Beet Burgers

Beet Burgers

A fiber-rich veggie burger made with roasted beets, black beans, and flavorful spices. Perfect for a plant-based meal!

Active Time
90 mins
Total Time
90 mins
Total Servings
11 Serves

How to Make It

1. Step
Preheat the oven to 400°F (200°C).
2. Step
Wrap the beets loosely in aluminum foil and roast until fork-tender, about 50 to 60 minutes. Allow to cool.
3. Step
While the beets roast, cook millet according to package instructions.
4. Step
Heat the oil in a skillet over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.
5. Step
Add the diced onions and cook for 10 to 12 minutes until caramelized.
6. Step
Add cider vinegar to the onions, deglaze the pan, and simmer until the liquid is gone. Set aside to cool.
7. Step
Pulse half of the black beans in a food processor. Leave the other half whole.
8. Step
Peel the cooled beets by rubbing off the skin with a paper towel. Grate the beets using the largest holes of a box grater. Squeeze out excess liquid.
9. Step
In a large bowl, combine grated beets, cooked millet, mushrooms, black beans, caramelized onions, and spices (smoked paprika, mustard, cumin, coriander, thyme). Mix well.
10. Step
Add barley flour and chia gel to the mixture and mix until fully combined.
11. Step
Form the mixture into 11 patties.
12. Step
Preheat the oven to 350°F (175°C).
13. Step
Bake the patties for 15 minutes.
14. Step
Serve the burgers on whole-wheat rolls with your favorite toppings.

Ingredients

  • 3 large red beets (about 1 pound)
  • 1 tablespoon canola oil
  • 4 cloves garlic, minced
  • 1 cup yellow onion, diced small
  • 2 tablespoons cider vinegar
  • 2 cups canned black beans, rinsed and drained
  • 1/2 cup millet (cooked)
  • 1 cup portabella mushrooms, diced
  • 1 tablespoon smoked paprika
  • 2 teaspoons brown mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dried thyme
  • 1/4 cup barley flour
  • Chia gel (1 tablespoon chia seeds + 3 tablespoons water)
  • 11 small whole-wheat dinner rolls

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