stairway to vegan

Sharing a journey into the world of fabulous vegan food.


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A long weekend needs a great Beets Beef Burger

Beets Beef Burger

Beets Beef Burger

Another long weekend is looming, the countdown has begun. With summer in its final swing, I am trying desperately to fit in as many BBQ days as possible.

With a nice supply of fresh beets, from our farm CSA share, these burgers are absolutely delicious. (I actually made a double batch and turned one half into a “meatloaf”, I will post that recipe soon). While these burgers do not taste like beef, they have their own wonderful flavour and texture. Very filling and perfect for a late summer bbq supper.

Speaking of our farm CSA, I will have to start taking help with me soon to carry home all the veggies.

CSA week nine

CSA week nine

Enjoy,

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Beets Beef Burgers

Serves 4

  • 1 cup shredded beets
  • 1 1/4 cups brown rice cooked, cooled
  • 1 cup cooked green lentils, cooled, drained well
  • 1/2 tspn salt
  • fresh black pepper
  • 1 tspn thyme
  • 1 tspn dry mustard
  • 3 tblspns onion chopped finely
  • 2 cloves garlic, minced
  • 2 tblspns smooth almond butter
  • 1/2 cup very fine breadcrumbs
  • 1 tblspn olive oil for cooking burgers

Peel beets and shred. I use the shredder on my food processor. Place in large bowl. Add the S blade to the food processor. Return beets, add the brown rice, and lentils and process until mixture is finely minced.

Beets Beef Meatloaf Prep
Beets Beef Burgers Prep

Transfer beet mix to a large bowl and add remaining ingredients except olive oil and mix thoroughly. Make sure everything is totally combined.

Place the mixture in the fridge for 30 mins or overnight to chill.

Heat 1 tblspn olive oil in pan to moderate.  Take 1/2 to 3/4 cup of beet mixture and form into burger patties.

Place in pan one or two at a time and cook for approx 5 mins each side. Allow to brown.

Serve on bread of choice with all the usual burger suspects, tomato sauce, mustard, pickles, tomato, lettuce.

These burgers can be frozen after cooking and then grilled on the BBQ from either frozen or thawed. Great to keep on hand.

Beets Beef Burger

Beets Beef Burger

Nutrition Facts Burger only
Serving Size 187 g one burger only
Amount Per Serving
Calories 434
Calories from Fat 98
% Daily Value*
Total Fat 10.9g 17%
Saturated Fat 1.5g 7%
Cholesterol 0mg 0%
Sodium 543mg 23%
Total Carbohydrates 71.9g 24%
Dietary Fiber 8.1g 32%
Sugars 5.5g
Protein 13.5g
Vitamin A   1% Vitamin C 6%
Calcium 9% Iron 25%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
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2 Comments

Hot summer weather means, juicy burgers on the grill

Meaty Mushroom Burger

Meaty Mushroom Burger

I don’t know about you, but when the weather warms up, I start craving BBQ food. This could be in part due to the fact that I am Australian, and BBQing is a way of life….you know the classic “Throw a shrimp on the barby..” line.

Being vegan, I dont throw any shrimps on my BBQ (incidentally, we don’t actually call them shrimp in Australia, unless we are talking about the tiny ones used in a shrimp cocktail, we call them prawns, and in all my years living there, I don’t remember too many times where they were cooked on the BBQ). When I light up the grill it is usually for a thick slice of cauliflower, a whole Portobello mushroom or slices of eggplant. All very tasty, but my favourite is a burger. Big, juicy, flavorful burger.

Gluten Free Sandwich Bread

Gluten Free Sandwich Bread

I have tried a number of veggie burgers, but most have not been exactly what I was looking for.

This week I was inspired to make my own burgers. This inspiration did not come from burger recipes or photos, but instead from a wonderful bread recipe I found at veganricha.com

If you want to find fantastic vegan recipes with gorgeous photo’s, please visit Richa at her blog veganricha.com

When I saw her recent post, I immediately commented and asked if I could share her recipe, and she very generously said yes.

It was her  Gluten Free Yeast Bread recipe that looked so good and brought me to the BBQ. I made my own loaf and I can tell you it turned out just like she said it would. Soft, tasty and perfect for a sandwich or, in this case burgers. I actually doubled the recipe and made both a loaf and six “slider’ size buns. While my loaf looks pretty good here, Richa’s loaf looks even better.

Freshly Baked Gluten Free Bread

Freshly Baked Gluten Free Bread

I could imagine my juicy burger sandwiched between slices of this bread. (or as I ended up doing, making little slider buns).

Meaty Mushroom Sliders

Meaty Mushroom Sliders

One note regarding the burger recipe. It definitely tasted fantastic, but, next time, I would either chop the mushrooms much finer before cooking, or perhaps put the cooked mushrooms in the food processor for a few seconds before mixing with the other ingredients. The larger size of the mushroom pieces made it hard to keep the burgers together.

Other than that, these burgers are wonderful.

Enjoy,

Tracy 🙂

Meaty Mushroom Burgers

Makes four large or 8 slider size

  • 3 tblspns olive
  • 1 lb mushrooms finely chopped (see note above, photo’s show much larger pieces)
  • 1/2 large onion finely chopped
  • 6 coves garlic grated
  • 2 tblspns ground chia seed
  • 6 tblspns hot water
  • 3/4 cup oats
  • 4- 6 tblspns nutritional yeast
  • 3/4 cup bread crumbs (I used the ends from my Gluten Free loaf crumbled to keep everything gluten free)
  • 2 tblspns finley chopped fresh parsley
  • oregano or other herbs to taste
  • salt and freshly ground black pepper to taste

Heat oil in frying pan over medium heat. Add chopped mushrooms and grated garlic and cook 2 mins to soften. Add chopped mushrooms and cook a good 10 to 15 mins until juices have released and mostly evaporated.

Add mushrooms to pan

Add mushrooms to pan

In separate bowl, add ground chia and hot water, mix well then let sit for a couple of mins to gel.

Once mushrooms are cooked, add all  ingredients together and mix well. This is best done with your hands as you want to really make sure everything is mixed thoroughly. Let mixture sit for at least 15 mins to allow flavours to blend.

Mix together well

Mix together well

Form into burgers and lightly fry in a little olive oil to brown both sides.

Serve on buns with lettuce, tomato, onion and any other toppings you like.

Meaty Mushroom BBQ Burger

Meaty Mushroom BBQ Burger

Richa’s Gluten Free Bread Recipe

  • 1/2 cup water
  • 2  tspns active yeast
  • 1 tblspn raw sugar
  • 3  tblspn ground flax

Dry:

  • 1 cup ground Oats (use gluten-free)
  • 1/4 cup Teff flour (or other flour like sorghum, millet)
  • 1/2 cup brown rice flour
  • 1/2 cup Tapioca starch
  • 1/3 cup potato starch
  • Note: instead of the flours listed above, I used 1/34 cups pre mixed gluten free all purpose flour that I make up myself and keep on hand. See my Orange Carrot Cream Muffin recipe
  • 1/2 tspn baking powder
  • 3/4 tspn salt

Strawberry puree:

  • 4 Strawberries
  • 1/4 cup water
  • 1/4 teaspoon vinegar
  • 2 tblspns Oil

Method:

In a bowl mix together sugar and warm water. Proof the yeast by sprinkling the yeast on top of the warm water and letting sit for 5 minutes.

Yeast proofing

Yeast proofing

Once the yeast is frothy, add ground flax. Mix and let activate for not more than 2 minutes. the mixture will get a bit gel-ly.

Prepare the strawberry puree by pureeing strawberries, water, vinegar and oil into a smooth puree.

In a large bowl, whisk all the dry ingredients until evenly distributed.

Add the yeast mixture and  strawberry puree and mix to make a stiff sticky batter type dough.

Add flax gel and fruit puree

Add flax gel and fruit puree

Form into dough

Form into dough

If the dough is dry or too stiff add a tablespoon of water at a time to make stiff sticky dough. Keep the dough on the dryer stiff side(with no dry flour visible) if not sure.Drop the batter/dough into parchment lined or greased bread pan.

Spray water on top and lightly pat down to shape the top to form a loaf. Top with sesame seeds if using.

Cover with a towel and let rise in a warm place for 30-40 minutes. therise time will depend on the ambient temperature.As soon as the dough rises to 1.5 times it original size, start up the oven to pre-heat.

Bake in pre-heated 385 degrees F for 40 minutes.

Freshly baked loaf

Freshly baked loaf

Let cool competely before slicing.

Sliced Gluten Free Bread