Best-Ever Beet Burgers
Updated: May 29, 2018
Beet Burgers with Maqui Ketchup and Superfood Guacamole
Earth friendly, budget friendly, and gut friendly…this has been my go-to homemade burger for nearly a decade and now I am proud to share it with you. Antioxidant-rich, loaded with vitamins and minerals, and plant-based protein, this meal will keep you feeling like a superhero this summer.
My favorite sides are some roasted broccoli and baked sweet potato fries (aka a vehicle for your maqui ketchup). This menu works well because you can cook items simultaneously...roast the beets and sweet potato fries while you prepare and cook the burgers. You can also make the burger mixture the day before and form patties when ready to cook. Try using any leftover mixture as a hash to go with (organic, pasture-raised) poached eggs. OMG, yum!
There you go. All ready for your "eat the rainbow" summer cookout, enjoy!
1 Tbsp ghee
3 large beets, peeled and grated
1 onion, finely diced
4 cloves garlic, minced
2 tsp Bragg’s organic sprinkle 24 herbs & spices seasoning (or sub 1 tsp thyme, ¼ tsp rosemary, ½ tsp parsley, ¼ tsp dill, ¼ tsp turmeric)
1 can black beans, drained and rinsed
1 cup brown rice, cooked
2 Tbsp hemp powder (or sub quinoa flour)
1 Tbsp fresh parsley, chopped, optional
Himalayan pink salt and freshly ground pepper to taste
Coconut oil for the griddle
Soft buns, sliced red onion, sliced golden tomato, butter lettuce, maqui ketchup and superfood guacamole for serving.
1) Soak the brown rice for at least 2 hours then rinse and cook according to directions.
2) Heat the ghee in a large skillet over medium-high heat. Add the onion and cook until translucent and soft. Add the grated beets and cook until tender, about 5-10 minutes. Finally add the garlic and cook for another minute. Add the seasoning to taste, cook another 30 seconds and turn off heat.
3) Add the black beans to the pan and mash them up with a large fork. Add the cooked rice, hemp powder (or quinoa flour) and parsley and combine. Once cool enough, you are ready to form the patties (or store in fridge if preparing a day ahead).
4) Take a ½ cup scoopful and using clean hands, form patties. These will need to be cooked either on a griddle or in a cast iron pan in case they break up a bit. If they do, just use your spatula to reform them.
5) Heat 1 Tbsp coconut oil on the griddle and when hot, cook a few patties at a time about 2 minutes per side. They should form a bit of a crust.
6) Serve immediately with a soft warmed bun (I used Alvarado Street Bakery)
1 large ripe avocado
1 tsp spirulina powder
Himalayan sea salt
Dash lemon juice
Dash cayenne, optional
Directions: mash all ingredients together in a bowl.
1 6-ounce can organic tomato paste
2 Tbsp maqui powder (I use Navitas brand)
6 Tbsp apple cider vinegar (I use Bragg’s brand with the “mother”)
2 Tbsp red wine vinegar
3 tsp onion powder
2-3 Tbsp pure maple syrup (or to taste)
Directions: mix all ingredients together in a bowl. Ketchup will keep for up to 7-10 days.