Tex-Mex Beet Burger

Tex-Mex Beet Burger {Beard and Bonnet} #glutenfree #vegan

We’re friends right? That means I can share truths with you and you won’t judge me, right? Great! That being said let’s talk about my relationship with beets. You see, I have been under the impression that I don’t like them other than when they are in chip form and made by yours truly. I have also been under the impression that there was NO way on earth that my opinion of beets could be changed.

I didn’t want to try them juiced or in a smoothie, please don’t bake them up in pink cupcakes, and for the love of my taste buds don’t serve ’em up to me roasted in a salad. It has been a real Green Eggs and Ham situation over here between me and the beets, but leave it to my CSA farmer to be the Sam in my personal Dr. Seuss drama. Even though I kept saying “I don’t like them!” he would bring them anyways and what am I supposed to say when they are standing at my door? “Take back your beets!!!!”, I think not.

Tex-Mex Beet Burger {Beard and Bonnet} #glutenfree #vegan

I have been pawning beets off on friends and relatives for a while now until a couple of weeks ago when I decided to just play with them. I didn’t have to like them, I just had to have fun in the kitchen with them. SO friends that is exactly what I did. I played for a whole day in the kitchen with beets. I turned everything, including myself, bright pink and when I tried the concoctions that I made they were actually REALLY good! These Tex-Mex beet burgers were the winner of the day though, because they not only captivated my attention, but they have been requested multiple times since from not only Todd, but from Eliza too. I mean, seriously…what 12 year old asks for seconds and thirds of beet burgers?

So, now that my fabulous farmer has convinced me that I do like beets through his persistent offering of them, I wonder what is next…got any beet inspiration for me?

Tex-Mex Beet Burger {Beard and Bonnet} #glutenfree #vegan

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Tex-Mex Beet Burger (Gluten Free & Vegan)

  • Author: Beard And Bonnet
  • Prep Time: 55 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 burgers 1x

Scale

Ingredients

  • 1 1/4 cups cooked and cooled brown rice
  • 1 cup cooked green lentils drained well
  • 1 cup shredded raw beets (about 1 large beet)
  • 1/2 cup ground gluten free pretzels, see note
  • 3 tablespoons minced red onion
  • 2 cloves garlic, minced
  • 2 tablespoons smooth almond butter
  • 1 1/2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon dry mustard
  • 1/2 teaspoon coarse salt
  • freshly ground black pepper
  • olive oil, for the pan
  • gluten free burger buns

Optional garnish


Instructions

  1. In the bowl of a food processor fitted with the “S” blade combine the rice, lentils, and shredded beets. Pulse about 20 times until the mixture is combined and comes together but still has texture. *Don’t be scared, it’s going to look a little like ground beef.*
  2. In a large mixing bowl combine the pretzel “bread crumbs”, onion, garlic, almond butter, cilantro, cumin, coriander, mustard, salt, and pepper. Then add the beet mixture to the bowl and use your hands to work everything together until evenly distributed. Chill in the refrigerator for 30 minutes.
  3. Preheat a cast-iron pan over medium-high heat. Form the patties by scooping out 1/3 cupfuls at a time and forming them into patties roughly 3/4-inch thick.
  4. Pour a thin layer of oil into the pan and cook the patties for 12 minutes, flipping every 3-4 minutes. Add more oil if necessary during the cooking time. You want the burger to be charred in places, but not burned, and heated through completely.
  5. Serve on toasted gluten free hamburger buns with desired garnishes of choice.
  6. This recipe made 8 burgers, so we had a few leftover. I wrapped them individually and stored them in the fridge, then we gently reheat them in the pan when we feel the urge for a burger.

Notes

Start with 1 – 1 1/2 cups of gluten free pretzels. Place them in the bowl of a food processor fitted with the “S” blade and process until they are the consistency of fine breadcrumbs.

Adapted from Isa Does It

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17 Comments

    1. Meg April 2, 2014 at 11:23 am

      Thanks Katrina! I loved the colors too. There is nothing better than eating the rainbow:)

      Reply
  1. janet April 2, 2014 at 12:53 pm

    This looks good and I love beets. So the beets are raw when you shredded them? Just double-checking. Thanks for the recipe!

    Reply
    1. Meg April 2, 2014 at 1:50 pm

      Thanks Janet! Yes, the beets were raw, I will update the recipe so it will be a little clearer. Hope you love these beet burgers!

      Reply
  2. ATasteOfMadness April 3, 2014 at 8:28 am

    I love the color of this burger! I have only ever used beets in soup, but putting them in burgers? Genius!

    Reply
    1. Meg April 3, 2014 at 7:19 pm

      Thanks so much!!!

      Reply
  3. Genie April 3, 2014 at 6:46 pm

    Your burgers look remarkably “meaty”. I keep getting vegetables I do not like in my product box. It means I’ve had to get creative in cooking the loathed vegetables. I find with enough herbs or spices, almost anything can be palatable. Just remember with beets, you might think you are dying the following day, but it’s just the beets painting your insides red. It’s ok, it will pass.

    Reply
    1. Meg April 3, 2014 at 7:25 pm

      Hahaha!!! Genie you are hilarious.:) My husband thought I was actually cooking with meat when he saw the patties on the plate next to the stove. He looked at me like I had lost my mind!

      Reply
  4. Kristin April 4, 2014 at 8:25 am

    This is so beautiful and sounds delicious! I have added it to my recipe ‘to do’ list. Thank you for sharing!

    Reply
    1. Meg April 4, 2014 at 9:18 am

      Thanks!!! I hope you love them as much as we do:)

      Reply
    1. Meg April 4, 2014 at 9:18 am

      I concur!! 🙂

      Reply
  5. Pingback: 3 Secrets To Taking The Bread Out Of Bread Crumbs (Gluten Free and Vegan) - Beard + Bonnet

  6. Vicky April 8, 2014 at 5:27 am

    Always on the look out for veggie burger recipes and this sounds perfect! I’ve got a beet in the fridge that needs to be used up by tomorrow (I’m leaving the apt I’m currently renting in Malaysia and need to use up all the food) so will have to make this (with a few adjustments for the ingredients I don’t have) YUM!

    Reply
    1. Meg April 8, 2014 at 8:08 am

      Hi Vicky,
      Wow Malaysia! That sounds like an amazing place to live. Lots of new foods to explore! I hope you love the beet burger as much as we do:)

      Reply
  7. Courtney April 21, 2014 at 6:44 pm

    I made these as written to use our CSA beets (I’m not a beet fan), but was totally surprised at how yummy they were! I topped them with grainy mustard and guacamole. Given, I haven’t had a hamburger in 2 years, but these had a charred, oniony flavor just like a burger! Thank you for sharing your recipe.

    Reply
    1. Meg April 21, 2014 at 7:31 pm

      Courtney that’s amazing!!! I had the exact same experience with them because I really dislike beets, but for some reason in these burgers they work fr me:) I am so glad that you liked them!

      Reply

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