A Better Beet Burger

When beets showed up on the dinner table when I was a child, I turned up my nose to them because of the color. Plus, I thought they tasted like dirt. It wasn’t until I was in my twenties that I gave this root vegetable a second try. Now I purchase beets a couple times a month, steam them and use them in my salads or as a side for a meal.

Beets nutritionally is a great source of fiber, folate, manganese, potassium, iron and vitamin C. Beets, specifically, the juice, as been shown to help improve blood flow, lower blood pressure and help with exercise performance by improving the efficiently of our mitochondria. With it’s antioxidant component, beets help protect us from cancer, heart disease, and reduces inflammation.

If you have space to plant a garden, beets should be in the line up. They are typically very easy to grow in a small space. Enjoy eating the tops as you await for the root to develop. In this recipe, raw beets are used making these burgers an easy addition in a busy life. Let me know what you think. NOTE: I eat mine with a little Sriracha mayo.

A Better Beet Burger

Ingredients:

• 2 cups grated raw peeled beets (about 2 medium beets)

• 3/4 cup old fashioned rolled oats

• 1/2 cup cooked lentils (can use canned)

• 1/2 cup gluten free flour

• 1/2 cup onion, finely chopped

• 2 cloves garlic, finely minced

• 1 TBSP natural peanut butter

• 2 tsp dried thyme leaves

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions:

1. Place grater attachment in food processor. Gate beets. Add remaining ingredients to the food processor. Pulse, do not puree, stopping to scrape the side. Pulse until the mixture comes together.

2. Mixture will be sticky. Using your hands, shape into 4 patties. Hint: wetting your hands between each patty will help them not to stick.

3. In a cast iron skillet, heat avocado oil or a high heat appropriate oil to low-medium. Add the four patties and cook slowly so they will be cooked but not burned on the outsides.

4. Serve on a bun with your favorite toppings.

Vegan Beet Burger

I've loved beets since I was a child. I'd eat them straight out of the canning jar. I now enjoy steaming fresh beets, slicing them up and eating them in my salads. I've also used them in my smoothies. Beets have many health benefits that can keep a body moving. The first time I ate a beet burger was with my daughter, Heather. She took me to a popular restaurant in the city where she lives. Known for their burgers, this restaurant was indeed crowded. We sat at the bar are ordered our food. I, of course, ordered the beet burger. I had to. I thought it was odd that someone would actually use beets in a burger. I wanted to know what it looked like as much as anything. It was really good. I think the sauce on top had a lot to do with it too. 

Since I love cooking, I had to figure out how to duplicate this burger. I got online and found a couple of recipes for these burgers. I tried one but it was a failure. I thought, I'll just make up my own and go from there. This is what I came up with. I hope you will enjoy this treat! It's super easy and quick. I served mine with slices of avocado and sriracha mayo.

Ingredients:

• 2 cups cooked beets
• 1 can black beans, drained and rinsed
• 2 gloves garlic, minced
• 1 small onion, diced
• 1/2 cup bread crumbs
• 1/8 tsp cayenne pepper
• 1 tsp salt
• 1 tsp pepper

Directions:

1. Place all ingredients in a food processor. Pulse until smooth, stop and scrap down the sides and pulse again until smooth and well blended.
2. Add 2 tsp olive oil to skillet and place on medium heat.
3. Dip out a large spoonful of batter and pat out with hands.
4. Place in the skillet and cook about 3-4 minutes on each side.
5. Place on a plate and keep warm. Serve on a bun with your favorite toppings.

Sriracha Mayo: 1/4 cup mayo and 1 TBSP sriracha sauce. Stir to combine.

Yield: 10 patties