Beet Burgers
Even if beets aren't your thing, their earthy flavor and hearty texture create a delicious veggie burger. This beet burger recipe is easy. Throw the ingredients into the blender, shape patties and bake. If you don't have the exact ingredients, I provide lots of options.
Ingredients
- 1 cup bread crumbs make your own—just throw some stale bread into the blender.
- 1 cup cooked beets see store-bought options in the instructions
- 1/2 cup walnuts substitute almonds, cashews or rolled oats/oat flour if nut free
- 2 Tbsp ground flax seed substitute chia seeds
- 2 garlic cloves substitute 1 tsp. garlic powder
- 1 Tbsp. miso paste substitute Liquid Bragg's or coconut aminos
- 1 red onion loosely chopped. Substitute yellow, sweet or 1 Tbsp. onion powder
- 1 cup cooked rice or quinoa Make your own or buy pre-cooked packets in rice isle or with frozen veggies
- 14 ounce canned black beans substitute any bean or lentil variety
- 1 cup mushrooms canned ok—just drain
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. turmeric use 1-in piece of fresh if you have it
- 1/2 tsp. ground fennel optional: adds a sausage flavor
- 1/2 tsp. dry mustard substitute 1 Tbsp. any mustard
- 1/2 tsp. salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Wash skins and remove the ends from one large, or two small beets. Cut in half or fourths to speed bake time. Roast at 375 degrees for about 30 minutes, or until soft. [EASY BUTTON] Purchase cooked beets from the produce department at the grocery. Canned beets work too—just drain any liquid.
- If making your own bread crumbs, and/or substituting rolled oats for walnuts, throw bread (and/or oats) into the blender and grind into a fine powder. Keep in the blender.
- Add beats, walnuts (substitute oat flour), flax seed, garlic and miso (substitute soy/coconut aminos) to the bread crumbs. Puree until smooth. (If using fresh turmeric, add to this step so that it is thoroughly processed).
- Add the remaining ingredients (onion, rice or quinoa, beans, mushroom and seasonings). Briefly blend on low-medium until only small chunks remain. Use the pulse setting to create desired texture. It is absolutely okay to blend until pureed. But if you like chunks, take it slow.
- Line a baking sheet with parchment paper. Use a spatula or hands to arrange batter into patties. Bake for 30 minutes. Flip about halfway through to ensure even cooking. Optional: spray with avocado oil or brush with olive oil for the final 15 minutes.
- Serve hot with or without a bun and your favorite condiments. I topped mine with sauerkraut, mustard, tomato and cilantro, and served crispy Brussels sprouts on the side.
- Store extras in the refrigerator or in the freezer. Make sure they are thoroughly cooled before freezing to avoid freezer burn.
Notes
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
What to serve on the side? Try Goddess Style Brussels Sprouts.
Beet Burgers
Even if beets aren't your thing, their earthy flavor and hearty texture create a delicious veggie burger. This beet burger recipe is easy. Throw the ingredients into the blender, shape patties and bake. If you don't have the exact ingredients, I provide lots of options.
Ingredients
- 1 cup bread crumbs make your own—just throw some stale bread into the blender.
- 1 cup cooked beets see store-bought options in the instructions
- 1/2 cup walnuts substitute almonds, cashews or rolled oats/oat flour if nut free
- 2 Tbsp ground flax seed substitute chia seeds
- 2 garlic cloves substitute 1 tsp. garlic powder
- 1 Tbsp. miso paste substitute Liquid Bragg's or coconut aminos
- 1 red onion loosely chopped. Substitute yellow, sweet or 1 Tbsp. onion powder
- 1 cup cooked rice or quinoa Make your own or buy pre-cooked packets in rice isle or with frozen veggies
- 14 ounce canned black beans substitute any bean or lentil variety
- 1 cup mushrooms canned ok—just drain
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. turmeric use 1-in piece of fresh if you have it
- 1/2 tsp. ground fennel optional: adds a sausage flavor
- 1/2 tsp. dry mustard substitute 1 Tbsp. any mustard
- 1/2 tsp. salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Wash skins and remove the ends from one large, or two small beets. Cut in half or fourths to speed bake time. Roast at 375 degrees for about 30 minutes, or until soft. [EASY BUTTON] Purchase cooked beets from the produce department at the grocery. Canned beets work too—just drain any liquid.
- If making your own bread crumbs, and/or substituting rolled oats for walnuts, throw bread (and/or oats) into the blender and grind into a fine powder. Keep in the blender.
- Add beats, walnuts (substitute oat flour), flax seed, garlic and miso (substitute soy/coconut aminos) to the bread crumbs. Puree until smooth. (If using fresh turmeric, add to this step so that it is thoroughly processed).
- Add the remaining ingredients (onion, rice or quinoa, beans, mushroom and seasonings). Briefly blend on low-medium until only small chunks remain. Use the pulse setting to create desired texture. It is absolutely okay to blend until pureed. But if you like chunks, take it slow.
- Line a baking sheet with parchment paper. Use a spatula or hands to arrange batter into patties. Bake for 30 minutes. Flip about halfway through to ensure even cooking. Optional: spray with avocado oil or brush with olive oil for the final 15 minutes.
- Serve hot with or without a bun and your favorite condiments. I topped mine with sauerkraut, mustard, tomato and cilantro, and served crispy Brussels sprouts on the side.
- Store extras in the refrigerator or in the freezer. Make sure they are thoroughly cooled before freezing to avoid freezer burn.
Notes
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
What to serve on the side? Try Goddess Style Brussels Sprouts.
Colleen Kachmann is a Master health coach and certified recovery professional. She is the founder of Recover with Colleen, an online sobriety program to help professional women reverse alcohol use disorder. She offers a 12-week masterclass, on-going group support and private coaching to women navigating post acute withdrawal syndrome.. Buy her book on Amazon. Find her on YouTube.
