Vegan Beetroot And Cranberry Burger
This week, beetroot meets cranberry in a super easy yet absolutely delicious burger recipe. This patty is filling enough for most regular burger eaters and won’t leave you feeling like you just ate a salad.
Yield: 4 to 6 patties depending on how thick you like them
Time: Less than an hour
Difficulty: Amazingly easy
3 beetroots peeled, cooked, and grated or, 1 can of drained grated beetroot
1 onion chopped
1 clove garlic finely minced
½ – 1 cup flour
1 oz. dried cranberries
Vegan burger buns
Salad greens and any burger garnishes
Sweet potato fries or a side of your choice
Maize meal or polenta for dusting
3 Tbsp. cannaoil
Salt and pepper to taste
In a large mixing bowl add all the ingredients except for the flour.
Mix until everything is just combined. Try not to over-mix the ingredients.
Slowly add in the flour a quarter of a cup at a time.
When the texture holds its shape if you squeeze it in your hands, stop adding flour.
Season the mix to taste.
Divide the beetroot mix into the number of portions you require. Super thick patties like the one in the picture will mean you will get fewer portions.
Roll the portions into balls and set aside in the fridge to cool for 10 minutes.
While the burger balls are chilling in the cooler, dust a tray with polenta or maize meal.
Flatten the balls into patties and then dust both sides on the tray with polenta or maize meal. This will create a crunchy texture.
Allow them to rest for at least 30 minutes to bind, and then grill them as you would a normal burger.
Flip them very carefully once each side is browned.
Garnish the burger buns and add in the patty along with any sauces you prefer.
These patties freeze excellently if you have some left.