Beet Burger

  • PrepTime: 25 Mins
  • CookTime: 30 Mins
  • TotalTime: 55 Mins


  1. 1/4 cup uncooked white or brown rice
  2. 3/4 cup water
  3. 1 shallot, peeled and quartered
  4. 1 large beet, peeled and quartered
  5. 1 cup canned black beans, rinsed and drained
  6. 1 egg
  7. 1/2 cup breadcrumbs
  8. 2 tablespoons chopped fresh parsley
  9. 1 teaspoon cumin
  10. 1/4 teaspoon ground black pepper
  11. 1/4 teaspoon salt, or to taste
  12. 4 seeded rolls, split
  13. 1 cup baby arugula or other small salad greens
  14. Tahini or tzatziki sauce (for serving)


  1. Add the 3/4 cup of water to a pot and bring to a boil. Stir in the rice, cover, reduce the heat to low and cook for 15 minutes or until the rice is tender and the water has been absorbed. Set aside to cool.
  2. Heat the oven to 400 F.
  3. To make the burgers, add the quartered shallot and quartered beet to a food processor. Pulse a few times until the mixture resembles rice. Add the black beans and the cooled cooked rice. Continue pulsing until the mixture is mostly pureed but still slightly chunky. Scrape the batter into a large bowl.
  4. Stir in the egg, breadcrumbs, chopped fresh parsley, ground cumin, ground black pepper, and salt. Stir until combined and form into 4 equal sized patties or 8 smaller slider patties.
  5. Put the burgers on a parchment-lined baking sheet and bake for 15 minutes. Flip and continue baking for an additional 15 minutes. You can also pan fry these in a skillet or cast iron pan.
  6. Sandwich the cooked patties in the seeded rolls. Top with the arugula and drizzle with a tahini or tzatziki sauce.