Beet Burger

I was inspired to make a beet burger after trying The Happy Pear’s Beetroot, Walnut and Feta Burger I found in one of their cookbooks. Their version had a couple different cheeses in it so I thought I would see how successful I could be eliminating the cheese and with help from The Flavor Bible.

This Beet Burger was a hit! I particularly loved it because these are common ingredients for me to have around so not much planning is needed. There aren’t too many spices/flavors in the burger but that actually makes it easy to pair with your favorite sauces and trimmings. Check out what I chose below.

Lastly, this is a nice vegan/vegetarian option for the household but also doesn’t have to be if you are trying to please multiple food preferences. You can put some brie on it for one and leave it dry for another, both delicious! Furthermore, you can swap out the bread crumbs for a variety made of rice and make this a gluten free options as well.

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Beet Burger

Category: Recipes

Beet Burger


  • 4 beets, shredded (about 4 cups worth)
  • 1 cup chopped leeks
  • 3 garlic cloves, minced
  • 1 cup breadcrumbs
  • 1/2 cup copped walnuts
  • 1/4 cup nutritional yeast
  • 1-2 flaxseed eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg)
  • 1/4 cup chopped parsley
  • salt n pepper


  • Preheat oven at 400 degree F. Place optional parchment paper on baking sheet and set aside.
  • Clean beets well and cut off ends before shredding. Place in large skillet with leek and garlic and saute for about 5 minutes to soften.
  • Add beet mixture to large bowl and remaining ingredients (all except flaxseed egg) and mix well. Add egg at end until just enough moisture to clump into patties. I got 5 large patties but you can easily get six moderately sized patties too. Place patties on baking sheet and bake for 20-25 minutes, flipping halfway.
  • I chose to pair these burgers with guacamole, a honey mustard, and microgreens sandwiched between a whole wheat english muffin. Enjoy!

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