It’s the summer and it’s BBQ season, which seems pretty ironic to me.  Who decided that grilling fatty meats would occur during the one time of year when we wear bathing suits?  Roasting heavy foods over an open flame while it’s already blistering outside seems a little absurd to me. To each their own though, right?  Just because the masses follow seasonal traditions, does not mean we all have to abide by them!  I created this ridiculously simple and even more, scrumptious veggie burger with summer flavors and waistlines in mind.

I used gluten free buns and veganaise in this recipe, but one could always opt for whole grain buns and organic mayo if preferred.

servings: 8-10 patties, depending on size
prep time: 20 minutes

beet burger:

  • 3 cups shredded raw beets (approximately 3 medium sized beets)
  • 1 cup rolled oats
  • 1/4 cup sunflower seeds
  • 1/2 cup diced onion
  • 2 tablespoons basil, chiffonade
  • salt and pepper to taste

basil aioli:

  • 1/4 cup veganaise (or mayo)
  • 1 clove garlic
  • 1/2 lemon, juiced
  • 1 teaspoon basil, finely chopped
  • salt and pepper to taste

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or foil and set aside.  Shred the washed beets into a large bowl with a cheese grater, using the side with the largest holes available.  Add in oats and mix thoroughly, using your clean hands to extract the beet juice into the oats.  In a blender, grind sunflower seeds into a paste and add them to the beet/oat mixture.  Dice onion and chiffonade basil, and add them both in to the bowl, with salt and pepper to taste.  Mix all ingredients until an even consistency appears.  Gather 2 inch sized balls of dough and slightly flatten them out to 8-10 patties that are each 1 inch thick.

If using, foil, lightly grease the sheet tray, otherwise, carefully align the patties on the baking sheet, approximately 2 inches apart. Bake in the oven 8-12 minutes long, depending on the strength of the oven.  Flip the burgers over after 5 minutes to gauge how much further they should be cooked.  The outside should be crispy, but malleable still.

In the mean time, place veganaise into a small bowl and set aside.  Blend garlic, basil, lemon juice, salt and pepper on high, until all ingredients are evenly mixed.  Fold the liquid into the bowl of veganaise.  Remove the burgers and serve each of them on a bun layered with lettuce and tomato of choice, as well as a teaspoon or two of the basil aioli.


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