Another Really Good Whole Foods Plant Based Vegan Burger

This recipe intrigued me originally because the title is "Awesome Beet Burgers"... and being someone who doesn't like beets but feel they're important, I wanted to give it a try.

I'll tell you right now, despite the fact this burger has in it two foods I really hate (beets and mushrooms), in the end I could taste neither.

So I made these and served them at a small dinner get together at my house.  Although I served the meal "hamburger style", one of my guests suggested these might be good broken up over a salad.  I agreed (especially since I'm always looking to jazz up my salads).

She did try this with the leftovers and said it was better than the "hamburger style" dinner.  I will try it like this shortly too.  If you smell the burger all by itself it has a wonderful aroma... spicy and earthy.  But when you burger it up with mustard and tomatoes and avocado, etc... the flavor gets a little lost.

I've frozen all my leftovers (as the original recipe says they freeze great).

Since I didn't make any drastic changes, I'm merely going to link you to the original recipe.

Isn't this lovely!  It's the second step of the instructions (well, if you count pre-heating the oven as a step... which apparently I don't).


Oh, I also had my doubts about how they'd come out if baked (they were SOOOOO soft after coming out of the food processor).  So I baked half of them and pan roasted the other half.  Ended up liking the baked ones better.


Oh, and if you want to know what I'm baking on, I use this unbleached parchment paper for just about everything that goes in my toaster oven (remember, I don't have a real oven... all my cooking is with a toaster oven, two electric burners, and an Instant Pot).

Also, the recipe says, "Be sure to stop processing before the mixture becomes a paste."  I guess I'm not very kitchen-savvy because I have no clue what that means.  I just processed until everything looked mixed together.

Otherwise, I followed the recipe to a T (I know, that's pretty crazy for me).

I was also wondering something else... first of all, why are they called Beet Burgers... there's very little beet in them.  And second, since I'm still a little shy about beets, I went for golden beets rather than red beets... but I wondered if red beets are in the recipe merely to add red color and thus fool the eye into believing this burger is similar to a cow burger.  


Also, I like my burgers thin and dry not thick and juicy (ew!)... so I got 12 burgers out of the recipe rather than her six.


Her photo is better than mine, but here's what mine looked like on night #1.


The buns were too large.  Hmph!  And that red sauce right underneath my burger is one of my new sauces from Well Your World.  Happy to find a company that doesn't use sugar or sugar substitutes to make BBQ sauce.  Yes, it's a processed food, but I have a small amount about once every three months, so I can live with that.

Also I want to give a shoutout to Trader Joe's for making a tomato paste that doesn't include citric acid.



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