High-Protein Vegan Beet Burger Recipe
100% plant-based
30 min
If you’ve made a New Year’s resolution to eat less meat in 2021, we’re here for it – and for you! How about a juicy beet burger? High-protein, gluten-free, and vegan: what’s not to love? The beetroot burger patties are a cinch to mix, and they taste out of this world when you put them between two slices of our Protein Bread with some lettuce, tomato, and avocado.
Ingredients
6
Persons
-
120 gfresh red beet
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1 smallonion
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1garlic
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1 cankidney beans (225g when drained)
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60Protein Flakes
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2 tbspsoy sauce (gluten-free if needed)
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tbsptahini
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0.5 tspsalt
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0.5 tsppepper
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0.5 tspground cumin
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bunchfresh parsley
Preparation
-
1
Peel the beetroot and grate it finely. Roughly chop the onions and garlic.
-
2
Drain the kidney beans. Add these and the other ingredients to a food processor. Mix until a sticky mixture is formed. Alternatively, put everything into a high-sided bowl and use an immersion blender. It’s okay if there are a few larger chunks remaining.
-
3
Form the mix into 6 patties with your hands.
-
4
Preheat a pan with a bit of oil. Cook the burgers for 3-4 minutes on each side.
-
5
Or roast them in the oven at 180°C for 30-35 minutes, flipping once halfway through.
-
6
Put the beet burger together any way you like. We are using our Vegan Protein Bread, lettuce, avocado, tomato, onions, and sprouts.
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1Enjoy!
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Recipe Overview
Goal
muscle_building
Total time
30 min
Difficulty
easy
Nutritional value, per portion
Protein
11g
Carbs
10g
Fat
2g
Calories
117 kcal