5 Minute Lemon Tahini Potato Bowl – Healthy, Gluten-Free, Oil-Free, Quick, Easy, Microwave, Vegan, Dinner for One Recipe
Medium | Servings: 6 | Ready In: 60 minutes | Yield: 6 Burgers
These gluten-free, oil-free veggie burgers have a Teriyaki flavor that make them perfect for summer grilling. Shredded beets, ginger, and red kidney beans come together for a delicious sweet-salty Korean flavor. This recipe is a favorite for both vegans and meat-eaters. Make a batch into smaller sliders and top with avocado for a healthy party appetizer.
- 2 large red beets (about 4 cups shredded beets)
- 2 inches fresh ginger root
- 1 (15-ounce) can red beans
- 2 scallions
- 1 tablepsoons toasted sesame seeds
- 1 tablespoon tamari*
- 1/4 cup brown rice flour
How it’s Done
Preheat oven to 350 F.
To make the Veggie Burger Mixture: Peel the beets and cut into large chunks. Peel the ginger. Using the smallest grater blade on your food processor, shred the beets and ginger. You can also use a spiral cutter or a box grater (but it might look like a crime scene when you’re done!) You need about 4 cups total shredded beets.
Place the shredded beets and ginger in a wide pan over medium-high heat. Add 1/4 cup of water. Cover and let the beets and ginger sweat. Meanwhile, drain and rinse the canned beans. After about 5-7 minutes, the beets are soft and starting to stick to the bottom of the pan. They are ready. Add the beans and cook another 2-3 minutes, with the lid off. At this point, you want the beans to get tender, but you also want to cook off as much excess water as you can. The drier the mix, the better it will hold together!
Thinly slice the scallions. When the beans are soft enough to mash, remove beet-bean mixture from the pan and place in a mixing bowl to cool.
To shape and bake the burgers: When the beet mixture is cool enough to handle, use your hands to squish the beans. Add the scallions (reserve some for garnish), sesame seeds, brown rice flour, and tamari. For a little heat, you can add a dash of cayenne or Sriracha. Stir well to combine. Mixture should hold together. If it’s too wet, simply add more brown rice flour. Too dry, add a splash of water. Taste to adjust seasoning.
Portion the veggie mixture into 1/2-cup patties and place on a baking sheet lined with a silicon baking mat or parchment paper.
Bake at 350 45-50 minutes. Flip burgers after about 30 minutes.
Garnish with scallions and serve.
Yield: 6 burgers
Chef Katie’s Tips
Gluten-Free Tamari: Tamari adds the salty seasoning to these burgers. If you’re avoiding soy, simply omit the tamari and season with regular sea salt
Veggie Burger Tips: There are three tricks to making sure your veggie burger can hold up on a grill: Make sure your burger “base” is very dry. Puree the base completely smooth – crumbly burgers tend to fall apart. Freeze the burger patties for at least 30 minutes before throwing on the grill. This will help them hold.
Serving size: 1/6 of a recipe (1 burger).
Calories From Fat (8%) 9.9
% Daily Value
- Total Fat 1.18g 2%
- Saturated Fat 0.19g <1%
- Cholesterol 0mg 0%
- Sodium 163.31mg 7%
- Potassium 496.12mg 14%
- Total Carbohydrates 22.68g 8%
- Fiber 6.07g 24%
- Sugar 6.49g
- Protein 5.27g 11%
- Calcium 6.14mg <1%
- Iron 54.66mg 304%
- Vitamin A 80.79IU 2%
- Vitamin C 0mg 0%
Shopping and Gear List
- Rodelle Toasted Natural Sesame Seeds, 18 Ounce
- San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce
- Arrowhead Mills Organic Gluten-Free Brown Rice Flour, 24 oz.