Beet burger!

Posted on November 9, 2014 by Viji

Leftover stir-fried cabbage mixed with a boiled potato has been our burger patties for a long time. Nothing might sound this unexciting, but the taste of cabbage and potato together is just amazing. The ease of making them and the way they hold together without breaking made me go back to it everytime, until I saw a beautiful picture of a beet burger. If the cabbage was all about its simplicity, the beet was all about its vibrancy. I just fell for it instantly… everyone else did too!


Beet burgers

  • 1/2 cup semolina
  • 3 beets, grated
  • 3 carrots, grated
  • 3 leaves of kale, chopped fine
  • 1/2 onion, chopped
  • 2 garlic cloves, crushed
  • oil, for sautéing and shallow frying.
  • salt and pepper
  • 2 green chilies, chopped fine (optional but highly recommended)

Roast the semolina in heavy bottom pan, in medium heat, until it turns light brown and a nice aroma comes out. Make sure it does not get burnt. Transfer it to a plate and let it cool completely. I usually do this ahead of time and store it in an air tight container.

Boil one cup (may be 2-3 tablespoons less than one cup but not more than one cup) of water in a heavy bottom pan. Reduce the heat to the lowest. Keep 2 tablespoons of the roasted, cooled semolina aside in a small bowl. Slowly add the rest of semolina, stirring all throughout so as not to form any lumps. Leave it at sim for a couple of minutes. Switch the heat off and allow it cool completely.

In a skillet, heat one spoon of oil, saute onion, garlic and green chilies. Add the grated carrots, and then the grated beets after removing a couple of spoons of the juice by squeezing gently. Add the chopped kale. (At this point, I normally switch the heat off, but if you prefer you can let them all cook for a few minutes. Stir them from time to time while they are cooking). Remove from heat. Add the cooked semolina, salt and pepper. Mix well and allow it to cool.

Form into six burger shapes and sprinkle them all over with the semolina kept aside. This will prevent the burger from sticking to the pan while frying. Also, this will make the crust crunchy and tasty.

In a little hot oil, shallow fry the burgers for about 5-10 minutes on either side. Remove the pan from the heat and leave it untouched for some time which will help the burgers to hold the shape intact.


Cucumber Sauce

This is a very refreshing sauce. We use it in place of ketchup and mustard.

  • 2 cucumbers, peeled and chopped
  • 3 tablespoons of fresh parsley or any other herb
  • 1-2 cloves garlic
  • half of a key lime
  • 1 tablespoon of dry roasted sesame seeds
  • salt and pepper to taste
  • 1-2 green chilies(optional, again highly recommended)
  • 1 tablespoon of extra virgin olive oil

Grind them all (except the oil) together in a blender.  Adjust salt and pepper. Add the oil. Mix well.

To assemble:

  • 6 Burger Buns (The choice of a vegan bun alone makes this a complete vegan burger)
  • Lettuce and 1/4 inch thick slices of red onion, tomatoes and avocados

Toast or grill the buns. Add the red onions slices to the pan and saute or grill on one side, for about 2 minutes. On each bun, set one leaf of lettuce, one slice each of onion and tomato, one beet burger, one slice of avocado and a couple generous spoons of the cucumber sauce. Close the burger and serve immediately.


What Others Are Saying

  1. Thalia @ butter and brioche November 10, 2014 at 4:22 am

    This veggie burger puts any I have ever made before to shame! Definitely going to be making your recipe for myself and my vegetarian household.. thanks for sharing it!

    • handfulofrecipes November 10, 2014 at 8:48 am

      Thanks a lot Thalia!
      By the way, this is what I heard, when I visited your blog, “ooooh, she has a lot of good stuff here” and that was my 5 yr old

  2. Kathleen November 10, 2014 at 12:23 pm

    Does it actually taste like a burger ? Or does it feel like something is missing

    • handfulofrecipes November 11, 2014 at 9:34 am

      We are vegetarians and this is one of our favorites. Hope you will try it out; look forward to your feedback.

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  4. Vinnys Mommy November 20, 2014 at 10:20 am

    These look amazing!!! If I can’t use semolina (due to dietary restrictions) will it still bind? I could use tapioca starch, wheat starch, potato starches….

    • handfulofrecipes November 22, 2014 at 8:14 am

      Thank you! I have used (one) boiled potato in place of semolina and it did work well.

  5. Charlotte Williams November 22, 2014 at 10:49 pm

    These look so great. My son & his girlfriend are vegans & are coming for Christmas time. I’m going to try this, & also try the sautéed cabbage & boiled potato.

    I’ve had mixed results making vegan pumpkin pie using soft tofu instead of egg & milk. Do you have any suggestions for that?

    • handfulofrecipes December 4, 2014 at 1:12 pm

      We don’t use tofu; so won’t be able to help with that. Sorry.
      Very happy to know that you are excited to try the burgers. Just want to let you know – last time, I forgot to add the olive oil to the cucumber sauce and that tasted better. Also, tried chopped onions and tomatoes with a pinch of salt added instead of the slices.Looks like the burger tasted much better with these minor changes.
      And sorry for being late to reply; was due to a minor technical issue; all sorted out.
      Thank you so much for visiting our blog. You and your family have a Wonderful Christmas!

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  7. sandra July 5, 2015 at 10:53 pm

    Tried them, not a fan! At all
    Dissapointed because i Love beet juice

    • handfulofrecipes July 6, 2015 at 7:32 am

      I can totally feel your disaapointment. Sorry! On a lighter note, may be, after a couple of times, you might start liking it. This happens to me with my kids many times
      I sincerely appreciate you taking the time to try it out and thank you for your honest feedback!

  8. Jill July 31, 2015 at 8:51 am

    Love your site, and definitely making the beetroot burgers this weekend!

    btw, in the UK cabbage and potato ‘burgers’ are a very old traditional thing we call ‘Bubble and squeak’

    • handfulofrecipes August 2, 2015 at 8:01 am

      This is exactly what I was hoping for to happen with the blog – I could learn from so many of you who are passionate about cooking. Thank you so much for stopping by as well as letting me know of “Bubble and squeak”. I had never heard the name before. I have to say it again … cabbage and potato together taste delicious!
      And, did you get a chance to make the burger? Would love to hear all that you have to say.

      • Jill August 25, 2015 at 1:27 pm

        Yes I made the burgers, they are delicious and are going to become a regular here, beets are my favorite veggie…………….and my carnivore hubbie loved them too x

      • Jeunesse May 31, 2016 at 10:24 am

        A firm favourite Bubble & Squeak here in Yorkshire. Years ago, it was a way of using up the leftovers from a Sunday lunch to make a cheap,but tasty, Monday dinner. My dad always made it with mash, cabbage/sprouts, carrots and onion. We have our bubble and squeak with baked beans. A real comforting winter warmer. Jeunesse x

  9. Katie September 27, 2015 at 12:43 am

    Any suggestions for a kale replacement?

    • handfulofrecipes September 30, 2015 at 10:06 am

      Cabbage should work fine, I guess!
      I used kale only because I had it that day. While making I also realized it is quite dry thus helps the patties not to be mushy.

  10. or October 13, 2015 at 10:05 am

    Looks amazing!
    Can I use cornmeal instead of the semolina?

    • handfulofrecipes October 17, 2015 at 7:31 am

      Thank you!
      I have never used cornmeal; so not able to say a clear “yes” or “no”. But I think a boiled and mashed potato could be used to bind everything together and the cornmeal as a coating to get a crunchy outside. Hope this helps a little

  11. Rhonda October 18, 2015 at 7:05 pm

    Can you please provide your cabbage and potato burger recipe. I would love to try it.

    • handfulofrecipes October 22, 2015 at 1:13 pm

      Sure. We will. This is such an encouragement for us. Thank you!

  12. Annie November 7, 2015 at 3:14 pm

    These look amazing but I’m wondering how long they keep (either uncooked or cooked)? I am just one person Butid love to make a batch and freeze them for quick hearty burger dinners! Would you say they would freeze okay?

    • handfulofrecipes November 15, 2015 at 11:31 am

      Thank you! And, yes, they freeze very well. I have done it a few times (after cooking).

  13. Puneet February 16, 2016 at 6:38 am

    Have made these a few times and they come out very tasty and attractive. .. the taste of semolina is very unique. Have made these for breakfast burgers and as little finger food for evening snacks. Have taken liberty of adding whatever additional veggies I have in the fridge like cauliflower, peas…

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