Beetroot burgers or cutlets are a great way to sneak vegetables into your diet, replace meat, make a fast dinner, or use beets, e.g. from borscht. They can be eaten as a classic burger in a bun or served with potatoes and salad as a vegetarian version of a traditional dinner. Beetroots are quite sweet, so it is important to add the right amount of salt to them so that the cutlets do not turn out bland.
What can you make with beets?
The most popular way of using beets in the kitchen is to make borscht or grate beets and serve as an addition to dinner. But beets are also great as an addition to brownies or as a base for veggie burgers. They are also great as carpaccio, salad or risotto.
What can you make with beetroot from borscht?
You can also prepare such burgers from beetroots left after cooking borscht (check recipe for Quick Polish Borscht). Just grate the dried beets, add garlic (you can add celery, but you don’t have to), add spices, a little flour, form burgers and throw them in the oven. You will find the detailed recipe below.
How to make vegetable burgers?
To prepare burgers with beets and groats or any other vegetables, simply mix cooked groats and grated, e.g. beets. If you don’t want to get your hands dirty and you want to make them much faster, I recommend using a slow juicer instead of a grater. Vegetable pulp contains less water and has the perfect consistency to form cutlets that will not fall apart and will resemble meat more. For such cutlets, you will need expressive spices, e.g. mustard, lovage, thyme, rosemary, garlic, marjoram, smoked paprika, soy sauce, pepper and salt. If you feel like adding more flavor and texture to your burgers, you can add fried onion, leek, sunflower seeds, linseed, or oat bran. If your burgers are falling apart and need a binder, you can add an egg, peanut butter, flour or breadcrumbs to the mixture.
What to do with beetroot juice?
You have juiced celery, garlic and beetroots but you don’t like beetroot juice? This juice is the perfect base for borscht! Check out how to prepare borscht from this juice in 30 minutes!
Can you make this recipe without a slow juicer?
If you don’t have a slow juicer, you can prepare the beets by grating them (on small holes). Then use half as many beets because they will contain a lot of water and therefore will have a larger volume compared to the pulp.
If you don’t like celery, you can skip it.
If the mixture is too wet and the burgers fall apart, you can add flour (any flour), e.g. whole wheat, millet (ground raw millet), buckwheat (ground raw millet), corn or breadcrumbs. The amount of flour added depends on how much water the beets contain.
How to prepare burgers from the oven so that they do not fall apart?
If you don’t want your burgers to be vegan, you can also add an egg. It will constitute the “glue” and “hardener”. The set protein will ensure that the cutlets are compact and will not fall apart, especially if you plan to fry the burgers in a pan.
How to enhance the taste of burgers and add protein?
Add 2 tablespoons of peanut butter to the mixture. The burgers will be unique, will have more protein and will still be vegan.
What to serve beetroot burgers with? What to eat beetroot burgers with?
With mayonnaise, leekmayo sauce, guacamole, yogurt sauce, sriracha mayo, salsa, bbq, mustard sauce etc. You can use them to prepare a classic burger in a bun, add them to a bagel, serve them for lunch as a “meat cutlet” or eat them as a light dinner without any additions.
Beetroot burgers are perfect for people on a gluten-free, vegan, vegetarian, flexitarian and pescatarian diet.
The proportions given below make 12 large burgers.
Read the step-by-step recipe on how to prepare vegetarian beetroot burgers and watch the video below the recipe.
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In the recipe I use the Hurom H320N slow juicer, which was provided to me by Hurom Polska. As part of advertising cooperation, I show what juices and dishes can be prepared with it.
Vegan beet burgers (from a slow juicer)
Vegan Beetroot Cutlet Recipe
- 2 kg beets (6 large beets)
- 1 celery
- 3 cloves garlic
- 2 red onions
- 1 cup millet
- 3 cup water
- 3 tbsp soy sauce
- 3 tbsp sunflower seeds
- 3 tbsp linseed
- 1 tsp mustard
- 2 tbsp flour
- 1 tsp smoked paprika
- olive oil
- Boil 3 cups of water in a pot. Rinse the millet thoroughly in cold water. Add soy sauce and rinsed groats to the boiling water. Cook the groats for 15 minutes covered. After 15 minutes, turn off the heat and do not remove the lid! The groats should absorb all the water and cool covered.1 cup millet, 3 cup water, 3 tbsp soy sauce
- Juice beets, celery and garlic in a slow juicer and use the pulp or grate the beets, garlic and celery. Remember that grated vegetables contain more water, so they have a larger volume. Therefore, instead of grating 2 kg of beetroot, grate 1 kg of beetroot and half of celery. Place the pulp (or grated vegetables) in a large bowl and set aside.2 kg beets, 1 celery, 3 cloves garlic
- Cut the onions into small cubes. Pour a little olive oil into the pan and add a teaspoon of smoked paprika. Fry for a while and then add chopped onion. Fry the onion until translucent. Then add the sunflower seeds and linseed. Fry for about a minute and remove from the heat.2 red onions, 3 tbsp sunflower seeds, 3 tbsp linseed, olive oil, 1 tsp smoked paprika
- In a bowl, mix the beet pulp, cooked millet, fried onion, mustard, flour, pepper and salt.1 tsp mustard, 2 tbsp flour, pepper, salt
- Form cutlets from the mixture. Place the cutlets on a baking tray lined with baking paper. Bake for approx. 40 minutes at 200 °C (392 °F) and set aside to cool.
Percent Daily Values are based on a 2,000 calorie diet