Beet Burger Recipes

BEET BURGER

Steps:

• Toast your pecans. Heat up a large pan over medium-low heat. Add pecans and toast for 3-5 minutes until they start to brown and get fragrant. Once they start to brown, immediately remove from heat and add to the bowl of your food processor.
• In the same pan, add a teaspoon oil and sauté the onion for 3 minutes until softened. Add beets, garlic, and coconut aminos and saute for another 3-5 minutes until softened. Set aside to cool for a minute. If the mixture is really wet, squeeze/press out some of the liquid, but it does need to be wet to help the burgers hold together.
• Add oats to the food processor and pulse with the pecans until broken down, but some texture still remains. You don't want to make pure flour, so you will still have bits and pieces of oats and pecans.
• Add the lentils, cooked beet mixture, cumin, mustard, ginger, and salt and pepper to the food processor. Pulse for 5-10 times until combined, but some texture remains. The mixture should be a little wet and stick together. If needed, you can add some more oats if the mixture is too wet. If the mixture is too dry, add a little water. Taking a 1/2 cup and using it as a scoop, pack the mixture into the cup, remove, and form into a burger patty. Repeat with the remaining mixture making 4 burgers.
• Add a tablespoon of oil to your pan over medium-low heat and let it get hot*. Add burgers and cook 5-7 minutes per side until golden brown and cooked through. Since they are veggies burgers, they are more delicate, so be careful when flipping. Once cooked, top with your favorite toppings and serve how you like!

BEET BURGERS

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Heat oil in a small skillet over medium-high heat. Add onion; cook, stirring occasionally, until soft and golden, about 3 minutes.
• Whisk egg in a large bowl. Stir in beet, carrot, Parmesan, rice, sunflower seeds, sesame seeds, flour, parsley, soy sauce, salt and the onion until well combined. Using 1/2 cup for each, shape the mixture into 6 patties, each about 2 1/2 inches wide. Place on the prepared pan.
• Bake until browned and heated through, about 30 minutes. Serve on buns with your favorite toppings, if desired.

BEET BURGER WITH CITRUS-CAPER AIOLI

Steps:

• Heat a skillet over medium heat and add 2 tablespoons of the oil. Add the onions, season with salt and pepper and saute until slightly golden, about 10 minutes. Set aside to cool.
• Add the brown rice, beets, walnuts, yellow raisins, granulated garlic and cooled onions to a food processor and pulse about 10 times, until the mixture is ground similar to ground beef. Transfer to a bowl and add the eggs, 1 teaspoon salt and some pepper. Mix by hand until uniform, then tightly form into 4 patties.
• Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons oil. Season both sides of the patties with salt and pepper. Gently add the patties to the oil and sear on each side until crisp and browned, about 10 minutes a side.
• Place the patties on 2 to 3 Bibb lettuce leaves. Dollop a bit of Citrus-Caper Aioli on top and serve.
• Mix the mayonnaise, capers, honey mustard and orange zest and juice in a bowl. Adjust the seasoning if necessary with salt and pepper.