Ok, I’ll admit I was slacking a bit the last few times I made veggie burgers. Specifically in the add-on department. All the fun is eating the veggie patty with creamy avocado, caramelized onions, juicy tomatoes, spicy mustard, maybe a slice of cheese if you’re into that. I went all out this time when I made this spiced beetroot carrot burger.
It’s carrot season here in India so the carrots are bright red (not orange!), sweet and delicious. It’s the only time I enjoy eating carrots. The thing about these vegan veggie burgers is that they’re pretty juicy. Carrot and beetroot inherently have a lot of liquid, so the hardest part of making these patties is getting them to stay together. Use a combination of these depending on your preferences: a boiled potato if you’re vegan or an egg if you’re not, oats or breadcrumbs whichever you have at easy access (more details below). They taste delicious and use the best produce of this season. I love veggie burgers in general – these mediterranean quinoa-based burgers and spinach millet burgers are my other favorites. You can use quinoa or couscous instead of millet if you’d prefer. If you try these or have any questions, leave me a comment here or on Instagram @theindiaedition – I’d love to hear from you!
- 60g dry whole wheat couscous (1/4 cup)
- 100g beet, cooked and grated
- 100g carrot, grated
- 1 green chili, de-seeded and sliced very thin OR crushed red pepper (adjust as per your spice levels)
- A pinch of turmeric powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1 egg or 1 boiled potato (grated) and/or breadcrumbs/oats (for binding)
- 1 tbsp olive oil or grapeseed oil
- Add-ons: multigrain bread, avocado, caramelized onions, sliced tomato, arugula leaves, lettuce, spinach, mustard, mayonnaise, etc.
- Cook the couscous in boiling water on a saucepan on medium-low heat as per the instructions on the box.
- Mix the cooked couscous with the grated beetroot, carrot and spices. Taste for seasoning at this point.
- Just before you're ready to cook the burgers, add in an egg or grated boiled potato to bind the mixture. Form patties with this mixture. Because of the juicy beetroot and carrot, the mixture might still be quite wet so you may need to add some breadcrumbs or oats to help bind it. Add a tablespoon at a time.
- Cook on a large skillet drizzled with the oil. Cook on medium heat on each side till browned, about 5-6 minutes each.
- Serve on a slice of bread topped with your choice of add-ins.