Beet Burgers

burger 2

I created this recipe with the intent of befriending some vegetarians.  But it turns out that these beet burgers are meat-eater approved!  They’re a great alternative to your typical burger when you’re looking for something a little bit fresher and more flavorful.  I was honestly afraid these would taste too “beet-y,” but the fresh veggies and spices balance out the beet flavor quite nicely!  Next time you have your vegetarian AND meat-eating friends over for dinner, turn to the beet burger!  Yes, that is gluten-free skillet-baked focaccia bread that my burger is sitting on. You weren’t expecting something wrapped in a leaf of lettuce were you?!  You can serve your beet burgers on anything from buns to bread to lettuce wraps to gluten-free focaccia 😉

Ingredients: (yields 3-4 servings)

  • 5 medium canned beets, shredded
  • 3 eggs
  • ½ zucchini, shredded
  • ½ cup cooked brown rice
  • ½ cup ground oats (or oat flour)
  • ¼ onion, chopped
  • 1 tbs mustard seed
  • 1 ½ tsp cumin
  • 1 tbs pepper
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • ¼ cup walnuts (optional)
  • Olive oil

Directions:

  • Tip: Use a large-holed cheese grader to shred beets and zucchini
  • Finely chop walnuts
  • In a medium bowl, combine all ingredients and mix well
  • Refrigerate for 10 minutes
  • Shape into patties
  • Heat a drizzle of olive oil in a non-stick frying pan over medium heat
  • Cook patties in covered pan for ~3 minutes per side
  • Tip: If the mixture is too wet, simply add more flour. You can use any mild gluten-free flour for this recipe.
  • Serve with your choice of bread and toppings!

Health Benefits:

  • The beet burger is a great source of fiber, magnesium, zinc, vitamin B6, folate, and omega-3 fatty acids!

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