Beet Burger With Lemon Dill Greek Yogurt Recipe

Name: Beet Burger With Lemon Dill Greek Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups red beet shredded, 1 small beet; 1/2 cup brown rice dry, cooks to about 1-1/4 cup; 1/2 cup green lentils dry, cooks to a heaping cup; 2 cups water; 1 tablespoon cumin; 2 teaspoons curry powder yellow; 1/2 teaspoon salt or to taste; 1/2 teaspoon dried dill; 2 cloves garlic minced; 2 tablespoons olive oil for cooking; greek yogurt; 1/2 teaspoon dried dill; 2 teaspoons lemon juice; 1 lemon; 1/2 teaspoon honey; 1/4 teaspoon salt or to taste

Servings: persons

1 1/2 cups red beet shredded, 1 small beet
1/2 cup brown rice dry, cooks to about 1-1/4 cup
1/2 cup green lentils dry, cooks to a heaping cup
2 cups water
1 tablespoon cumin
2 teaspoons curry powder yellow
1/2 teaspoon salt or to taste
1/2 teaspoon dried dill
2 cloves garlic minced
2 tablespoons olive oil for cooking
greek yogurt
1/2 teaspoon dried dill
2 teaspoons lemon juice
1 lemon
1/2 teaspoon honey
1/4 teaspoon salt or to taste

1
["Start by preparing the lentils and brown rice. Follow the instructions on the package. I typically do a 2:1 water-to-rice and water-to-lentils ratio. Pour rice, 1 cup of water and a dash of salt in a saucepan and bring it to a boil. Once boiling, reduce the heat to medium-low and simmer for 45 to 50 minutes. Pour lentils into a small saucepan with a drizzle of olive oil. Heat to medium and stir lentils around frequently, cooking for about 4 minutes. Add 1 cup of hot water to the lentils, bring to a boil then reduce heat to medium low and allow to simmer about 35 to 40 minutes.", "While the rice and lentils are cooking, prepare the lemon dill Greek yogurt sauce. Combine all ingredients in a bowl and stir until well combined. Check the sauce for taste and add salt if necessary.", "Peel and coarsely chop a medium-sized beet. Pulse about 10 times in a food processor until beet is shredded into 1/2"" slices. Measure out 1-1/2 cups of beet and set the rest aside for a different endeavor (like beet cake, beet brownies, or more beet burgers!).", "Keep 1-1/2 cups of the beet in the food processor, then add the ground cumin, yellow curry powder, dill, salt and garlic. Pulse a couple of times to combine.", "Once the rice and lentils are cooked, add them to the food processor.", "Pulse about 8 to 10 times until well combined. The end result looks like ground beef, it's crazy. The beet mixture should hold together very easily. Form patties with your hands.", "Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Once the skillet is hot, space your patties out on it. Cook for about 3 minutes before carefully flipping to the other side. Cook an additional 3 minutes. Continue flipping and cooking until your patties form a nice golden-brown crust on the outside.", "Serve on your favorite bun with a heaping scoop of the lemon dill Greek yogurt sauce and your favorite toppings, such as avocado, tomato, lettuce, pepperoncinis, etc."]

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups red beet shredded, 1 small beet, 1/2 cup brown rice dry, cooks to about 1-1/4 cup, 1/2 cup green lentils dry, cooks to a heaping cup, 2 cups water, and more.

Yes, Beet Burger With Lemon Dill Greek Yogurt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet Burger With Lemon Dill Greek Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions