I have a confession to make. I am a registered dietitian and I don’t like beets. There, I said it. Phew, I feel better getting it off my chest.
At least that was the case until today. I have tried numerous beet recipes in the past, always hopeful that one of them would be a “keeper”. But the recipes always failed to cover up the dirty, earthy after taste. I have tried Harvard beets, grilled beets, steamed beets, pickled beets, raw beets, beet hummus, and even beets in a smoothie. But I was always left saying the same thing: “I just don’t like beets!”
Well, I’m here to tell you that I have found a beet recipe that is amazing! It is simple to make and oh, so pretty.
As a warning, when dealing with beets, you will want to wear an apron (or at least avoid wearing white). As proof, here is a photo of the aftermath.
All you do for the burgers is grate the beets and onion, stir in the rest of the ingredients, and let it rest for a minimum of 30 minutes. Letting it rest is what allows it to stick together.
Beet and Feta Burgers
(Makes 6 to 8 burgers)
- 3 cups grated beets (about 4 to 5 beets)
- 1 onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 eggs
- 1 1/2 cups rolled oats
- 8 ounces feta cheese
- 1/4 cup finely chopped fresh basil
- 1/4 tsp sea salt and black pepper
- 2 tablespoons coconut oil or olive oil, for frying
- Peel and grate beets and onion, using a box grater or food processor.
- Place the grated vegetables in a large mixing bowl.
- Add garlic, olive oil, eggs, rolled oats, feta, basil, salt and pepper and mix everything well.
- Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
- Try shaping a patty with your hands. If the mixture is to loose, add additional oats.
- Form 6 to 8 patties with your hands.
- In a large skillet on the stove over medium-high heat, warm the oil. Fry the burgers 3-5 minutes on each side, cooking until they are crispy and golden.
- Serve with a grilled ciabatta roll and toppings of your choice (lettuce, avocado, tomatoes, and onions).