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Beet Burgers

April 30, 2013


These Beet Burgers from Colleen Patrick-Goudreau’s cookbook, “Color Me Vegan” have become a staple in my house.  They are great because it’s a one bowl operation, you can bake them all off at once, and then I freeze them individually so that I can just pull them out for a quick lunch when I need something fast.


2 cups grated beets

1 & 1/2 cups cooked quinoa or farro

1 cup toasted sunflower seeds

1/2 cup toasted sesame seeds

1/2 cup minced onion

1/2 cup bread crumbs

1/4 cup oil

3 tbsp whole wheat flour

3 tbsp finely chopped fresh parsley (or, in our case, celery leaves)

4 cloves garlic, finely chopped

2-3 tbsp tamari soy sauce

1/4 teaspoon cayenne pepper, or to taste

salt, to taste


Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  You should be able to make the burgers into shape without them falling apart, but if they do then add more flour so that they stick.  I like to take either a round measuring up or a biscuit cutter and press the beet burger mixture into it.  Bake the burgers for 25 minutes, flipping them half-way through.

These burgers freeze really well.  Once they cool place them in individual sandwich bags and then you can just pull them out one at a time, fry them up in a little olive oil, and you have yourself a yummy lunch!

Suggested Toppings:  Fresh slices of avocado, vegan mayo, vegan cheese, homemade ketchup, or my favorite:  Miso Mayo (should be available at Whole Foods).


From → Lunch

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