Beet Veggie Burgers Recipe

Name: Beet Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup buckwheat groats, dry; 1 1/3 cups vegetable broth stock; 1 1/2 cups brazil nuts (or use walnuts or pecans, or a mix); 1/2 cup whole old fashioned oats (not instant or quick cook); 1/4 cup finely ground flax seed; 5 1/2 ounces cooked* peeled beets (3-4 small beets); 1/2 medium red pepper, chopped; 1/4 cup parsley, chopped; 3/4 teaspoon fennel; 1 teaspoon ground mustard; 1/2 teaspoon fine sea salt; up to 1/2 cup additional vegetable broth (120 ml) or stock, as needed

Servings: persons

1/2 cup buckwheat groats, dry
1 1/3 cups vegetable broth stock
1 1/2 cups brazil nuts (or use walnuts or pecans, or a mix)
1/2 cup whole old fashioned oats (not instant or quick cook)
1/4 cup finely ground flax seed
5 1/2 ounces cooked* peeled beets (3-4 small beets)
1/2 medium red pepper, chopped
1/4 cup parsley, chopped
3/4 teaspoon fennel
1 teaspoon ground mustard
1/2 teaspoon fine sea salt
up to 1/2 cup additional vegetable broth (120 ml) or stock, as needed

1
Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
2
In a small pot, bring the 1-1/3 cups (320 ml) vegetable stock to a boil; add the buckwheat, cover, lower heat and simmer for about 15 minutes, until all the liquid is absorbed. Remove the cover, fluff with a fork, and allow to cool.
3
In the bowl of a food processor, process the nuts, flax and oats to the texture of a coarse meal. Add the beets, pepper, parsley, fennel, mustard and salt and process until almost smooth, yet still grainy.
4
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop out the mixture and flatten to patties about 1/2 inch (1 cm) thick. Bake in preheated oven 25 minutes, then gently turn over and return to oven for another 15-25 minutes, until the burgers are crisp on the edges. Serve plain or in buns. These go well with avocado mayonnaise or fresh and spicy cilantro sauce (both of these condiments will create a cool red-and-green Christmas vibe with the burgers, too). Makes 8-10 burgers. May be frozen.
5
* I bake the beets because I prefer the flavor and find they are a bit dryer that way, so the burgers will hold together better. If you boil the beets instead, you might like to reduce the vegetable broth by 2-4 Tbsp (30-60 ml).

182

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 1/2 cup buckwheat groats, dry, 1 1/3 cups vegetable broth stock, 1 1/2 cups brazil nuts (or use walnuts or pecans, or a mix), 1/2 cup whole old fashioned oats (not instant or quick cook), and more.

Yes, Beet Veggie Burgers falls under the Vegetarian 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 Veggie Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions