I recently had the opportunity to try a vegan burger at a spot called Epic at the Babel Cuisine Experience in Cancun. I met the talented chef Diego who told me the burgers are made of beet.
I felt inspired. I had never bought beets in my life. I watched YouTube videos and gathered all my materials.
Here’s what you need
2 raw peeled beets pulsed in the food processor until diced just not puréed
1 cup gluten free old fashioned oats
1 cup pulsed chopped lentils (I did green but try a variety)
1 cup baby portabella mushrooms pulsed chopped
1 cup gluten free nut flour
2 tablespoons Just Egg liquid
1/2 white onion finely chopped
3 full green onions finely chopped
1 fresh jalapeño finely chopped
2 Tablespoon Braggs soy amino
1 Tablespoon coconut amino Simple Truth
1 teaspoon Alegro Smoked Marinade
1 teaspoon salt
1 tablespoons ground black pepper
1/2 tablespoon smoked paprika
2 tablespoons nutritional yeast
1/2 tablespoon cumin
1 tablespoon minced garlic
1 teaspoon celery salt
-Mix all and patty out. Add oats and flour as needed to achieve the right consistency.
-Bake on lightly oiled parchment
-Bake on 420 degrees for 20 mins
-Top with vegan cheese
-Toast a vegan gluten free bun and add Veganaise and your favorite veggie toppings