Smoky Quinoa, Beet Veggie Burgers with Adobo Aioli #Vegan | Vanilla And Bean
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Smoky Quinoa Beet Veggie Burgers with Adobo Aioli

Smoky, hearty yet tender, nourishing and packed with umami flavor. Beets, quinoa, lentils, mushrooms and oat flour make up the bulk of this burger while spices and umami ingredients give this burger mouthwatering flavor. Vegan + Gluten Free.
Course Dinner
Cuisine American
Keyword Beet Veggie Burger, Vegan Beet Burger
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 Servings
Calories 197kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Burgers:

  • 1/2 C Red Quinoa rinsed, 98g
  • 1/2 C Green or French Lentils 110g
  • 1 Bay Leaf
  • 1 1/4 tsp Sea Salt divided
  • 1 C Purple Onion small dice, about 1 large onion, 202g
  • 1/2 Tbs Coconut Oil unrefined, cold-pressed + a few Tbs for pan frying
  • 8 oz Cremini or Button Top Mushrooms destemmed, small dice, 226g
  • 2 Cloves Large of Garlic minced
  • 1 Tbs Tomato Paste
  • 1 C Beets raw, peeled and shredded, about 2 small, 145g
  • 1/2 C Oat Flour* 50g, gluten free if necessary
  • 2 tsp Worcestershire Vegan**
  • 1/2 tsp Ground Black Pepper
  • 2 tsp Smoky Hot Paprika
  • 2 tsp Adobo Sauce
  • 1 tsp Ground Cumin
  • 1 1/2 tsp Liquid Smoke optional

For the Quick Aioli:

  • 1/2 C Vegenaise 96g, or high quality mayonnaise
  • 1 1/2 tsp Lemon Juice
  • 1 1/2 tsp Garlic minced
  • 3 tsp Adobo Sauce
  • 1/8 tsp Sea Salt

Instructions

For the Burgers:

  • In a small sauce-pot, add quinoa, lentils, bayleaf, 1/2 tsp salt and 2 C (473g) water. Bring to a boil. Reduce heat to medium low and simmer for 15-17 minutes, or until water is absorbed. Remove bayleaf. Transfer lentils and quinoa into a large mixing bowl. Using a potato masher, mash to bring ingredients together, but not quite a paste. Set aside.
  • In a medium saute' pan, add 1/2 Tbs coconut oil, heat until shimmering. Add onion and saute' on medium heat for 5 minutes. Stir only occasionally. A bit of char is okay. Add the mushrooms and garlic cooking on medium heat for an additional 6 minutes. Stir only a few times as the mushrooms should get a nice bit of caramelization on them. Stir in the tomato paste, mashing to incorporate. Remove from heat and add to the large mixing bowl along with the quinoa mixture.
  • In a food processor, process the shredded raw beets and oat flour. Pulse 6-7 times, just until the beets are finely diced. Add to large mixing bowl.
  • To the large mixing bowl add all the seasoning; worcestershire, pepper, paprika, adobo sauce, cumin, 3/4 tsp salt and liquid smoke. Mix throughly so that all the ingredients are evenly distributed, mashing and compressing the ingredients together. Use your hands!
  • Line a sheet pan with parchment paper or silpat. Using a 1/3 C (90g) measuring scoop, scoop up and pack the veggie mixture into the scoop. Tap the scoop, upside down over the bowl with your hand cupped underneath to catch the falling patty. Place on sheet pan. Repeat until all burgers are formed. Use a small sheet of parchment and large can or cup to press the veggie burgers to between 1/2"-1/4" thick (1.3cm-0.6cm). Place in freezer for about 40 minutes not to freeze, rather to rest and to help the burgers hold together. 
  • At this point the veggie patties can be stacked between small squares of parchment and stored in freezer bags for up to two weeks. Thaw in the refrigerator overnight. 
  • Warm oven to 200F (93C). Line a sheet pan with parchment paper. In a skillet add a few Tbs of coconut oil and bring to shimmering. Very carefully, using a spatula, pan fry up to 3 patties at a time, on medium heat, about 4 minutes on each side. Do not rush flipping the patties. They are very tender so in order to flip them, use two spatulas; one to slide underneath the patty and one to support the opposite side. Place on parchment in warmed oven until ready to serve.
  • Refrigerate leftovers in between small squares of parchment and in a lidded container

For the Quick Aioli (makes about 1/2 C):

  • In a small bowl, whisk the Vegenaise, lemon juice, garlic, adobo sauce and sea salt. Refrigerate until ready to use.

Optional Toppings:

Notes

These burgers are very tender. Be sure to handle with care when pan frying, transferring them to a warm oven or storing leftovers.
*I used whole oats and ground them to a fine meal in the food processor.
**If gluten free, sub Tamari for Vegan Worcestershire.

Nutrition

Calories: 197kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 854mg | Potassium: 370mg | Fiber: 2g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg