Sweet and Smoky Beet Burgers

By • June 15, 2013 • 10 Comments

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Author Notes: These scarlet burgers can be served on top of grains or salad, eaten like latkes or falafel, or tucked into a bun. My favorite way to eat them is topped with yogurt, a fragrant mound of dill, and a simple chopped tomato and cucumber relish. The burger mixture can be made a day ahead and stored in the refrigerator. (This recipe is from The New Persian Kitchen by Louisa Shafia).Louisa Shafia

Makes 8 burgers

  • 1 yellow onion
  • 3 tablespoons grapeseed oil, plus extra for searing
  • 1 cup peeled and grated raw beets (approximately 1 small beet)
  • 3 cloves garlic, crushed
  • 1 cup walnuts
  • 1/2 cup golden raisins
  • 2 teaspoons sweet smoked paprika
  • 1/2 cup cooked green lentils, rinsed and drained
  • Sea salt and freshly ground pepper
  • 2 cups cooked short-grain brown rice or white sushi rice, at room temperature
  • 1 egg
  1. Slice the onion to a thickness of 1/4 inch. In a medium skillet, sauté the onion in the oil over medium-high heat for 10 to 15 minutes, until it starts to darken and caramelize. Turn down the heat slightly and add the beets along with the garlic, walnuts, raisins, and paprika, and cook for 10 minutes, stirring often.
  2. Transfer the contents of the skillet to a food processor and pulse several times until chunky. In a large bowl, combine the onion mixture with the lentils, 2 teaspoons salt, and 1 teaspoon pepper. Replace the food processor without washing and add the rice and egg, and pulse to form a coarse puree. Add the rice mixture to the onion-lentil mixture and mix well with your hands.
  3. Lightly oil your hands and divide the dough into 8 portions. Shape each portion into a patty just under 1 inch thick.
  4. Heat a heavy-bottomed skillet over medium-high heat and add oil to coat the bottom. Place the burgers in the skillet and cook undisturbed for 5 minutes. Gently flip the burgers and turn down the heat to low. Cover and cook for 10 minutes, until the burgers have a firm, brown crust. Serve hot with your favorite condiments.
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about 1 year ago vsmith

I went to the local farmers market and bought a bunch of beets just to try this recipe. The burgers were wonderful. Even my daughter who avoids beets enjoyed them.

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over 1 year ago Pookie13815

Raw or cooked beets?

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over 1 year ago polly warner

the ingredient list says raw....

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over 1 year ago Pookie13815

Thanks Polly. These were tasty.

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over 1 year ago oterenzio

Does anyone have instructions for a beet-based veggie burger that doesn't use legumes? My husband is allergic to beans, peas and lentils, but it seems like those are critical for helping the patty stay together.

Scarf

over 1 year ago Louisa Shafia

Hi Otorenzio, you can leave out the lentils from this recipe. They're really there to add texture and bulk. To make the burgers without lentils, just make up the amount by using more rice.

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over 1 year ago oterenzio

Great, thank you Louisa! I'll give it a try. I appreciate your help!

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over 1 year ago Lefty

I see "3 cloves garlic, crushed" listed under ingredients.

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over 1 year ago PA-PETE

Directions mentions garlic but none is listed in the recipe.

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over 1 year ago Pookie13815

Ingredient list states 3 cloves