Home Veggie Burger Recipes Super Romantic Red Beet Burgers

Super Romantic Red Beet Burgers

by Jennifer McDonald
Super Romantic Red Beet Burgers

These bright red beet burgers are a pretty good way for you to tell your sexy someone how awesome you think they are. They’re festively red, really delicious, and super easy to prep ahead to have more time for canoodling. Also, this is the first recipe I’ve developed using my farm-fresh produce!

Super Romantic Red Beet Burgers

Super Romantic Red Beet Burgers

Jennifer McDonald
Red beets taste so good in burgers. This is why I made these red beet burgers that taste so wonderful.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 480 kcal


  • 1 cup cannellini beans cooked
  • 2 cups quinoa cooked
  • 1 pinch salt
  • 1 large red beet peeled and grated
  • 1 tablespoon olive oil
  • 1 large white onion diced
  • 3 cloves garlic minced
  • 2 tablespoons apple cider vinegar
  • ½ medium lemon zest
  • 1 medium lemon juiced
  • 1 tablespoon flax egg
  • ¼ cup bread crumbs


  • First, mix the flax egg in a small bowl and set it aside in the refrigerator to “gel” while you cook the veggies.
  • Saute the onions in your olive oil over medium heat for about 7 minutes, until tender. Add the garlic, the grated beet, and a sturdy pinch of salt. Stir it all together and cover, stirring every couple of minutes, until the beets are soft about 5 or 6 minutes. Remove from heat and add the cider vinegar (there won’t be anything stuck to the bottom of the pan since the beets release a lot of moisture, so the vinegar is just for flavour and not for deglazing purposes). Combine all listed ingredients in a large mixing bowl and mash (either with a fork or potato masher) until the beans are mostly broken up. You’ll probably want another dash of salt in there.
  • At this point, I shaped the mixture into burgers, covered with plastic wrap, and let them store in the fridge until dinner time.
  • When you’re ready to cook them, heat some light olive oil, peanut oil, or other oil with a relatively high smoke point in a non-stick pan over medium-high heat and crisp those suckers up. We served ours on torta rolls with dijon mustard, nutritional yeast, and farm-fresh romaine.


Calories: 480kcalCarbohydrates: 81gProtein: 18gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 217mgPotassium: 851mgFiber: 13gSugar: 7gVitamin A: 42IUVitamin C: 22mgCalcium: 121mgIron: 6mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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