Veggie Beet Burger

I live for veggie burgers. They are my go-to during the summer at every BBQ or cookout, which we will hopefully be able to have again this summer (crossing my fingers and my toes for it!)

I have two favorite veggies that I would choose above all else, mushrooms and beets. Even my kids like beets, I’m guessing its because once I told my son what goes in, must come out (purple) he became very intrigued. Anyways…back to the food

These beet burgers are only 5 ingredients, and you can add any toppings you like. I also made some hassle back butternut squash as our side which is always a great substitute for the extra carb French fries we usually opt for.

Veggie Beet Burger

Servers: 4

Prep Time: 10

Cook Time: 1 hour 20 minutes

Ingredients

3 beets roasted
1 cup cooked quinoa
2 TBS olive oil
1 tsp salt
1 tsp cumin

Directions:

Preheat your oven to 375*

2. Cut the tops and bottoms off the beets and place them in an aluminum foil pouch, drizzle with olive oil and salt and close the pouch, place on a baking sheet and bake for about an hour , beets will be done when they can be pierced with a fork

3. While your beets are roasting cook your quinoa according to your package directions, (usually 2 cups water per 1 cup quinoa), once cooked pour into a mixing bowl to cool

4. Once your beets are done remove them from the oven and open the foil pouch, carefully the steam build up will be hot!! After they are cooled peel the outer skin layer off. If you’ve never peeled beets you may want to do it with a fork and knife, or some gloves, otherwise you’ll have purple fingers for the next 3 days. Cut the beets into cubes and add to a food processor, pulse a few times until coarsely chopped, then pour into the bowl with the quinoa

5. Add the remaining three ingredients, egg, cumin and salt, and combine together. Shape 4 patties and set aside. Warm a skillet to medium heat and cook burgers 8-10 minutes on each side, checking to make sure they don’t burn.