High-Protein Vegan Beet Burger Recipe

100% plant-based
icon 30 min
Rote Beete Burger ©foodspring
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 g
    fresh red beet
  • 1 small
    onion
  • 1
    garlic
  • 1 can
    kidney beans (225g when drained)
  • 60
    Protein Flakes
  • 2 tbsp
    soy sauce (gluten-free if needed)
  • tbsp
    tahini
  • 0.5 tsp
    salt
  • 0.5 tsp
    pepper
  • 0.5 tsp
    ground cumin
  • bunch
    fresh 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.

  • 1
    Enjoy!
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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