This recipe for beet burgers was one of my first blog posts back when I was blogging as a hobby. They continue to be the only beet burger I have ever made because they’re just so dern good. Although I crave beef burgers more frequently than I crave beet burgers, I had a uuuge hankering for these the other day. So I changed up my original recipe just a tad and doubled it so that I could share it with friends.
There are so many things that are right with these burgers. They are spiced to perfection (but not spicy, mind you), have a nice crispy exterior with a soft interior, and they hold together real nice, just like a good veggie burger should. Made entirely of raw beets, rice, and spices, these burgers are gluten-free, egg-free, and are squeaky clean. To keep the burgers vegan, you can skip the lemon-dill yogurt sauce.
If you’ve never tried to make beet burgers, I surely recommend it! They do take a hot minute to prepare, and you do need a food processor for optimal results. Normally, I’d recommend using a high-powered blender to replace a food processor in many recipes, but I don’t think it’d work in this case. Just food for thought.
Here’s how it all works out:
You snag yourself a large beet (or two medium beets). Peel it, chop it, throw it into your food processor, and pulse until it looks like this:
Add cooked rice, spices, garlic, and turn your food processor on.
You’ll need to stop your food processor and stir every once in a while.
Keep going until the beet and rice looks like…well…ground beef. This will take multiple rounds of starting, stopping, and stirring.
Form veggie patties using palm-sized amounts of the burger mixture. Note that the mixture should hold together very well, so making patties should be a cinch. For best results, cook the patties in coconut oil (or high-temperature oil of choice) in a cast iron skillet. The result should be crispy, yet sqooshy, yet so burgerlicious you won’t know what hit you!
The yogurt dill sauce, though, people. So good and simple! The burgers don’t necessarily neeeed a sauce because they are plenty flavorful in their Indian-spiced splendor. But the sauce is a nice little perk if I do say so, myself. It kinda adds a zesty-cool element that makes you go, “mmhmm, mkay, I get it. I can dig.”
Let’s go bun-less by making a lettuce wrap using butter lettuce, green leaf lettuce, or collard greens. We can save the bun carbs for beer carbs, ya feel? Top the burgers with yogurt sauce, thick slices of avocado, and some fresh sprouts. Finger.licking.good.
Quit beet-ing around the bush and make these already!
Interested in having a looksy at more veggie burgers? Check these out:
Berkeley Veggie Burger from Cooking Light
Southwest Veggie Burgers with Black Bean and Corn Salsa from The Roasted Root
Sweet Potato Veggie Burgers from The Roasted Root
Avocado Bean Burgers from Hummusapien
Vegan Mediterranean Chickpea Burgers from Making Thyme for Health
Chickpea Mushroom Burgers with Mustard Green Pesto from Dishing Up the Dirt
Spicy Black Bean, Quinoa, and Sweet Potato Burgers from Eats Well With Others