Beet burgers: vegetarian



1 can sliced beets
1/2 onion cut into large pieces
1/2 can red kidney beans
1 clove garlic
1 tbsp peanut butter or tahini
1 egg

1/2 c bread crumbs
2 tbsp sesame seeds

1 tbsp olive oil


Put first 6 ingredients in food processors and pulse till smooth. Place the mixture into a bowl and add the bread crumbs and sesame seeds. Mix with a large spoon.

Place the olive oil in a skillet and heat. Add beet mixture, it will be wet and soft, so just spoon it into 4 sections and flatten with back of spoon. Cook on medium for about 5 minutes and flip over carefully, cook additional 5 to 10 minutes, until both sides are dark brown.

Serve on a hamburger bun.

Serves 4: 382 calories each with the bun.

Rating: 5 out of 5.

These came out soft and very tasty. I like the outside a bit “burnt” so i cooked them a little longer. You can add nuts in the food processor if you want some extra protein and body. Instead of putting the beans in the food processor, you can use other beans like cooked lentils and add them after you process the other ingredients. We topped the burgers off with some salsa the first night, then the next day I made a thousand island dressing with mayonnaise, ketchup and sweet relish. Lettuce and tomato would also be good additions to the sandwich. We ate ours with a side salad.



“GSM – (Granache, Syrah, Mourvedre) Bright and herbaceous, this red blend will be a perfect compliment to a savory beet burger. Ripe fruit on the front end and pepper on the finish will leave your mouth cleansed and ready for the next bite! Serve cellar temp in a red wine glass.”

– Damian Kelley

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