20/09/2026
Beetroot Burger
I call this beetroot burger kitchen chaos, but the ingredient structure is actually pretty simple. The foundation is a mix of shredded beets, sautéed carrots, peppers, onions, mashed potato, and a cup and a half of cooked masoor dal for a solid protein core.
For the texture, I mixed in raw leftover rice, sunflower seeds, green onion tops, and cilantro. This gives you a fresh crunch in every single bite so it doesn't just turn into a uniform paste.
I bound the whole thing together with oats and cornmeal until it handled like playdough, seasoned it heavily, and pan-fried it. Trust the chaos, because this structure is perfect.
This Veggie Burger Formula uses flexible ratios instead of a strict recipe so you can build delicious plant-based burgers with whatever ingredients you have on hand.
The Core Formula
1.5 cups of cooked beans or lentils rinsed and drained (like black beans, kidney beans, whole lentils like urad or masoor 1/2 cup chopped onion
2-3 tbsp of minced garlic or ginger garlic paste
2 cups diced or shredded vegetables (such as carrots, mushrooms, beets, bell peppers, green beans, or spinach)
2 tsp + 2 tbsp oil (divided: 2 tsp for cooking veggies, 2 tbsp for frying patties)
2-3 tbsp liquid flavor (such as hot sauce, ketchup, soy sauce, bbq sauce,or hoisin)
4 tsp spices and dried herbs (to match your flavor profile)
1/2 tsp kosher salt
1 cup dry base ingredient (such as rolled oats, poha, cooked rice, boiled potatoes, or cooked quinoa)
1/2 - ¾ cup binding ingredient (such as breadcrumbs, corn meal, roasted gram flour, boiled potatoes or ground flaxseed)
½ -¾ cup texture ingredients (seeds, nuts, fresh aromatic herbs, cooked rice, or cooked quinoa)
