Beet Burger: The Best Veggie Burger Recipe

With Labor Day just around the corner, this beet burger recipe is a sure way to spice up your typical menu for the grill. Energizing beets and scrumptious toppings like avocado and sautéed mushrooms will leave your family and friends wanting more!

This beet burger recipe is not your typical veggie burger. Beets add a deep, earthy flavor, plus turn the patty a gorgeous jewel tone of red. They even deliver a variety of health benefits. Loaded with antioxidants, vitamins, minerals and fiber, this veggie is a go-to when it comes to boosting health! Though all fruits and vegetables are good for us, beets get special recognition for their abundance of the red-purple plant-pigment antioxidant, betalin. Betalins help prevent inflammation, cardiovascular issues and more.

This savory and satisfying patty will keep your guests coming back for more.

Now, let’s get cooking!

Beet Burger Recipe

Recipe Author: Maria Marlowe

Serves 4 / / Prep Time: 20 min / / Cook Time: 13 min

Ingredients:

1 Tbsp. ground flax seed
3 Tbsp. water
8 round rolls(gluten-free)
½ cup red onion, diced
½ cup raw walnuts
1 cup roasted beet (about 1 medium)
1 cup cooked, cooled brown rice
½ cup brown rice flour
½ cup chopped fresh cilantro (can substitute flat leaf parsley)
1 tsp. cumin
1 tsp. paprika
½ tsp. salt
freshly ground black pepper
2 tablespoons Dijon mustard
1 Tbsp. olive oil

Toppings: (Choose favorites)

Avocado
Tomato
Baby Spinach
Sprouts
Onions
Sautéed Mushrooms

Instructions:

Combine flax and water in a small bowl, set aside.
Preheat broiler to high.
Split rolls in half, drizzle with a touch of olive oil, and arrange in a single layer on a baking sheet. Broil 1-2 minutes on each side or until lightly toasted. Let cool on a wire rack.
Reduce oven temperature to 400°.
Sauté onions quickly with olive oil: heat pan over medium low, add oil, and when ready, add onions, and cook a few minutes, just until translucent.
Meanwhile, throw walnuts into a blender (a bullet blender works well), and process just a few seconds until they become like a powder. Remove to a large bowl. Next, pulse beet in blender, just a few seconds, until it is pureed. Pour into that same bowl.
Now, add the onion, brown rice, brown rice flour, parsley, and spices to the walnut/beet mix. Stir until all ingredients are well combined.
Next, stir the mustard into the flax mixture, and then add that to the beet/brown rice mixture. Mix until combined.
Using your hands, roll a scoop of the mixture into a ball between your hands, then press into a patty, and 2 ½ inches across and 1 cm or so high. Repeat 7 times, to make 8 patties. Use gloves if you have them, to avoid getting beet juice on your hands.
Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Carefully add 4 patties to pan; cook 2 minutes. Flip and cook other side for 2 minutes. Transfer patties to baking sheet. Repeat procedure with remaining 4 patties. Place baking sheet in oven; bake patties at 400° for 5 minutes.
Place bottoms of bun on a flat surface. Top each with spinach, a beet burger, mustard, avocado, sprouts, and the top of the bun.

*Tastes great without a bun, too. Pile it up with avocado, and tomato, or simply dip it in mustard.

NOTE: While the recipe itself is quite quick to make, it assumes you already have cooked brown rice and roasted beets on hand, which both take about 40 minutes to cook (but less than 5 minutes to prep). So, I would suggest making the brown rice and roasting the beets earlier in the day, or even the day before, so they are ready to go when it’s burger time.

For a printable recipe card, see the original recipe, here.