Artisan Beet Burger

BEET Burgers – one of my all time favourites. AND apparently, I’m not the only one. Hi Anne! This isn’t my first burger that features beets. I posted THE Converter (Veggie) Burger last year – yum. Unlike THE Converter (Veggie) Burger, this Artisan Beet Burger contains just beets – and an apple, aside from a few additions to bind & compliment the flavour. It took me 4 attempts to get this recipe right…BIG beet flavour, crispy exterior, and tender, melt in your mouth interior. It was mostly the binding agent(s) that were throwing me for a loop. I finally found what I was looking for in a combo of gluten-free oat flour + tapioca starch. This burger is hearty without being heavy, easy to whip together, and goes really well with traditional toppings. The house Spicy Dill Pickles were a major hit too. Looks like Beet Burgers will be a main feature on the menu once harvest hits – cannot wait!!

Artisan Beet Burger
Prep Time
20 mins
Cook Time
15 mins
Resting Time
30 mins
Total Time
35 mins
 

It took me 4 attempts to get this recipe right…BIG beet flavour, crispy exterior, and tender (melt in your mouth) interior. This burger is hearty without being heavy, goes well with traditional toppings, and is an easy one to whip together.

Course: main course, lunch, dinner
Cuisine: *plant based + gluten free
Keyword: beet, burger
Servings: 5 burgers
Author: thecrimsonsink
Ingredients
  • 3 cups (raw) beet, grated
  • 1 crisp apple – peeled & grated
  • 1 bunch green onion, chopped (about 5-7 green onions)
  • 5 large garlic cloves, minced
  • 3 tbsp sunflower seed butter or alternative *see recipe notes
  • 1 tbsp ground flaxseed
  • 1 tsp sea salt
  • 1/2 tsp ground cumin
  • 3/4 cup oat flour *gluten free
  • 1/3 cup bread crumbs *gluten free or panko
  • 1 tbsp tapioca starch
Instructions
  1. *Add the sunflower seed butter and ground flaxseed to a small bowl. Give it a good stir and let it rest while you prepare the remaining ingredients.

  2. Add the grated beet and apple to a food processor. Pulse/blend until about pea size – you want to break-up some of those long grated strands to help make things a little easier when forming patties. Do not blend until smooth (if possible).

  3. Scoop out the beet/apple mixture into a large bowl. Add the chopped green onions, minced garlic, seed butter mixture, salt & cumin. Fold to combine. Set aside.

  4. In a separate bowl, add the oat flour, bread crumbs, and tapioca starch. Stir well.

  5. Add the flour mixture to the beet mixture and fold just until evenly combined.

  6. Take 1/2cup portion of the burger mixture and form it into a patty. Repeat until all the burger mixture is used up. *Place the patties onto a plate, tray, or individual parchment paper sheets (makes it easy for transferring to the hot skillet) and refrigerate for at least 30mins.
  7. Lightly oil a skillet and place it over med. heat. Bring up to temperature. Remove the patties from the fridge and transfer 1-to-2 patties to the awaiting skillet. *You don’t want to overcrowd the patties. Using a metal spatula, gently press down a little on the patty just after it’s been placed onto the skillet – repeat once flipped. 

  8. Cook for about 3mins on each side, flipping once deep-red/brown in colour. The sugar in the beets should caramelize turning the exterior of the burger exposed to the hot skillet surface that deep colour.

  9. *Adjust the heat as necessary. Once you cook a burger or two the skillet can become quite hot, so feel free to lower the heat as needed. Same goes with the oil – add more to the skillet as needed, which may be after every second burger or so. Your burgers will burn if there is too little oil.

  10. Remove the cooked burger(s) from the skillet and place onto a cooling rack until ready to serve.

  11. Store any leftovers in the fridge. Good for 2-3days, but best if eaten when cooked as beet can become over cooked if reheated. Best reheated using a hot skillet – crisps the exterior without overheating the interior (quick dry-fry).

  12. Burger toppings include plant based mayo, vine ripe tomato, house spicy dill pickles, red onion, and red leafy lettuce.

Recipe Notes

~If your seed butter is on the dry side, sub out 1tbsp seed butter for 1tbsp grapeseed oil – becomes 2tbsp seed butter + 1tbsp grapeseed oil.
~To switch up the flavour, I’ve also made these burger with fresh sage & ground thyme instead of the cumin. 
~If baking the burgers…preheat the oven to 350*F. Place the patties onto a lightly oiled baking sheet. Bake for 25-30mins, flipping halfway through. Remove from the oven once deep-red/brown on each side of the burger. 

2 Comments Add yours

  1. Stephanie Westfall says:

    This was the best veggie burger I’ve ever had. I recommended everyone trying this. Thank you for another great receipt! I’m telling my friends and family about your site!

    1. thecrimsonsink says:

      Awesome, woot! This is definitely one of the more ‘adventurous’ burgers on this site. Great way to satisfy those beet cravings. Thanks Stephanie – xx

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