Almond Encrusted Beet Burgers

With the spring season upon us and summer approaching quickly, I wanted to make sure you are all equipped with a fabulous burger option that does not include meat! I am going to have to toot my own horn a little bit here and say that this recipe turned out pretty great. I find myself grabbing little, okay not so little, bites from my leftovers nearly every time I open my fridge.

One great thing about meatless burgers compared to the alternative is they are so much healthier with ZERO cholesterol! This burger specifically is packed with heart healthy fats and lean protein to keep you full and your ticker running properly. It also has plenty of flax that supplies you with omega 3’s to fight that belly fat. There are plenty more benefits to this easy swap but I can feel the anxiety building through the computer as you wait for me to provide you with this super burger, so let’s get right to it!

Almond Encrusted Beet Burgers

~ 12 Burgers

  • ½ cup Canned/Cooked Beets
  • 1 cup Shredded Carrots
  • ½ cup Navy Beans
  • 2Tbs Beet Juice (from the can)
  • 2 Tbs Lemon Juice (about 1 small lemon)
  • ½-3/4 tsp Salt + ½ tsp for crust
  • ¼ tsp Tarragon
  • ¼ tsp Marjoram
  • 2 Tbs Fresh Orange Juice (1/2 small orange)
  • ¼ cup Milled Flax Seed
  • 1/3 cup Almonds + ½ cup for crust
  • 1 Tbs Tomato Paste
  • 2 Tbs Nutritional Yeast + ¼ cup for crust
  • ½ Onion finely chopped
  • 2 tsp Garlic finely minced
  • 1 tsp Liquid Smoke
  • 1 Tbs Yellow Mustard
  • 2/3 cup Garbanzo Flour
  • ¼ cup Sunflower Seeds
  • 2 Flax Eggs (2Tbs milled flax seed + 6Tbs almond milk)
  • Oil or Smart Balance

Toss the carrots with the lemon juice and set aside. Place 1/3 cup of almonds in a coffee grinder or food processor and chop until the almonds are very fine and begin to clump together then set aside. Place beets, navy beans, and beet juice in a food processor and process until combined well. Add salt, tarragon, marjoram, orange juice, flax seed, and chopped almonds in the processor and pulse once again until combined. Next add the tomato paste and nutritional yeast until combined. Transfer the bean paste to a medium sized bowl and stir in carrots, onions, garlic, liquid smoke, and mustard. Once combined slowly add the garbanzo flour until you get a thick but not dry dough then add the sunflower seeds. Place saran wrap over the bowl and refrigerate for about two hours. Once the dough has chilled *form it into about 12 patties and return to the refrigerator.

Once patties are firm (I let mine chill for an additional 4 hours) mix the flax eggs and set aside. Grind the remaining almonds (1/2 cup) until fine but not to the point of clumping. Combine the almonds with the nutritional yeast and salt, place the mixture on a plate or flat surface and set aside. Preheat a cast iron skillet on the burner over medium heat with your choice of **oil or butter.

Once the pan is hot use your hands to first dip the burgers in the flax egg then coat in the almond crust mixture. Add more oil or butter as needed then place the patty in the pan and cover. After the first side has browned and the patty has heated flip and brown the other side uncovered.

Remove from heat and add your toppings! I used avocado, onion, spinach, beets, pickles, and a little bit of veganaise (vegan mayo,) ketchup, and mustard. The avocado is very highly recommended 🙂

*While watching The Chew the other day I learned a nifty trick for forming uniform patties and all you need is a lid from a jar and some saran wrap! See the pics below for more info.

**I tried quite a few ways of cooking these burgers and I have to say the best was fried in a modest amount of Smart Balance. Another possibility could be baking them but I do not have the specificities on how to do it so feel free to play around and let me know how it tastes!

The shredded carrots really help to make this a low-cal meal option by bulking up the recipe.

This is how the almonds should be that go into the bean/beet mixture. For the crust do not let the almonds get quite to this point.

Make sure the beet/bean mixture is well combined before adding the carrots. Love the pink color 🙂

Patty forming technique –>;;

Place a piece of saran wrap over the lid of a jar.

Place a few spoonfuls of the burger dough on top of the lid.

Fold the saran wrap over top, form the dough into the lid and smooth out.

Unfold the top and plop out onto a plate!

Remove the plastic wrap and tadah! Uniform patties! Continue with the rest of the dough, recover with the wrap and toss them back into the fridge.

Coat in the crust mixture after dipping the burger in the flax egg. This part can get a little bit messy!

They taste good without the crust but they are definitely better with it!

Cover the cooking burger after frying the first side so the inside cooks.

Nice and golden brown!

Enjoy on a hamburger bun, piece of toast, or a salad just as you would any other burger 🙂


Edamame Strawberry Balsamic Burgers w/ Creamy Avocado Sauce

You know those burgers that are meant to mimick the kind that you find at your greasy uncle’s burger bar? Where the oil drips off the bun while you quickly down a cheese, mayo, ketchup, pickle-laden creation sure to make you feel like you took a bath in the deep fryer? Well…..this is not one of those burgers. A lot of times veggie burgers are created in hopes of making a thick, dense burger that reminds you of the aforementioned establishment. That’s okay. I like a vegan-version of that burger every now and then alongside my sweet potato fries, but this time I was craving something a little different.

I made a salad a couple of weeks ago that had spinach, balsamic vinegar, strawberries and some edamame thrown on top for some protein and it was delicious! I know that that salad wasn’t really reinventing the wheel but the idea of all of the flavors combined into a light, delicious veggie burger shot into my mind. Ever since then I kept wanting to create something but didn’t have time until last night and viola! Done. Because these burgers are so light, you’ll want to bake them first and then you can pan fry them if you’d like.

I had planned on simply topping my burger with some spinach and avocado but thought that I would ‘jazz it up’ a bit with an avocado sauce instead! I don’t normally use vegan cream cheese because I don’t like the taste by itself, but I happened to have some Tofutti on hand so I threw that in as well. If you do end up buying some vegan cream cheese, make sure you get the non-hydrogenated kind as the other kind has nasty trans-fat in it! Silken tofu could also probably stand in for the cream cheese but it wouldn’t result in the exact same flavor. If you try it, let me know what you think!

Balsamic Strawberry Edamame Burgers
[makes 8 burgers]

  • 1 cup frozen Edamame
  • 5 medium Strawberries (140g)
  • ½ cup coarsely-chopped red onion (55g)
  • 1 medium carrot (80g)
  • ½ cup coarsely-chopped bell pepper (45g)
  • ½ cup old-fashioned oatmeal
  • 1 Tbsp. Raw Sunflower Seeds
  • 1 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Nutritional Yeast
  • 1 Tbsp. Chia Powder (or ground chia seeds)
  • ½ tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. ground cumin

– Preheat oven to 375º F and line a baking sheet with parchment paper or tin foil.  If you use tin foil, spray it with cooking spray.

– In a food processor or blender, combine all ingredients. Note: If you would like, you can reserve some of the edamame, veggies and oats and add them after processing the other ingredients first in order to create a chunkier burger.

– Using measurements of ¼ cup of the burger mixture, create patties by spooning the mixture onto the parchment paper/foil and shaping them into burgers.

– Bake for 10 minutes, flip, and bake 10 minutes longer.

– If you would like, you could then pan fry the burgers to create a crispy exterior.

– Serve with Daiya vegan cheese, and some creamy avocado sauce!

Creamy Avocado Sauce
[Yields ½ cup]

  • 2 Tbsp. Vegan Cream Cheese (I used Tofutti Non-Hydrogenated)
  • ¼ cup Almond Milk
  • ½ tsp. Balsamic Vinegar
  • ¼ of a ripe Avocado
  • 2 Tbsp. Nutritional Yeast
  • ¼ tsp. Ground Cumin
  • ¼ tsp. Onion Powder
  • Salt & Pepper, to taste

– Blend all ingredients in a small food processor or with an immersion blender. Add some sriracha to spice it up!

Put all burger ingredients into your blender/food processor.

Blend it all up!

Form into patties.

Bake for abot 20 minutes, carefully flipping halfway through.

Fry in a skillet until browned on both sides.

Sandwich some daiya in between two patties with some avocado sauce on top for a double stack!


– I didn’t have any burger buns but did have tortillas so I stacked my burgers in there with some spinach and Daiya.

– Don’t forget the Creamy Avocado Sauce!