The Best Vegan Beet Burger Recipe • Cultured Guru (2024)

FAQs

What binds vegan burgers? ›

The binding agents are essential for ensuring your veggie burger stays intact during cooking. Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter.

Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.

Wholesome, healthy and nutritious, they are delicious on their own with a quick dipping sauce, or as part of a vegetarian beet quinoa burger! I love the idea of veggie patties. Ready in half an hour, they are a great side dish, but can also be a fulfilling and nutritious meatless main meal.

Use Silken Tofu, a Flax Egg, or Aquafaba as a Vegan Binder.

It is nice and thick, firms up similarly to how an egg cooks, and it's almost impossible for anything to fall apart when using it. It does need to be blended with water first; not a big deal, just a little less convenient.

If they aren't bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs. They work well with ground meat and are easy to incorporate into the rest of your ingredients.

What can you use to bind burgers instead of egg? In theory, you could use bread crumbs—I recommend using coarse, crustless fresh white bread crumbs—or even grated Parmesan cheese. The best way of getting your burgers to hold together is by using a medium grind 80% beef 20% fat ground chuck and a burger press.

At home, the texture of hamburger mince mostly depends on the binding agent. Eggs, flour, breadcrumbs and/or milk are often used to bind, however these agents either don't bind, are poor binders, or interfere with binding. The most effective binding agent is salt.

A black bean burger is the go-to choice for those looking for a high-protein veggie burger that isn't overly processed. These patties contain 150 calories, 5g protein, 7g fat, 16g carbohydrates, and 7g fiber each. The ingredients are simple with black and beans and quinoa making up the base of the burger.

Packaged veggie burgers (like Morning Star Farms or Boca) can also be a part of a healthy eating plan. They're a quick and convenient way to enjoy a meatless meal and typically run from 70 to 130 calories per patty. Pair with a whole-grain bun and pile the fresh veggies high for a well-balanced meal.

Cure your vegetables as you would a piece of meat for a couple of days. This can be achieved by rubbing the vegetable or mushroom with salt at a concentration of 1.75% of the vegetable's weight, wrapping it tightly in plastic or vacuum sealing it, and letting it sit in the fridge for 2-3 days.

Do Beyond burgers have beets in them? ›

Water, Pea Protein*, Avocado Oil, Natural Flavors, Rice Protein, Lentil Protein 2% or less of Methylcellulose, Potato Starch, Pea Starch, Potassium Lactate (to preserve freshness), Faba Bean Protein, Apple Extract, Pomegranate Concentrate, Potassium Salt, Spice, Vinegar, Vegetable Juice Color (with Beet).

Chia seeds

Chia seeds act in the same way as flaxseeds in a recipe. They can help bind ingredients and are best used in recipes such as breads and wholemeal cookies. Mix 1 tablespoon of ground chia seeds with 3 tablespoons of water, then leave to sit for around 20 minutes. It will become thick and egg-white like.

Chia seeds

Similar to flax seeds, chia seeds can be mixed with water and left to thicken, creating what is commonly called a chia egg. The gel-like texture of a chia egg makes this a brilliant binder.

Most commonly used is bread crumbs and bit of milk or water. You can also mix in some more beef fat finely ground.

Flax seeds (Flax Meal – ground flax seeds), when combined with water act as a glue to help bind ingredients together kind of like egg whites. In fact, they are commonly used combined with water as an egg replacer.