Sriracha Miso Beet Burgers

This is definitely up there with some of my favorite meals I have ever made. These beet burgers are absolutely delicious and the perfect meal for a warm summer night. No lie either, these burgers came together in record time. I wanna say maybe 40 minutes to make everything.

I grabbed some inspiration from one of my favorite vegan places, Vibe Organic Kitchen, but as always I gave my own little spin to it. These patties are gluten free, healthy, and filled with some many nutrients. You can either make it as a usual burger or make a little burger bowl, whatever way you enjoy it you will love.

Beet Burgers:

1 can no-sodium added black beans

6.5 oz package of beets

1 cup rolled gluten free oats

1 flax egg (1 tbsp ground flax + 2.5 tbsp water)

1 tbsp nutritional yeast

1/2 tsp Himalayan salt

1/4 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tbsp avocado oil (for cooking)

Ginger Carrots:

2 carrots, shredded

1 tbsp rice vinegar

1 tsp ginger powder

Purple Cabbage Slaw:

1/3 cup shredded purple cabbage

1 tbsp rice vinegar

1/2 tbsp coconut aminos

Sunflower Butter Sriracha Sauce:

1/4 cup sunflower seed butter

1 tbsp sriracha

1 tbsp coconut aminos

1 tbsp water

1 tsp sesame oil

1 tsp rice vinegar

1 tsp garlic power

1/2 tsp ginger powder

Miso Honey Mustard

1/4 cup dijon mustard

1 tbsp miso paste

1 tsp honey (or agave, or maple syrup)

Directions:

1. Preheat oven 400 F.

2. Remove beets from package and spread out on parchment lined baking sheet.

3. Bake for 10 minutes.

4. Combine veggies together separately then set in fridge to marinate.

5. Mix sauces to combine then add each to fridge to set.

6. Add everything to a food processor and pulse about 8 times until combined.

7. Remove from food processor, dump out into bowl and use spoon to combine the rest.

8. Heat oil in large pan.

9. Scoop out about 1/3 cup of patty mixture, and shape into burgers.

10. Cook for about 5 minutes each side.

Assembly:

Toast up some organic whole wheat buns. Spread each sauce on each side. Top bottom bun with burger patty, green leaf lettuce, ginger carrots, cabbage slaw. Sandwich together and enjoy. For the salad version, lay out green leaf lettuce in a bowl, portion out the slaws, place a bean patty on top, drizzle with the sauces, and a little everything seasoning because why not.

I hope you all enjoy!

Sending you love and light wherever you are at.

Best,

Nicolette