Vegan meaty beetroot burger with cashew cheese

Try this meaty protein packed vegan beetroot burger for the times when only a burger will do. It's also perfect for BBQs and when you have your carnivore buddies around.

The texture and colour is very close to meat and it tastes amazing. It’s all about the right seasoning to get the flavours right for this special treat.

Phil from Exceedinglyvegan

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Vegan recipes

INGREDIENTS (8 burgers):

Burger ingredients (step 1):

  • 1 medium sized onion
  • 1 beetroot
  • 350g frozen soy mince (meat free mince)
  • 3 tsp tomato puree
  • 2 tsp smoked paprika powder
  • 2 tsp BBQ seasoning (make sure it's vegan)
  • 2 tsp salt
  • 1/2 vegetable stock cube
  • 1 small tsp Tabasco sauce
  • 1 small glass of red wine (optional)

Burger ingredients (step 2):

  • 3/4 cup of bread crumbs
  • 3/4 cup of gram flour (chickpea flour)

Cashew cheese:

  • 3/4 cup cashew nuts
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tso extra virgin olive oil
  • 2 tbsp nutritional yeast

Other ingredients:

  • 2 large tomatoes
  • Salad
  • Ketchup or tomato relish
  • Buns or bread rolls

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Step 1: finely chop up the onion (I am using my food processor as it's quicker) and then finely grate the beetroot (again my food processor did me a great service there, otherwise just use a manual grater - and if you don't have one then just chop finely).

Start frying the mince and chopped onion in a pan with some oil and then add all other step 1 ingredients and cook until the flavours develop nicely (it shouldn't be too moist as you will otherwise need more of the breadcrumbs and gram flour).

Step 2: Put the mixture into a large bowl and add the other ingredients from step 2. Mix them together first with a wooden spoon and then with your hands until you get a dough like consistency. It's a messy process but fun at the same time. Once you are done take a bit of the mixture, form a ball and then push it flat with the palm of your hand to create a burger shape. Make sure the burgers aren't too thick as they would take too long to cook. Pour a generous amount of oil into a griddle pan (or any normal pan will do as well) and fry until they are crispy on both sides and thoroughly cooked on the inside (I also fried a portobello mushroom in the pan in the picture above because I wanted to add it to the burger but I realised I was overdoing it, so I left it out in this recipe).

While they are frying in the pan put all cashew cheese ingredients into a small powerful blender and blend well until you get a smooth texture (my Kenwood Smoothie 2Go does the perfect job).

Once the burgers are fried serve in a bun with a slice of tomato, salad, ketchup or relish and the cashew cheese on top. You are ready to roll! Enjoy!

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