I love a good homemade burger recipe.  I can whip up a batch on the weekend, freeze, and have an easy go-to meal during the week.  Recently, I had seen a lot of posts using beets as the base for the veggie burgers.  Beets are something I don’t eat very often, so the possibility of adding some to my diet was intriguing. 

However, all of the recipes I saw called for roasting beets, which I don’t have a lot of experience with.  I wondered if canned beets would work, and I was pretty sure I wasn’t the only person who wondered this!  I decided to go ahead and take one for the team and see how canned beets would work!  I wanted something I could throw together quickly, and with canned beets this turned into a quick and easy recipe. 

I’m happy to say that the canned beets worked well!  They definitely went through a trial by fire – I told my husband to bring them on our camping trip, and asked him to wrap them in foil since I wasn’t sure how they would hold up.  Well, he didn’t see my note about the foil!  Not only that, but we didn’t bring our own grill, so we had to use the grate over the fire pit – not ideal conditions.  Nevertheless, the beet burger survived, didn’t fall through the grate, and most importantly tasted great! 

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Beet Burgers

    • 2 1/4 cups homemade meat substitute
    • 1 16 oz can beets
    • 1/2 teaspoon salt
    • Fresh black pepper
    • 1 tsp sage
    • 1 tsp dry mustard
    • 3 T very finely chopped onion
    • 2 cloves garlic, minced
    • 1/2 cup very fine breadcrumbs

 

Combine all ingredients in food processor and process until combined well. 

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The mixture will be bright pink.  Divide into four sections, and form into patties. 

Freeze patties.

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Cook over an open grill about ten minutes per side or cook stovetop in a cast iron skillet. 

 

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