Beet Burger Recipes

BEET BURGERS

Beet Burgers image

This sophisticated beet burger recipe tastes better than most restaurant veggie burgers. Maybe that's because its creator taught at the New England Culinary Institute before joining a school nutrition program. Recipe adapted from Dave Horner, food service chief of Mount Mansfield Unified Union School District in Vermont.

Provided by EatingWell Test Kitchen

Categories Healthy Vegetarian Burger Recipes

Time 55m

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
½ cup diced onion
1 large egg
1 cup grated peeled beet
1 cup grated carrot
½ cup grated Parmesan cheese
½ cup cooked brown rice
½ cup toasted unsalted sunflower seeds
¼ cup toasted sesame seeds
3 tablespoons whole-wheat flour
2 tablespoons chopped fresh parsley
1 teaspoon reduced-sodium soy sauce
¾ teaspoon kosher salt

Steps:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Heat oil in a small skillet over medium-high heat. Add onion; cook, stirring occasionally, until soft and golden, about 3 minutes.
Whisk egg in a large bowl. Stir in beet, carrot, Parmesan, rice, sunflower seeds, sesame seeds, flour, parsley, soy sauce, salt and the onion until well combined. Using 1/2 cup for each, shape the mixture into 6 patties, each about 2 1/2 inches wide. Place on the prepared pan.
Bake until browned and heated through, about 30 minutes. Serve on buns with your favorite toppings, if desired.

Nutrition Facts : Calories 205 calories, Carbohydrate 16.1 g, Cholesterol 36.7 mg, Fat 13.2 g, Fiber 3.8 g, Protein 7.5 g, SaturatedFat 2.6 g, Sodium 429.9 mg, Sugar 2.7 g

BEET BURGER RECIPE

Beet Burger Recipe image

Recipe for moist and flavorful vegetarian burgers made with beets, black beans, herbs and spices.

Provided by Anita Schecter

Categories Dinner Sandwich

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

1/4 cup uncooked white or brown rice
3/4 cup water
1 shallot, peeled and quartered
1 large beet, peeled and quartered
1 cup canned black beans, rinsed and drained
1 egg
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley
1 teaspoon cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt, or to taste
4 seeded rolls, split
1 cup baby arugula or other small salad greens
Tahini or tzatziki sauce, for serving

Steps:

Gather the ingredients.
Heat oven to 400 F. Add 3/4 cup of water to a pot and bring to a boil. Stir in rice, cover, reduce heat to low and cook for 15 minutes or until rice is tender and water has been absorbed. Set aside to cool.
Add quartered shallot and quartered beet to a food processor. Pulse a few times until mixture resembles rice. Add black beans and cooled cooked rice. Continue pulsing until mixture is mostly pureed, but still slightly chunky. Scrape batter into a large bowl.
Stir in egg, breadcrumbs, chopped fresh parsley, ground cumin, ground black pepper, and salt. Stir until combined.
Form into 4 equal sized patties or 8 smaller slider patties.
Put burgers on a parchment-lined baking sheet and bake for 15 minutes.
Flip and continue baking for an additional 15 minutes. Alternatively, you can also pan fry these in a skillet or cast iron pan.
Sandwich cooked patties in seeded rolls. Top with arugula and drizzle with a tahini or tzatziki sauce.

Nutrition Facts : Calories 289 kcal, Carbohydrate 46 g, Cholesterol 47 mg, Fiber 8 g, Protein 12 g, SaturatedFat 1 g, Sodium 693 mg, Sugar 5 g, Fat 7 g, ServingSize 4 Servings, UnsaturatedFat 0 g

BEET BURGER WITH CITRUS-CAPER AIOLI

Beet Burger with Citrus-Caper Aioli image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 tablespoons grapeseed oil
1 medium yellow onion, minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 cups cooked brown rice, cooled (a microwaveable bag works great)
1 cup roughly chopped, peeled raw red beets (about 1 large beet)
1 cup walnuts
1/2 cup yellow raisins
1/2 teaspoon granulated garlic
2 large eggs
Bibb lettuce leaves, for serving
Citrus-Caper Aioli, recipe follows
1/2 cup mayonnaise
2 tablespoon capers
1 tablespoon honey mustard
1 teaspoon orange zest plus 2 tablespoons fresh orange juice
Kosher salt and freshly ground black pepper, optional

Steps:

Heat a skillet over medium heat and add 2 tablespoons of the oil. Add the onions, season with salt and pepper and saute until slightly golden, about 10 minutes. Set aside to cool.
Add the brown rice, beets, walnuts, yellow raisins, granulated garlic and cooled onions to a food processor and pulse about 10 times, until the mixture is ground similar to ground beef. Transfer to a bowl and add the eggs, 1 teaspoon salt and some pepper. Mix by hand until uniform, then tightly form into 4 patties.
Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons oil. Season both sides of the patties with salt and pepper. Gently add the patties to the oil and sear on each side until crisp and browned, about 10 minutes a side.
Place the patties on 2 to 3 Bibb lettuce leaves. Dollop a bit of Citrus-Caper Aioli on top and serve.
Mix the mayonnaise, capers, honey mustard and orange zest and juice in a bowl. Adjust the seasoning if necessary with salt and pepper.

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