beet juice and beet bars. My daughter especially enjoyed the beet bars, a nutritious snack that comes in three flavors (apple, blueberry and cherry) and is packed with wholesome, gluten-free and GMO-free ingredients.
smoked paprika and cumin. I also used an egg to hold the patties together but if you don’t eat eggs you could substitute a flax egg by mixing 1 tablespoon ground flax seed with 3 tablespoons water.
To contrast the smoky flavors in the patties, I also made an easy goat cheese yogurt spread. Goat cheese has a nice tangy flavor and is commonly paired with beets. The creamy spread is the perfect match for the hearty, smoky burgers.
One of the strange realities of being a food blogger is that I rarely make a dish more than once because I’m always coming up with new recipes for the blog. But I know that I will definitely be making these burgers again. They make a great, nutritious meal for vegetarian and non-vegetarians alike. Plus they freeze great, so you can make a large batch and keep them in the freezer for nights when you’re pressed for time.
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 can low sodium black beans, drained and rinsed
- 2 containers (6.5 oz each) Love Beets Smoky-BBQ ShreddedBeets
- 1 ½ cups cooked brown rice
- 1 cup old-fashioned oats
- 1 large egg*
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 log (4 oz) garlic & herb goat cheese, at room temperature
- 6 tablespoons nonfat Greek yogurt
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- Olive oil spray for cooking
- 8 hamburger buns
- Baby greens
- Heat the oil in a skillet over medium heat. Add the onion and garlic and cook until softened, 5-6 minutes. Place the mixture in a large bowl and let cool. Add the beans and mash them coarsely with a potato masher or fork, leaving some beans whole. Add the Love Beets Smoky-BBQ Shredded Beets and cooked rice. Pulse the oats in a mini food processor until finely ground. Add the ground oats to the bowl along with the egg, cumin, smoked paprika, salt and cayenne pepper. Stir to combine all ingredients well.
- Form the mixture into 8 patties, compacting them with your hands so that they hold together. Refrigerate until firm, ideally a few hours or overnight.
- To make the goat cheese yogurt spread, mix the goat cheese, yogurt, lemon juice and zest together in a bowl. Refrigerate until ready to serve.
- Spray a nonstick skillet with olive oil and add the burgers. Cook 4-5 minutes until a crust forms, then flip and cook another 4-5 minutes on the other side. Alternatively, you can bake the burgers in the oven at 400°F for 10 minutes on each side.
- Serve the beet burgers on hamburger buns. Top with some goat cheese yogurt spread and baby greens. Devour!
One serving (Goat Cheese Yogurt Spread): Calories 44; Fat 2.8g (Sat 2.1g); Protein 3.3g; Carb 1.1g; Fiber 0g; Sodium 60mg