i love these beet burgers. i love beet burgers, generally i think, but these are so tasty. also i made them from beets that i grew in my yard, and that’s always the most satisfying.  i’m enamoured in part because beets look like crappy rocks with mouse tails and are magical jewels inside. WHAT A VEGETABLE.

if you’re not a big veggie burger person, i understand. i will eat whatever veggie patties but i’m never really into it unless it’s just a giant roasted portobello.  but BEETS! THINK ABOUT IT! the colour alone is so rad, but they’re moist and filling and easy.

THE BEET BURGERS

this made 7 good sized patties

8 small beets, or 4 large ones, tops and tails cut off, grated

1/2 red onion, chopped fine (or grated if you’re using a food processor)

a generous handful of dill, chopped

4 cloves garlic, minced

1 heaped tbsp dijon mustard

1/4 c. mashed up beans/lentils (i used kidney beans because i had them, but any soft bean like canellini or lentils)

a few tbsp olive oil

1/2 c. cooked brown rice

2 tbsp flour

2 tbsp nutritional yeast

lots of black pepper

a big pinch of salt

Mix all together until well incorporated. I split the batch and tried baking and frying them. both worked fine, so it’s up to you. frying is more immediate if you’re feeling hungrytimes.

FRYING

get some oil hot in a pan, shape the mixture into patties (not too thick) and fry on each side until well browned.

BAKING

heat oven to 350 and shape mixture into patties. bake on a parchment lined (or well oiled) baking sheet for 15 minutes, flipping half way or until nicely browned.

I ate mine on bread with dijon, sautéed mushrooms, massaged kale (also from my garden) and alfalfa sprouts. it was so tasty that i fell in love with a burger.