Beet Burgers

  • Date October 30, 2014
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In perfect time for Halloween with this post! Blood red burgers made with pureed beets and oats! Not only were these a great hit in our house...they freeze well....and you can make burgers all winter long as you can pan fry these blood patties anytime you want. Given that these take a bit of effort to make, I suggest you make a big batch at once and freeze them. I have 10 patties in the freezer right now and it make my heart sing happy happy joy joy songs knowing I can whip together a fancy dinner in under 20 minutes since these are already made and ready to go!

Serve on bun or serve on lettuce.....make into small balls and put on salad. Make thinner and try it as a pizza crust. Regardless of what you do with it, the taste if fantastic and the color, well oh my, what a great way to serve food when it looks this pretty.

And then you can throw out the burger idea all together and just eat it as a patty. If you are drooling over the kabocha squash in this photo, learn how to cook that in this post. 


  • 3 large beets (750 grams)
  • 1 medium sweet onion (200 grams)
  • 6-10 garlic cloves (2 tbls crushed)
  • 2 tbls soy sauce
  • 2-4 tbls liquid smoke
  • 2 cups rolled quick oats
  • 4 tbls light feta cheese
  • 1/2 cup egg whites
  • Fresh basil

Each patty is around 100 calories and made around 12 patties. You could skip the feta cheese or add in a different cheese if you wanted to.


I know most of my recipes require nothing but a knife and cutting board. For this one though you do need a food processor. Throw in those raw cut up beets (I left the skin on because I am lazy) and make "beet pulp" with the beets, onions and garlic.

Don't stop when you get to this stage. You want to create a puree or pulp!

There you go! Now you are ready.

Add the oats into a large bowl and add in the soy sauce, liquid smoke, salt and pepper, feta cheese, egg whites and fresh basil.

Stir in the beet pulp and set in the fridge for 30 minutes. this allows the beet pulp to soak into the oats.

It comes out of the fridge looking like 'ground beef'......

Now get prepared to get your hands dirty. Roll out 12 balls and make 12 patties. Be gentle. Put right onto parchment paper so you can get them freezer ready.

To freezer prep the patties, put parchment paper down on a cookie sheet and lay out your patties, put in freezer until frozen or hard enough to then store in a freezer bag or a tupperware.

When it comes to cooking your beet burger, heat a fry pan to med/high heat, spray some pam and cook each side for around 10 minutes.

See how clean your kitchen can be when you cook? Get those burgers all ready and start cooking. 

Keep at medium heat and when you flip you will get a nice crispy finish on each side! 

Throw down on your lettuce wrap or your bun!

I made mine with lettuce (obviously!)

Seriously. Beets are the underestimated super food. If I had a garden I would grow them. Alas, the root cellar market is only 2 minutes away. They can continue to grow them for me. 

Husband Friendly Version

I am blessed. I did not have to convince my husband to eat these. I just said we were having burgers and that the burgers were beets and he shrugged his shoulders and said fine by me. He loved them and we have had them at least 4 times now. Pictures aren't as good for the husband friendly version as he doesn't always appreciate me hovering over his plate with a camera. 


Aliki said...

Working on these right now! They look (And must be) delicious!

Just wondering about one thing. When put in freezer, do you defrost them first before baking them?

And one more, but I already did it anyway, can I used pre-cooked beetroots as well?

Erinn Pinky said...

Hi Aliki,
I have defrosted them and also cooked right from frozen. I have also used pre-cooked beetroots as well. All of it works! :) :) Hope you enjoy the recipe.