These gluten-free, oil-free veggie burgers have a sweet-salty Korean flavor that make them perfect for summer grilling. Shredded beets, ginger, and red kidney beans come together for a delicious, hearty plant-based burger. 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.
Preheat oven to 350 Line a baking sheet with parchment paper or a non-stick baking mat
To make the Korean Red Beet Teriyaki Veggie Burger base: 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 Korean Red Beet Teriyaki Veggie 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.