Yesterday was my husband’s birthday, and because summertime is in full-swing, I wanted to do something decadent with berries. Our family doesn’t care much for the store-bought bakery cakes that are thick with waxy frosting or a dull tasting fondant. Eww. No, we like things […]
Month: June 2018
My exposure to any type of potato growing up was very limited to the basic Russet variety, or sweet potatoes covered with some kind of sickening-sweet marshmallow goop. I was so traumatized by the marshmallow potato nightmare of my childhood holidays, that at one time, […]
This is the perfect recipe to kick-off my Mostly Vegan Mondays campaign. These colorful beauties are called “Golden Veggie Burgers” because they’re made with golden beets and turmeric. They not only look vibrant, they also taste fabulous and really pack a nutritious punch. My inspiration started with this veggie burger recipe from a lovely blog called Cooking Without Limits. I decided to put my own twist on things by adding cumin, turmeric and kale, and golden beets from Ohana Organic Farm & Orchard in Puna. (**Sadly, these beets were harvested a few weeks before lava from Kilauea volcano covered their one hundred acre farm. The delicious, high-quality produce they supplied the Big Island will be sorely missed, and we wish their friendly staff all the best.)
This is also a great recipe to make in double batches and freeze the patties for a quick and easy meal later on. You can reheat them in a skillet on medium-low until warmed through, or you can put them on a baking sheet in a preheated oven (400 f) for 8-10 mins. I like my patties a little crispy on the outside, so I prefer to reheat them in a skillet with coconut oil. If you prefer, you could also switch out the potatoes for sweet potatoes and the kale for spinach. The mashed potatoes do a good job of holding everything together pretty well, and the egg isn’t absolutely necessary if you want to make this totally vegan. When finished, I like to top mine with lots of vegan mayo, fresh tomatoes, shredded cabbage, and pickled daikon. Yum!
These veggie burgers are shown sitting atop my homemade pretzel buns. It takes a little bit of effort to make the buns a day ahead, but I really love pretzel buns and consider it worth the energy. The buns are chewy and delicious, and a perfect fit for the heartiness of these flavors, but a multi-grain or gluten-free bun would also work just as well. If you’re interested in making a pretzel bun for your veggie burgers, I suggest checking out the recipe I used on my Pinterest board Baked Goods. The burgers and bun together were so filling that I only needed to serve a small green salad on the side. These patties could also be made smaller and eaten as sliders for a lighter meal, or served in a lettuce wrap to make it lower in carbs. Enjoy!
Golden Veggie Burgers
- 1 cup whole golden beets (cooked)
- 1 cup peeled diced potatoes (cooked)
- 1 15.5 oz. can garbanzo beans, drained
- 1/2 cup chopped kale
- 1/2 cup diced Maui sweet onion
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 1 tsp. ground turmeric
- 1/2 tsp. cumin powder
- 1/2 tsp. black pepper
- 1 egg (optional)
- **If you cook beets with the skin on, it is easier than peeling ahead of time. When cooled, the skin should just slide right off when lightly rubbed. Grate the skinless beets through the largest hole on your hand grater and set aside.
- Mash cooked potatoes together with garbanzo beans and then add all other remaining ingredients. Add grated cooked beets to potato mixture and thoroughly mix. Adjust spices to your taste.
- Preheat oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet or line with parchment paper.
- Form mixture into 8 uniform patties and place on baking sheet.
- Bake for 20-25, minutes, flipping halfway through.
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