Homemade Beet Burger


I was first introduced to beets while working at a local pizza parlor farmhouse. The kitchen brought local ingredients from all over the southern state of Maine. Black Rock Farm, Kelly Orchard, Breezy Hill… Each pie featured a real farm as its title. Although the beets came into play for salads, as a pizza cook I was responsible for heating these savory roots in our wood fired brick oven. So to say my experiences with this illustrious vegetable are extraordinary is an understatement. I could tell you that my time in the back of Owens Farmhouse was also rather weird, but that’s to be expected from an organic kitchen, no? Instead, what I should tell you is that this Beet Black Bean burger creation is my absolute favorite at the moment, and offers the magic equation that might have saved Owens from going under, like every other restaurant that I have worked in. The mixture is carried by a citrusy taste akin to no other veg burger. Quite unlike its dark brown kinfolk. it’s a more bloody red, thanks to the beets. For those that might give them a go… 

In a large bowl mash ingredients two through six until thoroughly mixed. Separately, puree the peeled beets, cumin, oregano, olive oil, vinegar, and syrup in either a blender or food processor until smooth. Add this paste to the bean and oatmeal mixture, and season with the onions, peppers, salt, and pepper.  Mix throughly and hand form to desired burger size. Serve with grilled asparagus, avocado slices, chipotle-lime sauce or sriracha bbq (courtesy of my taste buds) on a poppy seeded bun.



4-5 medium cooked beets

8 cups cooked black beans

4 cups quick cooking rolled oats

3 tablespoons ketchup 

2 large carrots grated a style that suits you

2 teaspoons vegetable oil 

1/2 large red onion finely chopped

1/2 orange pepper finely chopped

1 minced jalepeno chile

2 cups fresh cilantro 

2 teaspoons ground cumin

1/2 teaspoon dried oregano

5 teaspoons olive oil 

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons apple cider vinegar

1 tablespoon maple syrup


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