Beets are bountiful this time of year, so what better to do than make burgers out of them? Aren’t you tired of the same old black bean burger you pull out of your freezer when you don’t know what to eat? Or is that just me? Freeze a few of the patties and you’re set up for a delicious meal at the drop of a hat.
Beets have a wonderful earthy taste that pairs well with the garlic and onion in this burger. Not to mention, these beet burgers are so nutritiously dense! Not only are the lentils and quinoa packed with protein, but the beets themselves are chock-full of folate, potassium, and fiber, to name just a few benefits.
One of my favorite parts about these beet burgers is that they don’t fall apart easily. The crumbling patty is the bane of many a bean burger. But not this one! By squeezing out excess beet juice (which you can save for later for smoothies!) the burgers are rid of excess moisture that can cause crumbly patties.
I have to admit that I also like making these burgers because beet juice is so beautiful– look at all of the pink! And who doesn’t like their kitchen covered in pink beet juice?
Pair with homemade sweet potato buns or use leftover beet greens for a wrap, and top with favorite burger toppings (which in my case is hot sauce and the beet greens)!
- 1 pound (3 large) beets
- 1/2 cup green lentils, cooked
- 1/2 cup quinoa, cooked
- 1 cup rolled oats, uncooked
- 1 flax egg
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp hot sauce
- 1/2 tsp salt
- 1-2 tsp olive oil
Preheat oven to 400F. Trim greens and ends off of beets. Wrap in tin foil and roast in oven for 50 minutes. While beets are roasting, prepare quinoa and lentils per package instructions. Saute diced onions in olive oil for 5 minutes. Add in garlic for 30 seconds, cooking until slightly browned and aromatic. Set aside.
When beets are finished cooking, let cool to a heat at which you're able to handle them. Using a box grater, shred beats to a shredded cheese consistency. This should yield ~2 cups. Wrap beets in paper towel, or place in fine colander, and press excess juice out. Beet juice can be reserved and used in smoothies or other recipes.
Using a food processor, pulse rolled oats into a flour-like consistency. Mix all ingredients together, stirring with wooden spoon to combine. Divide beet mixture into six patties, pressing them firmly together. Heat 1 tsp oil in cast iron pan, then add beet burgers to pan, cooking three minutes on each side. The burgers are done when outside is browned and crispy.*
To speed up the cooking process, prepare beets, lentils, and quinoa the night before. I recommend preparing quinoa and lentils in bulk and freezing extra so that they're readily available for quick meals.
Beet burgers are also delicious when baked in the oven instead of on the stove. The oven yields a crispier burger and allows for more hands free time. Bake the patties at 400F for 30 minutes, turning halfway through.
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