The concept of a beet burger seems a little strange, right? Hear me out though. I never grew up eating beets. I’d always been turned off by their earthy, straight-from-the-ground flavor. But after seeing beet salads on countless restaurant menus and so many delicious-sounding beet recipes online, my FOMO kicked in. I decided to give them another try, but I started simple…with beet chips –thinly sliced beets drizzled with olive oil, seasoned with salt and pepper, and baked in the oven like sweet potato chips. The earthy flavor fades out and you’re left with sweet and crispy chips.
Aside from their high potential to stain your clothes and fingers a deep and vibrant reddish-purple, I’m now fully on board with beets. I’m always looking for opportunities to swap carbs and meat for veggies (eg, Buffalo Cauliflower Sloppy Joes, Spaghetti Squash Waffle Grilled Cheese), so this newfound beet territory had me doing a happy dance.
The beets even LOOK like ground beef for crying out loud! But looks aren’t everything…texture and seasoning are key components to making these patties the hearty, meatless, flavor-bursting burgers they were meant to be.
In addition to the beets, carrots, and onions, walnuts add some grit and grainy texture to the burger, and the oats help bind the ingredients together. In the seasoning department, I opted for a subtle southwest flavor profile with a few dashes of cumin and chili powder. And my oh my, do those flavorings pair well with the big dollops of tangy cilantro lime yogurt sauce.
To really drive home the healthy, hippy, earth-loving vibe of these burgers, I chose to top each with alfalfa sprouts. But any greens or form of lettuce will work. Arugula would be my next choice!
In the spirit of summer picnics and swimsuit season, give these wholesome and healthy beet and carrot sliders a try! These mini burgers are overflowing with savory flavor, complemented by the cool and tangy yogurt sauce. And in terms of texture, these burgers could surely give regular old beef patties a run for their money!
- 3 beets, peeled and roughly chopped
- 4 medium carrots, peeled and shredded
- ¼ cup onion, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon cumin
- ½ tablespoon chili powder
- 1 cup walnuts
- 1 cup old fashioned oats
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 eggs
- 2 tablespoons olive oil, divided
- ⅔ cup Greek yogurt
- ¼ cup sour cream
- ¼ cup freshly chopped cilantro
- Juice of ½ lime
- 10 slider buns
- Alfalfa sprouts
- Prepare the burgers: Place the beets on a large piece of paper towel. Top with another paper towel and press down firmly to released the excess moisture. Add the beets and remaining burger ingredients to a food processor. Process until the mixture forms a consistency similar to ground meat. Take about ⅓ cup of the mixture and form into a mini patty. Repeat for the rest of the mixture.
- Cook the burgers: Heat 1 tablespoon of olive oil in a large grill pan or skillet on the stove over medium-high heat. Once heated, add half of the patties to the pan. Cook on each side for about 3-4 minutes until golden brown. Repeat this step for the remaining patties.
- Make the sauce: Combine the Greek yogurt, sour cream, cilantro, and lime juice in a small bowl and stir.
- Assemble the sliders: Place one burger in each bun. Top with sprouts and a small dollop of Greek yogurt sauce.
Calories: 243.9 Fat: 11.7g Carb: 29.4g Fiber: g3.8 Protein: 9.1g Sugar 6.5g Sodium: 307.8mg