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Spiced Vegan Beetroot and Barley Burger Recipe

Beetroot and Barley Burger Recipe
iStock/Sarsmis

This beetroot and barley burger recipe is a sight for sore eyes and a delicious version of plant-based alternatives to a fast-food classic.

The color is vibrant, the texture meaty, and the taste indulgent. This vegan burger uses the bulk of barley to give the patties shape. The beetroot adds a tender consistency, while the nuts and seeds add an element of earthiness to each bite. Spiced with paprika, cumin, and black pepper, the resulting burger patty is reminiscent of the original, only without the cow flesh.

There’s plenty of room for variation in this burger recipe, particularly in how you dress it up in the bun. I personally like to serve the beetroot and barley patty on a layer of whole-grain bun and then top it with a layer each of avocado, tomato, red onion, and mustard. Have fun with presentation, especially if guests are over.

Beetroot and Barley Burger Recipe

Makes 6 patties

Ingredients

  • ¼ cup almonds
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup flaxseeds
  • 2 cups grated fresh beetroot
  • 1 ½ cups cooked barley
  • 1 onion, chopped
  • ¼ cup olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • 1 teaspoon sea salt

Directions

Preheat the oven to 375 degrees Fahrenheit.

Grate the beetroot and place it into a nut milk bag or some kind of sieve to squeeze out the excess liquid. Beware: your nut milk bag may get stained!

In a skillet over medium-high heat, add the onion and two tablespoons of olive oil. Stir and cook until the onion turns translucent. Add the paprika, cumin, and pepper. Stir and cook for another two to three minutes.

Toss the almonds, sunflower, pumpkin seeds, and flaxseeds into a food processor and pulse a few times. Transfer the mixture to a small bowl and set aside.

Into the food processor, add the cooked barley, half of the grated beetroot, and salt. Blend until the mixture resembles a thick purée. Transfer to a large bowl and stir in the seed and nut mixture as well as the remaining beetroot. Fold the mixture together until evenly combined.

Form six patties and place them on a greased baking sheet. Pop the sheet into the oven and cook for 20-25 minutes, or until the patties are cooked throughout and lightly browned.

Serve each patty in between a bun and garnish with your favorite burger add-ins. Enjoy!

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The post Spiced Vegan Beetroot and Barley Burger Recipe appeared first on EcoSalon.


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