Veggie Beet Burger

We thought we had heard of every type of burger, but then we came across this recipe from our favorite local store, PCC Natural Market we had to try it out. This is an intriguing and yummy alternative to beef. We’re guessing that if you don’t care for beets, you’ll most likely pass, but if you do, it's delish!

Beet Burgers


(Choose local and organic when possible.)

  • 1 medium onion, finely diced
  • 1 tablespoon olive oil
  • 1 pound (2 to 3 medium) red beets, peeled and coarsely grated
  • 2 tablespoons balsamic vinegar
  • 4 cloves garlic, minced
  • 15-ounce can black beans, drained and rinsed
  • 1 1/4 cups cooked brown rice
  • 2 tablespoons fresh lemon juice
  • 1/4 cup minced parsley
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 2 tablespoons flour
  • Additional olive oil for cooking
  • Chèvre (optional)
  • Arugula (optional)


In a medium pan, sauté the onion in olive oil until soft, about 5 minutes. Stir in the grated beets, cover and cook over medium heat, stirring occasionally, until the beets are tender, about 10 minutes. Add the vinegar and garlic and sauté 1 more minute. Set aside until cool enough to handle.

Place the black beans in a large bowl and mash them slightly with a fork. Add the beet and onion mixture, rice, lemon juice, parsley and thyme. Stir to combine and season to taste with salt and pepper. Add the flour and stir until thoroughly blended.

Form into patties. Working in batches, heat 1 tablespoon of oil in a heavy skillet and brown the patties on one side until they have a nice crust, about 2 minutes. Flip and cook the second side about 2 minutes more. Serve on warm buns with a dollop of chèvre and a small handful of arugula or your favorite toppings.


Veggie burger tips

Forming the patties: Spray a 1/3 measuring cup with cooking spray. Fill the cup with the burger mixture, pressing gently so it will hold together. Invert onto work surface and gently pat into a 3/4-inch-thick patty.

Let the patties rest: Most veggie burgers benefit from a little resting time between shaping and cooking. If you let them sit for 5 to 10 minutes (or refrigerate them for up to a few hours), they’ll be less likely to fall apart.

Fry, bake or grill: When pan-frying, oil a heavy skillet or grill pan and cook burgers over medium heat for about 3 to 4 minutes per side — the burgers will release easily from the pan when they’re nicely browned and ready to be turned.

Alternately, most veggie burgers can be baked in a 350° F oven for 25 to 30 minutes, flipping midway until golden and crisp.

If you want to grill the burgers, brush a sheet of heavy-duty foil with olive oil. Place patties on foil, cover the grill and cook over medium-high heat, allowing them to sear on one side before turning. Allow about 4 to 5 minutes per side and keep an eye on them — if you try to flip them too soon, they’ll fall apart, but if you wait too long, they’ll burn.

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