These beautiful burgers are easier to make than you may imagine, and are so yummy that I could eat them often without getting tired of them… and my husband agrees! Their bright purplish red color make for a stunning plate, especially when contrasted with the enormous green swiss chard leaves to hold it all together. They’re moist, healthy, filling and, most importantly, delicious – which earns them the title of ‘beyond believable’!
You can of course assemble these with whatever condiments and toppings you want. I love the contrast of the soft patty with the crispy swiss chard (which I picked straight from our backyard!) and topped with Garlic Sesame Mushrooms and Onions. Add some sliced avocado, vegan mayo and Sriracha for a kick, and you’ll feel like you’ve won the veggie burger jackpot. With about 12 grams of protein per patty, these burgers ensure a balanced meal.
One great perk about these burgers is that you can use either raw or cooked beets, whatever you have on hand. I tested this recipe using both cooked beets and raw beets and found minimal differences in the final product, but I do think the cooked beets hold together slightly better and also add a touch more moisture than the raw beets (see How to Cook Beets for roasting instructions, if preferred.)
You will need a food processor for this recipe to combine everything into an even mixture. After that, just pop them in the oven, flip once and wah lah – magic! I also found that these burgers reheat well – just pop them in the oven at 350 degrees until warm.
Makes 6 large patties
These colorful beet burgers wrapped in swiss chard and topped with avocado, sriracha and sesame onions and mushrooms are a great balance of crunchy and moist. The perfect veggie burger for lunch or dinner!
25 minPrep Time
30 minCook Time
55 minTotal Time
- 2 cups beets*
- 1/2 cup oats
- 1 cup red onion, chopped
- 1 tbsp olive oil
- 2 - 3 cloves garlic, roughly chopped
- 1 1/4 cups pinto beans, drained and rinsed (or kidney, cannellini, red)
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 - 3 tsp fresh sage, finely sliced (or other herb of choice)
- swiss chard leaves
- Sautéed Sesame Mushrooms & Onions
- sliced avocado
- vegan mayo
- burger buns
- sliced tomatoes
- sliced red onions
- mustard, ketchup, relish, tartar sauce
- If using already cooked beets: slice them into small chunks, approximately 1 inch cubes, and place in the food processor. If using raw beets: peel them and slice into small chunks, then put into the food processor and finely chop.
- Preheat the oven to 400º.
- Place half of the oats in a small bowl (1/4 cup) and add 1/2 cup hot water. Put aside.
- Heat skillet, then add oil. Add the onion and sauté over medium heat for about 10 minutes. Add the garlic and sauté until just golden.
- In a food processor, combine the beets, onions/garlic, both the wet and dry oats, beans and seasonings until the mixture is evenly and finely chopped (you may need to turn off to stir and scrape down the sides a couple times).
- Transfer the mixture to a mixing bowl and add fresh herbs. Taste and adjust seasoning to your preference.
- Line a baking sheet with parchment paper.
- Lightly spray a 1/2-cup size measuring cup and then pack the beet mixture into the cup. Turn the cup over on the parchment paper, and then flatten into a patty. Repeat.
- Bake for about 15 minutes when the bottom is starting to brown, then flip the burgers carefully and bake until lightly browned, another 15 minutes or so.
- Serve warm on leaf wraps or buns with your choice of toppings.
*I tested this using both cooked beets and raw beets with minimal differences, but the cooked beets seem to hold together slightly better and add a touch more moisture.
Adapted from Veg Kitchen