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Yummy Beet Burgers

I had an amazing beet/bean burger when I was in Columbus several years ago for a conference.  Lots of versions have cropped up all over the internet, here is one of my favorite.  It is adapted from a recipe by  Isa Chandra of www.theppk.com (Post Punk Kitchen)


  • 1 cup shredded beets – I used peeled and steamed beets but it’s fine to go with fresh
  • 1 1/4 cups cooked, cooled brown rice
  • 1 cup cooked brown or green lentils, cooled, drained well
  • 1/2 cup rolled oats
  • 3 tablespoons very finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons smooth almond butter
  • 1 teaspoon thyme, rubbed between your fingers
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • Fresh black pepper to taste


  • Peel beets (if raw) and shred with the shredder attachment of the food processor
  • Change to metal blade and pulse the brown rice, shredded beets, lentils and oats, about 15-20 times until the mixture comes together, but still has texture.  (It should look like ground meat)
  • Transfer to a mixing bowl and add in the remaining ingredients.  Use your hands and mix well
  • Place in the fridge for at least ½ an hour to chill
  • Form patties from a ½ cup of mixture
  • Cook patties on the stovetop in a non-stick pan for about 12 minutes, flipping occasionally.  Burgers should be charred at the edges and heated through.  You can also put them on the grill.

Chef’s note:  These also are great as sliders.  Use a 1/4 cup measuring cup to form the patties and keep an eye on them, they won’t need as much time on the stove or the grill.

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