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Vegan Beet Burgers with Sweet Chili Slaw
1 h 25 m
Jamie Vespa MS RD
“If you've been curious about those store-bought veggie burgers that "bleed," you should try this homemade veggie burger recipe made with kidney beans, walnuts and beets. A little chili powder in the mixture gives them a hint of spiciness, which works nicely with the sweet chili slaw.”
1 (15 ounce) can no-salt-added kidney beans, rinsed
⅓ cup walnuts
2 teaspoons low-sodium soy sauce, divided
1 teaspoon ground pepper
½ teaspoon chili powder
½ teaspoon salt
⅓ cup shredded red beet
¾ cup precooked brown rice, such as Uncle Ben's
2 tablespoons sweet chili sauce, such as Mae Ploy
1 tablespoon rice vinegar
1½ cups coleslaw mix
1 tablespoon extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
1Place kidney beans, walnuts, 1 teaspoon soy sauce, pepper, chili powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add beet and rice; stir well to combine. Refrigerate for 1 hour.
2Meanwhile, whisk chili sauce, vinegar and the remaining 1 teaspoon soy sauce in a medium bowl. Add coleslaw mix; toss to coat. Set aside.
3Shape the beet mixture into 4 patties.
4Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
5Serve the burgers on buns with the sweet chili slaw.
To make ahead: The burger patties can be made in advance. Prepare patties through Step 3; cover and refrigerate for up to 24 hours.