- Hi friends! It's Sam, and today is a burger day.
I'm gonna make my vegan, beet burgers.
Yes!
One of the many things I love about being vegan
are vegan burgers.
There are so many possible flavor combinations,
textures, styles, colors.
The options are endless.
Not only do the beets in these burgers make the patties,
this kinda crazy, cool, meaty, red color,
but the beets adds this amazing level of depth of flavor.
They're really rich and earthy and full of delicious yum.
Technical words, yum.
Ooh! They're so good.
I mix that with some oats, lentils for a little heartiness,
and my secret ingredient, shhh, peanut butter.
Don't tell. Shh, shh, shh.
(laughing)
Adding peanut butter to a veggie burger
not only helps it stick together, but it adds this nice,
little, secret touch in the background,
that you're just like, oh what makes this so good?
It's peanut butter. Yeah, it's true.
Let's get into it, let's make vegan beet burgers.
Why can't I say beet, beet, let's make vegan beet burgers.
So first things first, beets, I know shocker.
(laughing)
When I peel beets, I always wear rubber gloves
because these things stain like crazy.
You're fingers will be stained for like two days
if you're not careful.
So first, I'm just gonna peel off the skin of the beets,
like so.
One beet down, one to go.
Just love the color of beets.
They have this amazing, jewel tone color.
Aha!
Lovee!
So I have my large grater attachment in my food processor.
So to make it very easy, I'm just using my large side
of the grater attachment, right in the food processor.
And I'm just gonna have the food processor
grate the beets for me.
Easy peasy. Here we go.
(machine grating)
Great beets!
Look at that amazing bloodiness.
(laughing)
Perfect, alright!
Get out of there.
Beautiful, my beets are grated,
and now I'm just gonna get the other ingredients
and start adding them in there with the beets.
Welcome to my laboratory. (rubber snaps)
I've collected, what is this grand gesture?
(laughs)
I've collected my other ingredients,
so now I'm gonna add everything to the food processor.
So I've got large, flaked, rolled oats.
These are gonna add a little bit of texture,
a little bit of chew and kind of help stick things together.
Cooked lentils.
I just use canned lentils, but if you wanna cook your own,
you can of course do it that way.
All purpose flour.
This is really gonna really help the burgers stick together,
and cook up and tighten up a little bit,
so they're not all mushy and gross.
Anti-mushy burger club, right here.
You're welcome to join if you like.
Half a yellow onion, finely chopped.
Now large chunks of onion in the veggie burger
are the enemy of veggie burgers.
They will make veggie burger fall apart,
and not stick together.
So make sure you chop it nice and finely,
and then also same goes with the garlic.
Two cloves of finely minced garlic.
My secret ingredient, natural peanut butter.
This adds a little bit of richness, a little bit of fat,
and a depth of flavor, that is just, yeah!
Get in there. Peanut butter.
For spice, dried thyme leaves.
That'll complement the beets nicely
and make it taste ooh, lah, lah.
And then lastly, salt and black pepper.
Ah! Look at that red mark on my counter!
(laughs)
okay, now just pulse everything together.
(machine pulses)
Stopping to scrape down the sides as needed,
until everything comes together.
Okay, my mixture is looking perfect.
You can kinda see everything is mixed up.
There's still a little bit of texture in there.
We don't want to kill all the texture,
but yeah kinda looks like ground meat now.
Kinda weird.
I'm gonna clean this up to make some room
to make the patties.
Of course the link to the full recipe
with the all the instructions for the ingredients,
measurements, cooking, all of that is listed
in the description down below.
I'll pop one up here as well.
So this recipe makes four burgers.
We'll just divide this mixture into four.
Just gonna grab it straight from the food processor here.
But the dough, the batter, the patty mixture,
whatever you wanna call it, it's very, very sticky,
so the key I to wet your hands
in between forming each patties,
so you can form the patties without them sticking.
Alright, wet hand.
Grab about a quarter of the patty mixture, like so.
And then just lightly form a patty.
There's one.
Isn't that crazy, meat looking?
Alright, another rinse in between.
Make sure they don't stick.
Trust me, it's really annoying,
if you have it all stuck to your hands.
Forming my beautiful patty.
Great!
Patty number three.
(slapping)
Uh, that sounded so squishy. (laughs)
Let's get this thing out of here.
Don't wann cut my little fingers.
And the last patty.
This one mighty patty right there.
There are my four patties, and my bloody beet hands.
Let's hop over to the stove and fry up these burgers.
I've put a thin coating of oil in the bottom of my skillet.
It's heatin' up, gettin' nice and hot.
These burgers are also fantastic, baked in the oven.
I have instructions for that on my blog.
I'll put a link down below in the description,
as well as one up here. (laughs)
But these burgers are not strong enough to hold up
on the barbecue.
If you want a barbecue friendly veggie burger,
I have a fantastic recipe in my cook book.
I designed it specifically so it would be strong enough
to hold up on a barbecue.
But today, we're just gonna fry these beet burgers.
The oil is nice and hot.
So here we go, burger one.
(sizzling)
A nice little sizzle.
The key when you cook these, is to cook them low and slow.
So don't have the heat too high.
You wanna cook them about three to five minutes per side.
That'll get the outside, nice and crispy.
It will cook them all the way through,
and they'll get nice and firm and won't be mushy and gross.
Ooh, wee, they look gorgeous!
Love it!
The burgers have cooked.
They are nice and darkened and brown on both sides.
They're quite firm now.
They've firmed up, they're not mushy anymore.
They're not sticky, so we know they're good to go.
I'm gonna hop over there, make myself a burger
and give it a try.
Burger time!
(cheering)
Burgers!
Walking across the kitchen with a burger,
probably a dangerous idea.
Yes! And now that is a veggie burger.
No sad, little flimsy, thin thing.
Hearty, amazing.
So excited!
Of course you can put on whatever toppings you like.
Boom! There you go.
How epic of a burger is that?
That is a real amazing thing.
Mmm, uh-hmm.
So delicious.
(Incomprehensible name) Coming in for a burger taste,
so I can see her.
Mmm, hmm.
I got it all over my face.
Now that is a satisfying, hearty burger.
Delicious!
Its got a huge amount of that beet flavor in there.
Earthy, rich, slightly sweet, delicious!
Love it!
You don't even need a lot of toppings on this burger,
cause' it is divine the way it is.
Yes! Do it!
Beet burgers, so satisfying!
I hope you like this recipe,
and if you do let me know by giving a like.
If you make this recipe, don't forget to take a photo.
Post it on Instagram, and tag me
at it doesn't taste like chicken,
so that I can find your photo,
and give a little double tap love.
Yeah! Be sure to subscribe for another fuss free vegan video
every single Wednesday, and I'll see you next week.
Bon Appetegan!
(chicken clucks)
(pop music)
Does anyone eat their burgers upside down?
Mmmm, I don't know why I always do.
Welcome to my laboratory.
(rubber snaps)
Nanana-tatata. (laughs)