It’s been way too long since I’ve had a good veggie burger. I used to love ordering veggie burgers when we would go out for burgers and fries, but after my 9-month long craving for red meat when I was pregnant, I got out of my veggie burger groove.
There are lots of requirements for a good veggie burger and countless ways you can go wrong when making them.
So here are MY requirements:
One – flavor. I’ve had way too many tasteless veggie burgers that I have to douse in ketchup just to choke down.
Two – texture. Not too mushy, not too hockey puck-ish. I have bad, bad memories of overcooked Boca Burgers from my college days. Yuck.
Three – nourishment. Veggie burgers should be filled with veggies and other good-for-ya things, not ingredients listed on the side of a box that I can’t pronounce.
I think these Smoky Beet and Quinoa Veggie Burgers have all these requirements. My favorite thing about them is the flavor. Not only do these burgers get some flavor punch from the veggies, but also from BBQ sauce and Love Beets Smoky BBQ Shredded Beets, both of which give the burgers a nice smoky flavor. In this recipe, I definitely recommend using the Love Beets Smoky BBQ Shredded Beets for that extra flavor, but if you can’t find them, you can definitely cook and shred your own beets.
They are also definitely filled with lots of nourishment as they are a combination of quinoa, shredded beets, bell peppers, onion, mushrooms, garlic, and almond flour. There is definitely no lacking of nutrition in these burgers!
As for texture – these are on the softer side. I found that refrigerating the burger mixture for at least 30 minutes before forming them into patties made it a LOT easier. I also did a combination of frying the patties in coconut oil for a crisp outside and then baking them in the oven to finish off the cooking, which made sure the inside firmed up without the outside getting too crispy.
Topped with tomato slices, sprouts, and some more barbecue sauce, these definitely have me back on my veggie burger kick!
This post is sponsored by Love Beets because I do loooooove beets, but recipe and opinions are my own!