Vegan Beet Burgers with Pineapple Habanero Mayo
Ingredients
- 2 medium beets
- 1 large sweet potato
- 1 cup cooked quinoa
- 1/2 cup oats
- 2 tsp paprika
- 1 tsp cumin
- 1/2 tsp cayenne
- 3 garlic cloves
Mayo components
- 1/2 cup aquafaba
- 2 tsp vinegar or lemon juice
- 4 tsp dry mustard
- 2 tsp salt
- 2 tsp sugar
- 1/2 to 1 cup grapeseed oil or avocado oil
- 1 roasted red bell pepper
- 1 thick slice of pineapple
- 2 Tbsp chili powder
- 2 tsp garlic powder
- 2 tsp paprika
- 4 habanero peppers
Preparation
Blend all beet burger ingredients together to form a mixture.
Scoop and shape the mixture into 4 patties.
Bake the patties at 350°F for 24 minutes on slightly greased parchment paper, flipping after 12 minutes.
For the mayo, blend aquafaba, vinegar or lemon juice, dry mustard, salt, and sugar until combined.
Slowly add the oil while blending until a mayo-like consistency is achieved.
Add the roasted red bell pepper, pineapple slice, chili powder, garlic powder, paprika, and habanero peppers to the mayo mixture.
Blend until smooth and well incorporated.
Serve the beet burgers in a bun, lettuce, kale, or wrap, and top with the pineapple habanero mayo.
Add optional vegetables like sliced tomatoes or avocado for extra flavor and nutrition.
Note that the mayo is spicy, and the pineapple adds a slight sweetness to balance it.
