What a wonderful way to combine an array of summer produce into one hearty burger. Sink your teeth into this veggie burger bursting with both flavor and color. Dress it up with your favorite toppings to make it just the way you like it for your next backyard BBQ.

Recipe by our Farm Chef, Carly Silberman

Yield: 4-6 Large Patties

Ingredients

  • 1 Medium Sized Beet
  • 1 Carrot, peeled
  • 1 ¼ Cup Oats
  • 1 (14 oz) can Pinto or Black Beans, drained and rinsed
  • ¼ Cup Onion, chopped
  • 1 Garlic Clove, chopped
  • ¼ Cup Fresh Basil, chopped
  • 1 tsp Sea Salt 
  • 1-2 TBS Sunflower Oil, optional
  • ¼ Cup Crumbled Blue Cheese
  • Buns and Your Favorite Burger Toppings

Directions

  1.  Wear gloves to avoid staining your hands. Wash and peel beet. Shred beet using a food processor or hand grater and transfer it to a bowl. Shred peeled carrot next and transfer to the bowl with shredded beets. Mix together.
  2. Next pulse the oats in a food processor until a coarse powder forms. Add 1 cup shredded beet/carrot mixture, beans, onion, garlic, herbs, and salt to the food processor bowl. Pulse until mixture comes together.  If the mixture seems dry, add oil, if the mixture seems too wet, add more oats.
  3. Transfer mixture to a bowl. Fold in blue cheese crumbles and ¾ cup remaining shredded beet/carrot mixture.
  4. Divide mixture into 4-6 balls, flatten them into patties. Place the patties on a parchment-lined plate and chill in the refrigerator until ready to cook.
  5.  Cook patties on a griddle, or oiled frying pan, over medium high heat, about 4 minutes per side, until golden brown and heated through. 
  6. Finish with buns or lettuce leaves and your favorite burger toppings.