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Turmeric Veggie Burgers with Tahini Beet Sauce

  • Author: Shannon Leparski
  • 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!


Scale

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

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