Ready for a burger makeover? These beetroot burgers combine the earthiness of beets, the heartiness of farro, and the kick of kimchi mayo to shake up your taste buds in the best possible way.
FEATURED COMMENT:
These burgers are UNREAL! They are simply amazing. The texture and flavour are oh so satisfying. Worth getting messy with the VWG for sure (It is messy..be prepared). It really is our absolute favourite! My partner included who is an omni when not at home. So thank you!
★ ★ ★ ★ ★
Jo
Beyond Burgers and Impossible Burgers are fantastic, but there’s something special about crafting your own old-school vegan burgers with wholesome ingredients. Enter these beetroot burgers, where earthy beets meet hearty farro to create a vibrant, faux-beefy masterpiece. This recipe brings together the best of both worlds—nutritious, homemade goodness with a texture and flavor that’s truly satisfying comfort food.
Top these beetroot burgers with a creamy, spicy, gut-friendly kimchi mayo for an extra kick. Rolling up your sleeves and getting hands-on with the farro and beet mixture is all part of the fun, and a few beet-stained hands are a small price to pay for such deliciousness.
Ready to get started on this beetroot burgers recipe and enjoy a meal that’s both fun to make and even better to eat? Let’s create some vegan beet burgers magic!
Why You’ll Love This Beetroot Burgers Recipe
Ready to fall in love with a new favorite? These beetroot burgers are the perfect blend of wholesome ingredients and crave-worthy flavor, making every bite an absolute delight. Here’s more reasons they’ll become a fast favorite:
- Wholesome Goodness: Imagine biting into a burger packed with nutritious beets and hearty farro. It’s like giving your body a high-five with every bite. These burgers are perfect for a quick weeknight dinner or impressing your friends at a weekend BBQ.
- Texture That Tricks: Who knew beets and farro could come together to mimic that a hearty burger texture? It’s a little bit of culinary sorcery that makes these patties feel just right.
- Flavor Explosion: Earthy beets meet nutty farro, with a smoky hint of liquid smoke and a spicy kick from kimchi mayo. It’s a flavor bomb in every bite, guaranteed to keep you coming back for more.
- Messy Fun: Get ready to roll up your sleeves and embrace the beet-stained hands. Making these burgers is a hands-on experience, but the payoff is worth every bit of mess.
- Visual Appeal: These burgers aren’t just delicious; they’re a feast for the eyes. Their vibrant color and stunning presentation will brighten up any meal, making them the star of the show.
Key Ingredients
Get ready to meet the star players that make these beetroot burgers so irresistible. Each ingredient brings something special to the table, ensuring every bite is packed with flavor and goodness.
- Farro: This ancient grain is the backbone of our burgers. Make sure to use uncooked farro, ground to a coarse consistency, for that perfect faux-beefy texture that holds everything together beautifully.
- Beetroot: The earthy, slightly sweet beetroot not only gives these burgers their vibrant color but also adds a rich, deep flavor. When combined with farro, it creates a hearty and satisfying bite.
- Liquid Smoke: Just a touch of this smoky goodness adds a depth of flavor that makes these burgers taste like they’ve been cooked on an outdoor grill. It’s the secret ingredient that gives our beetroot burgers a delicious, savory edge.
- Dried Thyme: This herb brings a subtle earthiness and aromatic quality to the mix. It complements the beets perfectly, enhancing the overall flavor profile without overpowering it.
- Vital Wheat Gluten: The binding hero! Vital wheat gluten helps give these burgers their firm, chewy texture. It’s what keeps everything together, making sure your patties hold up during cooking and eating.
- Vegan Kimchi: This spicy, tangy fermented cabbage is a game-changer. Finely chopped and mixed into the mayo, it adds a kick of flavor that takes these burgers to the next level.
- Vegan Mayo: Creamy and delicious, vegan mayo is the perfect base for our kimchi mayo topping. It brings all the flavors together, adding a luscious, rich texture that makes every bite of these vegan beets burgers a delight.
How To Make
These beetroot burgers are easier to whip up than you might think! Follow these easy steps and you’ll be on your way to nailing this beet burgers recipe. Scroll down to the recipe card for the more (faux) beefed-up version!
- Grind and Cook: Give that farro a coarse grind, then cook it until tender and ready to go.
- Sauté the Good Stuff: Grind and toss the beet and shallots in a pan with some seasonings and let them get all soft and fragrant.
- Mix and Mash: Combine the cooked farro, beet mixture, and vital wheat gluten in a big bowl. Get your hands in there and mash it all together until well blended.
- Shape Your Patties: Divide the mixture into 8 portions and form it into burger patties. Easy peasy.
- Cook to Perfection: Pop those patties in the oven or air fryer until they’re nicely browned and cooked through.
- Whip Up the Kimchi Mayo: Mix vegan kimchi, vegan mayo, garlic, and sriracha for a creamy, spicy kick.
- Assemble and Devour: Toast your buns, slather on that kimchi mayo, pile on your favorite toppings, and enjoy your amazing homemade beetroot burgers!
How To Serve
These beetroot burgers are delicious on their own on hot summer days, but even better when paired with some fab sides, luscious toppings, or even other vegan burger ideas, like:
- Chickpea Fries or Panisse
- Broccoli Tots
- Loaded Tater Tots
- Buffalo Tots
- Bang Bang Cauliflower
- Grilled Green Beans
- Shiitake Mushrooms (make it a vegan bacon burger!)
- Sweet Potato Bean Burger
- Easy Lentil Burgers
- Sweet Potato Burgers
- Crispy Fried Tofu Sandwich
For more beet ideas, check out this plant-based tartare recipe, golden beets with teriyaki sauce, and root swirl dish!
FAQs
A beetroot burger is made from a blend of nutritious ingredients like ground farro, beets, vital wheat gluten, and various seasonings. These ingredients come together to create a faux-beefy texture and rich, earthy flavor that’s perfect for a satisfying vegan meal.
To make beetroot burgers, start by grinding and cooking farro, then sautéing beets and shallots with seasonings. Mix these with vital wheat gluten, shape into patties, and cook until golden brown and firm.
Cook beetroot burgers by either baking them in the oven or air frying until they’re nicely browned and cooked through. Both methods yield delicious, hearty burgers with a great texture and flavor. Be sure to toast your buns and add your favorite toppings for the best experience!
So there you have it—your new secret weapon in the burger world. These beetroot burgers are a colorful explosion of flavor and fun, making store-bought options look like old news. They’re perfect for impressing friends at your next BBQ or just elevating a regular weeknight dinner. So, get your hands delightfully beet-stained, slather on that kimchi mayo, and savor every bite of this beetroot burgers recipe!
Have you tried this beetroot burgers recipe? Drop a star rating and share your thoughts in the comments below. I love hearing from you!
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Beetroot And Farro Burgers
- Total Time: 1 hour 15 minutes
- Yield: 8 burgers
- Diet: Vegan
Description
Beetroot burgers: because who knew eating your veggies could be this exciting? These vibrant patties mix earthy beets with hearty farro, and a dollop of zesty kimchi mayo to make your taste buds question everything they thought they knew about burgers. Get ready to impress your friends and taste buds with this stellar vegan burger!
Ingredients
for the burgers
- 1 cup farro, ground to a coarse consistency in a coffee grinder or Vitamix (it’s fine if some pieces of farro don’t grind up evenly—it adds to the texture of the burger.)
- 2 TB refined coconut oil
- 1 medium-sized beet (the one I used was about the size of my fist) ground in a food processor
- 1/2 cup minced shallots
- 1 teaspoon salt
- 1 teaspoon liquid smoke
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 cup vital wheat gluten
- olive oil, for coating the baking sheet and burgers
for the kimchi mayo
- 1 cup vegan kimchi, finely chopped
- 1 cup vegan mayo
- 4 cloves garlic, smashed and minced
- 2 tablespoons sriracha
to serve
- hamburger buns
- vegan butter
- vegan cheese
- microgreens or other greens
Instructions
for the burgers
- Combine the farro with plenty of water in a large saucepan. Bring to a boil, then reduce the heat to a low simmer. Allow to simmer, uncovered for about 12 minutes, stirring occasionally to prevent the farro from sticking to the bottom. Remove from the heat, cover and let it sit for an additional 12-15 minutes.
- While the farro is cooking, melt the coconut oil in a medium-sized cast iron pan over medium high heat. Add the beet and shallots, stirring to coat. Season with the salt, liquid smoke, thyme, oregano and black pepper. Saute for about 12 minutes or until softened.
- Drain the farro well and add to a large prep bowl. Add the cooked beet mixture and stir to combine. Add the vital wheat gluten in, 1/4 cup at a time, then mash with your hands until all of the VWG is absorbed. If it’s still a little sticky, add a little more.
- Divide the mixture into 8 portions and form into patties.
to oven bake the burgers (recommended)
- To bake in the oven, preheat oven to 425.
- Grease a baking sheet with some olive oil, also coating the burgers with some of the oil. Bake on one side for 15-20 minutes (or until nicely browned on the bottom), then flip and bake on the other side for 15-20 minutes more, or until both sides are nicely and evenly browned. Place a slice of vegan cheese on the tops towards the end of the bake time to melt.
to air fry the burgers (works if you don’t want to turn on your oven)
- Working in batches, coat burgers with oil and bake at 400 for 10 minutes. Flip and bake for 5 minutes more, or until the burgers are brown all over. Place slices of vegan cheese on top of the burgers and let sit closed up in the air fryer with the heat turned off for a minute or so to melt the cheese.
for the kimchi mayo
- Combine all the kimchi mayo ingredients, set aside.
to serve
- Toast hamburger buns and serve with the kimchi mayo and greens, or whatever you like on your burger.
Notes
Storage And Reheating
You can also make this whole batch and store it in the refrigerator or freezer to use later as you like. Just form the patties and separate them with wax or parchment paper to prevent sticking.
- Refrigerator: Store the beetroot burgers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat until warmed through.
- Freezer: Freeze the patties on a baking sheet first, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. Reheat directly from frozen in the oven at 375°F for about 20-25 minutes or until heated through.
- Prep Time: 15 minutes
- Cook Time: 1 hours
- Category: Lunch, Dinner
- Method: Boiled, Simmered, Sautéed, Baked, Air Fried
- Cuisine: Italian, American
