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
- Preheat the oven to 350F.
- 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.
- Add in all remaining ingredients and mix to combine. Adjust salt based on your taste.
- Form mix into patties. They will be rather wet, but should still form a patty. Add more chickpea flour if needed.
- Place patties on parchment paper on a baking pan and bake for 20 minutes at 375F.
- Remove patties from oven and prepare for serving.
- Heat 1 Tbs olive oil in a skillet over medium-high heat and quickly sear patties on each side to slightly brown and crisp.
- 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