Beet Burgers

10-12 burgers
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The beet burger
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My favorite thing about this beet burger is that’s it’s bright red. It also happens to be pretty delicious, but the color is really awesome.

Adapted from a Kitchn Recipe.


1 Cup cooked brown rice (1/2 Cup dry)
1 onion, diced
1 poblano pepper, diced with seeds removed
3 large red beets, diced small
5 cloves garlic, minced
1 can black beans, drained and rinsed
Juice from 1/2 lemon
2 Tablespoons cider vinegar (I left this out because I didn't have any, but I think it would work well)
3 Tablespoons parsley, minced
1 Teaspoon coriander
2 Teaspoons dried thyme
1/2 Teaspoon cayenne pepper (optional)
1/4 Cup - 1/2 Cup all-purpose flour
Salt and pepper
Olive oil
Normal burger stuff like buns, cheese (provolone or Gruyere work nicely), toppings.


1) Get a pot of water boiling and add 1/2 Cup of brown rice along with a pinch of salt.  Boil until rice is slightly overcooked but not mushy, about 35-40 minutes.  Strain the rice when done.

2) Peel and dice the beets into 1/4 inch cubes.  Seed the poblano pepper and dice small along with the onion.  Mince the garlic.

3) In a large pot, add a Tablespoon of oil and put it over medium high heat.  Add the onions, peppers, and garlic and cook until the onions are translucent, about 5 minutes.

4) Add the beets to the onion mixture, cover, and cook until the beets are soft over medium heat.  They should be done in 15-20 minutes.  Stir in the cider vinegar near the end.

5) Combine the beet mixture with the rice and drained beans and mush everything together.  Add the spices and taste for salt and pepper.

6) Cook the burgers by shaping them into patties and adding them to a very hot oiled skillet.  They should sizzle.  Flip them after a few minutes.  Add cheese once you flip it.  If you cover the pan with a lid (or plate) the cheese will melt faster.

7) Serve with a toasted bun and whatever toppings you want!