Not all veggie burgers are created equal! This burger features roasted beets, sweet potatoes, and a few spices for a hearty flavor.
3 medium beets
2 sweet potatoes
1 1/2 cups cooked rice
1 1/2 cups Panko bread crumbs
1 teaspoon paprika
1 teaspoon garlic paste
1/2 teaspoon cumin
1 teaspoon salt
Pinch of pepper
1 tablespoon olive oil
- Preheat the oven to 425º.
- Cut the stems off of the beets, cut into halves or quarters, and lightly drizzle in olive oil. Wrap in foil.
- Roast for 45 minutes or until they’re tender. Remove from the oven and let cool.
- Meanwhile, cook the sweet potatoes.
- Peel and cube sweet potatoes and add to a large stockpot of salted boiling water.
- Let cook for about 15 minutes, or until they’re tender.
- Drain the pot and let sweet potatoes cool.
- Once the beets have cooled enough to be handled, gently rub the outside of the beet to remove the skins. They should easily slough off—you can always peel them prior to roasting, if you prefer.
- In a food processor, pulse the beets until they become shredded and fine enough to mash,
- In a large bowl, combine the sweet potatoes and beets. Using your hands, a whisk, or a potato masher, begin to lightly mash them together. Then, add your rice.
- Season the beet and potato mixture with salt, paprika, cumin, garlic paste, and pepper.
- In a small bowl, whisk together the eggs.
- Pour eggs over the beet and potato mixture and gently fold until they’re well mixed in.
- Add in the bread crumbs 1/2 cup at a time, ensuring that they’re evenly distributed.
- Line a cutting board with plastic wrap and scoop the beet and sweet potato mixture onto the board.
- Cover completely with plastic wrap, rolling the mixture out until even in a rectangular or square, and refrigerate for an hour (up to 24 hours).
- Remove from the refrigerator and break into 6-8 portions, creating a round patty.
- Heat a cast iron or stainless skillet to medium heat and drizzle with olive oil, then reduce to medium-low.
- Cook burgers for 8-10 minutes on each side, until lightly browned and cooked through.
- Serve over a seeded bun and garnish with goat cheese, arugula, avocado, and pickled onions—or your favorite toppings!
Substitute fresh roasted beets with 2 cans of diced or julienne beets. Use frozen beets, thawed, if necessary.
Keywords: veggie burger, vegetarian, beets, sweet potato, meatless