The Un-beet-able Burger

Beet burger close up blue plate.JPG

Serving Size: Serves 6


For the beet patty:
1 large beet, shredded
1 cup of cooked oats
½ onion, minced
½ cup of cremini mushrooms, minced
2 cloves of garlic, chopped
½ cup black beans
1 tbsp of cumin
1 tsp smoked paprika
2 tbsp flour
1 tsp salt
2 tbsp olive oil, separated into 1 tbsp portions

Burger toppings:
Pretzel Buns
Gruyere cheese slices


Step 1:

  • Heat a nonstick pan on medium high heat with 1 tbsp of olive oil.

  • Add minced onions, mushrooms, and garlic. Cook until softened, about 15 minutes.

  • Allow them to cool enough to transfer.

Step 2:

  • Combine the cooked onions, mushrooms, garlic, beans, shredded beet, and cooked oats in a medium-sized mixing bowl.

  • Add in the flour, smoked paprika, and cumin and combine using your hands or spoon to mix until evenly mixed.

  • Separate the mixture into six even portions, form into patties, and set aside on a plate.

Step 3:

  • Heat 1 tbsp of olive oil in a nonstick pan at medium heat

  • Once the oil is hot, gently place 2-3 of your patties in the hot pan, making sure not to overcrowd the pan.

  • Cook each side for 5-10 minutes at medium heat, or until the edges begin to crisp and the patty can be easily lifted and flipped.

Step 4:

  • Slice and toast your buns. While they toast, slice your tomatoes, onions, lettuce, pickles and any other preferred burger toppings.

  • Assemble your burger and enjoy!

Sierra Marinos