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.
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.