Vegan Beet Burger (James May Oh Cook! Copycat Recipe)
Flavorful and tender, these vegan beet burgers are so delicious! Pickled beets, along with kidney beans, mushrooms, and onions lend a meaty taste and texture to these veggie burgers. This recipe was inspired by James May's vegan episode of Oh Cook! on Amazon Prime TV.
Servings: 6
Calories: 387kcal
Equipment
Ingredients
Beet Burger Patties
- 2 cups baby portobello mushrooms minced (150g)
- 2 cups yellow onion minced, about 1 medium onion (230g)
- 1 can kidney beans drained and rinsed (about 1 ½ cups or 400g)
- ¾ cup pickled beets drained and grated (160g)
- ½ bunch parsley minced (about ⅓ cup or 20g)
- ½ small apple cored and grated (about ½ cup or 65g)
- 1 ¼ cup panko bread crumbs (100g)
- 2 tablespoons nutritional yeast flakes (11g)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil optional, omit for oil-free and use non-stick cookware instead
Toppings, for assembling and serving
- 6 hamburger buns (or 12 small slider buns)
- 4 cups iceberg lettuce shredded
- 2 large tomatoes sliced
- ½ cup pickles sliced
- 1 avocado pitted and sliced
- vegan mayonnaise
- ketchup
- yellow mustard
Instructions
Make Burger Patties
- Preheat a non-stick skillet over medium-high heat. Sauté mushrooms and onions until the onions are softened and the mushrooms have reduced, about 3-5 minutes.2 cups baby portobello mushrooms, 2 cups yellow onion
- In a large bowl, mash the kidney beans with a potato masher, fork, or your hands.1 can kidney beans
- To the large bowl with the mashed kidney beans, add the grated pickled beets, parsley, grated apple, bread crumbs, nutritional yeast, sea salt, and black pepper.¾ cup pickled beets, ½ bunch parsley, ½ small apple, 1 ¼ cup panko bread crumbs, 2 tablespoons nutritional yeast flakes, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper
- Prepare a flat surface to lay your burger patties on. This could be a clean cutting board, baking tray lined with parchment (if baking your burgers) or a clean plate.
- Remove any rings you're wearing, then wash and dry your hands. If you don't want the beetroot to temporarily stain your skin, then put food-safe gloves on. Using your hands, combine the veggie burger mixture, lightly kneading it to ensure everything is well-mixed and will hold together.
- Form 6 large burger patties (or 12 small slider burger patties) from the mixture and place them on the flat surface you have prepared.
- STOVETOP SKILLET: Preheat a wide non-stick skillet over medium-low heat for 2 minutes. (If using the optional olive oil, add it to the pan.) Place patties on the skillet in one layer, leaving enough room to flip them. Cook for 4-5 minutes on each side, until heated through.1 tablespoon olive oil
- OVEN or AIR FRYER: Line baking tray with parchment paper or a silicone baking mat. Bake patties for 12 minutes at 400℉, or until heated through.
- OUTDOOR GRILL: Refrigerate or freeze burger patties for 30 minutes prior to grilling to help them stay together on the grill. Grill for 4-5 minutes on each side.
Assemble Burgers
- Toast inside of hamburger buns in the toaster, on a skillet, or in an air fryer on the bagel setting.6 hamburger buns
- Spread vegan mayonnaise, ketchup or mustard on the bun. Then, layer a burger patty, pickles, shredded lettuce, tomato and avocado. Enjoy!4 cups iceberg lettuce, 2 large tomatoes, ½ cup pickles, 1 avocado, vegan mayonnaise, ketchup, yellow mustard
Notes
Recipe makes about 850 grams of burger patties total. Your weight measurement will likely be slightly different. To make 6 large burgers, I made each patty 140 grams. To make 12 small slider burgers, I made each patty 70 grams.
Nutritional info includes patty, bun, lettuce, tomato, pickle, and avocado but does not include condiments, such as vegan mayo, mustard, and ketchup.
Nutrition
Calories: 387kcal | Carbohydrates: 61g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1043mg | Potassium: 1102mg | Fiber: 14g | Sugar: 15g | Vitamin A: 1620IU | Vitamin C: 26mg | Calcium: 159mg | Iron: 5mg
