BEET BURGERS

2 min read

Updated: Aug 2, 2023

BEET BURGERS bestveggieburgerbeetburge

plated beet burger on potato bun topped with lettuce, red onion, tomato, dill, cucumbers, and chipotle sauce

BEET BURGERS

This is the veggie burger that’s not trying to be meat. This is a celebration of the flavors, textures and colors of vegetables! And even the meat lovers you make them for will clean their plates and go back for seconds. Earthy beets, mushrooms, and kidney beans create a playfully pink hued patty chock-full of umami flavor that sits on a toasted, plush bun, stacked with crunchy vegetables, dill, and spicy, creamy, chipotle sauce. Everyone is here for a reason and that reason is to perform a symphony in your mouth. bestveggieburgerbeetburger

PREP TIME: 30 minutes | COOK TIME: 4 minutes | SERVINGS: 8-10 burgers

TIPS

- Wet fingers when forming patties for less sticking.

- If for whatever reason your mixture is too wet, stick patties on tray in fridge for 30 minutes.

- Use the lid of a deli container to make uniform patties. Wet the lid a little bit before taking some of the patty mixture and pressing it into the lid. Then bend the lid back and the patty should peel right out. This is a great trick for making any kind of patties-meat or veg.

INGREDIENTS

PATTY

- 4 small beets peeled - 1/2 tblsp Dijon mustard

- 1 can drained kidney brains - couple of sprigs chopped thyme

- 1 carton shiitake mushrooms - olive oil

- 2 shallots sliced - salt/pepper

- 1-1.5 cups oatmeal flour

(old fashioned oats blended to a powder)

BUNS

- Martin’s potato rolls- (Sarah Lee Artesano Bakery Buns also work, or brioche-any yummy bread!)

TOPPINGS -(these are the veggies I used but as long as they’re crunchy and delicious other vegetables will work)

- Persian cucumbers-thinly sliced - lettuce

- heirloom tomatoes-thinly sliced - fresh dill

- red onion-thinly sliced - chipotle sauce

INSTRUCTIONS

1. Sear shiitake mushrooms in a hot pan. Add in sliced shallots and get some color on those. Add chopped thyme and let that sizzle a bit in the oil. Turn off heat.

2. Pulse cooked mushrooms, shallots, thyme, beets, drained kidney beans, oatmeal flour, Dijon mustard, salt and pepper in food processor.

3. Form patties using the lid of a deli container-or free form it.

4. Cook patties in a pan with olive oil -just till crisp on both sides-this will just take a few minutes.

5. Season patties with pinch of salt as soon as you take them out of the pan.

6. Toast buns, slather chipotle sauce on both sides, add the veggies and assemble burger.

7. Don’t forget the dill! It’s essential.

SUGGESTIONS/NOTES