Veggie burgers have been our thing lately. Easy preparation and being freezer-friendly are just two of the many reasons we can’t stop making them. The other night, I had some beets that I wanted to use and thought, it’s a good time to create a beet burger recipe. Alex and I have seen beet burgers on several restaurant menus, but have yet to try one. Therefore, I can’t tell you how ours stack up against others, but I can tell you that these beet burgers are delicious!
Check out our Mushroom Quinoa Burger recipe post for my genius patty-making tip. It’s not all that genius, but I do think it’s creative and encourages using what you have.
Want to make your own buns that pair deliciously with this beet burger recipe? Try our Sweet Potato & Oat Buns recipe.
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Beet Burgers
(9 votes, average: 4.11 out of 5)
Loading...Ingredients
- 1 cup raw beets, shredded & packed
- 1 cup mushrooms, minced & packed
- 1 cup cooked quinoa, packed
- 1/4 cup flaxseed meal
- 1/4 cup cornmeal
- 1/2 cup black beans, drained
- 1 teaspoon smoked paprika
- 1 clove garlic (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon onion powder
- 1 teaspoons salt
Instructions
Shred the beets and mince the mushrooms if you haven't done so already. Let your food processor do all the work for you.
Add all the ingredients to the food processor and mix until combined. I like to make sure the beans are no longer identifiable.
Form 6 patties. The mixture will be quite sticky, but don't be intimidated! I like to use a wide-mouth Ball mason jar lid to make uniform patties, which you can read about here. Or, you can get creative with what you have.
Cooking in a skillet: Heat to medium/medium-high heat. Cook about 10-12 minutes, then flip the burger and cook another 5-8 minutes.
Cooking on a grill: I recommend freezing the patties for at least an hour before grilling. Then, grill for 10-15 minutes on one side, flip and cook an additional 7-10 minutes. Don't rush flipping these. Flipping too early may result in them losing shape. They will be easy to flip when ready. Also, make sure your grill is really hot when you put them on to sear the burger and prevent it from falling apart.
Nutrition
-
Serving Size: 1 burger
-
105 Calories
-
16g Carbohydrates
-
2.5g Fat
-
3.6g Fiber
-
5g Protein
-
2g Sugar
Notes
- A good source of potassium, iron, magnesium, and vitamin c.
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7 Comments
André K.
March 3, 2019 at 4:01 pmYum! Thanks for the recipe. We are trying these this week.
Wendy
March 5, 2019 at 4:58 pmIf someone can’t use the flax meal. Is there a good substitute?
Maria
March 5, 2019 at 5:28 pmI would try oat flour or more beans in place of the flax. Let me know how it goes if you try a substitution!
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Katelyn
January 8, 2020 at 8:12 amCan I substitute the corn meal with oats? I’m thinking since it’s just a binding agent?
Maria
January 8, 2020 at 10:03 amThough I’ve never tried oats in this recipe, my guess is that it will be a great substitute. I think it’s definitely worth a try! Let me know how it turns out.
Alexandra Swanson
October 8, 2020 at 8:11 amThese were good. I used like 2C of bread crumbs instead of the 1/4 cup of corn meal though