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beets / meals / quick / one-pot / sandwiches

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.


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.


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


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.

The Author

vegan foods!

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