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Who is Poobah?  That’s my Dad.  When my first son was born, we asked Dad what he wanted to be called.  “The Grand Poobah!” was his response.  Thinking that was wildly hilarious, we started calling him Poobah, and so far, that’s what the grandkids call him.  These veggie burgers are named for him because he’s also an avid veggie eater.  He juices daily and has always been health conscious, incorporating plenty of plant-based foods in his diet.  I figured if these passed the Poobah seal of approval, they were solid veggie burgers.

Red Veggie Burger

As you might know, the world of veggie burgers can be a scary place.  Some crumble to pieces the second you touch them, others have a weird chewy texture, others taste awful.  I wanted something substantial, made of quality ingredients, with an appealing look.  Also, because this recipe was commissioned by the fine folks at Traina Foods to incorporate their Sriracha Sun Dried Tomato Ketchup, the flavors had to jive with the sweet tangy tomato flavor.

Beet Burgers

Poobah’s verdict?  He mowed down two during dinner, so I say they’re officially approved. They are also vegan and gluten free, so double win! (Full printable recipe at the bottom of the post.)

Start with your mise en place, including Traina Foods’ Sriracha Sun Dried Tomato Ketchup.  If you don’t like heat, feel free to use the regular.  Heads up that this isn’t your standard ketchup, so don’t go throwing regular ketchup into this recipe as a substitute.  This ketchup has a very different texture and a better flavor.  Trust me on this, folks.

Then preheat your oven to 375F.

Sriracha Sun Dried Tomato Ketchup

Next, drain and rinse your kidney beans and put them a medium bowl.  Mash them up with a fork so that all of the skins are broken and they’re starting to make a paste.

Next, add in all of your remaining ingredients including 3 beets, skinned and roasted and minced, ½ red onion, grated, ½ red pepper, grated, 1 cup zucchini, grated, 1 tsp cumin, ½ tsp granulated garlic, ½ tsp dried oregano, ¼ tsp ground fennel, ½ tsp smoked paprika, 1 tsp soy sauce, ½ tsp salt (more if needed), ¼ tsp pepper, ¼ cup Sriracha Sun Dried Tomato Ketchup and 1.5 cups chickpea flour.  It’s important to grate the onion, pepper and zucchini so that they more easily bind with the other ingredients.  If they were minced or diced, you might end up with crumbly burgers.  Mix all of that together with your hands until you have a sticky, slightly wet consistency.
Poobah's Veggie Burgers

Next, evenly divide the mix into 8 servings and form into patties.  Place the patties on parchment paper on a baking pan and bake at 375F for 20 minutes.  Once they’re baked, you can either bag them up and refrigerate or freeze them until you’re ready to use.  If you’re ready to use them, then heat a skillet with 1 Tbs olive oil and sear for 45 seconds to a minute per side just to crisp up the outside.

Serve them on top of light, brioche buns with lettuce, tomato and all the fixings.  If you want to add my Sriracha Sun Dried Tomato Aioli, mix together in a small bowl: 1 Tbs dijon mustard, 2 Tbs Sriracha Sun Dried Tomato Ketchup, 1 clove garlic smashed into a paste and 1/4 cup mayo.  Schmear that on your bun and enjoy!

Kidney Bean Burger

*Original recipe by Joanie Simon (joaniesimon.com)

*Recipe sponsored by Traina Foods, makers of Sun Dried Tomato Ketchup

Poobah's Veggie Burgers
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Homemade veggie burgers made with beets, kidney beans and Sriracha Sun Dried Tomato Ketchup, topped with a Sriracha Ketchup Aioli.
Ingredients
  • 15.25 oz canned kidney beans
  • 3 beets, skinned and roasted and minced
  • ½ red onion, grated
  • ½ red pepper, grated
  • 1 cup zucchini, grated
  • 1 tsp cumin
  • ½ tsp granulated garlic
  • ½ tsp dried oregano
  • ¼ tsp ground fennel
  • ½ tsp smoked paprika
  • 1 tsp soy sauce
  • ½ tsp salt (more if needed)
  • ¼ tsp pepper
  • ¼ cup Sriracha Sun Dried Tomato Ketchup
  • 1.5 cups chickpea flour
  • 1 Tbs olive oil
  • Aioli:
  • 1 Tbs Dijon mustard
  • 2 Tbs Sriracha Sun Dried Tomato Ketchup
  • 1 clove minced garlic
  • ¼ cup mayo
Instructions
  1. Preheat the oven to 350F.
  2. Drain and rinse the kidney beans and place in a large bowl, mashing with a fork until all beans are broken and a rough paste is created.
  3. Add in all remaining ingredients and mix to combine. Adjust salt based on your taste.
  4. Form mix into patties. They will be rather wet, but should still form a patty. Add more chickpea flour if needed.
  5. Place patties on parchment paper on a baking pan and bake for 20 minutes at 375F.
  6. Remove patties from oven and prepare for serving.
  7. Heat 1 Tbs olive oil in a skillet over medium-high heat and quickly sear patties on each side to slightly brown and crisp.
  8. Serve patties on soft buns with lettuce, tomato, red onion, pickles and Sriracha Sun Dried Tomato Ketchup Aioli.
 

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Hi! I’m Joanie.

I'm a pro food photographer living in Phoenix, AZ with my hubby and two little dudes. Join me on YouTube for photography and cooking tutorials.

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