Look Again is a series where I feature old recipes from posts that showcase my bad young photography skills. Some of my favorite recipes deserve a second look. Today I’m bringing back the beet burger!
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Tim doesn’t even really like beets, but he likes these burgers. So even if you aren’t a beet person, don’t let that scare you away.
The only thing I don’t like about my old beet burger recipe is how long it takes. The old recipe calls for cooked beets, which takes a minimum of 30 minutes. Who’s got time for that?! So when I saw Dana from The Minimalist Baker post a recipe for beet burgers that used grated, raw beets, I was intrigued. No need to peel, dice, and cook the beets? I wondered if I could use raw, shredded/grated beats without compromising the taste and texture of my original recipe. I gave it a go and was amazed! It worked beautifully and definitely cut down on the recipe time.
I made a few more slight changes to my original recipe. I tried using walnuts in place of the oats and it worked fine. Either one is great. I also bake these 50% of the time instead of frying them, so I include directions for both in this version. I also forget to add the miso 50% of the time, so I list that as optional this time around.
What I love most about these burgers is their flavor profile. When I saw Dana’s recipe I was going to try her spice ideas, but couldn’t bring myself to part from my original recipe. The flavors are just spot on.
These beet burgers are hearty, filling, and have great texture. They aren’t mushy at all, like so many veggie/bean burgers can be. They are slightly delicate, but hold together well once cooked.
If you try these I hope you love them as much as I do!
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Look Again: Beet Burgers
- Total Time: 27 minutes
- Yield: 8 patties 1x
Description
A hearty beet burger even meat-lovers enjoy!
Ingredients
- 1–2 tablespoons olive oil or coconut oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium beets, peeled and then grated or shredded
- 1/2 cup rolled oats or walnuts
- 1/2 cup prunes
- 2 eggs
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups cooked brown rice
- 2 teaspoons coriander
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon black pepper
- 1 tablespoon miso (optional)
- oil for frying (optional)
Instructions
- In a large skillet, heat the oil and then add the diced onion and cook until soft, about 5 minutes. Add the garlic and cook another minute. Turn off the heat and set aside.
- {Meanwhile, grate or shred your beets. I use my food processor shredding attachment and love how easy it is!} In your food processor, pulse the prunes and oats or walnuts until they are well combined, but not so much they are turning into a paste. Add the eggs and process until they are just combined. {Alternatively, you can crush/chop the walnuts and chop the prunes and then mix in the egg. I just really like the convenience of the food processor.} Set aside.
- In a large bowl, mash your beans until they are mostly mashed, but a few beans are still in tact. Add the beats, prune/walnut/egg mixture, onion and garlic mixture, brown rice, coriander, thyme, salt, cinnamon, pepper, and miso. Mix very well until everything is well combined.
- Form your mixture into 8 patties. Thinner patties cook better, so flatten them with your hands. Now you have 2 options for cooking.
- Frying option: Heat some oil in a large skillet and cook the patties for 4-6 minutes per side. Be careful when flipping.
- Baking option: Bake the patties in a 375 degree oven for 30-40 minutes, carefully flipping once half way through the cooking time.
Notes
*If the burgers fall apart a little when you flip them, just form them back together carefully with your hands or the spatula. They will hold together better when they are fully cooked.
This recipe is slightly adapted from my original beet burger recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 pattie
- Calories: 204
- Sugar: 6.75g
- Sodium: 325.5mg
- Fat: 4.4g
- Carbohydrates: 35g
- Protein: 8g
Enjoy!
Here’s what some of my readers have said about my original beet burger recipe:
We totally loved these. I happened to already have all of the ingredients on hand and I was already wondering what to do with my beets. You answered the question. Thanks for a great veggie burger recipe! I’m going to have these for lunch for the rest of the weekend. Thanks again!
This is awesome! Even my meat and potatoes eating husband liked them. I am slowly easing him into eating less meat and my plan is working with great recipes like this!
What do you recommend for toppings? It looks like maybe avocado, tomato, and is that mustard in the photo? Thanks!
In the photo I had a double pattie with a tomato slice in the middle, topped with avocado, and with a spicy mustard relish. My husband likes them with just cheese. You can really go in a lot of directions with the toppings based on your personal preference! 🙂
How have I never made these?! They look so incredible! That color is just killer.
Thanks Alexis! They are one of my all-time faves.
Oh i LOVE the sound of these! I’ve never thought to make burgers out of beets! I love beets!
Thanks Carrie! Beets are such a super food! 🙂
These look amazing I am super impressed by this recipe and the photos make me hungry. I might even try some cherries in the burger, too.
Oooh cherries would be a really fun addition. Let me know if you try it!
Beets are my newest obsession so this showcase of a classic came at the perfect time. My husband loves trying new (and unusual) foods and I’m pretty sure neither of us has ever had a beet burger, can’t wait to try it!
Let me know how you both like them! 🙂
I LOVE beets and beet burgers. Totally making these for dinner and not telling the fam what’s in them. Mwhahahaha!
Good call! No need to have them prejudging before they even try them! 😉
I’m a beet freak right now! These look so good 🙂
Thanks so much! 🙂