Beet Veggie Burgers

Creating these Beet Veggie Burgers has been a delightful journey for me. It all started one Sunday afternoon, craving something hearty yet vibrant. I rummaged through my fridge and found some beautiful red beets, their earthy aroma immediately inspiring me to craft a veggie burger. As I combined the beets with other fresh ingredients, I could already envision the rich flavors coming together. Imagining the first bite, with the creamy herbed goat cheese melting into the warm burger, made my mouth water. This is not just a recipe; it’s a celebration of color and health, perfect for those evenings when you want something comforting yet guilt-free. With a side of sweet potato fries and a sprinkle of sprouts for crunch, this dish is sure to be a hit. Whether you’re hosting friends or enjoying a cozy night in, these burgers will elevate your meal and leave everyone asking for seconds.

Ingredients You’ll Need for Beet Veggie Burgers

The ingredients for these Beet Veggie Burgers are a beautiful blend of flavors and textures. Each one plays a crucial role in creating a satisfying and nutritious dish. Whether it’s the earthy beets or the aromatic herbs, they all contribute to a delightful eating experience.

• 1 medium red beet – peeled and shredded (2 cups) – The star of this recipe, the beet adds sweetness and a vibrant color to the burgers.
• 2 large carrots – peeled and shredded (1 cup) – These add a natural sweetness and a nice crunch.
• 2 cups cooked brown rice – This provides the essential bulk and a chewy texture, making the burgers hearty.
• 1 tablespoon fresh ginger – peeled and grated – A hint of spice and warmth that elevates the overall flavor.
• 1 teaspoon ground cumin – This spice adds depth and a warm, earthy flavor.
• 1 teaspoon ground coriander – Pairing perfectly with cumin, it adds a citrusy note.
• ½ teaspoon ground turmeric – Not only does it add color, but it’s also known for its anti-inflammatory properties.
• ½ teaspoon ground cinnamon – A touch of sweetness that complements the beets.
• Pinch allspice – A warm spice that adds complexity.
• 1 teaspoon sea salt – Enhances the flavors of all ingredients.
• 4 cloves garlic – roughly chopped – A must-have for its strong and aromatic presence.
• ¼ cup coconut oil – for cooking – Adds a slight sweetness and a healthy fat.
• 4 ounces goat chevre – This creamy cheese adds richness and tang.
• 2 teaspoons fresh parsley – finely chopped – For freshness and a pop of color.
• 2 teaspoons fresh basil – finely chopped – Adds a delightful aroma and flavor.
• ½ teaspoon Italian seasoning – or Herbs de Provence – A blend of herbs that brings an Italian twist.
• ¼ teaspoon dried oregano – Complements the other herbs with a hint of earthiness.
• sea salt – to taste – Essential for balancing flavors.
• Burger buns – The perfect vehicle for your delicious burgers.
• Butter Lettuce – A refreshing and crisp leaf to wrap your burger.
• 1 large avocado – sliced – Creamy and rich, it pairs perfectly with the burgers.
• Sprouts – For added crunch and nutrition.
• Sweet potato fries – A delicious side that complements the burgers nicely.

Recipe Steps for Beet Veggie Burgers

Let’s dive into making these scrumptious Beet Veggie Burgers. The steps are straightforward, and I find the process very enjoyable. You’ll be amazed at how easily everything comes together!

1. In a small bowl, mix together all of the ingredients for the herbed goat cheese. Refrigerate until ready to use. This step allows the flavors to meld beautifully, enhancing the richness of the cheese when it’s time to serve.
2. Combine all ingredients for the lemon-dill yogurt sauce in a small bowl. Stir well and refrigerate until ready to use. This sauce adds a perfect refreshing touch to each burger.
3. Wash, peel, and chop the medium beet and large carrots. Place them in a food processor and pulse into small rice-sized pieces. You want them finely chopped but not pureed; it should have a nice texture.
4. Add the remaining ingredients for the burgers to the food processor. Turn it on and process until thick and sticky. Don’t hesitate to stop and stir the mixture several times to ensure everything is well combined.
5. In a cast iron skillet, add enough coconut oil to generously coat the surface and heat it to medium. You want the oil shimmering but not smoking, as this is the perfect heat for cooking the burgers.
6. Form burger patties out of the beet and rice mixture. Shape them gently with your hands, making sure they’re compact to hold together during cooking.
7. Place the patties on the hot cast iron skillet. Allow them to cook for 2 to 3 minutes or until crispy and golden. The aroma will be incredible!
8. Carefully flip the patties to the other side and let them cook another 2 to 3 minutes. Look for a beautiful golden-brown color. They should feel firm to the touch.
9. Serve the beet burgers on your choice of lettuce with the herbed goat cheese, thick slices of avocado, and a sprinkle of sprouts. It’s all about assembling your perfect burger!

Helpful Hints

Here are some tips to ensure your Beet Veggie Burgers turn out perfectly every time!

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the skillet for the best texture.
• Freezing: You can freeze uncooked patties. Just lay them out on a baking sheet until solid, then transfer to a freezer bag. They’ll last for up to 3 months!
• Pairing: Serve alongside a light salad or roasted vegetables for a wholesome meal.
• Seasoning: Adjust the seasoning to your liking. Don’t be afraid to add more herbs or spices based on your preference!
• Fresh Ingredients: Use fresh ingredients whenever possible to enhance the flavors of your burger.
• Veggie Variations: Try adding other vegetables, like zucchini or sweet potatoes, to the mix for a different twist.
• Grilling Option: You can grill these burgers, but be sure to keep the heat low to prevent burning.

Serving Ideas for Beet Veggie Burgers

Serving these Beet Veggie Burgers can be as creative as making them! Here are some ideas to enjoy them:

• With Sweet Potato Fries: That crispy exterior complements the soft interior of the burgers beautifully.
• Lunch or Dinner: These burgers are perfect for any meal. Serve them as a quick lunch or a hearty dinner.
• Picnic Ready: Pack them for a picnic! They’re easy to transport and taste fantastic cold or at room temperature.
• Garnish with Fresh Herbs: Top your burgers with extra parsley or basil for a fresh burst of flavor.
• Seasonal Pairings: In the fall, serve with roasted Brussels sprouts for a seasonal touch.
• Customize Your Buns: Use whole grain or gluten-free buns to cater to dietary preferences.
• Perfect for Gatherings: These burgers are great for parties. Set up a burger bar with toppings and let guests build their own.

FAQ

Conclusion

The Beet Veggie Burgers truly shine with their vibrant color and rich flavors, making them a special addition to any meal. I encourage you to try making them yourself; the process is fun and the results are unbelievably satisfying. You’ll not only impress your family and friends but also enjoy a healthy, hearty dish that you can feel good about serving. So, grab those beets and let’s get cooking!

Beet Veggie Burgers

The ultimate comfort food, Beet Veggie Burgers are hearty, colorful, and packed with nutrients. Perfect for a quick weeknight dinner, these flavorful veggie patties are served with creamy goat cheese and fresh toppings that elevate every bite. Try them tonight for a deliciously satisfying meal!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium red beet peeled and shredded (2 cups)
• 2 large carrots peeled and shredded (1 cup)
• 2 cups brown rice cooked
• 1 tablespoon fresh ginger peeled and grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• Pinch allspice
• 1 teaspoon sea salt or to taste
• 4 cloves garlic roughly chopped
• ¼ cup coconut oil for cooking
• 4 ounces goat chevre
• 2 teaspoons fresh parsley finely chopped
• 2 teaspoons fresh basil finely chopped
• ½ teaspoon Italian seasoning or Herbs de Provence
• ¼ teaspoon dried oregano
• sea salt
• Burger buns
• Butter Lettuce
• 1 large avocado sliced
• Sprouts
• Sweet potato fries

Equipment

• Food Processor
• Oven
• Skillet
• Mixing Bowl
• Grater
• Peeler
• Chef's Knife
• Wooden Spoon

Method

 

1. In a small bowl, mix together all of the ingredients for the herbed goat cheese. Refrigerate until ready to use.
2. Combine all ingredients for the lemon-dill yogurt sauce in a small bowl. Stir well and refrigerate until ready to use.
3. Wash, peel, and chop the medium beet and large carrots. Place them in a food processor and pulse into small rice-sized pieces.
4. Add the remaining ingredients for the burgers to the food processor. Turn it on and process until thick and sticky.
5. In a cast iron skillet, add enough coconut oil to generously coat the surface and heat it to medium.
6. Form burger patties out of the beet and rice mixture.
7. Place the patties on the hot cast iron skillet. Allow them to cook for 2 to 3 minutes or until crispy and golden.
8. Carefully flip the patties to the other side and let them cook another 2 to 3 minutes.
9. Serve the beet burgers on your choice of lettuce with the herbed goat cheese, thick slices of avocado, and a sprinkle of sprouts.

Notes

• Tip 1: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the skillet for the best texture.
• Tip 2: You can freeze uncooked patties. Just lay them out on a baking sheet until solid, then transfer to a freezer bag. They’ll last for up to 3 months!
• Tip 3: Serve alongside a light salad or roasted vegetables for a wholesome meal.
• Tip 4: Adjust the seasoning to your liking. Don’t be afraid to add more herbs or spices based on your preference!
• Tip 5: Use fresh ingredients whenever possible to enhance the flavors of your burger.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.