What's MDW without a burgerrrrr? These vegan beet veggie burgers are an absolute must this weekend! Best broiled for a crispy outside and topped with fresh guac. This recipe creates delicious, homemade veggie burgers with a crispy exterior.
In a small bowl, make a flax egg by mixing 1 tbsp ground flax with 2.5 tbsp water. Let sit to thicken. To a food processor, add 1 cup diced beets, 2 medium carrots, 1 can rinsed and drained black beans, 1 chopped onion, and 2 cloves of garlic. Pulse until finely chopped. Add in the flax egg, 1/3 cup sunflower seeds, sea salt, cumin, and 2 tbsp coconut aminos. Blend on high until a thick batter forms. Transfer to a bowl, cover, and place in the fridge to set (the original poster refrigerated for 2 hours). After that time, set oven to 400°F (200°C). Form the batter into four patties and place on a parchment paper lined cookie sheet. Bake for 35 minutes, then flip and bake for another 25 minutes. Store these in the fridge or freeze them. To reheat, the fastest way is broiled in the toaster oven for a few minutes.
