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- 8oz 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
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!
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