Beets ‘n’ Bean Veggie Burger (Vegan)

vegan veggie burger cheesecake factory

My love for exploring the world of veggie burgers is a culinary adventure in itself–a practical kind of navigation, that is. The practicality of making/eating veggie burgers comes in two ways: first, I always happen to stumble upon new veggie burger recipes in my kitchen when I am trying to be a little more creative with leftovers–especially the mash-able ones. Secondly, once you’ve made a veggie burger batch, you’ve made a big one. No matter how many burgers you eat (how many can you eat at one meal, anyway?), you’ll find yourself freezing the rest of the patties (which would make at least a couple more future meals)–another act of convenience, as these potential burgers would be perfectly handy on a busy or lazy day when you feel like having some healthy “fast” food at home.

vegan veggie burger beetroot cheesecake factory

Now that’s what I would call a “happy meal”. I’m lovin’ it! 😉

But putting all the Mc-you-know-who puns aside, the actual inspiration for this recipe dawned upon me at the Cheesecake Factory (yes, there!). Their veggie burgers are among my favorite quasi-healthy-junk-foods, and although my jaws are perfectly happy at work on those soft, supple, tasty burgers, I would find the other end of my skull bone (namely, my brain), doing alot more strenuous work during the meal. That’s because every time I would order the Cheesecake Factory’s veggie burger, I would find myself racking my brain, concentrating on every aspect of taste and texture, trying to figure out what on earth this piece of heaven is made of (note the irony).

And I would insist on finding out the secret recipe!

Until it hit me one day–in my kitchen, of course, while I was simultaneously scowling at the sight of too many leftover beets and beaming over the memory of my taste buds .

My taste buds, of course, were stitching the visual blur of beet red with the other senses of the “Cheesecake Factory chamber” of my memory repertoire.

Beetroot veggie burger cheesecake factory

And this was the closest I could get to a non-molecular culinary cloning experiment!

First, prepare this mixture of spices:
1 ½ tsp garlic powder

½ tsp black pepper

1 tsp salt

1 ½ tsp paprika

1 ½ tsp smoked paprika

1 tbsp smokey barbecue sauce

½ tsp chili pepper flakes (optional)

1 tsp allspice

Main burger patty ingredients:
4 tsp olive oil
1 cup chopped mushrooms
¼ cup onion finely chopped
1 crushed garlic clove
2 cups cooked  black-eyed beans, mashed
3-4 small beetroots, mashed or finely grated
½ cup flour (brown rice flour if you’re gluten-free)
1 tsp xanthan gum (or cornstarch)
Optional: 1/4 cup nutritional yeast
1. Saute the onions, garlic, and mushrooms with 2 teaspoons of olive oil for a few minutes, until the mushrooms are slightly browned. Remove from the heat and allow to cool for a few minutes.
2. In a bowl, add the mashed beans, spice mix, beets, and rice flour. Mix well, and add the xanthan gum, mixing well again afterwards.
3. Add the cooled mushroom mix to the other ingredients, along with the remaining 2 tsp of olive oil.
4. Start shaping the mixture into round burger patties.
5. Line the patties onto a slightly oiled baking tray, and bake on each side for around 10 minutes.
6. Place the patties in burger buns with your favorite fillings. Personally, I think the best burger fills for this one would be avocados, onions, lettuce, tomatoes, and pickles. As for the sauces, try organic ketchup, smokey barbecue, and mustard. An even more exciting spread would be onion jam, too!
Enjoy it!
Roula 🙂
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Categories: Kids Love..., Recipes, Vegan

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