The Ultimate Veggie Burger

 

The Ultimate Veggie Burger

Crispy on the outside, succulent and smoky-flavored on the inside, combined with delicious avocado-tahini sauce and baked sweet potato fries – this recipe has everything you would expect from a burger. Inspired by theawesomegreen.com
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Entree
Servings 4

Ingredients
  

For the Burgers

  • 2  cups  beet root  peeled and cut into cubes
  • 1  cup  red quinoa  white is just as fine, cooked
  • 1  tbsp  olive oil
  • 1 egg
  • 1  onion  finely diced
  • 2  garlic cloves crushed
  • 2  tbsp  wholemeal bread crumbs
  • 1  tbsp  flax seeds
  • 1  tsp  coconut oil  melted
  • 2  tsp  lemon juice
  • ¼ tsp   chilli flakes
  • 1  tsp  pink Himalayan salt
  • 1  ripe avocado
  • 2  tbsp  tahini sesame paste
  • 3  tbsp  lime juice
  • 1  garlic clove
  • ¼ tsp  pink Himalayan salt

For the Fries

  • 2  sweet potatoes  peeled and cut in 1/4-inch long slices, then 1/4-wide inch strips

For assembling

  • 4  Wholemeal buns
  • 1  bunch of parsley  finely chopped

For the buns (6-8 buns)

  • 1  cup  whole wheat flour
  • 1  cup  buckwheat flour
  • 1 tsp  active dry yeast
  • 1 tsp  unrefined sugar
  • 1  tbsp  ground flax seeds
  • 1  tbsp  virgin olive oil
  • 1  tsp  sea salt
  • ½  cup  filtered water
  • ½  cup  warm vegan milk of choice

Instructions
 

  • Preheat the oven at 175°C/347°F.
  • Place the beet root cubes on a lined baking tin, rub with olive oil and roast for 30 minutes.
  • Remove from the oven and set aside to cool.
  • Place the roasted beets in a food processor and pulse two or three times - you need some texture for the burgers, so make sure you don't mash them completely.
  • Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs until you obtain the desired consistency.
  • With slightly wet hands, shape the burgers and place them on a lined baking sheet.
  • Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
  • Place the sweet potato strips on a lined baking sheet, rub with olive oil, than sprinkle with cornmeal and toss to combine.
  • Bake for 25-30 minutes, or until golden brown. They will be ready in the same time with the burgers.
  • While the burgers are baking, prepare the dressing and the buns. Place all the ingredients in the food processor and process to obtain a creamy sauce.

For the buns

  • Mix the yeast with sugar and let dissolve in a small bowl with the filtered water for five minutes, to activate it.
  • In a large bowl mix the flours with salt and ground flax.
  • Transfer into the food processor bowl, add the olive oil, vegan milk and dry yeast mixture and process to obtain an elastic dough.
  • Grease the large bowl with olive oil and transfer the dough into the bowl.
  • Cover with a clean kitchen towel and let rise in a warm place for at least 30 minutes.
  • Heat the oven at 200°C/392°F.
  • Line a baking sheet with parchment paper. Shape the buns and line them on the sheet. Let rise for another 15 minutes.
  • Bake for 5 minutes, then reduce the temperature at 175°C/347°F and bake for 30 minutes.
  • Let cool completely before slicing.
  • *This is a vegan version. For the vegetarians – just replace the ground flax with one organic egg. You can use an egg white to brush the buns top and sprinkle with mixed seeds that will stick on the buns while baking.

For assembly

  • Assemble the burgers immediately after removing from the oven.
  • Assemble the burgers immediately after removing from the oven.
  • Serve immediately.