This gluten and dairy-free vegetarian version accompanied by pickled red onion won't disappoint. It's filled with nutrient-dense beets rich in phytochemicals, dietary nitrates that help lower blood pressure, and vital minerals such as potassium, sodium, phosphorous, calcium, magnesium, copper, iron, zinc, and manganese.
Combine that with cauliflower and chickpeas to bring in some plant-based protein and you have a nourishing meal.
The secret to this burger's subtly umami flavor is the Matcha green tea powder which provides L-theanine and is loaded with the antioxidant ECGC epigallocatechin gallate. L-theanine has been shown to boost mood and reduce the effects of mental stress by blocking neuroreceptors in the brain and lowering blood pressure. ECGC is a flavanol with antioxidant and anti-inflammatory effects that has been shown to lower oxidative stress associated with many chronic diseases such as cardiovascular disease and cancer.
If you like your burger spicy, ramp up the spice content and have fun garnishing with lots of pickled onion, avocado, pea greens, or whatever you have on hand. Layer between 2 fresh lettuce leaves and I promise you won't miss the roll!
Ingredients
Beet Burger
1 cauliflower broken into florets
2-3 small beets cut into 1 inch cubes, skin on
1/2 medium Onion chopped
2 cloves garlic chopped
430 grams chickpeas drained and rinsed (or 1.5 cups fresh cooked)
2 tbsp chickpea flour or gluten free flour
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
2-3 tsp matcha green tea powder
2 tbsp olive oil
Pickled Red Onion
1 large red onion
1/4 cup Apple cider vinegar
1/4 cup white vinegar
1/4 cup filtered Water
1 tsp salt
Trimmings to taste
butter lettuce or leaf lettuce
sliced avocado
sliced tomato
pea sprouts
fresh herbs (like dill, cilantro, or parsley)
Instructions for burger
Preheat oven to 400°.
Break cauliflower into florets.
Cut beets in to 2 centimetre square cubes.
On a baking sheet drizzle 1 tbsp olive oil and add the cauliflower to one side and the beets to the other.
Roast for 30 minutes until easy to pierce with a fork. (You may want to pull the cauliflower out sooner – sometimes the beets can take a bit longer.)
Remove from oven and let cool.
Heat 1 tsp olive oil in a skillet and add onion and garlic. Sauté until onion is cooked through and translucent, about 3-5 minutes. Remove from heat.
In a food processor pulse the chickpeas until mealy. Transfer to a large bowl. In the same food processor add 2 cups cauliflower, 1 1/2 cup beets, and the onion-garlic mixture. Pulse until mealy and still textured. Transfer to bowl with the chickpeas and blend.
Add spices and matcha green tea, stirring the mixture until well combined. Add the chickpea flour and let sit for 5-10 minutes.
Form 5-6 burger patties and set them on a plate to rest.
In a skillet heat 1 tsp olive oil and place burger patties in pan. Cook approximately 5-7 minutes on each side until slightly browned and toasted. Remove to serving platter. When ready to serve, place between two leaf lettuce leaves garnishing as desired.
Instructions for pickled onion
Thinly slice a large red onion.
Place onion in a mesh strainer and pour boiling water over to slightly soften. Let drain.
In a saucepan combine apple cider vinegar, white vinegar, water, salt, and maple syrup. Heat gently on medium heat but not boil.
In an airtight jar layer the onion slices and pour the hot vinegar mixture over to cover. Press the onion down to cover all layers.
Cover with the lid and let sit for 30-40 minutes.
Can be stored in the fridge for 1-2 weeks.
Servings:
4
