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“This recipe is a combination of other veggie burger recipes I've tried. This one has a more realistic "meat" look which may appeal to younger diners, and lots of protein. Don't let the beets scare you -- they're just there for color.”
READY IN:
1hr 40mins
SERVES:
4
YIELD:
8 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Puree the beets with the soy sauce, molasses, onion powder, salt and pepper.
  2. 2. Gently combine beet puree with all the other ingredients in a mixing bowl.
  3. 3, Place about 2/3 of the mixture in a food processor and pulse until it is the texture of cooked oatmeal.
  4. 4. Return blended mixture to bowl and combine.
  5. 5. Form into patties and place on a plate. Refrigerate for one hour.
  6. 6. When ready to pan fry, light dust each side of each patty with flour.
  7. 7. Pan fry patties in oil over medium heat for about 2 minutes on each side.
  8. 8. Serve on buns with your favorite toppings.
  9. To freeze: wrap uncooked patties individually in plastic wrap and store in a freezer ziploc or tupperware. Thaw overnight in fridge prior to cooking.

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