You might be surprised to know that I found yet another delicious way to enjoy beets: burgers! If I haven't already turned you into a beet lover yet with my Beet Cashew Dip , Beet Detox Juice or Beet Strawberry Muffins, I'm convinced this is the recipe you fall head over heels in love with one of my favourite detox superfoods, beets!
I mean what's not to love about the BBB? These tasty burgers meet the criteria of being both healthy AND incredibly delicious.
Each burger has at least 10g of fiber each and is rich in vitamins like folate and vitamin C, as well as minerals like calcium, iron, potassium. They're also rich in many phytonutrients. In fact, the phytonutrients in beets are what give these burgers superfood star power (and their gorgeous colour, I mean, look at that photo above!). Beets contain specific phytonutrients that increase both phase 1 and 2 liver detox. When you support liver detoxification, you better eliminate chemicals from the body such as alcohol, caffeine and prescription drugs.
Since I love these burgers so much, I wanted to share them with the YouTube community so I posted them on my channel (and below). If you're not already subscribed to my channel, be sure to hit the "subscribe" button so you never miss a video! After the video, you'll find the recipe and tips for storing beets below because you don't want to be tossing out those nutrient-dense beet greens.
I'm happy to report the BBBs are burger-bun-worthy.
I know a lot of veggie burgers don't make the cut because they fall apart easily, but these stick together, as you can tell by my photo.
Don't be alarmed if your pee turns red temporarily, this is called "beeturia" and it's completely normal!
Ingredients
- 2 medium beets, grated
- 1 egg
- 1/2 cup almond meal flour (ground almonds)
- 1 garlic clove
- 1 tsp cumin
- 1 tsp chili powder
- 1 can 15 oz / 425 g organic navy or garbanzo beans
- 1/2 cup feta cheese (I used goat feta)
- Handful or 1/2 cup fresh parsley
Instructions
- Toss everything in your food processor or blender and blitz until blended, OR Grate beets and then mash beans with a potato masher. Combine all ingredients together in a big bowl.
- Preheat oven to 350F degrees. Form the burger mixture into 3-4" diameter patties.
- Grease a cookie sheet or cover with parchment paper. Place burgers on sheet and bake for 25-30 minutes.
Notes
Makes 6-8 burgers.
Top with grated carrots and feta.
There you have it? How gorgeous are these burgers??! Before I go, Ive got some joyous storage tips below.
- Joyous news! If by the time you get around to eating the beets, the tops have gone slimey, don't worry, this does not affect the nutrition of the beetroot.
- If you do need to chop off the tops, when you store them in your crisper leave 1-2 inches of the stem to prevent the root from "bleeding" (i.e., turning everything else in the fridge pink).
- Dont wash beets before storing, just place in an airtight container or plastic bag (squeezing as much air out as possible); when stored properly, beetroots should keep in the fridge for up to three weeks.
- Store beet greens separately the same way youd store beetroots; theyll keep in the fridge for up to four days.
- Raw beets dont freeze well (they turn mushy once thawed), but cooked beets will freeze fine.
BTW, if you are interested in more detox-friendly and insanely delicious recipes, be sure to check out my NEW book JOYOUS DETOX!
Have a joyous day!
Joy
I made these for dinner tonight and they were amazing! I bought beets, Rosemary, corn on the cob and fresh pretzel buns from the local farmers market today. It was the perfect summer dinner. Thanks for the great recipe!
ReplySounds delicious, Kelly! Thanks for sharing :) Heather- Joyous Health Team
I was so excited to try these but was somewhat skeptical. I was very pleased with the result. They are really tasty and they actually do hold together very well. I didn't have the same quantity of beets or beans that the recipe called for but I winged it and it still turned out great. Thanks!
ReplyThat's awesome, Christina! So glad you enjoyed :) Heather-Joyous Health Team
These were delicious!! Mine ended up a bit stickier than yours did in the video (maybe they needed more beets?), but they still came together and baked up beautifully. Thank you for the inspiration. Keep these amazing recipes coming :) Jackie
ReplySo glad you enjoyed, Jackie! Heather- Joyous Health Team
Perfect - will try making these tomorrow as I have so many beets in my garden that I am not sure what to do with them all! Will the patties freeze okay to cook later instead? Have you tried this yet? Thanks.
ReplyHi Natasha! We haven't tried this yet (they always get gobbled up quickly) but I'm sure they would freeze just fine. Let us know how it goes :) Heather- Joyous Health Team
Love this recipe, very eager to use my beets another way....thanks joy
ReplyI hope you enjoy them, Debbie!!! Heather- Joyous Health Team
Hi, What can you sub for the cheese? I don't eat dairy :o(
ReplyHi Laurie! You could add in one egg or a flax/chia egg if you don't eat eggs. This will help to bind the burgers (which is what the cheese is for). Let us know how they turn out :) Heather- Joyous Health Team
Hi Joy, Can we replace the egg with anything to make these vegan? Thanks!
ReplyHey Kristin! You could use a flax or chia egg and it should work just fine! For more egg substitutions, check out our handy-dandy chart: http://www.joyoushealth.com/egg-substitution-chart/ Enjoy, Heather- Joyous Health Team
Hi. What else can I use instead of almond meal (nut allergies in the home) . Thanks.
ReplyMaybe ground oats?
I made these by both methods and grating the beets by hand is BY FAR more tasty. Maybe because I used pre-cooked beets, but when I put everything in the food processor, it all just pureed and now I have burgers with a weird mushy texture. :( Next time, I would buzz the chickpeas, but mix everything else by hand. Those are my two cents.
ReplyI love these burgers, but the baking instructions seem to have disappeared with the website redesign. Help!
ReplyHey Amanda, Oh no! You must've caught us in the midst of the soft launch of the new site. We're still ironing out a few kinks, but luckily this post and the recipe are back in working order! So sorry about that. Thanks so much for your co-operation and understanding! Rachel - Joyous Health Team
Hi Joy: I'm a plant based eater and all of my veggie burgers fall apart. Is there a good substitute for the egg in this recipe? Thanks!
ReplyHave you tried using a flax egg? Here is my egg substitution chart to help: https://www.joyoushealth.com/3-download-egg-substitution-chart
You make recipes so much fun. Thanks!
ReplyThanks so much Judy!
I have bought the pack of organic beets, cooked and vacuumed sealed. Can i use that?
ReplyYep, you can use that!
Hi Joy, I love beets; and I'm eager to try your recipe (looks delicious!). I'm Vegan (don't eat eggs or dairy). I know I can substitute flax or chia seeds for the egg; but, I noticed you used an egg and cheese. I was wondering if adding nutritional yeast would be a good idea. Do you think it would be overpowering? I probably would add about 1/4 cup to it. Thanks! Elle
ReplyYes I think that would be delicious! If it doesn't stick together perfectly, you can always use it as a salad topper or eat it with a knife and fork. Let me know how it turns out!
Thanks Joy for your reply... will do!
ReplyYum! I made this recipe when it first came out years ago and finally made it again last night. I was roasting some veg in the oven so I tried using my grill/panini press instead....it was a massive fail, lol. The burgers don't have the structural integrity to handle the pressure of the grill so it all mushed together. I was able to peel off the mixture, reform them, and ended up frying them on my stovetop - MUCH better. I cooked them on medium in a little olive oil (coconut oil would work well too) for about 10 minutes on each side. I put it on a burger bun with feta, avocado, and a little arugula/spinach...delicious!
ReplyGlad to hear you were able to troubleshoot these yummy burgers!
Hi Joy, What could l use instead of almonds? I have nut allergies. Thanks, Kim
ReplyYes you could use spelt or brown rice flour. Enjoy!
Thanks Joy!!
ReplyYou're welcome!
This was the second beet burger recipe I’ve tried and the first one was a total fail so I was skeptical but these were so yum! I did not use a food processor and they were a great consistency and stayed together. Thanks for the great recipe!
ReplySo glad to hear you loved them too!! Thanks for your comment. Enjoy!
I was wondering how long the cooked burgers will keep in the fridge.
ReplyI would eat them within 5 days or freeze them. Enjoy!