Beet Burger Recipe
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.
Beet Burgers
makes 4
2 tablespoons flax seeds
1 tablespoon water
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
sliced pickles
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.
This looks so good- which is crazy because I haven't always been a fan of beets. But I might have to try this!
I've been addicted to Amy's California veggie burgers for lunch lately, so I can't wait to try this homemade version. Plus, it's fun to make something like this and imagine myself in beautiful Santa Barbara. 😉 Thanks, Marina!
I love beets! One of my favorite veg. Hope you are having a great week! xo
I just love this! It is so pretty. We grow beets so I am eager to try these when we have some ready in the garden.
This is sooo colourful!! Love it!
I'm on a never ending quest for the perfect veggie burger, so this one goes down on the list, for sure. Just looking at it reminds me that I made neon fuchsia colored beet biscuits a while ago, they were amazing, I'll have to make those again. I'd eat anything made with beets just to gaze on that color.
These looks great! And pretty : ) Love Eureka!
This sounds so interesting! I would've never imagined beets being transformed into burgers 🙂
AMAAAAZING. I want to stick my head in that fine lookin' burg.
So creative, I love the color of the burger!
Love this recipe! I will definitely be trying it!
Am sure this burger tastes as it looks…so..so pretty!
Hi, I've recently come across your blog and I'm absolutely blown away by your recipes, totally inspiring. I have a question though, sometimes amounts in cans can vary across the world. How much is in the can of beans you've used here? Sally, Sydney Australia.
Hi Sally! I get so excited when I see visitors here from Australia – it's on my bucket list of places to visit.
The cans of beans here are 15 ounces. I'm sorry, I should know better than to leave out that detail! If you have a little more or a little less it shouldn't be a problem.
Thanks so much for reading my blog 🙂
Thank you Marina for your reply. Australia awaits you…! Sally.
Wow..beet burgers…Never would have thought! Bet they are amazing!
I have never been a beet eater, but these look so inviting (even pretty) and sound so delicious, that I want to give them a try. They look like red velvet burgers:)
Do you happen to know how many calories are in this? It looks so delicious by the way
Hi There! Much less than a regular burger, but I haven't calculated it. I usually use myfitnesspal.com to calculate my recipes but haven't gotten a chance to do this one. Sorry about that!
These look wonderful Marina, and I am loving their bright pink color too!
I JUST MADE THESE AND YES, EUREKA VIBES FOR SURE!
I think I may have over blended the ingredients as the mixture came out tough to form. It was more like smashed burgers, but still really good.
Next time I won’t mix as much and see what happens. For sure going to make these on a regular basis. 🙂