Bombshell Vegan Beet Burgers

Beets are something that has to be used properly. In the wrong hands, heinous things happen. They get canned for instance. Then sit, glimmering, sad and unseasoned at many a salad bar. Or worse… pickled. We had a roommate that once pickled chicken’s eggs in beet juice, then it leaked and poured all over the counters, down the cupboards and forever stained them pink.

However, beets can go on to do great things in the world. Like make Red Velvet without food coloring, plump up delicious strawberry preserves, and bejewel a batch of risotto. This just made me realize how much I use beets in unorthodox ways. Sometimes I use other nuts or seeds in place of cashews in this recipe. I like  cashews because they are so rich, but toasted walnuts and roasted/salted sunflower seeds are also tasty. Join me in liberating the beet!

Bombshell Beet Burgers (makes about 10 burgers)

3 small-medium steamed (or roasted) beets, grated
3/4 cups overcooked quinoa
1/2 cup rolled oats or oat flour
1/2 cup chopped cashews
1/4 cup black sesame seeds
1/2 cup vital wheat gluten or gluten-free flour (recommended tapioca, chickpea, or brown rice)
1/4 cup olive oil
1 vegetable bouillon cube (or 2 tbsp soy sauce or braggs + 1 tbsp molasses)
2 tbsp apple cider vinegar
4 cloves garlic, diced
1/2 tsp dried rosemary, crushed
salt and black pepper to taste

In a large bowl, combine all but the vital wheat gluten or flour that you’re using. Add salt and pepper to taste. Be sure to squish everything together really well, using your hands if you want. Working the quinoa will help bind the burgers later. Start to incorporate the vital wheat gluten or flour that you are using, a few tablespoons at a time.

Once it’s all squished together, form your patties. Again, really squishing it all together.


Heat up some oil on a frying pan over medium heat and cook each side for about 5-8 minutes on each side, until crispy.


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