Beet Burger

Sep 27, 2014

Come fall and time to do something with the beets harvested this summer. Beets keep well in the fridge with high humidity but won’t last all winter. They’re easy to grow in this area and have become a sweet staple in my garden each year. Here’s a simple beet burger recipe.

Clean and chop the beets and bake in the oven for about an hour at 300. This basically dries them out.
Put the beets in a food processor and chop them up.
Add about 1 egg per 2 cups of beets plus cilantro and spices like curry, salt, pepper, oregano, and whatever spices you like. The egg binds the beets, without it you won’t get a good firm beet burger patty. Also, Cook 1 cup of quinoa making 3 cups of cooked quinoa.

Mix all together, make beets into patties, and store in the fridge for about 30 minutes or longer.
Now it’s time to fry them up.

Add cheese if you like

Serve on a bun or toasted bread and add burger fixings such as onions, tomato, lettuce, pickles, and ketchup.

And voila – you have a delicious beet burger.