Easy Black Beet Burgers

Name: Easy Black Beet Burgers
Yield: 6
Ingredients: 1/2 medium onion, finely chopped; 2 cloves garlic, chopped; 1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium black beans, drained; 2 beets, cooked, peeled and roughly chopped; 1/4 cup walnuts; 1/2 cup old fashioned rolled oats; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; 2 teaspoons Dr. Fuhrman's Ketchup or other no-salt, no-sugar-added ketchup; 2 teaspoons coconut aminos

By: Jenna Fuhrman

by 8 members

G - BOMBS

Category: Burgers, Pizza, Wraps and Chips

You can't beat these Beet Burgers. Garnish them with baby lettuce, tomato, sliced red onion and maybe some avocado!

Recipe
My Notes
Nutrition Facts
Ratings & Comments (5)
Video

Serves 6

Ingredients

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1/2 medium onion, finely chopped

2 cloves garlic, chopped

1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium black beans, drained

2 beets, cooked, peeled and roughly chopped

1/4 cup walnuts

1/2 cup old fashioned rolled oats

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

2 teaspoons Dr. Fuhrman's Ketchup or other no-salt, no-sugar-added ketchup

2 teaspoons coconut aminos

Instructions:

Preheat oven to 350 degrees F.

Add 2 tablespoons of water to a pan along with onions and garlic. Water saute until onions are softened.

Set aside 1/2 cup of the black beans. Add cooked onion mixture, remaining black beans, beets, walnuts, oats, chili powder, smoked paprika, ketchup and coconut aminos to a food processor and pulse until mostly smooth with some texture. Scrape the mixture into a bowl and fold in the reserved 1/2 cup of beans.

Line a baking sheet with parchment paper or Silpat. Form into 6 burgers. If desired, use an ice cream scoop and flatten mixture to make the burgers. Bake for 20 minutes, then flip burgers and bake for an additional 20 minutes.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 131
Protein 6 g
Carbohydrates 20 g
Sugars 3 g
Total Fat 4 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 63 mg
Fiber 5.4 g
Beta-Carotene 97 ug
Vitamin C 2 mg
Calcium 24 mg
Iron 3 mg
Folate 84 ug
Magnesium 44 mg
Potassium 257 mg
Zinc 0.7 mg
Selenium 1.1 ug

My Rating:
(click on a star to select your rating)

vaporz

01/06/2021 11:07 PM

Rated this recipe:

It's kind of eerie that when these emails for new recipes come out it's like they know what's in my fridge I need to use up. I did add a Tablespoon of my (salt-free/vegan/100% Nutritarian) Worchester sauce. Toppings: thinly sliced red onions, sliced homegrown Jet Star tomatoes, and my homemade (no salt added) dill pickle chips, and baby kale. Wrapped it with Romaine. Sided it with https://www.drfuhrman.com/recipes/2257/steamed-broccolini-with-porcini-and-shiitake-mushrooms. Delish

This comment was last edited on 01/06/2021 11:46 PM

Jenna F. replies:

01/10/2021 12:23 PM

Rated this recipe: (no rating)

Can you share the recipe for the Worchester sauce?! I'd love to make it!

vaporz replies:

06/23/2022 05:37 PM

Rated this recipe:

Ironically, this recipe was the first I submitted to this site. It was the first of several I was planning to submit, however, it was never published and I never got any feedback as to why it wasn't, so it was the first and last recipe I submitted to this site. Anyhoo, here it is (Private messaged it to you as well):

2 cups apple-cider vinegar
1/2 cup coconut aminos
4 medjool dates or 8 regular pitted dates
1 teaspoon fresh lemon juice
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon (https://shop.drfuhrman.com/organic-ceylon-cinnamon/)
1/2 teaspoon freshly ground black pepper
Soak dates in hot water for at least one hour to soften
Throw everything in the Vitamix and blend on the highest setting for at least one minute, and Bob's your Uncle!

smhinds, sorry there is no option to reply to you, but it lasts for at least 3 months refrigerated.

This reply was last edited on 09/24/2023 05:51 PM

smhinds replies:

10/28/2022 03:02 PM

Rated this recipe: (no rating)

How long does your sauce last in the fridge?

TheCampbells

12/19/2021 12:30 PM

Rated this recipe:

This recipe is great. The texture is perfect, not mushy like so many store-bought burgers. If you don't like beets, don't worry. They simply add a little sweetness that makes the flavor balance perfect. After many years as nutritarians, these are our favorite veggie burgers.

This comment was last edited on 12/19/2021 12:31 PM

Chris63

04/22/2022 07:34 AM

Rated this recipe:

This was very good flavor, consistency, and easy to make. It took about 20 min longer to cook than indicated, so that is why I gave it 4 stars instead of 5 (took an hour total). I will tweak it next time and make them a little smaller. My 17 yr old son loved them, but wasnt enough, need much larger portion, so double batch next time. I used reduced sodium GF Tamari instead of coconut aminos and a large shallot instead of the onion. Glad I found this.

drmichellewilliams

09/04/2022 11:02 PM

Rated this recipe: (no rating)

Help!

I made this with too much beet, I think, & it was too wet. An estimate of how many cups of chopped beets or weight of beets before cooked would be helpful.

julie.scott

07/04/2023 07:07 PM

Rated this recipe:

I detest beets - to me they taste like dirt and somethime smelling them roasting makes me nauseous. So I thought I would try these because they were highly spiced and beets are good for you. They also look so pretty. Suprise, these were very good - so it seems with enough cumin, chipolte, cayanne, and lemon juice, beets are okay.

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Easy Black Beet Burgers

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