Beet Patty Sandwich

By Sue O'Bryan
September 8, 2014
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Author Notes: Patty made with grated beet, carrot, baba ganoush, walnut oil, cumin seed and srirachaSue O'Bryan

Serves: 4

  • 2 Beets, grated in a food processor
  • 1 Carrot, grated in a food processor
  • 2 eggs, beaten
  • 1 tablespoon Baba ganoush
  • 2 tablespoons Walnut Oil
  • 1 teaspoon Sriracha
  • 1 teaspoon Toasted Cumin Seed
  • 1 cup fine breadcrumbs
  • Salt and pepper to taste
  • 2 tablespoons Olive oil or ghee
  • 4 hamburger buns or bagels
  • 2 tablespoons butter
  • 1 tablespoon mustard
  1. Grate beets and carrot in food processor and drain in a strainer set over a bowl. Press on vegetables to extract as much liquid as possible.
  2. Add all other ingredients and form into 4 patties.
  3. Preheat oven to 350F.
  4. Over medium heat, add olive oil or ghee to a cast iron skillet or nonstick pan. I used a biscuit cutter set in the pan to mold the patties, but you can simply add your patties and sauté for approximately 3 minutes, until beginning to lightly crust on the bottom.
  5. Transfer patties in the pan to oven and finish cooking for 20 - 25 minutes. Place patties on a lightly buttered bun or bagel, spread bottom with mustard, and top patties with sliced cucumber.

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