Vegan Delicacy

Oatmeal Burger with Beets and Walnuts

5
Average: 5 (7 votes)
(7 votes)
Oatmeal Burger with Beets and Walnuts

Oatmeal Burger with Beets and Walnuts - This delicious burger does not only convince vegans! Photo: Iris Lange-Fricke

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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
766
calories
Calories

Healthy, because

Even smarter

Nutritional values

Beets are rich in iron and folic acid, making this recipe the perfect combination for healthy blood formation.

You can also serve these oatmeal roasts with a salad or oven-roasted vegetables with a dip of curd cheese and herbs. 

1 serving contains
(Percentage of daily recommendation)
Calorie766 kcal(36 %)
Protein32 g(33 %)
Fat37 g(32 %)
Carbohydrates77 g(51 %)
Sugar added1.7 g(7 %)
Roughage15 g(50 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E8 mg(67 %)
Vitamin K84.5 μg(141 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.4 mg(29 %)
Folate175 μg(58 %)
Pantothenic acid1.3 mg(22 %)
Biotin24.9 μg(55 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13 mg(14 %)
Potassium1,105 mg(28 %)
Calcium140 mg(14 %)
Magnesium212 mg(71 %)
Iron8.5 mg(57 %)
Iodine5 μg(3 %)
Zinc5 mg(63 %)
Saturated fatty acids4.3 g
Uric acid114 mg
Cholesterol0.7 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
8 tablespoons fine Oats
6 tablespoons rough Oats
4 tablespoons flaxseed (crushed)
2 Beets (vacuum-packed)
12 ounces Beet juice
2 Red onions
2 garlic
3 tablespoons Canola oil
2 teaspoons Mustard seed
2 teaspoons Coriander
4 teaspoons paprika
7 ounces Vegetable broth
6 tablespoons soy sauce
2 handfuls Arugula
2 tablespoons Vegan Margarine (or coconut oil)
3 teaspoons Spelt flour
5 tablespoons Nutritional yeast
1 teaspoon Mustard
salt
White pepper
1 pinch Turmeric
4 Hamburger bun
2 teaspoons Maple syrup
1 ounce Walnut
How healthy are the main ingredients?
OatsOatsflaxseedflaxseedgarlicsoy sauce
Preparation

Kitchen utensils

1 Sieve, 1 Knife, 2 Non-stick pans, 1 Toaster

Preparation steps

1.

Mix oat flakes and flaxseed in a bowl. Drain the beetroot and collect the juice. Fill up to 12 ounces with the beetroot juice. Peel onion and garlic, dice 1 onion very finely together with the garlic, cut the other onion into rings, and set aside.

2.

Fry the diced onion and garlic in a pan with 1 tbsp. oil, crush the seeds in a mortar and sprinkle them over the onion together with paprika powder. Fry briefly, then deglaze with vegetable stock, beet juice, and soy sauce. Simmer briefly, pour over the oat flakes, and allow to swell for 10 minutes.

3.

In the meantime cut the beetroot into thin slices. Clean, wash, and shake dry the arugula.

4.

Melt the margarine in a pot, stir in the flour with a whisk, add 4 ounces of water. Stir in yeast flakes with mustard, salt, pepper, and turmeric and bring to the boil. Let simmer until a tough cream is formed.

5.

Form 4 patties from the oatmeal mixture and bake in a coated pan with remaining oil for about 4 minutes at medium heat, turn over and finish baking.

6.

Meanwhile, toast the burger buns, spread with half of the yeast melt, cover with beetroot, onion rings and arugula, drizzle a little maple syrup over the salad, then place the oatmeal patty on top, spread with the rest of the yeast melt, sprinkle walnuts on top and put the burger lid on.