Wish I had more beets in the garden! Had the last big ones a few days ago - just sauteed - just delicious. I hope I can scrounge some of the smaller ones left to make this recipe work.
Fall ushers in burger season on our Wisconsin farm. Beet burger season, that it. 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:
Wednesday, October 21, 2009
Should have saved some large beets
Beet Burgers: Hearty, Healthy, Happiness on a Bun:
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