I have been craving a good veggie burger lately. My favorite veggie burger place closed down during Covid and I haven’t been able to find anything good enough to replace it. So I decided to try myself. I had recently made way too much quinoa for another recipe, so I looked for recipes that included quinoa. I found this recipe and was intrigued by its inclusion of beets and smoky flavors. The recipe was straight-forward enough to make, but it required quite a bit of advance planning since you need to pre-cook a number of items and then refrigerate the mixture. It calls for barbecue sauce, which I don’t keep in the house, and didn’t feel like making a whole recipe or buying a whole bottle to use the two tbsp this recipe calls for. So instead, I looked at a few recipes and approximated using these proportions:
1 tbsp tomato paste
2 tsp vinegar
3/4 tsp brown sugar
1 tsp paprika
1/4 tsp cayenne pepper
1/8 tsp black pepper
1/8 tsp mustard powder
I also added several tsp of salt to taste (maybe 3?), which were missing from the recipe.
The recipe made about 11 burgers. It said to bake them for 15 minutes, but I ended up baking closer to 40. Hard to say how much of that was my broken oven and how much was the recipe though. I basically just checked ever 15 minutes until they were somewhat dried out and seemed like they would hold together.
I really enjoyed the flavor of these burgers and would definitely try making these again. However, the texture was more mushy than I would have liked. I think I’d try replacing the 1 cup almond flour with 3/4 cup gluten flour 1/4 cup almond flour and adding a kneading step. All in all, not a bad first try at a yummy veggie burger full of healthy
1 recipe made 11 burgers.
Note: I realized that I missed the tsp of soy sauce in the recipe. So that’s likely why I needed to add the salt.