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.
Hearty and delicious, my Smoky Beet Burgers are the perfect weeknight meal for vegetarians and non-vegetarians alike.
- 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
- 4 ounces (1 log) 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!
* If you don’t eat eggs, you can substitute a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5-10 minutes until thickened.
One serving (Goat Cheese Yogurt Spread): Calories 44; Fat 2.8g (Sat 2.1g); Protein 3.3g; Carb 1.1g; Fiber 0g; Sodium 60mg