Veggie Burgers Two-Ways – Tantalize your taste buds with Veggie Burgers Two-Ways – a culinary adventure that’s gluten-free, vegan, and serves up pure satisfaction for six! First up, meet the Beet Veggie Burgers: a vibrant blend of grated beets, black beans, quinoa, and a medley of flavors, creating patties that are both colorful and crave-worthy. Then, experience the Sweet Potato Veggie Burgers, where mashed sweet potatoes, chickpeas, almond flour, and a hint of smoked paprika come together to deliver a mouthwatering symphony of textures.
Imagine sinking your teeth into these delights, perfectly baked to a golden crispness, ready to be adorned with your favorite toppings. Whether you opt for classic buns or embrace the freshness of lettuce wraps, the choice is yours. Spinach, avocado, caramelized onions, or vegan mayo – the topping possibilities are as limitless as your cravings.
Get ready to savor plant-based perfection with Veggie Burgers Two-Ways. It’s not just a meal; it’s a celebration of wholesome goodness. Bon appétit!
Gluten-Free, Vegan, Serves 6
Beet Veggie Burgers:
- 2 cups grated beets
- 15 oz can black beans, drained and rinsed
- 1/2 cup cooked quinoa
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Burger buns or lettuce wraps
- Toppings of your choice (lettuce, tomato, avocado, etc.)
Sweet Potato Veggie Burgers:
- 2 cups mashed sweet potatoes
- 15 oz can chickpeas, drained and rinsed
- 1/2 cup almond flour
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Burger buns or lettuce wraps
- Toppings of your choice (spinach, caramelized onions, vegan mayo, etc.)
Directions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a food processor, pulse the black beans until they are slightly mashed but still have some texture. Transfer to a large mixing bowl. Add grated beets, cooked quinoa or oats, chopped onion, minced garlic, chopped parsley or cilantro, ground cumin, salt, and pepper to the bowl. Mix until well combined and the mixture sticks together. Divide the mixture into 6 portions and shape them into burger patties. Place them on the prepared baking sheet. Bake for 25-30 minutes, flipping the burgers halfway through, until they are firm and lightly browned on the edges. Serve the beet veggie burgers on buns or lettuce wraps with your favorite toppings.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a mixing bowl, combine mashed sweet potatoes, chickpeas, almond flour or breadcrumbs, chopped red bell pepper, chopped parsley or cilantro, smoked paprika, salt, and pepper. Mix until well combined. Divide the mixture into 6 portions and shape them into burger patties. Place them on the prepared baking sheet. Bake for 20-25 minutes, flipping the burgers halfway through, until they are slightly crispy on the outside. Serve the sweet potato veggie burgers on buns or lettuce wraps with your desired toppings.
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