Beet burgers

Patrick & I had the most delicious beet burgers at a restaurant a few weeks ago, so we decided to attempt to remake them. I couldn’t find a recipe that contained all the ingredients the restaurant had made them with, so I improvised a bit & invented my own recipe entirely.

They turned out amazingly! Definitely would make again. We served them on warm pretzel rolls. Mmmm.

As a side note, did you know you can eat the beet greens (stem & leaves of the beet)? All you had to do is chop them up a bit and saute in oil. Saute the stems first, as they take a bit longer to get tender. Then throw in the leaves. You can just add some yummy spices or serve with a simple vinaigrette, and voila, you have a simple side salad. 🙂

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(Excuse the boring picture, I was super hungry. 😉 )

Beet burgers
2 eggs or egg replacer
3 medium-sized red beets (about 10 ounces)
1 can chickpeas, drained and rinsed
1/2 cup walnuts
Salt to taste
Pepper to taste

  1. In a frying pan over medium heat, sauté garlic in olive oil for 30 seconds.
  2. Stir in beets. Cook for 6-7 minutes or until tender.
  3. Add in walnuts. Cook for another 2-3 minutes.
  4. Pulse mixture in food processor for a few seconds (until it approximates the texture of ground meat).
  5. Transfer beet mixture to a large bowl. Add in salt, pepper, and eggs.
  6. Form patties and fry until browned on both sides.