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Baked Beet Burgers

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I am so excited to share these beet burgers with you! I know food bloggers say it all the time, but these really are my all-time favorite veggie burger as well as one of my top overall favorite recipes. They’ve even won over beet-skeptics and meat-lovers. This is likely due to the feta cheese. Definitely the cheese. For the past 4 years that I’ve been making these, I’ve always topped them with olive oil mayo (yes, I am a mayo person and am not ashamed), but the other night I stepped out of my comfort zone. I had some leftover tzatziki sauce from my Veggie Mediterranean Flatbread, and decided to try putting it on the beet burgers. So good. Game-changing good.

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If you have a food processor this recipe comes together very quickly. Simply, peel your beets, cut into quarters, and shred away using the shredding blade on your processor. Otherwise, this recipe is a bit more time-consuming as you’ll need to grate the beets using a cheese grater. I highly recommend using a folded over paper towel or wearing gloves if you are going with this second option to avoid purple hands.

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While these burgers are great out of the oven, my favorite way to enjoy them is actually cold but on toasted bread. . .may sound strange, but I found that the flavors of the burgers come through even better when cold. You’ll also notice that I recommend using sourdough bread – in my opinion this is not optional. To me, regular burger buns are there just to be a vehicle for your burger – they don’t really add much — whereas sourdough bread has such a distinctive flavor that it becomes a key part of the dish. 

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So here’s a toast to these burgers beeting out some of your favorite recipes! 

Baked Beet Burgers

Prep Time15 mins
Cook Time25 mins
Total Time50 mins
Servings: 8
Author: The Healthy Toast

Ingredients

  • 3-4 beets peeled
  • 1 and ½ cups rolled oats
  • 2 Eggs
  • 1 Tbs Olive Oil
  • 1 tsp dried basil
  • ½ tsp red pepper flakes
  • ½ - ¾ cup feta cheese depending on how cheesy you want them
  • 8 slices sourdough bread

Topping Ideas

  • Avocado
  • Tomato
  • Lettuce
  • Tzatziki Sauce or Olive Oil Mayo

Instructions

  • Peel beets then shred either using a food processor or a cheese grater. If using your food processor, it may help to first cut the beets into quarters.
  • Once your beets are shredded, throw them in a big mixing bowl with rolled oats, eggs, olive oil, dried basil, red pepper flakes, and fate cheese. My favorite is to use a Mediterranean-spiced feta cheese, but original, whole fat feta will work perfectly well. Combine ingredients then let the mixture sit in the fridge for 45 minutes.
  • To cook, preheat oven to 350°F. Form beet mixture into patties and place on a foil-lined baking sheet. Bake 25-30 minutes. When patties are almost done cooking, toast your sourdough bread and slice up some avocado.
  • Place cooked patty on ½ slice of bread, add avocado and tzatziki sauce, then top with remaining ½ slice of bread. Enjoy!

Notes

Nutrition for 1 patty + 1 slice of bread: 210 calories, 7 g Fat, 2 g Saturated Fat, 30 g Carbohydrate, 8 g Protein

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