Get ready for a true flavor explosion with this recipe for Turmeric and Beetroot Vegan Burger. This isn’t your average supermarket burger; it boasts a dynamic duo of beetroot and turmeric, creating a plate full of zesty delight and visual splendor. The earthy and sweet beetroot is well complemented by the sunny disposition that is the versatile turmeric. What better way to enjoy your meatless meal than with this culinary gem that dances between sunny and earthy flavors?
Ingredients List
To create this sumptuous and vibrant vegan dish, here’s everything you’ll need:
- 1 large raw beetroot, peeled and grated
- 400g can chickpeas, rinsed and drained
- A pinch of sea salt
- Half a red onion, finely diced
- 1 clove of garlic, minced
- 1 tablespoon of ground turmeric
- 2 tablespoons of fresh parsley, chopped
- A dash of black pepper
- 1 tablespoon of olive oil, for frying
- Whole grain bread rolls, lettuce, tomato, and vegan mayo, for serving
Instructions
- Place chickpeas into a food processor, add your finely diced onion, garlic, turmeric, parsley, beetroot, salt and pepper. Process until you have a thick paste and all the ingredients are well combined.
- Using clean hands, shape the mixture into four equal-sized patties.
- Heat olive oil in a non-stick frying pan over medium heat. Carefully place each patty in the pan and cook for about 4-5 minutes on each side, until a golden crust forms.
- To serve, slice your whole grain bread rolls, apply a generous layer of vegan mayo, topped with crisp lettuce, a slice of tomato, and finally your Turmeric and Beetroot Vegan Burger.
Cooking Time & Servings
This hearty vegan burger recipe takes around 20 minutes to prep and 10 minutes to cook, a total of 30 minutes to serve 4 people.
Nutritional Information
The Turmeric and Beetroot Vegan Burger isn’t just a flavorful delight; it’s a nutrition packed power-house. Turmeric, a golden gem, is well-renowned for its anti-inflammatory and antioxidant properties. Combined with beetroot—brimming with fiber, vitamin C, and essential minerals—this is a definite health booster on a bun.
Tips and Tricks
For those who enjoy a more Mediterranean savor, consider replacing parsley with fresh coriander. Additionally, if you’re not a fan of chickpeas, feel free to substitute them with black beans or mushrooms for that meaty texture. Don’t forget, the key to a firm patty is ensuring the mix is dried out before shaping. The dryer the mixture, the less likely it will fall apart while cooking.
In Conclusion
Finally, as this scrumptious gem comes together, it serves as a testament to how vegan cuisine can be just as exciting, if not more so, than traditional dishes. Channel your inner chef, roll up your sleeves and go ahead—build that Turmeric and Beetroot Vegan Burger masterpiece! Share your culinary creations on social media, drop a comment, or suggest personal twists. We would like to hear it all!
Frequently Asked Questions
- Can I bake the patties instead of frying them?
Yes, you definitely can. Bake them for about 15-20 minutes in a preheated oven at 180C/350F, flipping once, until nicely browned. - Can I freeze these patties for later use?
Yes! These patties can be kept frozen for up-to a month. - What other spices can I try in this recipe?
You could also use cumin or coriander in addition to turmeric. - Can I make these gluten-free?
Yes, just ensure that your bread rolls are gluten-free, or opt for a lettuce wrap. - I don’t have fresh beetroot, can I use canned?
Yes, you can use canned beetroot. Ensure that it is well drained before using it to prevent excess moisture in the patties.
This culinary journey through the earthy essence of beetroot and the sunny vibrance of turmeric, wrapped in the form of a delicious vegan burger, shows you the unlimited potentials of plant-based dining. Bon appétit!
