Lettuce Leaves, Red Onion Rings and Tomato Ringsfor the burger
4Hamburger BunsGluten Free
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Add the Peeled Beetroots and Raw Walnuts in the food processor. Pulse until they get shredded OR Shred using a Box grater and use Ground Walnuts.
Heat Olive Oil in a skillet. As the oil shimmers, add the chopped Onions and garlic. Saute for about 2-3 minutes. As the shredded Beetroot and walnuts. Toss to combine and cook for 2-3 minutes. Also add the Flaxmeal and Crushed Saltine Crackers. Toss to combine.
Season the mixture with the remaining ingredients - Soy Sauce, Vegan Worcestershire Sauce, Hot Sauce, Maple Syrup, Yellow mustard, Ketchup, Salt and Pepper. Toss to combine everything.Cook until the mixture dries out and starts to leave the skillet. Once its cooked, take it off the heat and allow it to cool down for 10 minutes to room temp.
Take about 1/4 cup of the mixture. Roll it and then flatten it between your palms to shape it like a patty. Heat Olive Oil in a grill pan and sear the burgers until crispy on both sides (3 minutes each side) OR, Place them in a greased baking dish and Bake @ 200C OR 400F for 5-6 minutes (Each side)
Cut the Hamburger Buns in half. Grill the Burgers. Spread Vegan Ranch in the burgers. Assemble the burgers with Lettuce leaves, Red Onions, Tomatoes and the Grilled Patty. Top with the head and serve.
Vegan "Ground Beef "Burgers | Vegan Hamburgers
Amount Per Serving
Calories 559Calories from Fat 270
% Daily Value*
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 17g
Monounsaturated Fat 9g
Vitamin A 74IU1%
Vitamin C 9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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