I think the biggest mistake people make when they approach a veggie burger is assuming that it will taste like meat. This is apparent in a lot of commercial veggie burgers that try to mimic the look, taste and texture – and if you’re looking for that, this might not be the burger recipe for you.
I had wanted to try out Isa Chandra Moskowitz’s Quarter Pounder Beet Burgers since I had first seen them on her website, The Post Punk Kitchen (really, the vegan Bible). Shredded beets, lentils and cooked brown rice combine to create a whopping 1/4 veggie burger that wouldn’t look so out of place at a backyard barbecue, but doesn’t even pretend to want to be compared to a beef burger. The texture is fabulous, and this is the first homemade veggie burger recipe I’ve used that stayed dense and compact down to the very last bite – no crumblies here!
I baked my beet burgers to save on calories, but Isa herself recommends lightly frying the patties in a hot cast-iron skillet to create a crunchy char. Even without the frying, though, my burgers came out of the oven with a very pleasant golden-brown crust.