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Poobah’s Veggie Burgers


  • Author: Joanie Simon
  • Total Time: 50 mins
  • Yield: 8 1x

Description

Homemade veggie burgers made with beets, kidney beans and Sriracha Sun Dried Tomato Ketchup, topped with a Sriracha Ketchup Aioli.


Ingredients

Scale
  • 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.
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Entree
  • Cuisine: American