Articles & Recipes

Pecan and Beet Burgers (vegan)

January 2, 2019

When you want satisfying burgers without beef, these are the perfect choice. The pecans give them an almost meaty texture and richness, and the beets add chewy sweetness and tint them a familiar beefy red. You’ll hardly even notice the creamy tofu holding it all together once you slap them in a bun with some lettuce and tomato, and serve a crisp salad on the side.

Ingredients Makes 5 servings

1 cup raw pecans 250 mL
1 large onion, quartered 1
1 tbsp canola oil 15 mL
9 oz beets, peeled and cubed (13⁄4 cups/425 mL) 270 g
5 oz extra-firm tofu 150 g
2 tbsp ground flax seeds (flaxseed meal) 30 mL

1⁄2 tsp salt 2 mL
2 tbsp red miso 30 mL
1 tbsp Dijon mustard 15 mL

Instructions

Prep
  • Preheat oven to 400°F (200°C)
  • Large baking sheet, lined with parchment paper and lightly oiled
  1. Place the pecans in the Vitamix container and secure the lid. With the switch on Variable, select speed 5 and pulse 5 times, just until finely chopped. Transfer the nuts to a large bowl.
  2. Secure the lid of the container and remove the lid plug. With the switch on Variable, select speed 3 and turn the machine on. Drop the onion quarters, one at a time, through the lid opening, using the tamper if they are not falling into the blades. Turn the machine off as soon as all the onion is minced.
  3. In a large skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, for about 5 minutes or until softened.
  4. Meanwhile, secure the lid on the Vitamix container. Select speed 5 and turn the machine on. Drop the beet cubes, one at a time, through the lid opening, using the tamper if they are not falling into the blades. Turn the machine off as soon as all the beets are chopped into small pieces.
  5. Add beets to the skillet and cook, stirring, for about 5 minutes or until beets are tender. Scrape into the bowl with the pecans.
  6. Crumble tofu into the bowl (see tip) and add flax seeds, salt, miso and mustard. Knead gently with your hands, mixing well, until the mixture holds together when squeezed.
  7. Using a 1⁄2-cup (125 mL) measure, scoop out 5 portions and place on the prepared baking sheet, spacing them evenly. With wet hands, gently flatten the portions to about 3⁄4 inch (2 cm) thick. Using your fingers, make the edges neat and round.
  8. Bake in preheated oven for 40 minutes, carefully flipping the patties over halfway through, until firm and browned. Let cool on pan on a wire rack for 5 minutes before serving.
If you’re not vegan, you can use 1 large egg, beaten, in place of the flax seeds. Crumbling the tofu by hand is essential to the texture of the patties. Don’t worry about it being in big chunks; the process of kneading and mixing will finish the job. Burgers are great make-ahead fare and can easily be reheated in the oven or microwave.

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