Updated: Aug 19
I started seeing "beet burgers" on restaurant menus about a year ago. I tried one and found it to be very good - moist but not falling apart. So when I recently received some large beets in my Misfit Market delivery I thought why not try my hand at beet burgers. The result is spectacular!
Beets are very healthy. According to Dr. Caldewll Esselstyn they are considered to be part of the "greens" family that help your body make nitric oxide, the "magic molecule" that dilates your arteries allowing blood to flow more easily throughout your body.
In this recipe I used golden beets but any beet will do just fine. If you use frozen cooked quinoa, then these burgers will be easy, quick and will absolutely delight your taste buds!
Makes 4 large burgers or 6 small
1 large golden beet, peeled and cut in small cubes (about 1 1/4 lbs)
1 can black beans, rinsed and drained
1/2 cup whole grain bread crumbs
1 cup cooked quinoa (I used red quinoa for the color but any kind is fine)
1/4 cup rolled oats (uncooked)
1/4 cup chopped onion
1/4 cup chopped cilantro
2 tablespoons chopped fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon onion granules
salt and pepper to taste, optional
Steam (or boil) the beets until soft - about 30-40 minutes. Place steamed beets and the black beans in the bowl of a food processor (see Note). Process about 10 seconds until no large chunks remain, but the mixture still has some texture. Add all other ingredients and pulse about 15 times to combine. Form into 4 patties (or 6 for smaller burgers).
Heat a non-stick skilled over medium heat. Fry the patties until brown on one side (about 7-8 minutes). Flip very carefully and fry the other side until brown. Serve on these whole wheat rolls or bun-free and add toppings of your choice.
Note: If no food processor, you can mash the beets and beans in a blender. Remove from the blender and mix in the other ingredients by hand.
With or without a bun these beet burgers are delicious!