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Bistro Beet Burgers recipes

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  • 1 1/4 cups cooked and cooled brown rice
  • 1 cup brown or green lentils, cooked
  • 1 cup shredded beets
  • 1/2 cup very fine dry breadcrumbs
  • 3 tablespoons onion, very finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons smooth almond butter
  • 1 teaspoon dried thyme, rubbed between your fingers
  • 1/2 teaspoon ground fennel, or finely crushed fennel seeds
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • olive oil
  • 6 burger buns


  1. Put the brown rice, lentils, and shredded beets in the work bowl of a food processor fitted with a metal blade and pulse 15 to 20 times, until the mixture comes together but still has texture. It should look a lot like ground meat.
  2. Now transfer to a large bowl and add the bread crumbs, onion, garlic, almond butter, thyme, fennel, mustard, salt, and pepper. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time; it could take a minute or two.
  3. Place the mixture in the fridge for 30 minutes to chill.
  4. Preheat a cast-iron pan over medium-high heat. Now form the patties. Use 1⁄3 cup of the mixture for each patty and form into 3⁄4-inch-thick disks. 
  5. Pour a very thin layer of oil into the pan and cook the patties for about 12 minutes, flipping occasionally. Drizzle in a little more oil as needed. The burgers should be charred at the edges and heated through.
  6. Serve warm on buns with toppings! They taste pretty great reheated as well, so if you want, cook them in advance, refrigerate, then gently heat in the pan later. 
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