How can I avoid getting hot pink hands when making the beet burger patties?

The recipe suggests wearing gloves when forming the patties to prevent your hands from turning hot pink from the beets.

What gives these beet burgers their chunky texture?

The eggplant and chickpeas are pulsed in a blender or food processor until a thick, chunky paste is formed, intentionally leaving pieces intact rather than pureeing completely smooth.

Is the spicy tahini sauce a required component for these beet burgers?

No, the Spicy Paprika Tahini Sauce is listed as optional, allowing you to customize the flavor or use your favorite burger condiments.

Can I substitute the smoked paprika in the burger recipe?

Yes, the smoked paprika is optional; you can use your favorite spices to season the beet burger mixture instead.

How should I store any leftover Smoky Paprika Beet Burgers?

Once cooked, store these baked beet burgers in an airtight container in the refrigerator and reheat them as needed.

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#5under5: Smoky Paprika Beet Burgers With Spicy Tahini Sauce
[Vegan, Gluten-Free]

OP By: One Green Planet

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A stack of three vibrant red Smoky Paprika Beet Burgers on a bun, topped with lettuce, tomato, and a generous drizzle of spicy tahini sauce, served on a plate.

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#5under5: Smoky Paprika Beet Burgers With Spicy Tahini Sauce [Vegan, Gluten-Free]

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This is part of our #5under5 recipe series, a collection of original plant-based recipes made by yours truly that cost less than $5 per serving and can be made with only five ingredients. No way, right?! This recipe is an accidental homage to one of our favorite restaurants; Blossom du Jour.... Read More

Ingredients You Need for #5under5: Smoky Paprika Beet Burgers With Spicy Tahini Sauce [Vegan, Gluten-Free]

The main ingredients in this recipe are beets, eggplant, chickpeas, quinoa, and flax seed meal. Pantry/optional items include smoked paprika and lemon.

Burgers:

1 cup raw beets (about 1 or 2 large), peeled and shredded or finely chopped – $1.13
3/4 cup eggplant, cubed and lightly steamed until fork-tender (not peeled) – $0.75
1/2 cup quinoa, cooked – $0.62
1/2 15-ounce can chickpeas – $0.40
1 "flax egg" (1 tablespoon flax seed meal whisked with 3 tablespoons warm water) – $0.08
1/2 tablespoon smoked paprika (optional, or your favorite spices)
A squeeze of lemon juice (optional)
Salt and pepper to taste

Spicy Paprika Tahini Sauce (optional):

3 tablespoons tahini
1/2 teaspoon smoked paprika
Dash of hot sauce
Squeeze of lemon juice
Salt to taste

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How to Prepare #5under5: Smoky Paprika Beet Burgers With Spicy Tahini Sauce [Vegan, Gluten-Free]

Preheat your oven to 350°F.
Transfer the shredded beets to a large mixing bowl and set aside.
In a blender or food processor, pulse the cooked eggplant and chickpeas together until a thick, chunky paste is formed. Don’t get this puree completely smooth – you want to keep a fair amount of eggplant pieces and chickpeas intact.
Scrape out the eggplant and chickpea puree and add it to the mixing bowl with the beets. Add the cooked quinoa, flax egg, and paprika. Mix and adjust seasoning. Add a squeeze of lemon if you want or have it.
Using a half-cup measure to portion out the burger dough, make five patties. Definitely wear gloves for this part, unless you want hot pink hands!
Grease a baking sheet with olive oil and place the patties. Bake for 35-40 minutes, or until the patties are crisp-looking on the outside and cooked through on the inside. You may need to flip them over once or twice during baking to ensure they are evenly browned.
Once the burgers are cooked, pile them on buns with your favorite burger fixings and an extra drizzle of tahini sauce!

Notes

You could also enjoy these burger patties without the buns, such as on a bed of lettuce or accompanying your favorite grains and veggies. The cost of the serving size above is based on the NYC Metro Area product pricing below: Beets (1 pound): $1.69 Eggplant (1 large): $1.79 Chickpeas (15-ounce can): $0.79 Flax seed meal: $2.79 Quinoa: $2.50

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.