The Midwest Beet Burger

Zane Mulligan (CC-BY-ND)
  • 1 Tbs Coconut oil
  • 1/2 Medium onion, chopped
  • 1 cup Grated beets
  • 1/4 cup Sunflower seeds
  • 1 cup Cooked red beans
  • 1 Egg
  • 1/4 cup Oat flour
  • 1/4 tsp Cumin
  • 1/4 tsp Garlic
  • Pinch of salt
  • 1/4 cup Rolled oats

1. Start by sautéing your chopped onions in coconut oil for 2-3 minutes. Add in the beets, and cook over low heat for another 5 minutes.

2. Allow to cool, and add to a food processor along with the sunflower seeds, beans, egg, oat flour (just pulse rolled oats until a flour-like consistency is reached), and spices.

Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

3. Pulse until everything is mixed well together, and you have a pasty, thick finish. We don’t want the blend super mushy either so don’t overdo it…a few pulses and that’s it.

4. Add this to a bowl, and mix in the rolled oats. This will add more structure to the burgers
Using your hands, form 4 patties.

5. Let them sit out for 20 minutes, so they can firm up a bit. If you’re ready to enjoy now, pop these into the oven and bake at 400 degrees for 10-12 minutes or until the burger is crisp and browned.

6. Enjoy on a bun, topped with arugula, onions, avocado, and your favorite Wisconsin cheese (the Midwest part)!

Servings: 4

Related Stories