard, but if you want noochy cheese, avocados, ketchup, demon essence, sprouts or whatever else you crazy folks put on a burger these days, go for it! And feel free to add a hefty helping of french fries on the side. 😉
Makes 6-8 servings
Total Time: 30 minutes
1 medium sized beet, peeled
8 ounces of mushrooms
1.5 cups of walnuts
1 leek or small onion
1 cup bread crumbs
1 teaspoon rosemary
1 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon mustard powder
Oil, for frying
Buns, mustard, tomatoes, and baby arugula, for serving
- Roughly chop up the vegetables.
- In a food processor, process the beets until finely ground. Then add the rest of the ingredients and process again. Make sure you do not puree everything! The mixture should be mushy but still have some texture.
- Using your hands, make the mixture into 6-8 patties. Preheat a nonstick skillet on medium heat while doing so.
- Once the skillet is warm, start cooking the patties. Add a small layer of oil to the skillet. Cook the patties 3-4 minutes on each side or until there is a slight char.
- Serve with buns, mustard, tomatoes, and baby arugula (OR whatever the heck you want, it’s your burger!).
*If you are not going to eat the burgers all at once, I recommend leaving the burger “meat” raw until ready to enjoy. The uncooked burger meat lasts about a week in the fridge.