Beet Burgers

inAmerican Recipes, Double Duty Recipes, Gluten Free Recipes, Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 15 MINS
  • COOK TIME | 40 MINS

I recently dug up two huge beetroots, and after making beat slaw, cold beet salad, and borscht, etc., I decided to try something a little bit different. The result was this savory, nutty “burger” recipe. These nutrient-rich patties are a great substitute burgers on Meatless Mondays. Consider using slightly warmed Portobello mushroom caps in place of buns. The combination is outrageously delish!

Ingredients

  • 2 cups grated beets
  • 1/2 white or yellow onion, diced
  • 1 large egg or egg substitute
  • 1 cup Panko breadcrumbs or breadcrumbs of choice
  • 1/2 cup toasted sunflower seeds
  • 1/4 cup toasted sesame seeds
  • 3 tablespoons flour of choice, gluten free, etc.
  • 1 tablespoon reduced sodium soy sauce

Instructions

  1. Preheat oven to 375°F.
  2. Form the beet mixture into patties and place on a baking sheet. Bake for 30 minutes or until slightly crispy on the outside.

Serve with regular buns, gluten-free buns, or Portobello mushroom cap buns. These taste great dressed with mayo, mayonnaise, lettuce, and tomato.