I had a few beets in the fridge that really needed to be used before they went bad, so I found the idea of beet burgers online. Just when you think you’ve had all of the possible combinations for veggie burgers! These might take the prize for most beautiful patty though because that color is magnificent. Does that come in lipstick?
My hands and cutting board may be permanently dyed purple and my kitchen may look like a unicorn murder scene, but that’s okay because it’s the prettiest mess I’ve ever made!
Is it just me, or does this photo of the beet mixture totally give you Thanksgiving cranberry relish vibes? AH! The holidays are so close!
3 cups graded (&peeled!) beets (about 3 large beets)
1 1/2 cup steel cut oats
3 cloves garlic
1 large onion
5 oz feta
2 tbsp olive oil
2 tbsp coconut oil (for frying)
Sea salt & pepper, to taste
Toppings can be whatever you want. We used:
If you are unprepared like me and don’t have buns at home, I made some with:
1 cup warm water
2 tbsp active dry yeast
3 1/2 cups flour
1 tsp salt
1/4 cup sugar
1/3 cup oil
Buns (if you don’t already have them): In a large bowl, dissolve yeast in warm water. Add in oil and sugar. Let stand for 4 minutes. Add egg, salt and flour. Transfer to floured surface. Knead until stretchy. Divide into whatever size piece you want (don’t worry, it doesn’t expand in oven). Let dough sit on greased pan for about 10 minutes before baking in 425°F oven for 9 minutes. Should be slightly browned. Remove and set aside to cool.
Burgers: Grate beets, onion and garlic. Place grated veggies in large mixing bowl. Add in olive oil, eggs and oats and mix well. Add feta, salt and pepper and stir. Set mix aside for at least 30 minutes so the oats will soak up moisture and mixture sets. DO NOT SKIP THE LAST STEP–IT HOLDS THE PATTIES TOGETHER! Shape patties with hand. (If mixture is too loose, add more oats.) Fry patties in pan by heating coconut oil and frying until golden on both sides. Serve on a bun and top with whatever you please!