Beet Burger Recipe

Credit: iStockphoto

An easy and exciting beet dish for any season

It’s surprising how many fresh vegetables you can pull from the garden in late winter and early spring – and what’s even more exciting is how many gorgeous dishes you can create from them.

 

Beet burgers

Beets will survive even the coldest winters if covered with a mulch of leaves or spoiled hay. I mix several varieties together and sow a row of mixed beets in summer to get me through the winter months. The first thing that comes to mind if I have a surplus of beets (and some green cabbage) is to make a pot of steaming Russian Borscht, but this beet burger provides a different way 
of getting the benefits of beets any time of the year.

 

For 10 burgers, combine in a large bowl:

2 cups (500 mL) grated beets

2 cups (500 mL) grated carrots

1 onion, diced small

3 garlic cloves, minced

2 cups (500 mL) cooked brown rice or quinoa

1 cup (250 mL) grated cheddar cheese

½ cup (125 mL) toasted sunflower seeds

½ cup (125 mL) flour

3 Tbsp. (45 mL) fresh dill or 1 Tbsp. (15 mL) dried 

 

Beat together then add:

¼ cup (60 mL) vegetable oil

2 eggs

2 Tbsp. (30 mL) tamari soy sauce or Bragg All Purpose Seasoning

 

Sauce

1 cup (250 mL) yogourt

¼ cup (60 mL) mayonnaise

3 Tbsp. (45 mL) tomato paste

Hot sauce, Tabasco sauce or cayenne pepper to taste


Preheat oven to 350°F (177°C). Take ½ cup (125 mL) of the mixture and shape into patties about ¾ in. (2 cm) thick. Place on a greased baking sheet and bake 20 minutes on one side, and turn over for another 25 minutes. Top with a spoonful of sauce and eat on your favourite burger bun.