So, I’ve had the same lunch for the past 3 days. I just can’t. get. enough.
It all started last week when we had dinner at Eureka!, a fabulous burger restaurant. It’s casual, but with high quality food. Our server brought the girls complimentary watermelon and avocado slices when we got there, along with coloring pages and crayons. Mama did a big sigh of relief and the kids stayed in their seats the whole time. I tried Eureka!’s San Joaquin Veggie Burger, which was made out of beets. All the food surpassed my expectations. Especially this veggie burger. I had to have more. I think I have a beet burger addiction.
This is such a satisfying comfort food recipe, but so healthy and plant based you can feel good about eating it. I made extra with the plan of freezing some for the next time we have burger night. But then I just kept eating them for lunch. I loved being able to chomp into a hearty burger that was non-greasy. Top it with some cheese if you like – I chose fresh mozzarella. It’s like Michael Pollan said, “Eat food. Not too much. Mostly Plants.” I like you, Mr. Pollan, I like you. I didn’t know if I was going to be able to come up with a recipe for beet burgers, but these are exactly like the one I remembered. Eureka!
It’s all super simple. Toss a can of beans, some raw beet chunks, garlic, and some basil in the blender or food processor and whirl it around a few times.
Read more after the break!
You don’t have to be vegetarian or vegan to love this veggie burger recipe. It’s a delicious change from meat. I will definitely be including these beet burgers in my next summer BBQ with vegetarian friends. Lots of toppings are a must with this one. Don’t forget the greens, onion, pickles, tomato, and avocado.
1 cup roughly chopped, peeled beets (about 1 medium-large beet)
1 can canellini beans, drained and rinsed
1/4 cup fresh basil leaves
1 large clove garlic
1/4 teaspoon sea salt
pinch of freshly cracked pepper
favorite cheese for topping (optional)
4 brioche rolls (or gluten free hamburger buns such as Udi’s)
1 large tomato, sliced
1 small yellow or red onion, sliced
1 large avocado, sliced
2 cups arugula
favorite salad dressing (a creamy vinaigrette recommended. I used Light Champagne Vinaigrette from Trader Joe’s)
Place the flax seeds and water in a blender or food processor and pulse a few times. The flax will help bind the mixture. Add the beets, beans, basil, garlic, salt and pepper and pulse until the mixture is combined and all the ingredients are coarsely to finely chopped. Remove mixture and form into patties.
Heat a frying pan over medium high heat and coat with cooking spray. Cook patties for 5 minutes, then gently flip over and top with cheese if using. Cook another 5 minutes.
Meanwhile, cut rolls in half crosswise and toast under a broiler or in a toaster. Place patties on bottom buns and top with tomato, onion, pickles, avocado and greens. Drizzle dressing over the greens or on the cut side of the top bun.
I'm so glad you're here! I'm a busy mama to two sweet girls and a bunch of funny animals. I'm passionate about sharing the beauty of real food through plant based recipes. I hope you find many easy, nourishing, delicious recipes your family will love.