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Big Ol’ Beet Burgers

Claire Bartholic
A bright pink, delicious vegan burger stuffed with plant superpowers!
Print Recipe
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Cuisine American
Servings 10 big burgers

Ingredients
  

  • 2 cups raw shredded beets about two medium
  • 1/4 cup walnuts
  • 1 medium onion roughly chopped
  • 4 cloves garlic peeled and roughly chopped
  • 2.5 cups cooked and cooled quinoa or other whole grain
  • 2 cups cooked and cooled pinto beans or one 15 oz can drained and rinsed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon ground fennel or crushed whole seeds optional but yummy!
  • 2 teaspoons dried mustard
  • 2 tsp liquid smoke
  • 1 cup panko or fine breadcrumbs

Instructions
 

  • Peel the beets and shred with the shredder attachment of a food processor. Remove shredded beets from machine into a large bowl.
  • Switch to the S blade and pulse the walnuts until crumbly, but not so long that they turn into butter.
  • Add the onion, garlic, beans, quinoa, and shredded beets and pulse 15-20 times until the mixture comes together but still has a slightly chunky texture and looks eerily like ground beef.
  • Transfer back to the mixing bowl and add the remaining ingredients.
  • Use your hands to squish everything together so it's evenly incorporated.
  • Refrigerate bowl for 30 minutes
  • Preheat your cooking surface(I like well-seasoned cast iron), if cooking right away, and shape into patties, either by hand or using a cookie cutter.
  • If your cast iron is well-seasoned, you will need very little or no oil. If not, use a light spray or swipe with a neutral high-heat oil like canola.
  • Cook for approximately 12 minutes, flipping a few times on each side until they are just barely charred and heated through.
  • Serve with all your favorite burger fixings!

Notes

Inspired by Isa Chandra's Quarter Pounder Beet Burgers
http://www.isachandra.com/2012/02/quarter-pounder-beet-burger/