About the Recipe
These red beet burgers have a special place in my heart. They were inspired by my son, Anthony, who discovered a beet burger recipe in a vegan brochure at a Veg Fest while studying at Charles University in Prague. After he made them, I was inspired to create my own whole-food, plant-based version.
Made with beets, chickpeas, oats, flaxseed, and sunflower seeds, these burgers are hearty, flavorful, and surprisingly satisfying. They are vegan, oil-free, gluten-free, and easy to prepare in the air fryer. Even people who think they do not like beets may be pleasantly surprised!
Ingredients
For the burgers:
1 (15 oz) can red beets, drained
1 (15 oz) can chickpeas, drained and rinsed
½ red onion, roughly chopped
2 large garlic cloves, minced or grated
½ cup sunflower seeds
3 tablespoons ground flaxseed
1 1/2 to 2 cups gluten-free rolled oats, start with less, add more to adjust consistency
1½ teaspoons hickory liquid smoke
3 tablespoons Bragg Liquid Aminos or tamari
Mix in after processing:
1 tablespoon whole flaxseed
2 tablespoons sunflower seeds
Preparation
Prepare the mixture. Place the beets, chickpeas, onion, garlic, sunflower seeds, ground flaxseed, rolled oats, liquid smoke, and Bragg Liquid Aminos (or tamari) in a food processor. Process until the mixture is mostly smooth. A few small pieces of oats or chickpeas are perfectly fine. If the mixture seems too wet or sticky after processing, add a little more oats until it is firm enough to shape into patties.
Add texture. Transfer the mixture to a medium bowl. Stir in the whole flaxseed and the remaining sunflower seeds until evenly incorporated.
Shape the burgers. Line the air fryer basket with parchment paper or an air fryer liner. Divide the mixture into 4 equal portions (about ¾ cup each) and shape into patties about ¾ inch thick. If the mixture sticks, lightly wet your hands before shaping. Tip: If the mixture feels too soft or sticky to shape into patties, refrigerate it for 15–30 minutes before forming the burgers. This allows the oats and flaxseed to absorb some of the moisture, making the mixture easier to handle.
Air fry. Air fry at 325°F (160°C) for 20 minutes. Carefully flip the burgers and cook for an additional 5 minutes, or until lightly browned and heated through. Avoid overcooking, as the burgers may become dry.
Serve. Enjoy on your favorite whole-grain burger bun with your favorite toppings such as lettuce, tomato, onion, pickles, mustard, ketchup, or avocado.
Storage: Allow the burgers to cool completely. To help keep them moist, wrap each burger individually in plastic wrap (or another airtight wrapping) and store them in an airtight container in the refrigerator for up to 4 days.
Freezing: I haven’t tried freezing these yet, so I can’t honestly say whether they’ll be just as delicious after thawing. Then again, they’re so insanely good fresh that they rarely last long enough to find out!
No animals were harmed during the creation of this recipe!
