Beetroot Burgers
Ingredients
This should make enough for about 5 burgers
- 5 bread rolls or buns
- 1 cup of bread crumbs (or about 4 slices of bread to make crumbs from)
- 1/2 cup of brown rice
- 2 beetroots
- 2 tea spoons of vegan bouillon or vegetable stock powder
- a good dash of cumin
- white pepper
- onion powder
- cayenne pepper
- a splash of agave
- soy sauce
- a little Cooking oil
- optional lettuce, tomato, avocado, and other burger extras
Method
- For the burgers make a cup of bread crumbs. I always make my own by getting some good bread and cutting it into slices and putting it in the oven at 180C / 355F until crispy. Should be about 4 slices.
- Then in a pot cook half a cup of brown rice with a cup of water.
- Once cooked add the rice, the bread crumbs, 2 grated beetroots, 2 tea spoons of vegan bullion or vegetable stock powder, a good dash of cumin, white pepper, onion powder, cayenne pepper and a splash of agave and soy sauce into a food processor with a metal S blade on it and whiz up to combine.
- The mix is ready when it sticks together and holds shape. Pull out sections and shape into patties (should make about 5) and rest them on a plate in the fridge for half an hour before cooking in a fry pan or on a BBQ with a little bit of oil!
- Put in a bun with your favourite burger extras
David Nightingale - Vegan Easy Guest Blogger
Growing up on a small farm in northern Victoria, veganism was the furthest thing from my mind, other than being something I couldn’t spell. I thought the idea of it sounded ridiculous. I was well indoctrinated into the idea that animals are a commodity.
At age 19 I went vegetarian for my health, and a couple of years later while doing research into vegetarianism I stumbled across information about veganism. The more I read the more it made sense, and I started putting it into play.
I didn’t know any other vegans at the time and wouldn’t for a long time, until I become part of the community many years later. I realise now it was silly but I was ashamed to call myself vegan at the time, and even though I lived the life I never called myself one, but I spent my days happily learning the ins and outs of my new life.
My health improved and I became fitter and stronger than I ever thought I could be. And I was happy. Now, many years later I feel at home and very comfortable with my choices, and relish the vegan community that I have joined. I now work as a career firefighter with a passion for the kitchen. I hope my recipes that I share will help you to embrace and enjoy your choice to live a compassionate life.