If you’ve taken a look at my recipe for Beetroot Wellington then you’ll know that recipe started as a burger. This is that burger. It works beautifully as a cheeseburger, the earthiness of the beetroot pairing perfectly with the smoothness of a great vegan cheese. But to make the best burger, a messy burger that you’ll need napkins to eat but will never regret – use my peppercorn sauce. Believe me, it’s a revelation.
What’s more, it’s easy to make a batch for a crowd as they cook in the oven. Want to prep a batch in advance? They freeze or can be stored in the fridge in an airtight container. I normally make more than we need for one meal and freeze the rest to make for a no stress dinner another day.
You’ll find the recipe is very similar to my vegan wellington up to a point. It should be, they started out as the same recipe! If you haven’t already taken a look at that recipe then go ahead, it’ll make your Christmas dinner.
- Makes: 8-10 Burgers
Ingredients
For the Burger:
- 1 Small Onion, chopped
- 1 Carrot, chopped
- 1/2 Celery Rib, chopped
- 2 Garlic cloves, minced
- 1/2 Tbsp Balsamic Vinegar
- 30ml Vegetable Stock
- 30g Walnuts
- 15g Ground Almonds
- 250g Roasted Beetroot
- 45g Chickpea Flour
- 175g Cooked Kidney Beans
- 200g Cooked Chickpeas
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Lemon Juice
- 1 Tbsp Dried Cranberries
- 1/2 Tbsp Tahini
- 1/2 Tbsp Worcester Sauce
- 1/2 tsp Smoked Paprika
- 1 tsp White pepper
- 1 tsp Miso (optional)
- 1 tsp Rosemary
- 1 tsp Thyme
- 35g Gluten Free Breadcrumbs
- 1 1/2 Tbsp Tapioca Starch
- 1 tsp Salt
Suggested Toppings:
- Peppercorn Sauce
- Gluten Free Burger Buns
- Vegen Cheese
- Tomatoe Slices
- Fresh Spinach leaves
Directions
Start off by sauteing the carrot, onion and celery on a medium heat until softened and just starting to brown. Add the minced garlic, rosemary, and thyme and continue to cook until fragrant and lightly browned throughout. Deglaze the pan with a touch of stock before adding the rest of the stock and balsamic vinegar. Simmer until reduced by half and put to one side.
Place the beetroot and nuts into a food processor and blend until chunky. Put the flours and breadcrumbs to one side before adding the rest of the ingredients to the food processor. Blend until mostly smooth, some small chunks are fine and add interest to the texture. Season to taste before stirring in the flours and breadcrumbs. Place in the fridge to chill.
Preheat the oven to 200° C (190 Fan/ 355° F) and line a baking tray with a piece of baking paper. Shape your mix, I find about 1/2 a cup of mixture makes the perfect burger. Place onto the prepared tray and spritz lightly with oil before baking for 30 – 45 minutes, or your burgers are fully cooked. If making cheeseburgers then place onto the burgers in the last 5 minutes of cooking to allow the cheese to melt.
Serve on a gluten free bun with a generous smear of peppercorn sauce and your favourite fixings.
Notes
Allergy Notes; This recipe is vegan, gluten free and soy free.
If nuts are an issue for you then I’d suggest replacing both the walnuts and ground almonds with a similar weight of sunflower seeds.
