Hearty and delicious, my Smoky Beet Burgers are the perfect weeknight meal for vegetarians and non-vegetarians alike.
Thank you to Love Beets for sponsoring this post! I was selected for this opportunity as a member of the Mambro Sprouts blogger program. As always, the opinions expressed are my own.
I am really excited to share this recipe with you! The all time most popular recipe on my blog is actually a vegetarian burger- my Black Bean and Quinoa Veggie Burgers. I was initially surprised that a vegetarian recipe would be so popular but time and time again, people have expressed to me that they want hearty, nutritious and tasty vegetarian recipes. I worked on that recipe for a while before I got it just right because I wanted to make sure that it was full of flavor and wouldn’t fall apart when you bite into it (a problem I’ve found with other veggie burgers). I haven’t posted another veggie burger until now. And I think this one is just as good!
So what inspired me to create a new veggie burger? It was actually a company called Love Beets. I love supporting companies like this. Love Beets is a true labor of love from husband and wife team, Guy and Katherine Shropshire. After purchasing a small beet factory in their native England, they starting experimenting with unique marinated beet recipes to share their love of beets with others. In October 2010, they brought their marinated baby beets to New York City’s Fancy Food Show, where the response was overwhelmingly positive. Virtually everyone who tasted their beets said they “love beets!” hence the name of the company. Since then, the couple relocated to the US and their company has continued to flourish as they spread their beet love.
I must admit that I didn’t grow up eating beets and when I did first try them as an adult, I was a bit underwhelmed. My first experiences were mainly with beets that had been boiled to death and lacked flavor. If you’ve had a similar experience with beets, then you seriously need to try these products. I had no idea beets could taste this good! I also had no idea they were so versatile. I was able to sample not only several varieties of whole marinated baby beets and shredded beets, but also 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.
The marinated beets come in several unique and delicious flavors like sweet and tangy Honey + Ginger and Sweetfire, which has a spicy chili kick. But I was really inspired to create a recipe using the Smoky-BBQ Shredded Beets. These shredded beets are marinated in a sweet and smoky marinade and are delish. I knew they’d be perfect to form the base of my Smoky Beet Burgers. To the beets, I mixed in some black beans, brown rice and ground oats to create patties that would be hearty and sturdy. To complement the smoky and slightly sweet beets, I flavored the burgers with 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.
Makes 8 (or 6 large) burgers
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
Goat Cheese Yogurt Spread:
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
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 (Patty): Calories 225; Fat 3.4g (Sat 0.7g); Protein 8.6g; Carb 40.5g; Fiber 6.6g; Sodium 313mg
One serving (Goat Cheese Yogurt Spread): Calories 44; Fat 2.8g (Sat 2.1g); Protein 3.3g; Carb 1.1g; Fiber 0g; Sodium 60mg