For me, summertime means more delicious veggie burgers! So I put a spin on the normal bean burger and made these scrumptious and colorful Turmeric Veggie Burgers with Tahini Beet Sauce. YUMM.
They are so hearty and filled with anti-inflammatory properties! Turmeric seems to have made it’s way into most food products nowadays, and I’m not mad about it. Sometimes it gets a little out of hand, but food companies follow trends and turmeric is very trendy, but I also believe it’s a trend that is here to stay because of its healing powers.
Why Turmeric?
Turmeric is a true wonder spice! Vibrant in color, this is a warming ingredient that I?ve grown to love. It comes from a root similar-looking to ginger and contains curcumin which is loaded with antioxidants, anti-inflammatory, soothing, immune-boosting and antiseptic properties. It is also known for relieving pain, especially in joints. Check out this amazing turmeric supplement with over 10,000 reviews! Not to mention how it aids in healthy, glowing skin. Anytime I can add turmeric to a recipe, I?ll do it. I like this ground turmeric.
All you do is saut? the veggies, blend the dry ingredients in the food processor, blend the chickpeas to mash them and then combine all the ingredients in one bowl! You’ll then form the dough into veggie patties, refrigerate for 20 minutes to set, and cook them up! You can use the grill or brown them in a pan. While they’re cooking, you blend the ingredients for the Tahini Beet Sauce until it’s smooth and creamy… and that is all!
My Other Recipes with Turmeric To Try:
- Golden Milk Turmeric Latte >> (it was featured in Cosmopolitan mag!)
- Turmeric Glow Lemonade
- Healing Ayurvedic Kitchari Bowl
- Lemon Coconut Energy Balls
- Brightening Turmeric and Lemon Face Mask
Turmeric Veggie Burgers with Tahini Beet Sauce
- Prep Time: 35
- Cook Time: 10
- Total Time: 45
- Yield: 6-7 1x
- Category: Burger
- Method: Stovetop, Food Processor
- Cuisine: Vegan
Description
Hearty, delicious and anti-inflammatory veggie burgers that you can grill or brown in a pan!
Ingredients
1 tablespoon avocado oil (or coconut oil)
1/3 yellow onion, finely chopped
1 bell pepper, finely chopped, any color
4 medium-sized carrots, finely shredded (in food processor; about 1.5 cups)
1/4 teaspoon minced garlic (or more, to taste)
pinch of sea salt and pepper
3/4 cup oat flour (or rolled oats ground up into a flour)
2 tablespoons ground flaxseed
1/2 cup nutritional yeast
2 1/2 teaspoons turmeric
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 15-ounce cans chickpeas, drained and rinsed
Tahini Beet Sauce:
1/4 cup + 2 tablespoons filtered water
1/3 cup tahini
1/2 small beet, peeled
1/2 lemon, juiced
pinch of sea salt
1 teaspoon maple syrup
Instructions
On the stovetop, add the oil to a pan and heat over medium-high heat. Once hot, sauté the onion until soft and transluscent, about 3-4 minutes. Meanwhile, finely shred the carrots in a food processor. Add the chopped bell pepper, shredded carrots, minced garlic and pinch of salt and pepper to the pan. Sauté for 5-7 minutes, until soft. Turn off heat and set aside.
If you don’t have oat flour, add oats to a food processor and blend them into a flour. Otherwise. add the oat flour, ground flax, nutritional yeast, turmeric, sea salt, black pepper and paprika. Blend until well combined and transfer this dry mixture to a large bowl.
Into the food processor add the chickpeas and blend until mashed. You may have to scrape the sides down in between blending. Transfer to the large bowl. Then add in the sautéed onion and veggie mixture.
Mix together until well combined with your hands. It is the best way! It also helps a lot if your hands are wet to prevent sticking. Then form into 6-7 patties. Lay them flat on a plate and cover with plastic wrap.
Refrigerate for 20 minutes to set. Meanwhile, blend all ingredients for the Tahini Beet Sauce in a Nutribullet, until smooth and creamy. Set aside.
Remove veggie patties from refrigerator and heat up the same pan on medium heat. Spray with nonstick spray and cook each patty until golden/browned, about 4 minutes on each side. You can also grill them!
Serve on a bun with lettuce, tahini beet sauce, and whatever other toppings you would like.
Notes
They can stay refrigerated up to 3 days. I would assume they can be frozen as well, but I haven’t tried it.
Keywords: Turmeric Veggie Burgers, Turmeric Bean Burgers, Turmeric Veggie Patties, Vegan Veggie Burgers, Vegan Beet Sauce, Tahini Beet Sauce, Vegan Pink Sauce
I make these monthly and the burgers are a good topper for salads. The tahini beet sauce is a colorful play on peanut butter with burgers IMO.
★★★★★
Do you cook the beet that goes in the sauce?