Vegan Beet Burger With Fries

Ever had one of those days when you’re craving a juicy burger but also trying to be kind to the planet (and your arteries)? Well, buckle up, friend! This vegan beet burger with homemade fries isn’t just another sad patty pretending to be meat – it’s a flavor explosion that might just make you forget about beef altogether. Plus, it turns your fingers slightly pink which is always fun at dinner parties!

Why This Recipe is Awesome

Let me count the ways this beet burger outshines its competition. First, it’s ridiculously colorful – we eat with our eyes first, right? Second, these burgers actually hold together (unlike that relationship you had in college). Third, they’re packed with nutrients that’ll make your body say “thank you” instead of “why do you hate me?” And finally, the homemade fries are crispy on the outside, fluffy on the inside – basically potato perfection. Oh, and did I mention everything is vegan? Your vegetarian friend who constantly reminds everyone they’re vegetarian will finally stop talking… at least while they’re eating.

Ingredients You’ll Need

For the Beet Burgers:

• 2 medium beets (the redder, the better – we’re going for dramatic effect here)
• 1 can (15 oz) black beans, drained and rinsed (beans: nature’s magical fruit, am I right?)
• 1 cup cooked quinoa (yes, you have to pronounce it correctly: KEEN-wah)
• 1 small onion, diced (tears are part of the cooking process, embrace them)
• 2 cloves garlic, minced (vampires beware)
• 1/4 cup oat flour (or whatever flour you panic-bought during quarantine)
• 2 tbsp ground flaxseed + 6 tbsp water (our egg substitute, aka vegan witchcraft)
• 1 tsp smoked paprika (regular paprika works too, but it’s less exciting)
• 1 tsp cumin (the spice, not the… nevermind)
• Salt and pepper to taste (be generous, we’re not making hospital food)
• 2 tbsp olive oil for cooking (the good stuff, treat yourself)

For the Fries:

• 4 large russet potatoes (the starchier, the better)
• 3 tbsp olive oil (again, the good stuff)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp paprika (for color and pizzazz)
• Salt to taste (like, a lot of it – we’re making fries, not diet food)
• Fresh rosemary if you’re feeling fancy (optional but makes you look like you know what you’re doing)

Step-by-Step Instructions

Prep the Beet Burgers:

1. Mix your ground flaxseed with water and set aside for 10 minutes. This creates your “flax egg” – it’s science, but tastier.
2. Peel those beets and grate them. Warning: your kitchen will look like a crime scene. Embrace it or wear gloves if you don’t want pink hands for the next 48 hours.
3. Drain and rinse your black beans, then mash them in a large bowl. Leave some chunks for texture – we’re making burgers, not baby food.
4. Sauté the onions and garlic until translucent and slightly aromatic. This is where your roommates start wandering into the kitchen saying “smells good!”
5. Mix everything together: beans, grated beets, cooked quinoa, sautéed onions and garlic, flax egg, flour, and all those lovely spices. Get your hands dirty (they’re already pink anyway).
6. Form into patties about the size of your palm. If the mixture is too wet, add more flour. Too dry? A splash of olive oil works wonders.
7. Refrigerate the patties for at least 30 minutes. This isn’t optional – unless you want beet smoothies instead of burgers.

Make Those Fries:

1. Preheat your oven to 425°F (220°C). Yes, actually wait for it to preheat. Patience, grasshopper.
2. Wash your potatoes but don’t peel them – the skin has nutrients and, more importantly, it’s less work.
3. Cut potatoes into even-sized fries. Emphasis on “even-sized” – nobody likes that one burnt skinny fry mixed with undercooked potato logs.
4. Soak your cut potatoes in cold water for 30 minutes. This removes excess starch and is the secret to crispy fries. Trust me.
5. Drain and thoroughly dry your potatoes. I mean bone dry – water is the enemy of crispiness.
6. Toss with olive oil and all those seasonings in a large bowl. Get every fry coated like you’re painting the Sistine Chapel.
7. Spread them on a baking sheet in a single layer. If they’re crowded, use two sheets. Fries need personal space too.
8. Bake for 30-35 minutes, flipping halfway. They should be golden and crispy when done.

Cook Those Burgers:

1. Heat olive oil in a skillet over medium heat. Be patient – if the pan’s not hot enough, your burgers will become sad, soggy discs.
2. Cook patties for about 4-5 minutes per side until they have a nice crust. Don’t fiddle with them too much – they need time to form that beautiful sear.
3. Serve on toasted buns with all your favorite fixings. I recommend avocado (because of course), arugula (for peppery goodness), and a squeeze of lime (trust me on this one).

Common Mistakes to Avoid

Let’s talk about ways to not sabotage yourself, shall we?

• Skipping the refrigeration step – Unless you enjoy beet patties that disintegrate faster than my motivation on Monday mornings, give them time to firm up in the fridge.
• Not drying your potatoes properly – Soggy potatoes = soggy fries. Physics or something.
• Overcrowding the fries on the baking sheet – They’re not sardines; give them room to crisp up.
• Constantly flipping the burgers – They’re not pancakes. Let them be.
• Expecting them to taste exactly like beef – They don’t, and that’s the point. They taste like awesome beet burgers. Adjust your expectations, not the recipe.

Alternatives & Substitutions

Life happens. Ingredients go missing. Here’s your survival guide:

• No beets? (Blasphemy for this recipe, but okay) Try carrots or sweet potatoes instead. The color won’t be as dramatic, but your hands will thank you.
• Quinoa alternatives: Brown rice or millet work fine. White rice is a bit too sticky, kinda like that ex who still texts you at 2 AM.
• Gluten-free needs? Any gluten-free flour works for the oat flour. Almond flour adds a nice nutty flavor, but avoid coconut flour – it absorbs moisture like your uncle absorbs beer at family gatherings.
• Oil alternatives: Avocado oil is great if you’re feeling fancy. Coconut oil works too but adds a slight coconut flavor – which is either awesome or weird, depending on your palate.
• Sweet potato fries: Swap the russets for sweet potatoes if you want to feel even more virtuous. They cook a bit faster, so keep an eye on them.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Absolutely! The patties actually improve after a day in the fridge. Form them, refrigerate overnight, and they’ll be ready to cook the next day. The mixture keeps for up to 3 days – unlike my ability to stick to a diet.

My burger mixture is too wet. Help?
No panic necessary. Just add more oat flour, one tablespoon at a time. If you go overboard and it’s too dry, a splash of olive oil or even a bit of plant-based milk can bring it back to life.

Can I freeze these?
You bet! Freeze them after forming but before cooking. Separate with parchment paper so they don’t form one giant beet burger monster in your freezer. They’ll keep for about 3 months – or until the next time you clean out your freezer, whichever comes first.

My fries aren’t crispy. Where did I go wrong with my life?
First, that escalated quickly. Second, you probably didn’t dry them enough or your oven wasn’t hot enough. Also, overcrowding the pan is the death of crispiness. Next time, use two baking sheets if needed and make sure that oven is properly preheated.

Do I really need to soak the potatoes?
I mean, do you really need to brush your teeth? Technically no, but the results are significantly better when you do. Soaking removes excess starch, which is what makes the difference between limp, sad fries and crispy, joyful ones.

Can I grill these burgers instead?
You ambitious soul! Yes, but use a grill mat or very well-oiled grates. These aren’t as sturdy as meat burgers on a grill, so handle with care. Think of them as the delicate geniuses of the burger world.

Final Thoughts

There you have it – a vegan beet burger that doesn’t taste like the cardboard it probably came packaged in at the store, paired with fries that’ll make you wonder why you ever bought the frozen kind. Sure, your kitchen might look like Lady Macbeth was your sous chef, but that’s a small price to pay for deliciousness.

The best part? You can feel smugly superior about your plant-based meal while still enjoying comfort food. It’s like having your cake and eating it too, except it’s a burger, and it’s actually good for you. Wild concept, I know.

Now go forth and create your pink-hued masterpiece! Take pictures for the ‘gram (because if you don’t document your cooking adventures, did they even happen?), and don’t forget to lick the plate when nobody’s looking. I won’t tell.