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Sesame Beet Burger, topped with Pickled Cabbage

Sesame Beet Burger, topped with Pickled Cabbage

Time: 45 minutes 

Serves: 2

 

Sesame Beet Burger Ingredients:

Vegtago’s Epic Spicy Cheddar Cheeze

1 Cup Chickpeas

1 Cup Raw Beets -shredded

¼ cup Gluten-free Oats

1 medium size onion – chopped

1 Garlic clove

2 tbsp Sesame seeds

2 tbsp Nutritional yeast

2 tbsp Chives -chopped

2 tbsp Fresh Parsley

½ tbsp Paprika

½ tbsp Sesame oil

Salt and pepper to taste

 

Sesame Beet Burger Instructions:

  1. In food processor add chickpeas, shredded beets, garlic, nutritional yeast, sesame oil, paprika, salt and pepper. Blend well
  2. Transfer to bowl, then add remaining ingredients of gluten-free oats, onion, sesame seeds, chives and parsley. Mix well
  3. Form mixer into two patties. Add a good amount of oil to pan. When heated add patties, fry for 3 minutes on each side. Using a spoon, spoon the oil and drizzle it over the patties as it is frying. This method will good the sides and give it a dry bbq look. This patty can also be fried on the grill.
  4. Spread Vegtago’s Epic Spicy Cheddar Cheeze, top with pickled cabbage and enjoy!

 

Pickled Cabbage Ingredients:

2 cups White Cabbage – finely chopped

1 tbsp Salt

½ cup warm water

1 tbsp Sugar

1 tbsp Sesame oil

1 tsp Mustard seeds

½ Rice vinegar

1 Basil leaf

 

Pickled Cabbage Instructions:

  1. In small saucepan stir together water, sugar, salt, sesame oil on medium heat till sugar is dissolved
  2. Then transfer sauce to a glass jar. Add mustard seeds, basil leaf and rice vinegar. Mix well
  3. Add cabbage and transfer to fridge for up to 30 minutes to cool down

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