Cilantro-Lime Beet Burgers

This week at the Market I picked up a huge bag of local quebec grown beets for $2! I don't eat beets enough, but I have been meaning to use them more for quite awhile, so this seemed like the time to give it a go.

Beets are great - they are grown locally all year round, they're rich in potassium and fibre, and they boast that beautiful red colour that can also be used as a natural food colourant. Beets have a uniquely earthy/sweet flavour and are a lot more versatile than they often get credit for.

So, with my bag of beets in hand I rushed home to begin my beet adventure!

While trying to decide what to do with them, I thought of a restaurant in my neighbourhood that serves these crazy veggie burgers made of pureed beets, ground nuts and oatmeal - crazy good, that is. So, with their inspiration I decided to create a beet burger of my own.

These burgers are really quick and easy to throw together - and they are super flavourful, with only a handful of ingredients. They are also reminiscent of a ground beef burger in look and feel - well, reminiscent in a vegetable-y way - making big, thick, meaty patties.

Try them on a whole wheat bun, topped with sliced avocado (as pictured above) or even better, fresh homemade guacamole. Or, try them with your favourite go-to burger toppings - anything goes!

Enjoy!

Cilantro-Lime Beet Burgers


Makes 6 burgers


2 19oz cans white kidney beans, drained & rinsed
3 limes, juiced
1/8 cup water
A few large pinches of salt & pepper
2 1/2 cups grated beets (2-3 beets, depending on size)
3/4 cups chopped fresh cilantro

Preheat the oven to 350º

Combine the white beans, lime juice, water and a couple pinches of each salt & pepper in a pot over medium heat. Stir occasionally until heated through, about 5-10 minutes. Remove from heat and mash until you have a nice thick white bean paste. Add another pinch or two of salt and pepper, to taste.

In a large bowl combine the bean mash with the beets and cilantro. Mix thoroughly.

With your hands form into 6 thick burger patties and place on a parchment lined baking sheet.

Bake for 20 minutes, then flip and bake for another 15 minutes.

Top and enjoy!

Recipe Notes:

- The bean mash should make about 2 1/2 cups, and can also be enjoyed on its own as an alternative to mash potatoes, with a lime-y kick!
- Roll the limes on a table under your hand before juicing to get the most juice out of them