The most delicious macrobiotic beet burgers - plant-based, gluten, sugar, nut and oil-free
I’m not a beet person.
In fact, whenever I buy them it’s usually for the stems and greens (if you didn’t know those were edible, now you do).
But this week, my 18 month old discovered beets for the first time and fell hard. So to facilitate his new found love, I figured I’d start playing around with a beet recipe that we could all enjoy.
Enter the macro beet burger, featuring fresh beets, black beans, quick oats, sunflower seeds and more!
Like all of my recipes, this burger is entirely plant-based and made using mostly real, whole foods. It’s also really easy to make (minus the messiness of the beets) and the ingredients are easy to access and find.
Most importantly, it doesn’t fall apart and it’s absolutely delicious!
If I’m not eating it as a patty alone (it’s got all of the major macronutrients in it so it’s quite filling all on it’s own), I love it on top of a big warm bowl or all wrapped up in a grain-free tortilla with a bit of mustard, lettuce, pickles and some vegan cheese.
What I love about this recipe is that it’s actually quite flexible.
For starters, the version below uses sunflower seeds so it is nut-free. But if you don’t have these on hand, you can substitute another soft nut such as walnuts or cashews - both work well.
As well, I have omitted garlic from the recipe because I don’t personally love to cook with it (it upsets my stomach, and I don’t love the lingering taste and smell it leaves in my mouth). That said, a little bit of fresh or ground garlic powder would probably make a great addition.
Check out the full recipe below! And don’t forget to let me know your favorite way to enjoy these beet burger patties in the comments sections.
Macro Beet Burger Patties
Prep Time: 15 minutes | Cook Time: 25-30 minutes | Yields: 6-8 patties
Ingredients:
3 small beets, peeled
1 cup of sunflower seeds, raw and unsalted
1/2 cup quick oats
1/4 cup ground flax seeds
1 tsp dried rosemary
1/2 tsp dried thyme
1 tsp salt
(1) 15oz can black beans, drained and rinsed
1 tsp tamari or liquid aminos
optional: 1/2 cup shredded plant-based cheese
Directions:
Preheat the oven to 375 degrees.
Grate the beets using a food processor attachment or handheld grater. Remove any large chunks that did not get grated. Set aside.
Rinse the processor bowl, re-attach it to the base with the S-blade attachment. Add your nuts, oats, flax, spices, and salt. Process until the texture is a coarse flour.
Add the shredded beets, beans, and tamari and optional shredded cheese to the processor and blend until all ingredients are well mixed. Scraping the sides of the processor bowl with a spatula if necessary.
Line a baking sheet with parchment paper.
Wet your palms and finger tips slightly. Scoop out the burger “meat” to form patties. Roll into a large ball using your hands and then press the ball on the baking sheet to flatten into a patty shape.
Place the baking sheet in the oven, on the middle rack for 15-20 minutes, then flip the patties and bake for an additional 15 minutes or until the edges are crispy and slightly browned.
Eat patties as they are, on top of bowls, in a wrap or on a bun with your favorite condiments.
Store in the fridge for upto five days or freeze for longer.
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