Beet Burgers: Hearty, Healthy, Happiness on a Bun

Fall ushers in burger season on our Wisconsin farm.  Beet burger season, that is.  These veggie burgers are house favorites here at Inn Serendipity farm and B&B.  Something about the red color and texture of the beets that cause even the committed meat burger eater to savor the veggie side of the bun.

This is a very adaptable, forgiving recipe—feel free to modify and experiment with ingredients.   Carrots can easily substitute for some of the beets.  The burgers freeze well (and taste surprisingly good cold), so we usually make a triple batch in a jumbo bowl.

Here’s the recipe:

From Edible Earth:  Savoring the Good Life with Vegetarian Recipes from Inn Serendipity

4 c. grated beets
½ c. onions, chopped
1 c. cooked rice
1 c. sunflower seeds
½ c. sesame seeds
2 eggs, beaten
2 T. soy sauce
1 c. cheddar cheese, grated
3 T. all-purpose flour
¼ c. vegetable oil

*  Mix all ingredients well in a large bowl.  Easiest to mix with clean hands.
*  Form into patties and bake on heavily greased (we use vegetable oil) baking sheets at 350 degrees about 45 minutes. Cooked patties should be browned and firm.  Flip at about 40 minutes for the last five minutes of baking. May need to use a spatula to get patty off baking sheet.  Note:  This is one of those “you need to test your oven to determine baking temperatures and times.”

Yield: approximately 12 burger patties.

Photo credit:  John Ivanko

Keep up with the latest sustainable food news by signing up for our free newsletter. CLICK HERE to sign up!

About the Author

Lisa Kivirist embodies the growing “ecopreneuring” movement: innovative entrepreneurs who successfully blend business with making the world a better place. Lisa is co-author, with her husband, John Ivanko, of Rural Renaissance: Renewing the Quest for the Good Life, capturing the American dream of farm living for contemporary times. Her latest release, ECOpreneuring: Putting Purpose and the Planet Before Profits is a compact, dynamic tool kit for a fresh approach to entrepreneurial thinking, blending passion for protecting and preserving the planet with small business pragmatics. As a W.K. Kellogg Food & Society Policy Fellow and Director of the Rural Women’s Project, Lisa champions a voice for women farmers and rural ecopreneurs through media, speaking and advocacy work.

Lisa runs the award-winning Inn Serendipity Bed and Breakfast in southwest Wisconsin, completely powered by renewable energy and considered amongst the “Top Ten Eco-Destinations in North America.” Her culinary focus on local and seasonal cuisine – with most ingredients traveling less than 100 feet from her organic gardens to B&B plates – earned recognition in publications from Vegetarian Times to Country Woman and inspired her cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity. In addition to feature writing for publications such as Hobby Farm Home, Mother Earth News and Wisconsin Trails, Lisa is the lead writer for Renewing the Countryside, a non-profit organization showcasing rural entrepreneurial and agricultural success stories. Lisa also penned Kiss Off Corporate America: A Young Professional’s Guide to Independence.

Lisa shares her farm with her husband, their young son, a 10kw wind turbine and a colony of honeybees.