Beet Burgers with Greek Yogurt Dill Sauce
Vegetarian Beet Burgers are perfect to prep ahead of time and freeze for quick and easy dinners!
I originally planned to publish a non-recipe related post today because I know things have been a little food heavy around here lately and also because I feel like we’re due for a good chat.
<exhales deep breath> But then I made these burgers over the weekend and I fell in love. In fact, I fell so hard that as I was eating one for lunch today, I decided I couldn’t wait one more single second to share them with you.
The texture is utterly perfect. Firm but not dry, and the flavor? That’s even better. Shredded beets are mixed with sauteed onion and garlic, chickpeas, fresh dill, salt, and vinegar then formed into patties that are cooked until the edges are golden brown. After that they’re topped off with a tart and creamy Greeky yogurt dill sauce for a winning combination that literally dances on your taste buds.
Yep, I just couldn’t wait.
So here’s the deal. I made a similar beet cake/burger/pattie recipe a looooong time ago (it’s here if you’re curious) and while those were absolutely delicious, they were also sort of labor intense. Not to say that this recipe is ridiculously easy; it involves a little bit of work but it’s much, much less compared to the last one.
Of the two, I would say this one is definitely my favorite. Not just because it’s easier to make. It’s because of the incredible flavor. The fresh dill really works wonders in these burgers!
I know that fresh herbs aren’t in season right now but beets are still going strong here in California and I just couldn’t help myself when I thought of combining the two.
Even if you’re not a fan of beets, I urge you to give these a try. Because they’re raw in this recipe (before you saute the burger, of course), the flavor is actually pretty subtle compared to the sweetness that comes from roasting them. I would even go as far to say that a meat lover would approve of these burgers. They’re just that good.
As an added bonus, you get 10 per batch and they freeze great too. I love having them on hand for easy and nutritious weeknight meals. Be sure to make and enjoy this one, friends!
3 medium-size beets, peeled and shredded (2 cups)
1 cup rolled oats, coarsely ground
1 (15 ounce) can chickpeas, drained and rinsed
1/4 cup fresh dill
2 tablespoons white vinegar
2 tablespoons flour (I used whole grain brown rice flour)
1 yellow onion, diced (approx. 1 and 1/2 cups)
3 garlic cloves (approx. 2 tablespoons)
1 tablespoon extra virgin olive oil + 2 tablespoons for cooking
salt & pepper
Greek Yogurt Dill Sauce
12 ounces plain Greek yogurt*
juice of 2 lemons
1/4 cup fresh dill
1 tablespoon white vinegar
1 tablespoon extra virgin olive oil
pinch of salt (or to taste)
- Start by warming one tablespoon olive oil in a skillet over medium heat. Add the onion and garlic, sprinkle with salt & pepper and then cook for a few minutes, until onion is translucent. Remove from heat and set aside.
- Next place the chickpeas in a food processor along with 1/4 cup dill and 2 tablespoons of vinegar then pulse until finely chopped. Transfer them to a large bowl along with the cooled onion, ground oats, and shredded beets. Add the two eggs to the bowl and stir everything together. Sprinkle the two tablespoons of flour in to the mixture as you continue to stir, until all of it is well-combined. If the mixture seems too wet or mushy, add another tablespoon or two of flour to help firm them up.
- Line a baking sheet with parchment paper and then, using your hands, scoop out the mixture and form ten medium-size patties. Place the patties on the baking sheet and then transfer to the freezer for 15 minutes or the refrigerator for 30 minutes. This step helps them firm up and stay together better.
- While the burgers are in the fridge, make the yogurt sauce by placing all of the ingredients into the food processor and blending until smooth. Transfer to a small container and refrigerate until ready to use.
- Using the same skillet as before, warm about 1/2 tablespoon oil at a time to cook 2-3 burgers at a time. Allow each burger to cook for 4-5 minutes on each side until golden brown.
- Serve immediately on warm bun with lettuce, top with yogurt dill sauce and enjoy!
*I used non-fat yogurt but you can use low-fat or full-fat if you prefer
When handling beets make sure to wear dish gloves and an apron or dark clothing. I recommend peeling them in the sink and then shredding them over a large bowl. The beet juice usually wipes off of most counter tops without staining but if you're concerned about that then place the bowl in the sink before shredding them.
If you would like to freeze the burgers for later, allow to cool after cooking then transfer to a freezer bag and place in the freezer. When ready to eat, defrost for about 30 minutes to an hour, then reheat in the microwave for 3 minutes or in the skillet for 4-5 minutes on each side.