I had heard of Beet Burgers as a vegetarian burger option, so I decided to try making some and was not disappointed! They are delicious and flavorful and a perfect use for beets that were less than a dollar at the farmers market! The vibrant color is beautiful as well. When I was making these, I jotted down the things my husband was saying because it was truly funny
1-You’re making beet burgers? I don’t know if I’ll them because I don’t like beets, do we have anything else in the house for dinner in case I don’t like them?
2- They’re really pink
3- Can I have the model one (one from the photo) it looks really pretty
4- Ok here goes…(after a bite) they’re really good!
5- I wouldn’t change a thing!
- For the burger patties:
- 2 softball sized beets
- 1 cup Panko Breadcrumbs
- 1 oz Goat Cheese
- 1 egg white
- 1 Tbs Cornstarch
- 1 tsp each salt and pepper
- 1 Tbs EVOO for cooking the burgers
- For the Homemade Cucumber Sauce Tzatziki:
- 1 cucumber peeled and shredded
- 1 garlic clove crushed
- 1- 8 oz container Plain Greek Yogurt
- 1 Tbs Sour cream
- 1 tsp dill
- For burger assembly:
- 4 Wheat Burger buns
- 4 Tbs Crumbled Feta about 2 oz
- Finely sliced cucumbers
- Spring Salad
- To make the Beet Burger Patties: Preheat oven to 375. Set a pot of water with a dash of salt to boil. Peel skin off beets and cut into chunks (the smaller the pieces the faster it will cook). When the water is boiling, add the beet chunks and cook for 10-15 minutes until they are done (a knife can be inserted easily-think potatoes). When they are done, pour them into a colander and run cold water over them to cool them off a little. Put the boiled beets into a food processor and add the goat cheese, egg white, cornstarch, salt and pepper and blend until there are only a few small visible chunks (scrape down the sides a few times if necessary.) Next add the panko breadcrumbs and then pulsate a few times so it all combines. It should form a sticky mixture, but it should be pliable and come off your hands with a little help of a spoon, if it is too wet, add a little bit more panko. Line a baking sheet with parchment paper and spray lightly with cooking spray. With hands/help of a spoon form 4-5 beet burger patties (I used a biscuit cutter to mold them and then my hands to shape them when I removed the mold-they were about 3/4-1 inch thick). Bake for 18 minutes, then remove from oven and before serving brown them by cooking them in a pan with a little olive oil and flip after 2 minutes on each side.
- For the cucumber yogurt sauce: peel/shred cucumber in a bowl, let sit for 5 minutes, and then drain all the water from the cucumber. Add the remaining ingredients and combine well, put in the fridge until ready to use (this can last for a week in an air-tight container in the fridge).
- For burger assembly: Cut a burger bun in half, on the bottom half add a few sprigs of lettuce and finely cut cucumbers, then put on beet burger patty, then some crumbled feta. On the top bun liberally spread some cucumber sauce and then place on the burger and enjoy!
Here is a collage of the making of them…they are quite fun to make because of the color and uniqueness and the flavor is out of this world good!