Apr 19, 2013
There are a LOT of beet burger recipes floating around the web. I think I have read them all. I took what I wanted to incorporate in my own version from some of them, tweaked and fiddled and here they are!
“Beets are good for the blood.” That’s what my grandmother always used to say. I guess she knew a thing or two. Beets are especially known for their cleansing action on the liver. The liver has several functions in the body, one of those being the main filter for the blood. Beets are also a rich source of the phytonutrients called betalains — red and yellow carotenoid pigments. Betalains from beets have been found to display strong antioxidant, anti-inflammatory and detoxification properties.
- 1 pound red beets (~3 medium sized beets)
- 1 onion, diced
- ¼ pound shiitake mushrooms, diced
- 1 can adzuki beans, drained
- ½ cup cooked brown rice
- ¼ cup brown rice flour
- 2 TBS flax meal + 4 TBS water
- 1 TBS dried rosemary
- 1 TBS garlic powder
- 1 TBS Spike salt-free seasoning
- 1 TBS low sodium soy sauce
- ½ tsp liquid smoke
- 2-3 tsp chipotle hot sauce (optional)
- Preheat oven to 375 degrees F.
- Grate the beets in a food processor.
- Water sauté the onion, mushrooms and beets until the beets are tender.
- Transfer ½ of the cooked beet/onion/mushroom to a food processor. Add the beans and rice and pulse until mixed.
- Combine this, the remaining beet mixture and all other ingredients in a large bowl. Mix well.
- Form into patties about 4 inches in diameter and ¾ inch high (about ½ cup of mixture per patty).
- Bake for 30 minutes. Flip and bake another 20 minutes.
- Serve on a bun or over some greens with your favorite toppings!
Makes 10 burgers. These freeze well for future use. Enjoy!