• Becky Berberich

Not Your Mom's Beet Burger

Let's be real... my mom didn't have a beet burger recipe so this was an easy win. But if I ever have kids and they decide to make a beet burger recipe, I will be awash in the enjoyment of the contradiction.

Lately I've been really into juicing. I shit on it for a really long time, and in some ways still do, because you are inherently missing out on the important nutrients and fiber in the actual fruit itself.

(*some very not well put together beet, apple, celery, ginger juice I made the other day)

That being said, fresh juice is DELICIOUS and does offer some of the vitamins and healthy anti-oxidents and such from the fruit so I'm into it for a bit. What was frustrating me though was what to do with all the pulp! I refuse to throw it all out, and so I saved some to experiment with. My first thought was "Carrot muffins!" and that still might happen. But my better thought was, "beet burgers!"

I love veggie burgers and don't necessarily care if they're a pink meat color or not. If they're delicious I'll eat them. That being said, I didn't have beets around a ton before so I figured I'd get on board the alliterative beet burger bandwagon and I think I hit it out of the park! (I had literally already ate lunch and then made this and ate the whole thing)

It's simple to make without any complicated ingredients and pack a really good flavor that captures a good meaty essence. Admittedly it is soft like a lot of veggie burgers, but it still tastes damn good.

*note: this recipe is seriously for one big burger... split into two if you want or double to make as many as you'd like!*


- 1/3 cup white beans

- 1/3 cup beet pulp (you could also steam fresh beets until very well done)

- 1/2 tsp minced garlic

- 1 tsp soy sauce

- a few drops liquid smoke

- 1 tsp vegan worcestershire sauce

- pepper to taste


Step 1: Mash beans with fork until rough.

Step 2: Get down with it. Put in beets and the remainder of the ingredients and mix by hand. It's soft but it shouldn't be a mess. If it is, add some breadcrumbs to soak up some of the excess liquid.

Step 3: Form into one or two patties (two would be small, but you do you) and cook in pan over medium heat until both sides have a brown, crispy finish.

The smoke, worcestershire sauce, and soy sauce all make this burger feel like it has steak sauce already in it (cause it kind of does). It gives it a tangy back of the mouth kick that went great with the sweater stone ground dijon I put with it.

If grilling this bruger, just put some tin foil down on the grill so that it doesn't fall though. It's sturdy, but it's no bean he man.

Nutritional Information: Servings 1. Serving size, one big ass burger. Calories 198, Fat 1.6 g, Fiber 10.3 g, Protein 9.3 g, Carbohydrates 35.4 g

Bon Appetit!

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