A delicious burger that will impress everyone!
Recipe makes 4 thick patties or 6 a bit thinner patties, the diameter of each one being around 3.5 inches (8-9 cm).
To save on time, I often buy packaged steamed and peeled beets, that are already ready to be used. You can cook the beets yourself, just know that this takes extra time.
Beets lose about 25% of their weight as they cook. You need one raw 260g (9 oz or 0.5 pound) beet to get about 190-200g of cooked beet for the recipe. Small differences in weight are okay and won’t ruin the recipe.
In the oven: Wrap each beetroot loosely in aluminum foil and place in a baking dish. Bake in preheated oven set to 200°C (400°F) for about 45-60 minutes, until easily pierced with a fork. Let cool before peeling and grating.
On the stove: Place beets in a large pot and cover completely with water. Bring to a boil, then lower the heat and cook, half covered, for 45-60 minutes until easily pierced with a fork. Put pot under running water to bring beets to room temperature, then peel and grate them.
Feel free to skip any of the toppings or adjust the amounts used, after all the beauty of a homemade burger is that we can all put in whatever we want.
Recipe inspired by The Kitchn’s Best Ever Veggie burger.